We take great pride in bringing our customers a product straight off the farm. The meat we sell has not been raised in mass, hauled extensive distances or been injected with fillers and additives.

Raising our products locally allows the animals to be well cared for and live a low stress life. All of our animals are free of all antibiotics. Our beef and pork come from breed leading genetics and are hand-picked by our farmers and ranchers specifically for our customers.

To keep our products local and fresh, we process all of the pork and beef at our newly renovated state of the art butcher shop. All meat is USDA inspected and certified.

To ensure the best experience possible for our customers, our beef is dry-aged for 21 days. This process is very similar to aging wine and guarantees our beef to be tender and flavorful.

We are excited to bring our customers, fresh, off the farm, high quality meat!

Valley Oaks Beef

We raise the “Top Shelf” Angus and Hereford cattle with genetics that focus on marbling and tenderness which translates into our AWESOME final product that will not disappoint. Producing these cattle locally and growing all of our own inputs (Corn, Hay, Silage) creates a quality product at an affordable price. Being all of our farms are within a 30-minute drive of Valley Oaks Meat limits the Valley Oaks carbon footprint with limited trucking time for both cattle and feed inputs. This also reduces the stress on the animal throughout its entire life as they are not trucked or hauled all over the country to be finished or harvest like our larger competitors.

Pasture Raised Pork

Image by mino park from Pixabay

Our pork is sourced locally and is also locally raised and finished. The pork is also fed all local feedstuffs as well for an affordable quality product. Our pork producers are also with in a 30-minute drive of Valley Oaks Meat which again limits our carbon footprint.

Berkshire pork is renowned for its richness, texture, marbling, juiciness, tenderness and overall depth of flavor. It is thought by many to be the Kobe beef of pork. It is said to have a very specific taste, not generic and bland or mild like regular pork. In fact, there have been numerous of taste tests, studies and general research done on Berkshire pigs. They all say that Berkshire pork is genetically predisposed to producing the finest quality pork due to its shorter muscle fibers and lots of marbling, which contributes to both the flavor and the tenderness. Berkshire Pork is the most highly sought-after pork in the world. Berkshire pork looks and tastes like no other pork. Unlike commodity pork or “The Other White Meat” Berkshire pork is visibly different. It has a darker richer color with an abundance of intramuscular marbling. Its flavor is distinctive with an unparalleled juiciest and tenderness for pork.