202 E. Buckeye Rd. Phoenix. AZ  85004






From Beth's Desk

One thing I love about meat from the farm is the flavor. The skin on the chicken is crispy goodness, fat on the pork is just plain delicious and the rich beefy flavor of the grass fed variety is one of a kind. I also love that each product has the farmer's hands on it each step of the way and comes straight from the farm to you. I know that you love these things too and that makes me very happy.

Thanks and welcome to everyone that signed up for the newsletter and told a friend about us. It is good to meet you. We look forward to serving you.

ORDER corned beef today
We make a limited supply of it once a year. Better call soon!

Beef Dog Treats
Break apart easily to encourage new tricks for even old dogs :)


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Recipe courtesy of Food Network Kitchen

Bacon, cream, Parmesan -- is your mouth watering yet? There's no need to go out to dinner when you can make this restaurant-style

Kosher salt and freshly ground black pepper
12 ounces fettuccine
4 slices bacon, chopped
1 pound chicken breast, cut into 1-inch pieces
2 cloves garlic, minced
4 plum tomatoes, chopped
1 cup heavy cream
5 ounces baby spinach
3/4 cup grated Parmesan
3 tablespoons chopped fresh basil

Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.

Steak Fried Rice
From: Food Network Magazine

3 tablespoons vegetable oil
2 large eggs
Kosher salt and freshly ground pepper
12 ounces sirloin steak, trimmed and cut into 1/2-inch-thick pieces
2 carrots, diced
2 stalks celery, diced
1 leek (white and light green parts only), thinly sliced and well rinsed
3 cloves garlic, minced
1 1-inch piece ginger, peeled and minced
2 cups frozen grain-and-rice blend, thawed
2 cups sugar snap peas, halved
2 tablespoons low-sodium soy sauce

Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Whisk the eggs with 1 tablespoon water and a pinch each of salt and pepper. Pour into the skillet and stir a few times with a rubber spatula to spread. Cook, undisturbed, until just set, about 2 minutes. Fold into thirds like an omelet and transfer to a plate.
Wipe out the skillet and heat 1 tablespoon vegetable oil over high heat. Season the steak with salt and pepper. Add to the skillet and cook, stirring, until the meat just starts browning, about 3 minutes. Transfer the steak to a bowl and set aside. Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons vegetable oil. Add the carrots, celery and leek and stir-fry until slightly softened, about 2 minutes. Add the garlic and ginger and stir-fry until just softened, about 2 minutes. Add the rice blend and stir-fry until warmed through, about 2 minutes.
Pour off any collected juices from the steak; add the steak to the skillet along with the peas and soy sauce. Stir-fry until the peas are tender, 2 to 3 minutes. Slice the eggs into strips; stir into the rice.