McBee Ground Pork: Single-source. Berkshire Cross. The pork your grandmother cooked with.

FARM-RAISED | PREMIUM BREED | PROCESSED ON OUR RANCH

Most ground pork in America is a byproduct. It's what's left after the chops, loins, and bellies are cut — scraped together from multiple hogs across multiple farms, ground into a pale pink mystery, and priced like an afterthought.

Ours isn't an afterthought.

McBee Ground Pork comes from single-source Berkshire Cross hogs raised in the Heartland and ground in our own SQF-certified facility. One farm. One breed. One standard — the same pigs that produce our heritage chops, tenderloin filets, and bacon.

The result is ground pork the color it's supposed to be — deep pink, not pale — with real marbling you can see in the pack. It browns rich instead of gray. It holds flavor instead of leaking it. And it turns weeknight dinners into something your family asks for by name.

This is the workhorse cut your freezer has been missing — built for meatballs, bolognese, dumplings, breakfast hash, stuffed peppers, Thai basil stir-fry, tacos, wontons, meatloaf, and a hundred other dinners that fall apart with grocery-store pork.

Why McBee Ground Pork hits different:

• Single-source, single-breed — Berkshire Cross, not a commodity blend
• Deep pink color and real marbling — the visual markers of pork worth cooking
• Rich, slightly sweet flavor — the pork flavor the industrial system bred out
• Ground in our own SQF-certified facility — farm-to-wrapper, no middleman
• Vacuum-sealed and flash-frozen at peak freshness to lock in quality
• Backed by the Cowboy Code — if it doesn't earn a spot in your freezer, we'll make it right

Choose your pack:

• 1 lb — try it for a night. One dinner, one verdict.
• 5 lb — the family pack. A week of dinners, handled.
• 10 lb — stock the freezer. Our most popular size.
• 25 lb — the rancher's pack. Best price per pound. Built for households that cook real food every day.

Ships frozen in insulated packaging with dry ice. Keeps 12+ months in the freezer.

The pork your grandmother cooked with. Now back in your kitchen.