Next Ridge Acres

10/02/2026

05/11/2026

Some of our spring additions.

05/11/2026

Just in time for summer grilling and smoking, we are offering a few options to try our locally raised pork and grass fed beef in smaller quantities. Since we are a very small scale farm, we have a limited supply of each.

☀️🥩🥓🍔🌮☀️

Grilling
- ribeye steaks (2/pk)
- porterhouse steaks (2/pk)
- T-bone steaks (2/pk)
- Sirloin steak
- 15 lbs hamburger (1 lb pks)
- 1 pkgs ham steaks (1/pk)
- 2 pkgs pork chops (2/pk)
- 2 lbs bacon (1 lb pks)

Approximately 35 lbs meat for $400

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Smoking
- brisket (7-8 lbs)
- Chuck roast (~ 3-5 lbs)
- Pork shoulder roast (4-6lbs)
- Pork chops (2/pkg)
- Spareribs (1 rack)

Approximately 25 lbs meat for $250

———-
All Beef package
- 1 pkgs sirloin steaks
- 1 pkgs rib steaks
- 1 pkg tbone
- 1 pkg porterhouse steak
- 1 round steak
- 2 chipped steaks
- 1 sirloin tips
- 3 chuck roasts/arm roasts
- 1 either sirloin tip roast or London broil
- 20-25 pkgs ground beef.

Approximately 50 lbs beef for $600

If you’re looking for something different, or need a little smaller/bigger package, we can try to work with you to put together a package that fits your needs based on our supply.

Aside from products included above, we also currently have
*beef - short ribs

Message us to place an order or to get more information.

03/20/2026

A few new little girls the past week!

02/17/2026

I remember this night, as if it were yesterday.

The date was April 9, 2013.
Past the date of blizzards in Nebraska.
Or, not.

She roared in with a severe thunderstorm warning. Dad took cover in the calf shed out in the pasture, as the sky poured down hail.

Then, the temps fell and we were in the midst of a roaring blizzard.

That night, we brought in every calf, as soon as it hit the ground. The wind and wet snow was so bad, there was no safe place to hide in pasture. We did our best to zip tie tags to legs and keep records. They began to pile up in the shop.

I ran colostrum back and forth, through the night. At one point, I found my dad, asleep on the floor, his hand holding the work light so calves wouldn’t knock it over, and start a fire. The other men kept ferrying calves in, while we tended them here.

The following week, rivaled the things written, but never for the public’s view. It would take too much to explain it, too bone tired to try.

And why is that?

Because, we humans crave control.
We want succinct answers, and immediate gratification. We demand instantaneous explanations and solutions.

And we couldn’t give it.
We still can’t.
But, that doesn’t rattle us much.
Because we in animal agriculture, have to accept a harsh reality, and even embrace it.

Plan for the best, and then, come what may.

April of 2013 challenged every bit of our resolve. And there have been seasons since, that did it, again.

And now you may understand my “why”.
2005.2012.2013.2018.2019.

Crisis came. It came to us.
It will come again.
Unpreventable crisis of magnitude.
And our USDA professionals HELPED us.
The next time you want to rail on your FSA or NRCS folks, remember that they have helped. They have mechanisms to help. They need MORE qualified help and good training so that they can be here for us all.

Thank those who have helped you in your time of need. Then, thank them again. The job is not easy.
Believe me, I know.

02/16/2026

This arm roast went into into my crockpot yesterday morning, as part of my plans to serve up a home raised Sunday supper for my family, and leftovers for today.
Do you know the color or breed of the steer who provided this roast?

Typically a grain finished steer goes to market at about 18 months of age. This steer was what we call “bottom end” as he was born late in season, didn’t wean off as well, or get the best start in our feed pens, after he came off his grazing days.
The kids and I raise the “bottom end” for freezer beef that we gift and sell to family and friends.
He flourished here, went to slaughter on time, as a well finished steer.

Beautiful marbling, nice and tender, just the right size for our family of four.

Now hear this.
He, was red-hided.
Red cattle historically get “dinged” at the sale barn. Why, you might ask? I just got done telling you that he stands at the top amongst all his peers.
It’s because certain breeds have done a superior job of marketing their product as “the best”.
When the truth is…GOOD beef is just GOOD beef. Period. End of story. I will say, I prefer to eat American raised, owned, and slaughtered. It tastes even better! 😉

The various cattle breed associations can and MUST work together to tout their protein sources as important, valuable, tasty, nutritious, essential, affordable, and the list goes on.
We do not need to tear down one another, OR any other animal protein source.
Just like dairy industry breeds need to work together.
And this is because those who want to tear away at us, don’t have any one of us in mind.
We are ALL in the cross hairs of those who want to dismantle animal agriculture.
So next time you read your labels, do not be deceived by labels touting “Certified Black Angus/Hereford…blah, blah, blah”.
GOOD beef is GOOD beef.
Read the labels, discern what your taste buds like best.
Remember ALL breeds deserve a fair shake.
Little Red (and I) say so.