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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!

Food Details

Raw Pet Milk

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

Beef

  • Filet$21.99 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

  • Rare120°F - 125°F (48.9°C - 51.6°C)
  • Med-Rare130°F - 135°F (54.4°C - 57.2°C)
  • Medium145°F (60°C - 62.8°C)
  • Medium-Well150°F - 155°F (65.5°C - 68.3°C)
  • Well Done160°F (71.1°C) and above

Ground Beef

  • Medium160°F and above

Poultry 2

Chicken

  • Well Done165°F - 175°F (73.9°C - 80°C)

Turkey

  • Well Done165°F - 175°F (73.9°C - 80°C)

Duck

  • Med-Rare135°F – 140°F (57.2°C - 60°C)
  • Medium140°F - 160°F (60°C - 71.1°C)
  • Well Done160°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

  • Rare135°F (57.2°C)
  • Med-Rare140°F - 150°F (60°C - 65.5°C)
  • Medium160°F (71.1°C)
  • Well Done165°F (73.9°C) and above

Ground Lamb

  • Medium160°F and above

Goat 3

Leg Roast

  • Med-Rare - Medium145°F – 160°F (62.8°C - 71.1°C)

Loin Chops

  • Med-Rare - Medium145°F – 160°F (62.8°C - 71.1°C)

Rack Chops

  • Med-Rare - Medium145°F – 160°F (62.8°C - 71.1°C)

Shoulder Chops

  • Med-Rare - Medium145°F – 160°F (62.8°C - 71.1°C)

Ground Goat

  • Medium160°F

Ribs

  • Med-Rare - Medium145°F – 160°F (62.8°C - 71.1°C)

Stew

  • Med-Rare - Medium145°F – 160°F (62.8°C - 71.1°C)

Shanks

  • Med-Rare - Medium145°F – 160°F (62.8°C - 71.1°C)

Soup Bones

  • Med-Rare - Medium145°F – 160°F (62.8°C - 71.1°C)

Kidney/Liver/Heart

  • Med-Rare - Medium145°F – 160°F (62.8°C - 71.1°C)

Pork 4

Pork Loin

  • Med-Rare - Medium145°F – 160°F (62.8°C - 71.1°C)

Pork Chops

  • Med-Rare - Medium145°F – 160°F (62.8°C - 71.1°C)

Cutlets

  • Tender145°F – 160°F (62.8°C - 71.1°C)

Ribs

  • Tender145°F – 160°F (62.8°C - 71.1°C)

Ham

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

Ground Pork

  • Medium160°F

Pork Shoulder

  • Tender145°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/lbMedium 160°F
  • 29-31 min/lbWell Done 170°F

Loin
3-4 lbs | Roast in Oven at 325°F

  • 34-36 min/lbMedium 160°F
  • 38-40 min/lbWell Done 170°F

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

  • 7 min/sideMedium 160°F
  • 8-9 min/sideWell Done 170°F

Cutlets
*Pan fry

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

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

  • 1-1.25 hrs160°F

Round Steak
**Braise

  • 1/4" thick, 30 min160°F
  • 1/2" thick, 45 min160°F

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

  • 7 min/sideMedium 160°F
  • 8 min/sideWell Done 170°F

Boneless Breast, Stuffed
**Braise

  • 2-2.5 lbs, 1.25-1.5 hrs160°F
  • 4-4.5 lbs, 2-2.5 hrs160°F

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

  • 45-60 min160°F

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

  • 6-7 min/side160°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

Meat Bundles

Bundle packages are great if you would like to stock your freezer and love variety. Bundles are available any time. Delivery is available.

Of course custom packages are available! Shoot us an email to let us know what you’re looking for.

Beef Bundle
$150
/one-time fee

Each bundle includes:

4 lbs Ground Beef
5 lbs Stew Meat
1 Pack Ribeye
1 Pack NY Strip
1 Pack Short Ribs
2 Sirloin Steaks
1 London Broil

Monthly Variety Meat Bundle
$150
/one-time fee

Each bundle includes:

4 Packs Ground Beef
4 Packs Sausage (loose and linked)
2 Whole Chickens
1 Pork Roast or Ribs
2 Packs Beef Stew Meat
1 Pack Ribeye, Sirloin, NY Strip, or T-Bone (pick one)
2 Doz Chicken Eggs

Peddling Pig
$120
/one-time fee

Each bundle includes:

4 lbs Bulk Sausage (mild or hot)
2 Packs Italian Sausage Links (hot or mild)
2 Packs Bratwurst
2 Packs Chops (2 chops per pack)
1 Pork Roast
2 Packs Hot Dogs (all pork)

Big Bulk Chicken
$300
/one-time fee

Each bundle includes:

20 lbs Boneless Breasts
20 lbs Boneless Thighs
10 Whole Chickens:
(3.5 +/- lbs each)

Eat More Chicken
$100
/one-time fee

Each bundle includes:

5 Packs Boneless Breasts:
(1 +/- lb each)
5 Packs Boneless Thighs:
(1.5 +/- lbs each)
2 Whole Chickens:
(3.5 +/- lbs each)

Hungry Jack
$250
/one-time fee

4 lbs Ground Beef
2 sirloin steaks
2 Packs of Links Sausage (hot or mild Italian or Bratwurst)
2 Packs Breakfast Maple Links

1 Sirloin Steak
1 Pack NY Strips (2 Steaks)
1 Pack Pork Chops (2 Chops)
2 Packs Beef Stew Meat
2 Packs Boneless Breast

2 Packs Boneless Thighs
1 Whole Chicken
1 Chuck Roast
1 Pork Roast

Bulk Beef

For quarter beef you get 100+/- pounds of meat (cross section of the cow). You can choose your cuts. It’s $7.50 a pound actual weight (you pay for only the pounds you receive). That price also includes processing, vacuumed seal packages labeled with cut and weight and delivery (within reason).

A quarter of beef pretty much breaks down to 30 lbs ground beef, 15 lbs stew, 30 pounds ribs and roasts and 25 pounds steaks. You get to choose your cuts but this is our typical break down. It can totally vary depending on how much stew, roast and ground beef you want.

We also sell halves and whole cows.

Bulk Pork

For a half of hog you get 70+/- pound of meat. You can choose your cuts. It is $6.75 a pound actual weight (you pay for only the pounds you receive). That price also includes processing, vacuumed seal packages labeled with cut and weight and delivery (within reason).

A half of hog includes, chops, roasts, ribs, steaks, and a wonderful variety of sausages of your choice.

We also sell whole hogs cut up and fresh BBQ hogs.

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