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The meat you find in the supermarket typically comes from unknown sources. Trucks show up and meat appears in their refrigerated displays. Virtually no one can tell you where any given piece of meat is from, how the animal was raised, or what it was fed. Ask questions the next time you're at the supermarket, if you're thinking of buying meat there.
The fact is that much of supermarket meat is from CAFO's - Confined Animal Feeding Operations - feedlots where animals are totally removed from their normal environment. Cattle in tight conditions, ankle deep in manure. Pigs in confinement cages, unable to even turn around. Tens of thousands of chickens in a building stinking of ammonia from their manure.
Beyond that, the animals are feed the cheapest mash of ingredients that will allow them to survive and grow, often times with the help of antibiotics, growth hormones and additives. 80% of all antibiotic use in the US is for agricultural use, and much of it goes to animals continuously in low doses to contain disease and promote growth (it fattens them). Those antibiotics are transferred to you via the meat.
We offer an alternative that's clearly better for you, your family, the animals, the environment and the local ecomomy.
At Cedar Run Cattle Company we breed our own beef cattle and sell USDA inspected, naturally fed, dry aged beef. We raise several breeds of cattle on our farm, but primarily Black Angus, Red Angus and a few Charlet. We grow them out for about three years to develop the marbled fat and full beef taste that distinguishes our meat from that of other producers. Most farms butcher their animals between 18 months and two years in order to reduce costs.
Our cattle eat only forages – grasses and legumes, with salt, minerals and fresh water. Cattle are ruminants and their digestive system is designed for handling forages. Their stomach is called a "rumen" and it contains bacteria which break down the cellulose in forages into proteins and fats. By providing the right conditions, we keep them healthy in a natural way. We do not use growth hormones, growth stimulants, artificial or antibiotic feed additives.
A recent study by researchers at Clemson University, published in the Journal of Animal Science, found that meat from steers finished on pasture contained less saturated fat, 54 percent more B vitamins and beta carotene, and 117 percent more conjugated linoleic acid, an essential fatty acid and antioxidant.
Our beef not only tastes better, it's better for you. When you see our cattle out on pasture, you'll know that's how it's supposed to be. Come and see for yourself!
We raise 6 breeds of hogs: Yorkshire, Berkshire, Hampshire, Landrace, Duroc, and Poland China. They live in an open air barn and are generally processed when they reach 250 - 300 pounds. They eat lots of ground non-GMO corn, plus hay, and all kinds of scraps. They have plenty of room to run around and do all the things that pigs do.
Laying Chickens, Broilers and Turkeys
All of these are free range, meaning they stay in the barn at night for protection, but during the day, the barn doors are wide open. They run outside and go wherever they want. If you come to our farm, that will be the first thing that you notice! We provide all the ground corn they want, but they actively forage on their own for bugs and worms and whatever catches their eye.
Our laying chickens are Barred Rock, Rhode Island Reds, Auricana, and Black Australorp. They are very active and great foragers. The broilers are Cornish Rock . They grow quite heavy and a much more passive, as is typical with meat birds. Our turkeys are Mammoth Bronze Turkeys. We raise two batches, so that we have some available around August, and more at Thanksgiving time. They can be anywhere from 12 - 30 pounds!
Note: This site can also be reached by using the address of www.cedarruncattle.com