Cloud's Meats

10/09/2026

Our cooler is OPEN! For those of you participating in the Antlerless hunt this weekend, our after hours cooler will be available all weekend for drop off! If we end up getting an influx of deer and need to shut the cooler down, we will post updates here! While it is our goal to take as many as possible, please remember that we are still processing other animals!

If you drop a deer off with us this weekend, there are a few things we want you to keep in mind!
- We are accepting deer for Share The Harvest! Deer for STH CANNOT BE CAPED OR HAVE THEIR HEADS REMOVED!
- Your deer MUST be field dressed.
- Everyone MUST fill out a manilla Check-In tag! Orange tags are just for those who want to have their deer caped, the head saved, or the hide saved.

For our updated price sheet, please visit our website. If you have any questions, feel free to call us at 417-358-5855. Happy hunting!

10/09/2026

Nothing better than a beef-n-bacon burger... except maybe a ribeye... or a pig-N-bull burger... but then there's the snack sticks. Never mind, it's ALL great! 😉

Thanks for the shout-out, Star! See ya next time.

10/07/2026

INGREDIENTS
• 1 cup warm water
• 1 tablespoon beef base
• 1/2 pound sliced fresh mushrooms
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 boneless beef chuck roast
• 1/2 teaspoon pepper
• 1 tablespoon Worcestershire sauce
• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 sprigs fresh thyme
DIRECTIONS
1. In a slow cooker, whisk water and beef base; add mushrooms, onion, thyme, and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender.
2. Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast. Enjoy!

10/05/2026

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10/02/2026

If you could only fill your freezer with one thing from Clouds, what's it going to be? 🤔

Bacon, ribeyes, sausage.... leave your vote in the comments!

09/30/2026

INGREDIENTS
• 1 Tbsp. olive oil
• 1 lb. Italian sausage, casings removed
• 2 cloves garlic, chopped
• 2 cups chicken stock
• 2 cups marinara sauce
• 1 (14.5-ounce) can diced tomatoes, drained
• 8 oz. lasagna noodles, broken into large pieces
• 2/3 cup fresh basil, roughly chopped
• 1/3 cup ricotta
• 1 cup grated mozzarella cheese
• 2 Tbsp. grated Parmesan

DIRECTIONS
1. Preheat broiler. Heat oil in a 12-inch cast-iron skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until beginning to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
2. Add chicken stock, marinara, and tomatoes. Nestle pasta pieces in broth mixture, and bring to a boil. Reduce heat and simmer, covered, about 4 minutes. Uncover and continue simmering, stirring occasionally, until pasta is tender, 10 to 12 minutes.
3. Remove from heat and fold in basil. Top with ricotta, mozzarella, and Parmesan. Broil until golden brown, 2 to 3 minutes. Enjoy!

09/28/2026

09/24/2026

Jared, that is so nice of you to say! We love our community and are proud to serve our neighbors!

09/23/2026

INGREDIENTS
• 2 tsp. canola oil
• 1 boneless chuck roast, trimmed
• Salt & Pepper, to taste
• 1/2 medium sweet onion, cut into wedges
• 1 large garlic clove, chopped
• 2 Thyme sprigs
• 1/4 cup dry red w**e
• 4 ciabatta rolls, split and toasted
• 1/3 cup mayonnaise
• 1 romaine heart, shredded
• 1 (16-oz.) jar Italian giardiniera, for serving, optional

DIRECTIONS
1. Heat oil in a large skillet over medium-high heat. Season roast with salt and pepper. Cook, turning occasionally, until brown on all sides, about 4 minutes.
2. Combine onion, garlic, thyme, and w**e in a 4-quart slow cooker. Add the roast. Cook, covered, until roast is fork-tender, on low for 6 to 8 hours or on high for 4 to 5 hours.
3. Discard thyme sprigs. Remove roast from slow cooker and shred into bite-size pieces; return to slow cooker. Season with salt and pepper.
4. Serve on toasted ciabatta rolls with mayonnaise, romaine, and giardiniera, if desired. Enjoy!

09/22/2026

🚨 GROUND BEEF SALE! 🚨

Grab your grills, freezers, and appetites — our 75/25 ground beef is just $4.99/lb, packaged in handy 1½ # portions!

📦 50 # limit per customer
⏰ While supplies last — don't wait, this one's gonna move fast!
📱 Call our storefront at (417) 358-5855 to secure your packages today! You can also just arrive in store to pick some up as well!

We also have Select Ribeye Steaks on sale for $16.49/lb!