Where we stand
We believe in building longer tables.
Everybody gets a seat. Nobody gets to take someone else's.
You don't have to agree with us to eat with us.
Pasture raised · Chef led · Family run
Know your farmer.
No mystery meat.
We're the Rivas family. We raise grass-fed, grass-finished beef, plus lamb, goat, pork and chicken on pasture in Tobaccoville, NC. Reserve a share of one animal, and we walk you through the cut sheet.
Join the Meat Locker for first pick of processing dates.
in Tobaccoville, NC.
Start here
What are you shopping for?
Go big or start small. Most people start with a box and come back for a share.
For the Freezer PeopleFill the freezerQuarter, half or whole. We plan it, or you pick every cut.
For your tableMeat boxesGround beef boxes and chicken bundles. No chest freezer required.
For your home & bodyTallowSkincare made on the ranch from the tallow of cattle we raise.
For the fur petsPet snacksTwo Barking Dogs. One ingredient, freeze-dried.
Markets and events
Come find us.
We sell at markets around the Triad most weeks. Or bring the goats to you.
Now reserving
Pick your animal. Hold your date.
We process on set dates, and each date has room for only a few shares. A deposit holds your spot. We invoice the balance from the real hanging weight.
Beef
Nov 16, 2026
8 quarter shares left on this date
Grass-fed and grass-finished. Quarter, half or whole.
Reserve beef →
Pork
Week of Feb 8, 2027
7 half hogs left that week
Raised on pasture. Half or whole hog, sausage and bacon your way.
Reserve a hog →
Lamb & goat
Nov 9, 2026
3 lamb and 5 goat left on this date
Raised on pasture. Whole animals, halal available.
Reserve lamb or goat →
Want chicken? Chicken bundles are ready now, no processing date needed.
Who you're buying from
Nobody handed us this ranch. We built it.
I'm April. I'm a food safety educator and inspector, and I cooked professionally before I ever ran cattle. We raise what we sell, we help with your cut sheet, and we'll tell you if you're about to buy more than your freezer holds.
- Every package traces back to one animal. Never co-mingled.
- Processed at a local, family-owned USDA-inspected plant.
- Your balance comes from the processor's hanging weight, shown on your invoice.
- Halal processing available on request.
Culture, grit, corazón & cojones.
“Amazing products from amazing people. Support your local farmers!!”
“I am in love with the skin care line from Rivas Ranch. The tallow is so fresh, my skin soaked it up.”
Buying beef
Three ways to buy our beef.
By the pound
The traditional way to buy bulk, and the best value.
You pay on hanging weight. Quarter, half or whole, and halves and wholes are cut your way. We go over the cut sheet with you.
- Quarter: about 150–175 lb hanging weight, ~5 cu ft
- Half: about 300–325 lb hanging weight, ~10 cu ft
- Whole: about 600–650 lb hanging weight, ~20 cu ft
Set-Price Box
One set price that never changes.
We pick the cuts for you. You choose a cooking style: Family, Grill or Rancher + Chef. A quarter box brings home at least 75 lb of beef.
- Quarter or half
- Pay in full, or half now and half at processing
- No cut sheet to fill out
Shipped Quarter
Our only beef that ships.
70 lb of packaged beef, packed frozen and shipped to your door anywhere in the lower 48 and DC. Shipping is included.
- One set price, paid up front
- Our standard cuts
- Ships after processing
Not sure which one? Compare them side by side or get the free Beef Cut Guide.
Free pickup
Choose a pickup
that works for you.
Pick up at the farm in Tobaccoville (by appointment, 5–7 PM any day), at the Greensboro Curb Market, or at a Ranch Route stop. Check the Ranch Route map for your closest stop. Pickup is always free.
See the Ranch Route mapShips frozen
What we ship
to your door.
The Shipped Quarter beef ships to the lower 48 and DC with shipping included. Pork ships frozen too, and shipping and handling is billed when it ships. Skincare and pet treats ship within 3 business days.
How to get your order
Chef-led confidence
Not sure what to do with a cut? That part is on us.
Cook This Cut is where we share what we've learned in restaurant kitchens and our own: shanks, roasts, goat, whole birds and that package at the bottom of the freezer you keep skipping.
- In the photo Braised beef shank, start to finish
- Recipe Carne Asada With Flank or Skirt Steak
- Recipe Simple Whole Roast Chicken (and What to Do With the Bones)
- Recipe Dutch Oven Chuck Roast (Classic Pot Roast)
- Recipe Reverse-Sear Ribeye: How to Cook a Grass-Fed Steak
- Recipe Ground Beef Picadillo With Potatoes and Olives
- Freezer 101 Buying bulk beef for beginners
Stuck on a cut?
Look up any cut in Cook This Cut for the best way to cook it, how long it takes and a recipe to follow.
Look up your cutGoat and lamb,
made easy.
Cabrito for a birthday. Leg of lamb on Sunday. Ground goat for taco night. We raise both on pasture, halal is available, and every box comes with cooking help. Start with our goat birria recipe.
Pasture, not a feedlot.
Grass-fed, grass-finished beef from one North Carolina ranch. Single origin, never co-mingled, and processed one animal at a time at a local, family-owned USDA-inspected plant.
The Wall of BS
Meat industry truths they hoped you wouldn't notice.
Not a panic wall. A receipts wall. Ten facts, each linked to its source, most of them USDA's own numbers. Question everything, including us.
See all 10, with receipts →4 packers run the show
They buy about 85% of U.S. steers and heifers.
How many cattle in a batch?
One study found 411 to 1,367 animals in commercial ground beef batches.
USDA inspected isn't zero risk
Recalls still happen, including one for 167,639 lb with fake USDA labels.
Tallow skincare · Balms · Deodorant
Clean skincare should not sound like a chemistry exam or a wellness cult.
We raise the cattle, render the suet and make every jar here on the ranch. The ingredient lists are short and printed on every label. A pea-sized amount is plenty.
What we believe
A full freezer, and a farmer who answers.
Buying meat takes trust. We'd rather earn yours with straight answers. How the animals are raised, where they're processed and what to do with a shank are all written down on this site, by the people who did the work.
Done with
- Ground beef from hundreds of animals
- Labels that promise more than the meat delivers
- Being told it's a whole cow or nothing
- Guilt trips about what's on your plate
Here for
- Knowing who raised your dinner
- A cut sheet in plain English
- Cooking the whole animal, not just the steaks
- Food safety questions with real answers
“Crunchy, but with a budget and a meat thermometer.”
Is Rivas Ranch beef grass-fed and grass-finished?
Yes. Our beef is grass-fed and grass-finished, raised on our North Carolina ranch. It is single origin and never co-mingled: every package traces back to one animal from one ranch.
Where is Rivas Ranch and how do I pick up?
We're in Tobaccoville, North Carolina, serving Winston-Salem, Greensboro, King and the Triad. Farm pickup is by appointment only, 5–7 PM daily. You can also collect at the Greensboro Curb Market or a scheduled Ranch Route stop. Pickup is always free.
Do you ship frozen meat?
Yes, two things. Our Shipped Quarter Beef ships to the lower 48 and DC with shipping included. Pork ships frozen too, and shipping and handling is billed when it ships. Everything else is pickup or our Ranch Route.
How much freezer space do I need for a quarter, half or whole beef?
About 5 cubic feet for a quarter, 10 for a half and 20 for a whole. A quarter makes about 56 family-of-four meals.
Do you offer halal meat?
Yes. Halal options are available for beef, lamb, goat and chicken. Tell us before you reserve and we'll confirm the right animal and processing arrangement.
What is your tallow skincare made from?
Tallow rendered on our ranch from cattle we raise, with short ingredient lists printed on every product. Skincare ships within 3 business days.
First pick of processing dates
Join the
Meat Locker.
Join and we'll send you our free 9-page Beef Cut Guide right away: how much to buy, how much you'll take home and exactly what to put on your cut sheet. After that, we only email when there's something worth saying.