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Missouri Grass Fed Beef

Pork

Exceptional flavor. Unmatched tenderness. Pork the way it was meant to taste.

At Brown Pearcy, we raise heritage-breed Berkshire pigs the right way—from start to finish. This is pork with real marbling, rich flavor, and a tenderness that puts grocery store cuts to shame. No antibiotics. No GMOs. No shortcuts. Just naturally juicy, beautifully crafted meat from a farm that’s been doing it right for 75+ years.

Whether it’s thick-cut chops, a slow-roasted shoulder, or bacon that actually tastes like bacon—this is the kind of pork that makes every meal worth remembering.


What Makes It Different:

  • Heritage-breed Berkshire pork, prized for its flavor and texture

  • Raised with care—no antibiotics, no GMOs, no compromise

  • Expertly cut, flash-frozen, and delivered straight to your door

  • No middlemen—just farm-to-table quality you can taste

Once you try it, you’ll know why we call it Brown Pearcy Pork—because nothing else comes close.

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Pasture-raised Pork

At Brown Pearcy Cattle Co., we believe pork should be celebrated for its rich flavors and versatility, not compromised by mass production practices. From savory bacon to tender pork chops, pork is a favorite across kitchens everywhere—but supermarket options are often loaded with additives like nitrates and sugars, leaving you with meat that’s less flavorful and far from wholesome. We know there’s a better way.

Our Berkshire pasture-raised pork comes from animals that roam freely in open fields, foraging naturally and enjoying a diet supplemented with non-GMO feed. We never use antibiotics, GMOs, or added hormones. This commitment to ethical and sustainable farming ensures that our pork is not only tastier but also better for your health and the environment.

Whether you’re cooking up a juicy pork roast or sizzling bacon for breakfast, you can trust that Brown Pearcy’s pork delivers clean, authentic flavor—free from unnecessary additives. It’s pork raised the way it should be, so you can enjoy every bite with confidence.

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