ZYK Enterprises (Formerly Lampaert Meats) is a Muslim Slaughterhouse based in Duvall, WA. We currently provide Halal Veal, Goat, Lamb and Sheep meat. We are a USDA inspected facility.

Family Traditions-B & R Quality Meats Inc, in Waterloo, IA, is the area's leading meat store serving Cedar Falls, Iowa City, Des Moines and surrounding areas. We offer beef items, Iowa pork loin chop, lamb loin chop, turkey filet with bacon and much more. For your next meat purchase, visit Family Traditions-B & R Quality Meats Inc in Waterloo.

Though we started with fresh meats and cheeses, we now offer a variety of products and services including soft drinks, beer, wine, ice, chips and other classic deli items. Rives Quality Meats also has does custom meat processing for beef sides or whole hogs. Rives Quality Meats was established in the heart of Rives Junction in 1973 with one idea - to provide custom processed beef, pork and chicken along with fresh lunchmeats and cheeses to local residents. Within three years our busy company was able to expand into a full-service marketplace. Our mission has always been to please our customers with great personal service, adequate price and exceptional products. Now, more than thirty-years later, our customers come from cities across Michigan and the country expecting the best.

E3 Meat Co offers hormone free, antibiotic free and steroid free Angus beef straight to consumers. The finest steaks, hamburger, and all-natural meat products online. Straight from the E3 Ranch. Filets, T-bones, porterhouses, KC strips and 1 lb. bricks of 90% lean ground beef. The best steaks online come straight from our ranch to your family table. Monthly online meat subscriptions available!

Custom cut meat to prepare any order, slice fresh deli meats, home made soups and salads everyday, make fresh sandwiches to order, home made pork bbq, party trays available for any occassion and number of people, rotisserie whole chicken and wings, cater dinner parties, call ahead and we can get an order ready for you.

For nearly fifty years Niman Ranch has be providing great meat for their clients. In the 1970s, Niman Ranch began as a small eleven-acre ranch in a small coastal town north of San Francisco, California. It was there that they practiced traditional ways of raising their animals that were often seen as old-fashioned. Their animals were given only natural feeds with no byproduct of animals. This process allowed Niman Ranch to become a local fan favorite at many local grocery stores and select restaurants in the Bay Area. Niman ranch decided to expand to pork in 1995. Still they kept the same standard for pork farmers as they did with their lamb and cattle farmers. Through this expansion of the company, Niman Ranch came into contact with Paul Willis who became the manager for the more than six hundred and fifty farms and ranchers throughout America. The meat company created the largest network of United States family farmers and ranchers. Each and every farmer and rancher in the network of Niman Ranch meets the set of raising standards for animals provided by the company. Awarded when they meet the standards, the farmers work diligently to humanely produce their lamb, cattle or pig. Niman ranch believes that their animals should not be treated like meat, but as pets when they are alive. The transparency of Niman Ranch’s farmers and ranchers helps gain more clients. Many chefs, storeowners and restaurants who are interested in how their meat is treated while being raised, can go to a Niman Ranch farm and see how the treatment of animals is above par. Animals are allowed to be just that, animals. They lay out and enjoy the warmth of the sun, they graze on beautifully green pastures and have a great life on the Niman Ranch farm. Animals often can be seen laying on their bedded pens as well. At no time are the animals given any type of antibiotic or a growth hormone or synthetic. Niman Ranch only feeds vegetarian feed to create a tastier and healthier product for their client.

Cattle ranching in Lassen County has been a tradition in my family for over 100 years. As 3rd and 4th generation ranchers, myself, my husband Joe, and our two sons Andrew and Daniel started the Hole-In-One Ranch in 1993 and raise Black Angus Beef on our 400 acre ranch. Our beef cattle are born and raised on grass pasture and finished by grazing natural pasture forages. Our beef contains no hormones, antibiotics, animal bi-products, processed or packaged feed. Our pasture raised beef may take longer to finish, but "It's good for the cow, and it's good for you!" Our beef is processed in Reno at Wolf Pack Meats. From our pasture to your plate, our beef is truly a locally fresh, safe product. Teri Bertotti, Owner