1. Why is the farm named Rabbit Ridge Farms?
We live in the community of Rabbit Ridge. Alan grew up just across the road and has spent the majority of his life here so it only seemed fitting to name our farm Rabbit Ridge Farms.
2. Where are you located?
We are in the community of Rabbit Ridge, Arkansas, which is approximately 10 minutes from Bee Branch, 10 minutes from Damascus, and 10 minutes Center Ridge.
3. How is your meat different from the meat in the grocery store?
There are several things that differentiate our meats from those in the grocery store: 1) all of our animals are always on pasture and exposed to the elements of nature. We believe that cows should graze, pigs should root, and chickens should peck and scratch. Because the animals are eating a wide variety of foods, the protein is richer in micronutrients, fat, and flavor. As Alan says, “You are not what you eat. You are what you eat eats.”
4. Are your meats organic?
We have no intentions of becoming certified organic which simply means we are able to check the boxes that are standardized and required by the government. We believe in transparency and trust. In fact, we are a farm that you can visit and see how our animals live. We use regenerative agricultural practices that are beneficial to the soil which translates to healthier animals which translates to a healthier you!
5. Do you use growth hormones?
Never. Nothing more to say about that.
6. Do you use antibiotics?
If an animal becomes sick, we do treat it with antibiotics . . . that is the humane thing to do; however, it is removed from our feeding program. You will never eat meat from an animal from our farm that was treated with antibiotics.
Can we visit the farm?
Absolutely! We believe in trust and transparency. There are often animals behind our venue (which is open to the public) for you to visit. Be sure to check our hours of operation. We do have plans to add a walking trail through the property to get you closer to the livestock. Also, check out farm tours where you can get a closer look and behind the scenes view of how we raise our animals.
2. Can we stay overnight at the farm?
Yes, you can! Come enjoy the sights, sounds, and smells of the farm. There is nothing better than taking in the beautiful sunset on the back porch or watching the cows graze in the dewy morning. We have 4 spacious and comfortable suites at the venue where you can slow down and experience life on the farm. Contact Angela for rates and availability.
3. What is there to do at the farm?
There is a lot to do? Go for a walk/hike around the property (Be sure to wear comfy shoes that you don’t mind getting dirty. We are a farm!). Enjoy the sunset/sunrise from the back porch while doing yoga or sipping wine. We occasionally serve meals and have music for entertainment as well as offer tours. Check the schedule to see if it works for your schedule.
4. Do you have meat for sale?
We do! We have all cuts of beef, pork, and chicken. Visit our farm store. Be sure to check our hours of operation which change seasonally.
5. When do you serve meals?
We occasionally serve breakfast, lunch, and dinner at the farm. Be sure to check out dates of service. We put all details (menu, pricing, etc) on our farm Facebook page.
1. What animals do you raise?
We raise Angus cross cattle, Cornish cross hens, and Duroc cross heritage breed hogs.
2. Do you sell piglets?
Currently we do not.
3. Are your animals born on the farm?
Most all of our animals are born right here at Rabbit Ridge. Occasionally we will include piglets or calves from another farmer but only if we trust that they use the same regenerative practices that we do. Our chicks arrive less than a day old from their hatchery in Arkansas.
4. What do you feed your pigs?
Our animals roam the pastures where they eat a mixture of grasses, root in the woods where they eat berries and nuts, and dig up grubs and other small animals (pigs are omnivores). They also have free choice feed that is a locally sourced corn/soy mixture that contains no animal by-products. Our piglets get a daily treat of whey, the byproduct of cheesemaking, from a local dairy.
5. What do you feed your cows?
Our cows are always roaming on fresh pasture. We intensely rotationally graze which means that we put a large number of animals on a smaller portion of the pasture so there is zero waste . . . similar to the way the bisons moved across the plains. Once the cows leave that portion of the pasture, they won’t return for months in order to let the pasture rest. Better for the soil and better for the animals! We also plant winter annuals to continue with pasture grazing all year long. Occasionally during the harsh summer or harsh winter months, we supplement our cattle with hay and/or a locally sourced corn/soy grain ration along with Mix30, a high energy protein supplement made from soy and corn.
6. Are your cows grass finished?
The answer is not a simple yes or no. The answer is that we sure try. Sometimes during the harsh winter or summer months we supplement our fat steers (the ones in the food program) with grain. We don’t market our beef as grass finished because the animals could have occasionally received that grain.
7. What do you feed your chickens?
Our chickens are moved to fresh pasture every day and love to scratch and peck for crickets, worms, grasshoppers, and whatever else they can find in the earth. They are also given a locally sourced corn/soy grain with no animal byproducts. They are given apple cider vinegar in their water to maintain a healthy gut.
8. Do you have rabbits?
Ironically we do not. Maybe in the future! :)
1. Where are your animals harvested?
We are very fortunate to have small scale processing plants where our animals are humanely harvested and the meat is hand butchered less than an hour from the farm.The red meat (beef and pork) is butchered at Cypress Valley in Pottsville and the chicken is butchered at Natural State in Clinton.
2. How is your processing plant different from the large scale meat processing plants?
Both Cypress Valley and Natural State are committed to humane harvesting techniques that ensure the highest standards for animal welfare and food safety. They are USDA-certified operations that process the animals by hand. All of their employees undergo continual training in animal welfare and are cross trained in the responsibilities of each position. The chickens are air chilled after a quick dunk in an organic hydrogen peroxide dip . . . a process that is completely different from the large scale poultry plants. All of the sausages are made in small batches and each cut is packaged by hand.
1. How is your meat packaged?
Our small scale processors use top-of-line packaging equipment, including a rollstock machine, to ensure the longevity of our product. It is immediately frozen to preserve freshness.
2. Is your beef dry aged?
Yes! All of our beef (even the ground beef) is dry aged for 14-21 days which makes for ridiculously delicious flavor.
3. Is your bacon and ham cured with nitrites?
All of our cured meats are cured and smoked at Morrilton Packing Company (also known as Petit Jean Meats) using their tried and true methods which does include nitrites.
4. What is the fat ratio of your ground beef?
We shoot for 80/20 but because we are only processing very small numbers of cattle (1-4), it can be a bit leaner due to a leaner animal.
5. Why is there so much fat on my pork and why is the meat so red?
All of our sows are crossed with a Duroc which is a naturally fat species. That fat translates into flavor! Pork is not meant to be so white and lean. Pork that is raised in the woods and on pasture is rich in vitamins and micronutrients which creates a well marbled and beautifully colored meat that is deliciously rich.
6. Why is my chicken not white like the ones in the grocery store?
The meat on our chickens ranges from a lighter color to almost a rich orange when it comes out of the package. This is because of 1) the chicken’s diet which is composed of all sorts of bugs, grasses, and grain and 2) the process they are harvested does NOT use multiple chlorine baths which bleaches the capillaries thus making it white . . . and slimy! The meat from our chicken has color and is not bothersome to touch.
7. Where can I purchase Rabbit Ridge Farms meats?
You can come to the farm where we have all cuts of beef, pork, and chicken. You can also purchase it online to either pick up at the farm or have it shipped to your door. You can purchase a small selection of our meats from Bell Urban Farm in Conway, Arkansas.
1. Where do you ship?
We ship to the 48 contiguous states.
2. When do you ship?
We ship Mondays and Tuesdays every week unless there is potential interruption caused by a holiday or weather.
3. How do you ship?
We typically use UPS. We occasionally hand deliver to destinations close to the farm (Greenbrier, Morrilton, Conway) if it works with our schedule. We use dry ice in order to keep your items as frozen as possible. It is packed in an insulated styrofoam cooler or insulated bag.
4. How will I know my order has shipped?
You will receive a tracking number so you can keep a close eye on your package.
5. What if my order is partially thawed upon receipt?
As long as the meat is still nice and cool, it is fine. You can either put it in the refrigerator and enjoy or you can put it in the freezer to enjoy later.
6. Can a product be returned?
Since it is a perishable product, it will not be able to be returned.
7. Can I return my insulated styrofoam cooler?
Absolutely! We wish we didn’t have to use styrofoam (we have found it the best product to keep your meats frozen) so we would love to recycle them for additional use.