WHAT DOES IT MEAN TO BE G.A.P. CERTIFIED?
A G.A.P. certification means each farm is audited every 15 months to ensure the integrity of the raising processes of our livestock.
Bedding requirements indoors
Minimum space requirements
No tail-docking, teeth clipping, or de-tusking. Minimum weaning age 28 days.
No more than 25% slatted floors
Nature’s Rancher’s Fresh Pork comes from Duroc-sired hogs making it some of the juiciest, most tender pork you can find! A product of the United States, their pork is beautifully pink in color and perfectly marbled. The animals are humanely raised without the use of antibiotics or growth stimulants and fed no animal by-products. Minimally processed, no artificial ingredients, no preservatives, no added nitrates or nitrites, no gluten, no lactose, no MSG, and NO added sweeteners! Every fresh port product is Step 1 G.A.P Certified.Step 1 A G.A.P. certification means each farm is audited every 15 months to ensure the integrity of the raising processes of our livestock!
PORK STEW MEAT
These flavorful chunks of meat are usually taken from the tougher cuts of pork because the stewing process tenderizes the meat.
BONE-IN THICK CUT RIB CHOP
These chops come from the rib section of the loin on the back o the hog. Rib chops have more fat than loin chops making them very tender. Avoid drying them out by not over cooking.
ST. LOUIS STYLE RIBS
St. Louis Style Ribs come from the hogs underbelly or lower rib cage. Also known as spare ribs, this tasty cut has more fat than baby back ribs.
BONELESS COUNTRY STYLE RIBS
These boneless ribs are cut from the upper side of the rib cage, from the fatty blade end of the loin on the hog’s back. These are cut into individual ribs.
Pork tenderloin is the leanest, most tender cut from the inside of the tail end of the loin on the hogs back. It is much smaller than a pork loin roast, so it cooks quickly and is a great choice for weeknight meals. Avoid drying it out by not over cooking.
BONELESS LOIN ROAST
This large boneless roast is from the back of the hog. Pork loin is full of flavor with a large cap of fat from the back.
BABY BACK RIBS
This cut is taken from the hogs rib cage near the backbone. These tasty ribs are meatier than St. Louis Style Ribs and cook more quickly.
BONELESS THIN CUT CHOP
These chops come from the center of the loin located on the back of the hog. Because boneless chops can dry out quickly, be sure not to overcook.
AVAILABLE EXCLUSIVLEY AT WHOLE FOODS MARKET
Our line of fresh pork is available at select Whole Foods. Check with your local meat market manager for availability!
Available Exclusively at Whole Foods Market
A Pederson’s Natural Farms Brand
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Holler at us! We’d love to hear from you: (254) 386 – 4790