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Sustainable Meat, Pasture Raised In North Carolina

We have a large selection of sustainably raised meat to choose from. We serve communities all over NC, including Pittsboro, Raleigh, Apex, Goldston, Cary, and beyond. Take a look and let us know what you need!

Monthly Meat Bundles

Food Details

Raw Pet Milk

  • Half Gallon Whole Milk...$5
  • 16 oz Yogurt...$5

Beef

  • Filet...$22 lb
  • Ribeye...$17 lb
  • NY Strip...$16 lb
  • Sirloin...$12 lb
  • Chuck Eye...$13 lb
  • London Broil...$11 lb
  • Skirt/Flank/Flat Iron...$11 lb
  • Cube Steak...$9 lb
  • Sirloin Tip Steak...$12 lb
  • Brisket...$10 lb
  • Roast...$10 lb
  • Ground...$8.50 lb
  • Stew...$8.50 lb
  • Liver...$4 lb
  • Soup Bones...$4 lb
  • Beef Ribs...$5 lb
  • Dog Bones...$4 sm / $6 lg

Poultry

  • Whole...$4.50 lb
  • Boneless Breast...$9 lb
  • Boneless Thighs...$7 lb
  • Legs...$6 lb
  • Wings...$5 lb
  • Leg Quarters...$6 lb
  • Liver...$3 lb
  • Hearts...$3 lb
  • Necks...$2 lb
  • Backs...$1 lb

Lamb

  • Leg Roast...$13 lb
  • Loin Chops...$23 lb
  • Rack Chops...$20 lb
  • Shoulder Chops...$15 lb
  • Ground...$14 lb
  • Ribs...$10 lb
  • Stew...$15 lb
  • Shanks...$10 lb
  • Soup Bones...$5 lb
  • Kidney/Liver/Heart...$10 lb

Goat

  • Leg Roast...$13 lb
  • Loin Chops...$23 lb
  • Rack Chops...$20 lb
  • Shoulder Chops...$15 lb
  • Ground...$14 lb
  • Ribs...$10 lb
  • Stew...$15 lb
  • Shanks...$10 lb
  • Soup Bones...$5 lb
  • Kidney/Liver/Heart...$10 lb

Pork

  • Chops...$8.50 lb
  • Ribs...$7 lb
  • Sausage...$7 lb
  • Roast...$7 lb
  • Ham Steaks...$7 lb
  • Shoulder Steaks...$7 lb
  • Ground...$7 lb
  • Bacon...$11 lb

Veal

  • Loin Chops...$22 lb
  • Rib Chops...$21 lb
  • Cutlets...$20 lb
  • Ground...$12 lb
  • Roast...$12 lb
  • Stew...$13 lb
  • Sirloin...$17 lb
  • Ribeye...$21 lb
  • T-Bone...$22 lb
  • Osso Bucco...$9 lb
  • Oxtail/Heart/Tongue...$6 lb
  • Liver...$6 lb

Prices subject to change.

Beef 1

Filet, Ribeye, NY Strip, Sirloin, Chuck Eye, London Broil, Skirt/Flank/Flat Iron, Cube Steak, Sirloin Tip Steak, Brisket, Roast, Stew, Liver, Soup Bones, Beef Ribs

  • Rare...120°F - 125°F (48.9°C - 51.6°C)
  • Med-Rare...130°F - 135°F (54.4°C - 57.2°C)
  • Medium...145°F (60°C - 62.8°C)
  • Medium-Well...150°F - 155°F (65.5°C - 68.3°C)
  • Well Done...160°F (71.1°C) and above

Ground Beef

  • Medium...160°F and above

Poultry 2

Chicken

  • Well Done...165°F - 175°F (73.9°C - 80°C)

Turkey

  • Well Done...165°F - 175°F (73.9°C - 80°C)

Duck

  • Med-Rare...135°F – 140°F (57.2°C - 60°C)
  • Medium...140°F - 160°F (60°C - 71.1°C)
  • Well Done...160°F - 170°F (71.1°C - 76.6°C)

Lamb 1

Leg Roast, Loin Chops, Rack Chops, Shoulder Chops, Ribs, Stew, Shanks, Soup Bones, Kidney, Heart, Liver

  • Rare...135°F (57.2°C)
  • Med-Rare...140°F - 150°F (60°C - 65.5°C)
  • Medium...160°F (71.1°C)
  • Well Done...165°F (73.9°C) and above

Ground Lamb

  • Medium...160°F and above

Goat 3

Leg Roast

  • Med-Rare - Medium...145°F – 160°F (62.8°C - 71.1°C)

Loin Chops

  • Med-Rare - Medium...145°F – 160°F (62.8°C - 71.1°C)

Rack Chops

  • Med-Rare - Medium...145°F – 160°F (62.8°C - 71.1°C)

Shoulder Chops

  • Med-Rare - Medium...145°F – 160°F (62.8°C - 71.1°C)

Ground Goat

  • Medium...160°F

Ribs

  • Med-Rare - Medium...145°F – 160°F (62.8°C - 71.1°C)

Stew

  • Med-Rare - Medium...145°F – 160°F (62.8°C - 71.1°C)

Shanks

  • Med-Rare - Medium...145°F – 160°F (62.8°C - 71.1°C)

Soup Bones

  • Med-Rare - Medium...145°F – 160°F (62.8°C - 71.1°C)

Kidney/Liver/Heart

  • Med-Rare - Medium...145°F – 160°F (62.8°C - 71.1°C)

Pork 4

Pork Loin

  • Med-Rare - Medium...145°F – 160°F (62.8°C - 71.1°C)

Pork Chops

  • Med-Rare - Medium...145°F – 160°F (62.8°C - 71.1°C)

Cutlets

  • Tender...145°F – 160°F (62.8°C - 71.1°C)

Ribs

  • Tender...145°F – 160°F (62.8°C - 71.1°C)

Ham

  • Pre-Cooked Ham (to reheat)...140°F (60°C)

Ground Pork

  • Medium...160°F

Pork Shoulder

  • Tender...145°F – 160°F (62.8°C - 71.1°C)

Veal 5

Rib Roast
4-5 lbs | Roast in Oven at 325°F

  • 25-27 min/lb...Medium 160°F
  • 29-31 min/lb...Well Done 170°F

Loin
3-4 lbs | Roast in Oven at 325°F

  • 34-36 min/lb...Medium 160°F
  • 38-40 min/lb...Well Done 170°F

Loin/Rib Chops
1″ thick or 8 oz | Broil/Grill

  • 7 min/side...Medium 160°F
  • 8-9 min/side...Well Done 170°F

Cutlets
*Pan fry

  • 1/8" thick, 3-4 min/side...Medium 160°F
  • 1/4" thick, 5-6 min/side...Medium 170°F

Cross Cut Shanks
1.5″ thick | Cover with Liquid; Simmer

  • 1-1.25 hrs...160°F

Round Steak
**Braise

  • 1/4" thick, 30 min...160°F
  • 1/2" thick, 45 min...160°F

Arm/Blade Steak
.75″ thick or 16 oz | Broil/Grill

  • 7 min/side...Medium 160°F
  • 8 min/side...Well Done 170°F

Boneless Breast, Stuffed
**Braise

  • 2-2.5 lbs, 1.25-1.5 hrs...160°F
  • 4-4.5 lbs, 2-2.5 hrs...160°F

Stew Meat
1″-1.5″ Cubes/Pieces | Cover with Liquid; Simmer

  • 45-60 min...160°F

Ground Patties
.5″ thick or 4 oz | Broil/Grill/Pan fry

  • 6-7 min/side...160°F

*Pan Frying, which is often called “sautéing,” is a quick cooking method. Meat is placed in small amount of heated oil and cooked on medium-high heat.

**Braising is roasting or simmering less tender meats with a small amount of liquid in a tightly covered pan.

Source: 1 SouthernFood.com

Source: 2 FineCooking.com

Source: 3 United States Department of Agriculture

Source: 4 PorkBeInspired.com

Source: 5 StartCooking.com

Testimonials

Honestly the best beef I have ever had!!! I highly recommend these guys to everyone!!

Recipes

Lilly Den Farm State and Federally Inspected Meat Processing Facilities

Key Packing Company, Inc

Key Packing Company, Inc is a family owned and operated meat processing facility located in Moore county. Key is held to high standards as it is NCDA inspected. They process some of our beef and all of our pork.

Chaudry Halal Meat Company

Chaudry Halal Meat Company is another family owned and operated meat processing facility located in Chatham county, NC. It is USDA inspected and is held to high processing and cleanliness standards. Chaudry processes all of our meats except pork due to religious beliefs.

Piedmont Custom Meats

Piedmont Custom Meatsis a team of of dedicated workers located in Gibsonville, NC. It is USDA inspected, Animal Welfare Approved and are Going Green. Piedmont Custom Meats processes out beef and pork.

Veal Co.

Veal Co.has specialized in cutting veal for over 58 years. They are located in Madison, NC and cut all of out veal.

NCDA – Meat can only be sold in North Carolina
USDA – Meat can be sold throughout the county

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