Frequently Asked Questions

Q: Where is the meat processed and is the facility required to meet any federal or state certifications? Would it be possible to visit before placing an order?

A: All of our four legged animals are butchered through a family owned operation called Ferguson Packing Company. They are located approximately 15 miles west of Morrilton on Hwy 64, near Atkins. As a custom processing facility, they are not required by federal law to employ a full time inspector, but they are required to meet federal guidelines for sanitation, work place safety, humane slaughtering, etc. They are very kind, welcoming people and if you’d like to arrange a tour, they can be reached at (479) 641-7604.

Q: What kind of cooking methods do you prefer for your meat?

A: We should offer a disclaimer here about grass-finished meats, because since our animals are not pushed to unnatural rates of weight gain using hormones and high concentrate feeds, our meat does not have the same amount of marbling (internal fat) as factory farmed meats. For this reason some of you may wish to keep a closer eye on your meats as they cook until you become familiar with them. They usually require much shorter cooking times and benefit from slightly higher heat as well as marinades. Here are a just few notes on our favorite presentations that will hopefully spark your creativity and help you to find your own favorites.

In general, lamb meat seems to love dill and mint, and we love it pan seared to a bright medium rare. Lamb is also especially suited to winter stews, grilling with fresh vegetables or mango, and curries of all kinds.

Unlike store-bought pork, you may find that ours has a richer, more robust flavor that speaks well for itself. We like to be spare with the seasonings when we cook it for ourselves. Often, salt and pepper and rosemary are enough to bring pork chops to life. Of course, all pork seems to really glow in the company of caramelized onions and baked apples.

Q: How much freezer space do I need for my order?

A: Here are some actual pictures of the amount of meat you can expect from a whole lamb (right) and half a hog (below). In general, a lamb will require a full brown paper grocery bag worth of space, and half a hog will require the space of three paper grocery bags.

Q How old are the animals when they are harvested?

A: Lambs are 10-12 months old when harvested, as are goats. Turkeys and pigs are 4-6 months old, and ducks and chickens are not quite 8 weeks old at butchering