Rivas Ranch

08/25/2026

Interested in purchasing quarter, half or whole beef? Taking deposits for fall processing dates for Oct/Nov delivery.
Details in the comments.⬇️

08/17/2026

Save the date!! 📆

VENDOR SPOTLIGHT 🐐

Come play with the goats and shop with Rivas Ranch!

They bring farm fresh products and handcrafted tallow, the kind of small-batch, made-with-care goods that make our markets special.

Come say hi and shop their booth at the Fall Market on Sunday, September 6th, 12-5 PM at Wise Man Brewing!

08/05/2026

🥩 Your beef is ready a tad early!

If you have a bulk beef order from our July 15 processing date, your order is available starting today.

To help everyone get their beef before the weekend, I’m rearranging my delivery schedule.

🚚 If you’re already on today’s delivery route and want to add anything to your order, text the farm by NOON today so I have time to pack it with your delivery. Any 📦 out of state product will ship by Tuesday.

Add-ons include:
• Chicken
• Pork
• Bacon
• Sausage
• Tallow products
• And just about anything else we have in stock

📱 Text the farm: (336) 747-3070

🏡 Farm pickups are available by appointment this evening or tomorrow. Just send me a text to schedule.

🥩 Thinking about buying in bulk?

Our September 6 processing date is almost full, and we have just TWO quarter beefs remaining.

Once those two quarters are spoken for, our next available processing date won’t be until mid-October, which means your beef won’t be ready for delivery until November.

If you’ve been thinking about filling your freezer, now is the time. A deposit today reserves your spot before the wait gets even longer.

Reserve your quarter at 🔗www.RivasRanch.com or text (336) 747-3070 if you have questions.

07/23/2026

You all don’t mess around.

I just finished restocking at Elliot Seldner and Emma Hendel … and today’s Food Club orders for MAGGIE•WILD + WOVEN already cleaned us out.

If you stopped by looking for your favorite cuts and found an empty spot, that’s why.

The good news? I just restocked, and I’ll be back again soon. If there’s something you never want to miss, send me a message or hop on our email list. The best cuts usually have a habit of disappearing before I can even tell you they’re there.

We are a bit behind on our restocks but hope to have our retail partners topped off by the weekend at Riverside Farm and Garden• Hardware Store Louie and Honey’s Market Anders Family Farm Christina Brunner and of course you can pick up every Saturday Greensboro Farmers Curb Market

Thank you for supporting local farms. Every restock is a reminder that this community is choosing real food, and I don’t take that for granted. ❤️🐄

07/16/2026

One of the best ways to lower your grocery bill isn’t another coupon…

It’s learning how to use a knife.

We’re opening up the cutting board and showing you exactly how we break down chickens on the ranch.

8-piece.
Spatchcock.
Crown roast.
Food safety.
Knife skills.
Chef tricks.

No experience needed.

Come dirty up an apron with us.

July 25 & August 1
Greensboro Farmers Curb Market

Reserve your seat:
https://rivasranch.com/chicken-fabrication
Greensboro Farmers Curb Market

07/10/2026

🚨Something fun is happening!

Go follow Greensboro Farmers Curb Market because registration is opening soon for our FREE Chicken Fabrication Workshop!

You’ll need to bring at least 3 whole chickens, and together we’re going to break them down, package them up, and get you more comfortable using the whole bird.

Start tagging your favorite chicken farmer now.
Here are a few of my favorite places to get pastured chickens in the triad that offer whole chickens Homelander Harvest LLC Bethany Farrar | Homesteader + Business Owner Christina Brunner

And no, you do not have to buy your birds from us but we will offer our whole birds at a special rate for this class.

If grocery store chickens are what fit your budget right now, bring those. If you can support a small farm and buy pasture-raised chicken, even better. The point is to help you make the most of what you have and feed your family in a way that works for you.

Whole chickens are less expensive than buying all the pieces separately, but only if you feel confident breaking them down.

That’s where this workshop comes in.

Farming is not just about producing food. It is also about sharing what we know and helping our communities feel a little more capable and a little more secure. Sometimes building a stronger local food system looks like selling chicken. Sometimes it looks like teaching somebody how to use the whole bird and stretch their grocery dollars further. EBT is accepted if you buy at the market.

That is really what this class is about.

The dates are coming up fast, so follow the Greensboro Farmers Curb Market and watch for registration details.

06/27/2026

Last weekend: I processed chickens, Jeff hauled hay, and Jasmine sold at market.

That’s pretty much the rhythm right now.

We had big plans for chicken this season. More tractors, a better brooder setup, more production, more chicken available at market. Then drought shifted everything, and hay became the priority.

Getting it, hauling it, stacking it, paying for it, and making sure the animals are covered had to come before finishing the chicken projects we had planned.

That’s farming. Plans change, and you handle what matters most first.

So when we don’t have as much chicken as we hoped, it’s not because we’re not working or because we don’t care about having it available. It’s because the work got redirected to what had to happen right now.

Today, I’m writing from Ligonier, a borough in PA. We’re self-funded, and the farm supports the farm. It does not support all three of us yet. So we are doing the work wherever we are: on the farm, at market, unloading hay after processing, or answering messages from the road while working the jobs that keep this whole thing moving.

Not a pity post. Not food fear-mongering. Just a real look behind the scenes. This is the whole story.

Local food doesn’t always look like a stocked grocery shelf, and there’s a reason for that. Weather, feed, labor, equipment, fuel, processing, time, money, and whatever breaks this week all affect what makes it to the table.

When you buy from us, you’re not just buying chicken, beef, lamb, goat, or tallow. You’re supporting real hands-on work, real decisions, and a farm trying to do this for the long haul.

Thank you for being part of that.

06/21/2026

🚨 FRESH PASTURED CHICKEN DROP 🚨

This is a rare one.

We just processed a small batch of our pastured chicken, which means you have a short window to grab it fresh, never frozen before it heads to the freezer.

Available today:
🐓 Whole chickens
🐓 8-piece cut chicken
🐓 Half chickens
🐓 Spatchcock chickens
🐓 Chicken crown / chicken roast
🐓 Select cuts
🐓 Stock kits

Two pickup options only:

📍 Fair Share Farm
Pfafftown
11 AM–2 PM

📍 Twin City Health
4250 Goodyear Dr
Winston-Salem, NC 27104
8:30 AM–6 PM
Closed 11:30 AM–3 PM
Patient Appreciation Day, open to everyone

Once it goes in the freezer, the fresh window is closed. So if you want fresh pastured chicken for dinner, meal prep, grilling, roasting, stock making, or being the person with actual good food in the fridge, this is your moment.

DM to reserve or come grab it while it lasts.

Fresh. Pastured. Never frozen. Very limited.

06/13/2026

Food fear is everywhere right now.

But fear manipulation? That’s not our vibe.

We know food is expensive. We know a lot of families are trying to shop differently, buy local, stock the freezer, and get more value out of what they are already buying.

But buying from a farmer can feel intimidating, especially when you are looking at a quarter, half, or whole beef and wondering:

“Am I actually going to know how to use all of this?”

That is exactly why we are kicking off our Cook This Cut series.

We’re cooking through the whole beef, cut by cut. Not just the steaks. The shank, the knuckle, the round cuts, the roasts, the hidden steaks, the cuts that stretch into real meals for real families.

Some of it will show up here, but the real coaching is going to our email list.

Recipes. Cut explanations. Practical cooking ideas. A direct place to ask questions.

Because there are only so many steaks on an animal, and the real value starts when you learn how to use the whole thing.

Head over to our website and get on the email list and come cook through the whole beef with us. You don’t wanna miss this!!

Nose to tail, baby. Let’s go.

05/17/2026