Where Is Beef at in Arkansas
Welcome beef snobs!
Barham'southward Ozark Beef is proud to provide all-natural, sweet potato and corn fed, pasture-raised beef. Our Arkansas grown, USDA inspected beef is guaranteed to be complimentary of antibiotics and added hormones. Cattle rancher, Charlie Barham, began raising and caring for cattle nigh twoscore years ago on his farm in Ozark, Arkansas. He's mastered his arts and crafts and provides sustainable and healthy means to ensure his herd is fat and happy! With a steady nutrition of improved pasture, sweet potatoes, and corn from the day they are weened, the outcome is tasty, marbleized beef the entire family unit will consistently enjoy.
Nosotros take great options available for purchasing our beef. If you are looking to fill up up your freezer, you lot can purchase by the quarter, half or whole. If y'all are but getting started but desire a full diversity of cuts, the Beef Snob Sampler or the Mini Beef Snob Sampler would be perfect for you! For those merely wanting a specific cuts, join u.s.a. at the Conway Farmer'due south Market place at the Antioch Baptist Church parking lot on Amity every Saturday morning between 7:00 a.m. – Apex from Apr through September.
We bring the butcher shop and meat market to your front end door! Our inventory is stored in Conway, Arkansas, but we practice not have a store front where y'all tin can shop at this time. We are a home/farm based business, so nosotros rely on delivering our product to our customers. If you accept questions most our company or our beefiness, contact Ed Linck at ed@beefsnob.com or (501) 733-4801.
7 Things To Know When Ordering Barham'south Ozark Beef:
1. Amount of Beef: A Quarter Beef volition cyberspace between 85-110 pounds of beef. Program to apply 4-5 cubic feet of freezer space per quarter. The Beef Snob Sampler nets 30 pounds of beefiness and takes upward approximately 2 cubic anxiety.
two. Cost Gauge: You tin expect the cost to be effectually $800 for a Quarter Beefiness, although we've seen prices range from $650 – $950. The price is determined once we know the hanging weight. The Beef Snob Sampler is $275 and includes approximately thirty pounds of beef.
3. Packaging: Each cut is vacuum sealed and clearly labeled. The label includes the specific cut, weight, date of processing, and the USDA stamp. This style of packaging makes thawing the beefiness piece of cake and quick!
4. Customization (Quarter and Half Beef Orders Only): With a 5 minute call, our team will walk y'all through the customized cut options for a Quarter Beefiness. Y'all'll exist walked through the options for your steaks, roasts, basis beef and other items.
5. What Cuts Are Included? A Quarter Beef will include approximately 15% steaks, 25% roasts, 40% footing beefiness, and 20% other cuts. The Beefiness Snob Sampler includes 5 steaks, 2-three roasts, 13 pounds of basis beefiness, and 4 other items that would include fajita meat, kabob meat, beef short ribs, minute steaks, and more.
six. Place an Order: To secure your order, become to this link. Our team will reach out to you inside two days of your order with more than details. If ownership a Quarter or Half Beef, the remainder of the purchase toll is due prior to commitment.
7. Delivery: Home commitment is available within a 250 mile radius of Conway, AR, which includes the entire state of Arkansas. The delivery fee is based on the distance your shipping address is from Conway, AR. The fee will show at checkout. Complimentary local pickup in Conway is e'er available. Contact Ed Linck for more data at (501) 733-4801. We do not transport outside of Arkansas as of now, but nosotros plan to soon!
A little more near the pricing…
The industry pricing standard is to utilise the "hanging weight" to determine the price. Our price is $5.35/lb. hanging weight, plus a 2.75% sales tax. The price nosotros quote you includes the beefiness, processor'due south fee, and sales taxation. Our pricing method allows full transparency and ensures you get exactly what yous paid for. Considering the quality of beef and the swell price, there's no better way to purchase beef!
If yous accept questions, please contact Ed Linck at (501) 733-4801 or edlinck@gmail.com.
Our family purchased beef from Barham's Ozark Beef and we love the products we received. Everything came packaged and labeled perfectly and the quality of the beef is splendid. At that place... read more than is a huge variety in products and we loved being able to customize the cuts. We volition use them again in the futurity and would recommend them to family and friends.
September 15, 2020
Dandy quality of the beef. Information technology is tasty, best beef we accept ever have. Nosotros are really happy with the purchase and will recommend to anyone is craving a local... read more gustation.
December 19, 2020
Simply phenomenal, the most tender, buttery-like texture, delicate, flavorful mouthwatering beef I take e'er eaten!
January 9, 2021
Guide to Buying Bulk Beef From Local Farms
Are you looking to buy bulk beefiness for the first time? Take you had a bad experience buying bulk beef? There are a few things to consider when buying from your local farmer.
What'south for dinner? When you and I accept a healthy, balanced diet, it shows in how we look and experience. If you mainly eat salads, vegetables, and fruits, yous'll be much leaner than the person who eats lots of carbohydrates, protein, and carbohydrate. If you are looking for lean beef, find a rancher who only feeds grass and hay to their herd. For those looking for more marbling in their beef, search for farms feeding corn or some other food source to their herd. There is a large market place for both categories of beef, then practise your inquiry on the subcontract'southward feed program prior to purchasing.
Been here long? The age of the animal will straight affect the tenderness of the beef. Inquire the farmer for the age of the cow when information technology goes to processing. Around two to two 1/ii years old is a skillful age to procedure. At that point they are relatively young only have had enough time to pack on some pounds. The younger cows may be more tender, but they haven't put on much weight yet. Some farmers send their "choose cows" to the processor. The reasons could vary from a cow getting injured to a mama cow non producing calves. The beef from older cows will non exist as tender. For those of you who take with negative experiences buying bulk beef, there's a good hazard you were duped into ownership a cull cow.
Is this quality beef? When buying a quarter beef or more than, the current law states that you don't have to consummate the USDA inspection. Although it'southward an option at nearly processing plants, some farmers may non go the USDA inspection because information technology costs extra money, plus it'southward not required when selling beef in majority. I personally feel much safer knowing the meat I'm feeding my family unit has been inspected past the USDA. If you purchase beef at a farmers market, look for the USDA stamp on the packaging. To sell individual cuts to the public, the law says each cut must be inspected. When you lot run across the USDA stamp, you can consume your beef with confidence that information technology passed the USDA inspection at the time it was processed.
What's it like at that place? Where a moo-cow is born, grows upwards, and is candy matters. Are they built-in and raised on the subcontract? Exercise they get to roam freely in a pasture? Are they treated humanely throughout their lives? Ok, that may be too many questions to enquire, merely you get the thought! The living conditions thing, which is role of the reason y'all find a much better taste in subcontract raised beefiness versus the beef from the major beefiness producers.
How much? The most common way to price bulk beefiness is by using the "hanging weight", but what all is included? To become your real total, make sure the beefiness, processing fee, USDA inspection fee, sales taxation, and the delivery fee (if available) are all included in the final price. Some operations will only charge you for the beef and revenue enhancement, and so you pay the processor directly for the processing fee. In many cases, you choice up the finished production from the processor. Does one subcontract accuse more than some other? If so, why? In that location are many factors that contribute to price differences, such as the expenses to run the farm, the feed plan (huge gene), the farm's location to a processor or viable market, etc. Sympathize why there's a divergence before making your concluding decision.
Tin can I get what I desire? One of the perks of buying in bulk is that you typically become to customize your order. Do you want steaks os in or bone out? How thick practise you want your steaks? This is part of the fun for our customers! Some operations volition discuss your cut preferences with you, while others will have you contact the processor directly. Some processors request that the two quarters on a side of beefiness friction match perfectly. In this case, yous many not become everything that you request, but they can typically get you very close to what yous want. When you buy a half beef, or side of beef, you lot get to fully customize everything! For those who consistently buy bulk beefiness, buying a half beefiness is their preference.
You should now take a adept thought of what to await and what questions to ask when purchasing bulk beefiness. It's a large buy that many do without much knowledge or experience. Finding the right farm that will walk you through the procedure and answer your questions is key. You'll somewhen develop trust with your "beef guy" or "beefiness gal." The promise is that both sides of the deal feel great about the relationship and continue working together for many years.
Good luck in your search for your ain beef guy or beef gal! We hope this guide helps you make the right selection the first time. If you lot live in Arkansas, you're invited to larn more than most Barham'south Ozark Beefiness at world wide web.beefsnob.com. Now the but question is… what's for dinner?
Ed Linck, Main Beef Snob
Barham's Ozark Beef
ed@beefsnob.com
"Startup Stories" Featuring Barham'south Ozark Beef
Barham's Ozark Beef was recently featured at the February 2022 Arkansas Usher "Startup Stories" event. Our Principal Beef Snob, Ed Linck, shared near the origins of our subcontract-to-table business organization, challenges faced along the fashion, and what the future holds for Barham'due south Ozark Beefiness. If you desire to learn more nearly u.s. or get an within view of starting a subcontract-to-table business, we think yous'll enjoy the video!
Barham's Ozark Beef Celebrates Two-Year Anniversary!
Barham's Ozark Beefiness turns two years one-time this month! Information technology all began with Charlie and Lynda Barham and Ed and Mariana Linck agreeing in the summer of 2019 to process six beef over a period of 3 months to come across if there's a market for a subcontract-to-table beef business concern in the Conway area. It was a large risk for all of them. Ed's dad and stepmom, John & Susan Linck, were their kickoff customers. Soon after, Cecilia, Danny, Jeff, Pamela, and Wendy claimed the residuum of the initial 2 beef that were delivered in October 2019. Two more beef were delivered in Nov and a final two in December. The interest they saw in those early on days gave them enough confidence to continue the downward the path of condign a "existent" business.
2020 saw substantial growth. With the Covid-xix pandemic in full effect, the way people ordered food shifted. Shopping for groceries online became normal. Beef shortages due to supply chain issues shined a calorie-free on the local meat and vegetable producers. Having your own "beefiness guy" became a thing. Discussion chop-chop spread nearly Barham's Ozark Beef and the phone started ringing. In all, Barham'due south Ozark Beef sold thirty whole beef in 2020. The momentum going into the new year was off the charts!
The new year brought an increment in production. It was a risky move, but the number of customers gained the previous year inspired them to make the bound. Four whole beef every calendar month during 2021 was the delivery. Did y'all know that the beef manufacture is seasonal? Well, it is. And it runs from January through early Leap. Who knew? Enter the genius thought from Mariana Linck, Ed'southward wife and co-founder of Barham's Ozark Beef. She recognized that many Arkansans fill up their freezers with deer meat during the winter. She suggested that people still swallow beef and would consider purchasing a smaller amount than a quarter beef or a half beefiness, which is the merely way someone could purchase Barham's Ozark Beef at that betoken. Inside days, the Beefiness Snob Sampler was introduced to the market. The launch was an immediate success!
What'due south a beef snob? Where did that come from? Mariana and Ed had a few pounds of ground beef from some other cattle subcontract. Mariana wanted to try it and meet how information technology compared to Barham's Ozark Beef. She made spaghetti with it and the Linck family unit sat downwardly to dinner. Everyone took their commencement bite. Suddenly, Mariana is spit her bite out followed by a disgusted "YUCK!" Ed and their daughter, Catalina, couldn't believe their eyes. Mariana had been spoiled by a year straight of eating Barham's Ozark Beef that a bottom quality beef just didn't suit her anymore. The term "beef snob" was born and is now a big role of the "beef snob" culture.
With the initial daze of Covid-nineteen starting to subside, people were going out to consume again and the quarters and halves were lasting much longer than before. Order frequency declined, once more, just every bit inventory had increased. Information technology was time to pivot once once more. Enter the Conway Farmer'south Market. The squad created a cost sheet, bought a tent and other items needed to be a presentable vendor and prepared themselves for the showtime day of market. The following months would exist some of the best in the history of the visitor. The beef snob community grew exponentially over the summertime with dozens of new customers each Sat at the market. Thanks to a young man who wanted a Father's Day souvenir, the Mini Beef Snob Sampler was born. He said, "I accept $100. What tin I get as a gift for my dad?" The answer was 2 steaks, a roast, a fajita meat and v pounds of ground beef. The Mini has become the well-nigh frequently ordered item on the Barham's Ozark Beef bulk menu.
It's Oct 2021, 2 years after their first delivery. The team has been reminiscing about the progress that has taken place since the summertime of 2019. What started as a fingers-crossed, hopeful thought has become a "we may have something here" business. Charlie and Ed, after discussing with Lynda and Mariana, have decided to take another large leap of faith and commit to six whole beef every calendar month starting in April 2022. With Barham's Ozark Beef's increased product offering and potential growth through shipping, the squad is thrilled about the futurity! Every bit it turns out, people truly appreciate all-natural, sweet spud and corn fed, pasture raised beef. The "beefiness snob community" is real and growing. The Barham'south and the Linck'south are forever grateful for the continued support they receive from their customers and look forrard to serving the beefiness snob customs for many years to come.
Why sweet potatoes
Studies show the taste of beefiness can be direct related to their nutrition. In general, crimson meat has a more acceptable and intense flavor when fed high-energy foods versus low-energy grass diets. Many of our customers claim Barham's Ozark Beefiness tastes better than whatever beef they have tasted before. The pasture raised calves in the Barham's Ozark Beefiness program savor a unique diet consisting of approximately fifty% sweet potatoes, 25% chopped corn, and 25% Bermudagrass.
Why sugariness potatoes? For the calves, sugariness potatoes are a very palatable and highly digestible feedstuff. The tasty treat is high in free energy and contains protein and vitamin A. Thanks to a consequent supply of sugariness potatoes throughout the twelvemonth, our calves have access to this "super food" from the twenty-four hour period they are born until harvest.
Barham'due south ozark beef featured in documentary
Arkansas cattle farmer Charlie Barham has been in the beef business for nearly 40 years. Now the self-proclaimed "practiced ol' country boy" is the bailiwick of a short picture documentary that gives a backside-the-scenes await into his sustainable and humane farming performance in Ozark, Arkansas.
Produced by Twist Artistic Studio, "Tender Touch: Nurturing Ozark Cattle," examines Barham'southward life on the farm – from the early days to today – and his office every bit co-founder of Barham's Ozark Beef, the family business organization he started with his stepson Ed Linck in the fall of 2019. The 20-infinitesimal documentary premiered on Thursday, Jan. 14, 2021.
Newsradio 102.nine KARN Interview
Barham'due south Ozark Beef owner Ed Linck was interviewed on Newsradio 102.ix KARN with host Kevin Miller on the morning of December eighteen, 2020. Ed was a invitee on the "Open for Business organisation" segment. If you don't know much most Barham'due south Ozark Beef, this is a great introduction!
Source: https://barhamsozarkbeef.com/
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