Texga Farms

Family-owned & Quality-Driven. Established in 2017. Premium beef & pork you can trust 🥩🐖
Bundles Available for @ Farm Pick-up (By scheduled appt.)
(3)

or we can ship to your door 📦
*Half and Whole animals available
{Pronounced: TeX-Guh}

08/03/2026

When Monday lunch starts out this strong… it’s going to be a great week. featuring our chuck eye steaks for a Philly cheese steak greatness 🥳🙌🏼

07/31/2026

Hello beautiful!
📸: texga filet with homemade Mac n cheese, and Caesar topped with blackened shrimp from our friends at City Butcher in downtown Clarkesville!

07/27/2026

One of my favorite parts of raising boys is teaching them their way around the kitchen.

This morning started with two little helpers making one of our family's favorite breakfasts: sausage balls (or, as Patton insists they're called... "Meat Balls." 😂).

Did they make a mess? Absolutely. Toy trucks and tractors soon enjoyed the "snow" due to the spilled cup of pancake mix...

Did it take longer than if I'd done it myself? Without question.

But someday they won't need me standing beside them, and I hope they'll remember mornings like these. Learning to cook, making memories, and maybe even passing these recipes along to their own families one day.

We used two packs of our mild pork sausage this morning, although my favorite version is one pack of mild and one pack of hot. (We're currently out of hot sausage, but we harvested pigs this morning, so hot sausage, bacon, and many of your favorite pork cuts will be back in stock soon!)

These are a staple in our house. They're perfect for quick breakfasts, and once school starts, I love packing a few in the boys' lunchboxes for an easy protein-packed meal.

If you've never made them, here's our family recipe:
🥣 Sausage Balls
• 2 lbs teXga Mild Pork Sausage (or 1 Mild + 1 Hot)
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup shredded white cheddar cheese
• 2 cups baking mix (we love Hungry Jack pancake mix!)

Mix everything together, roll into bite-sized balls, and bake at 375°F for 20–25 minutes, until golden brown and cooked through.

Now tell me... what's one recipe your kids (or grandkids) always ask to help make? 👇

07/20/2026

Not sure how this kiddo starts Kindergarten in three weeks!

07/16/2026

🥩 Summer Steak Series: Sirloin Steak

If we had to choose one steak that earns a spot on our own dinner table over and over again, sirloin would be near the top of the list.

Sirloin delivers everything we love… a rich beef flavor, great value, and when cooked right, an incredibly tender bite.

Our biggest tip? Low and slow.
Instead of blasting it over high heat, cook your sirloin over lower heat and give it a little extra time. Pull it at 125°F, then let it rest. It’ll continue cooking as it rests, leaving you with a perfect medium-rare steak (our favorite doneness for sirloin).

Whether you’re serving it with grilled vegetables, baked potatoes, or a fresh summer salad, sirloin is one of those cuts that never disappoints.

🔥 Be sure to check it out at when Chef Jamie has it on his menu, too. Check their social for daily updates!

07/12/2026

Nine years ago today (July 12th), we took a leap of faith.

We purchased a foreclosed property in Clarkesville with a dream of building an agribusiness that would connect families with locally raised beef. We knew it would take a lot of hard work, but we never imagined where that dream would lead us nine years later. (The to do list is still a mile long!)

Along the way, we've been incredibly blessed by mentors, fellow cattlemen, university partners, and friends who have shared advice, opened doors, prayed with us and encouraged us every step of the way.

But the people who make teXga Farms run each day are the team beside us.

Dylan Rice joined us through the North Georgia Technical College internship program in January 2023. Today, he serves as our Farm Operations Manager and helps keep everything moving forward… From cattle and hauling to wholesale deliveries and customer shipping orders, he does it all!

Caroline McClure first joined us as a Work-Based Learning student in the fall of 2024 and is now continuing her journey through the North Georgia Technical College internship program.
Ansley Segars has spent the past two summers with us as a collegiate intern, and Maddie Worley completed this past school year as one of our Work-Based Learning students. We're excited to welcome Maddie back in just a few weeks as another school year begins.

While they're not pictured, we also want to recognize two incredible University of Georgia interns who many of you have gotten to know through your half and whole beef purchases. Andrew Luckey joined our team last August to guide customers through cut sheet consultations, and Thomas Stewart joined us this May to continue providing that personalized service.

And while she's not pictured, Addie Caudell deserves a special thank you. As a former Work-Based Learning student, she's traded packing steak orders for helping with Kemper and Patton this summer, giving this mama a little extra time to keep everything on the tracks, so to speak 😉.

People often see the cattle, the pastures, or the beef in the freezer (and since fall ‘23, pork!). What they don't always see are the people behind the scenes who make it all possible.

To our team—past and present—thank you for believing in this dream and helping us build something bigger than we ever imagined.

Here's to nine years of owning a little piece of dirt that has so much potential… and we're just getting started. - C

07/09/2026

Summer Steak Series: Meet the Skirt Steak

Our Summer Steak Series continues, and this week we're featuring one of the most flavorful cuts on the entire animal.

🔥This Week: The Skirt Steak
The skirt steak comes from the plate section of the beef and is prized for its rich, beefy flavor. While it's a thinner cut, don't let that fool you when cooked hot and fast, it's incredibly tender and perfect for slicing.

Because it absorbs marinades well and cooks in just a few minutes, skirt steak is a summertime favorite for fajitas, tacos, salads, and grain bowls.

Grilling Tip: Grill over high heat for just 2–4 minutes per side, aiming for medium-rare (130–135°F). Let it rest for 5–10 minutes, then always slice against the grain for the most tender bite. Also note: It does cook fast. Have your instant read thermometer ready so you don't overcook!

Yesterday we put skirt steak to good use for our team's lunch, and it may have become one of our favorite summer meals! The best part? You really can't go wrong with the toppings. We used what we had from the garden and a few fresh ingredients from the grocery store.

Here's what we used for our Summer Skirt Steak Bowl:
- 2 packages (4 steaks) teXga skirt steak
- 3 ears of sweet corn, cooked and cut off the cob
- Yukon Gold potatoes, halved and lightly seared
- 1–2 cups cherry tomatoes, quartered
- 2 avocados, chopped
- ½ red onion, chopped
- 2–3 small cucumbers, diced
- Fresh herbs, salt, pepper, and your favorite seasonings
- Jalapeño lime dressing

Simply combine all of the vegetables into a large bowl, toss with the jalapeño lime dressing (or add dressing on the side), then top with thinly sliced skirt steak. It was fresh, colorful, packed with flavor, and exactly the kind of meal we love this time of year.

And perhaps the biggest endorsement of all... even our picky intern, Ansley, enjoyed it! 😂 (She approves this message.)

If you're looking for something beyond burgers and hot dogs this weekend, give these Summer Steak Bowls a try. You won't be disappointed!

07/03/2026

As we prepare celebrate the Fourth of July and America's 250th birthday this weekend, I thought I’d take a moment to share how my summer reading has taken me back to our nation's beginning.

I've been completely captivated by David McCullough's 1776. If you know me, you know I've always loved history, and this summer George Washington has become a particular fascination. Kyle and I have even found ourselves watching a few documentaries on Washington in the evenings.

The more I've read and listened, the more I've been struck by a few things.

First, Washington wasn't simply a good choice to become our first president… he was the only choice. His leadership during the Revolutionary War had earned the trust of a nation that desperately needed someone to unite it.

Second, he never sought the office. In fact, he longed to return home to Mount Vernon to farm after the war and hoped to step away after his first term as president. Yet he believed the young republic still needed steady leadership, so he accepted the responsibility for four more years. That's the kind of selfless leadership that leaves a lasting legacy.

And finally, I've been amazed by the wisdom found in his Farewell Address (Published in September 1796). Looking toward the future, Washington reminded Americans that our independence and liberty had been won together through shared sacrifice, hardship, and perseverance. Because of that, he urged future generations to protect the Union that bound the states together. He also warned that regional divisions, excessive partisanship, and becoming entangled in foreign conflicts could threaten the nation's future.

My oh my his wisdom and foresight.

More than 225 years later, those words still make you stop and think. One line, in particular, has stayed with me

"The name of American... must always exalt the just pride of patriotism more than any appellation derived from local discriminations."

As we celebrate America at 250th birthday, I'm reminded that the freedoms we enjoy today weren’t handed to us. They were entrusted to us. Before anything else, we're Americans.

We may come from different places, have different backgrounds, and hold different opinions, but our nation's story has always been strongest when we remember what we share rather than what divides us.

This Fourth of July, I'm thankful for the freedoms we've inherited, for the sacrifices made to secure them, and for the responsibility each generation has to leave this country stronger than we found it.

Whether you're gathering around a grill, spending time on the lake, watching fireworks, or simply enjoying a meal with family and friends, I hope you'll take a moment to reflect on the remarkable experiment in liberty that began 250 years ago.

Wishing you a safe, joyful, and meaningful Independence Day!
- C 🇺🇸

07/01/2026

Our latest harvest just arrived back to the farm and we've updated the website with our latest inventory! We'll start hosting pick ups tomorrow 7/2 at 11:00 a.m. However, we will be closed this Saturday, 7/4.

🛒: texgafarms.com

06/30/2026

🥩☀️ Our Summer Steak Series continues! Each week we're spotlighting a different cut of beef and sharing what makes each one unique.

🔥 This Week: The Filet Mignon (My personal favorite!)

When people think of a premium steak, the filet is usually at the top of the list... And I couldn't agree more!

Cut from the tenderloin, the filet mignon is the most tender steak on the entire animal. Because this muscle does very little work, it develops an incredibly soft, buttery texture that's hard to beat.

But here's a fact that still blows our minds. If you've been on a cutsheet consultation with us, you may recall this fun fact we try to share on calls.

>>> There are only about 7 pounds of tenderloin on an entire beef animal.

That means from a 1,300-pound steer, there's only enough tenderloin to produce a relatively small number of filet steaks. It's one of the rarest cuts we sell, and it's exactly why they disappear from our freezer so quickly.

Grilling Tip: Keep it simple. Season generously with salt and pepper, grill over high heat, and cook to medium-rare (130–135°F). Because filet is naturally lean, avoid overcooking it, and let it rest for 5–10 minutes before serving.

Looking to make it extra special? Wrap it in bacon, top it with garlic herb butter, or pair it with lobster tail for the ultimate surf-and-turf dinner.

The filet may be small in supply, but it certainly delivers a memorable steak experience. If you know...you know. - C

Address

6800 GA Highway 197 N
Clarkesville, GA
30523

Telephone

+17069496148

Website

http://www.texgafarms.com/

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