Pel-Freez Foods

08/14/2021

We second this! 😋

Lean, nutritious, and climate friendly, rabbit can offer an escape from the industrial meat supply chain

03/20/2021

Fayetteville's own Atlas The Restaurant with rabbit on the spring menu! 💕

Spring is one of our favorite seasons and we couldn’t be happier about our new menu. This rabbit dish features charred carrot, pickled rhubarb, english peas, parsnip custard, pistachio crumble, purple mustard and a thyme rabbit reduction.

11/26/2020

Wishing you a happy, healthy, & tasty Thanksgiving!
Roasted rabbit with safran, zereshk, & basmati rice, reposted from !

11/09/2020

Might you do us flavor? I mean favor?!
And fill out this short survey by the Iowa Rabbit team to provide your views on rabbit meat?
Thank you!

Welcome to Iowa Rabbit's rabbit meat survey! We are trying to gather information on the general public's view of rabbit meat. Please fill out our short survey! Your participation is greatly appreciated!

10/21/2020

Gorgeous shots of Braised Rabbit Leg in White Wine Mustard Sauce by 👇
With Carrots and Onions - felt like cooking with a more exotic meat 😛 was a pretty fun experience
Sauce: carrots and onions that have been cooked in stew with the rabbit leg, white wine, dijon mustard, black pepper, dills
First time cooking with rabbit meat - it’s delicious! The meat was lean, almost fat-free, resembling that of a great chicken breast🤔Personally I think the braising method combining both pan-searing and slow-cooked stewing is perfect - trapping in all the juices, infusing the meat with flavors from the vegetables and seasoning, without making it way too tender
Remarks: This surely won’t be my last dish of rabbit meat😛
#怎麼可以吃兔兔
Reposted from

10/20/2020

In Bacon We Truss

Reposted from

09/23/2020

🙌🙌🙌

Rabbit Samosa! Today we’re featuring Pel-Freez Foods Local Rabbit, sweet potatoes, Yukon gold potatoes, green peas, onions mixed with spices wrapped in rice paper and fried. Served with a cilantro mint lime sauce.

09/22/2020

Rabbit recipe book submissions are rolling in and can you believe this beautiful dish didn't make the cut?! 🤤 Have no fear! Chef has another great recipe in store for us.

This Rabbit Confit dish was specialed recently by Chef Chrissy Sanderson of the DELICIOUS Mockingbird Kitchen, Fayetteville. 🙌🙌🙌

09/04/2020

Join us at the little rabbit shop today for our first PEL-FRESH FRIDAY!
Fresh rabbit, just harvested yesterday available 9am-5pm. We've dropped our pricing for local community direct purchases. Be sure to tag us in your creations!
Enjoy your Labor Day weekend!
👉Address: 219 N. Arkansas Street, in beautiful Downtown Rogers, AR!

09/01/2020

Our CEO featured on the I am Northwest Arkansas Community Podcast!
"Brian Bonk is new to Northwest Arkansas but the company he runs, Pel Freez, based in Rogers, has more than a 100-Year track record as the largest supplier of Rabbits in the United States for both Food and Scientific Purposes. Hear how Brian ended up here in Northwest Arkansas and learn more about why Rabbit’s serve an important role in some of the finest restaurants in the world as well as some of the most successful research science labs. You will never look at Rabbit Stew the same way again.

Hear all about Brian’s fascinating journey on this episode of I am Northwest Arkansas."

Spread the Ozark loveAbout the Show: Brian Bonk is new to Northwest Arkansas but the company he runs, Pel Freez, based in Rogers, has more…

08/22/2020

We are working on a brand-spankin' new Pel-freez Rabbit Cookbook and we would LOVE to hear from you!
Do you have an incredible family recipe or cooking method you'd like to share with us? We'll be selecting recipes over the next month to include in our book and offering complimentary rabbit as a Thank You to selected recipe contributors! Just direct message us to share!

08/11/2020

Big thank you to Rogers-Lowell Area Chamber of Commerce for re-introducing us!
We are thrilled to have such strong roots in this lovely community, and can't wait to share all that we have planned with you. Much more to come!

Pel-Freez is truly a hidden gem in Northwest Arkansas with a fascinating history. The company started as a backyard rabbit farm in California in 1911 and by the 1950s had grown into the largest rabbit meat supplier in the United States. In the early years of the worldwide biomedical community, there...