Welcome beef snobs!

Barham’s Ozark Beef is proud to provide all-natural, sweet potato and corn fed, pasture-raised beef. Our Arkansas grown, USDA inspected beef is guaranteed to be free of antibiotics and added hormones. Cattle rancher, Charlie Barham, began raising and caring for cattle nearly 40 years ago on his farm in Ozark, Arkansas. He’s mastered his craft and provides sustainable and healthy ways to ensure his herd is fat and happy! With a steady diet of improved pasture, sweet potatoes, and corn from the day they are weened, the result is tasty, marbleized beef the entire family will consistently enjoy.

We have great options available for purchasing our beef. If you are looking to fill up your freezer, you can purchase by the quarter, half or whole. If you are just getting started but want a full variety of cuts, the Beef Snob Sampler or the Mini Beef Snob Sampler would be perfect for you! For those just wanting a specific cuts, join us at the Conway Farmer’s Market at the Antioch Baptist Church parking lot on Amity every Saturday morning between 7:00 a.m. – Noon from April through October.

We bring the butcher shop and meat market to your front door! Our inventory is stored in Conway, Arkansas, but we do not have a store front where you can shop at this time. We are a home/farm based business, so we rely on delivering our product to our customers. If you have questions about our company or our beef, contact Ed Linck at ed@beefsnob.com or (501) 733-4801.

7 Things To Know When Ordering Barham’s Ozark Beef:

1. Amount of Beef: A Half Beef will net between 170-220 pounds of beef. Plan to use 9-12 cubic feet of freezer space. Half these numbers for a Quarter Beef. The Beef Snob Sampler nets 30 pounds of beef and takes up approximately 2 cubic feet. 
2. Cost Estimate: You can expect the cost to be around $1,600-$1,700 for a Half Beef, although we’ve seen prices range from $1,400 – $2,100. The price is determined once we know the hanging weight. The Beef Snob Sampler is $275 and includes approximately 30 pounds of beef.
3. Packaging: Each cut is vacuum sealed and clearly labeled. The label includes the specific cut, weight, and the USDA stamp. This style of packaging makes thawing the beef easy and quick!
4. Customization (Quarter and Half Beef Orders Only): With a 5 minute phone call, our team will walk you through the customized cut options for a Half or Quarter Beef. You’ll be walked through the options for your steaks, roasts, ground beef and other items. 
5. What Cuts Are Included? Each Half or Quarter Beef will include approximately 15% steaks, 25% roasts, 40% ground beef, and 20% other cuts. The Beef Snob Sampler includes 5 steaks, 2-3 roasts, 13 pounds of ground beef, and 4 other items that would include fajita meat, kabob meat, beef short ribs, minute steaks, and more. 
6. Place an Order: To secure your order, go to this link. Our team will reach out to you within two days of your order with more details. If buying a Half or Quarter Beef, a deposit must be paid to secure your order. The remainder of the purchase price is due prior to delivery.
7. Delivery: Home delivery is available within a 250 mile radius of Conway, AR, which includes the entire state of Arkansas, Memphis, TN, Tulsa, OK, and Branson, MO. The delivery fee is $0.70 per mile from Conway. The fee will show at checkout. Free local pickup in Conway is always available. Contact Ed Linck for more information at (501) 733-4801.

A little more about the pricing…
The industry pricing standard is to use the “hanging weight” to determine the price. Our price is $5.35/lb. hanging weight, plus a 2.75% sales tax. The price we quote you includes the beef, processor’s fee, and sales tax. Our pricing method allows full transparency and ensures you get exactly what you paid for. Considering the quality of beef and the great price, there’s no better way to buy beef!

If you have questions, please contact Ed Linck at (501) 733-4801 or edlinck@gmail.com.

Great quality of the beef. It is tasty, best beef we have ever have. We are really happy with the purchase and will recommend to anyone is craving a local... read more

thumb xin chen
December 19, 2020

Simply phenomenal, the most tender, buttery-like texture, delicate, flavorful mouthwatering beef I have ever eaten!

thumb Pete Bella
January 9, 2021

Our family purchased beef from Barham’s Ozark Beef and we love the products we received. Everything came packaged and labeled perfectly and the quality of the beef is excellent. There... read more

thumb Molly Johns
September 15, 2020

Guide to Buying Bulk Beef From Local Farms

Are you looking to buy bulk beef for the first time? Have you had a bad experience buying bulk beef? There are a few things to consider when buying from your local farmer.

What’s for dinner? When you and I have a healthy, balanced diet, it shows in how we look and feel. If you mainly eat salads, vegetables, and fruits, you’ll be much leaner than the person who eats lots of carbohydrates, protein, and sugar. If you are looking for lean beef, find a rancher who only feeds grass and hay to their herd. For those looking for more marbling in their beef, search for farms feeding corn or another food source to their herd. There is a large market for both categories of beef, so do your research on the farm’s feed program prior to purchasing.

Been here long? The age of the animal will directly affect the tenderness of the beef. Ask the farmer for the age of the cow when it goes to processing. Around two to 2 1/2 years old is a good age to process. At that point they are relatively young but have had enough time to pack on some pounds. The younger cows may be more tender, but they haven’t put on much weight yet. Some farmers send their “cull cows” to the processor. The reasons could vary from a cow getting injured to a mama cow not producing calves. The beef from older cows will not be as tender. For those of you who have with negative experiences buying bulk beef, there’s a good chance you were duped into buying a cull cow.

Is this quality beef? When buying a quarter beef or more, the current law states that you don’t have to complete the USDA inspection. Although it’s an option at most processing plants, some farmers may not get the USDA inspection because it costs extra money, plus it’s not required when selling beef in bulk. I personally feel much safer knowing the meat I’m feeding my family has been inspected by the USDA. If you purchase beef at a farmers market, look for the USDA stamp on the packaging. To sell individual cuts to the public, the law says each cut must be inspected. When you see the USDA stamp, you can eat your beef with confidence that it passed the USDA inspection at the time it was processed.

What’s it like there? Where a cow is born, grows up, and is processed matters. Are they born and raised on the farm? Do they get to roam freely in a pasture? Are they treated humanely throughout their lives? Ok, that may be too many questions to ask, but you get the idea! The living conditions matter, which is part of the reason you find a much better taste in farm raised beef versus the beef from the major beef producers.

How much? The most common way to price bulk beef is by using the “hanging weight”, but what all is included? To get your real total, make sure the beef, processing fee, USDA inspection fee, sales tax, and the delivery fee (if available) are all included in the final price. Some operations will only charge you for the beef and tax, and then you pay the processor directly for the processing fee. In many cases, you pick up the finished product from the processor. Does one farm charge more than another? If so, why? There are many factors that contribute to price differences, such as the expenses to run the farm, the feed program (huge factor), the farm’s location to a processor or viable market, etc. Understand why there’s a difference before making your final decision.

Can I get what I want? One of the perks of buying in bulk is that you typically get to customize your order. Do you want steaks bone in or bone out? How thick do you want your steaks? This is part of the fun for our customers! Some operations will discuss your cut preferences with you, while others will have you contact the processor directly. Some processors request that the two quarters on a side of beef match perfectly. In this case, you many not get everything that you request, but they can typically get you very close to what you want. When you buy a half beef, or side of beef, you get to fully customize everything! For those who consistently purchase bulk beef, buying a half beef is their preference.

You should now have a good idea of what to expect and what questions to ask when purchasing bulk beef. It’s a big purchase that many do without much knowledge or experience. Finding the right farm that will walk you through the process and answer your questions is key. You’ll eventually develop trust with your “beef guy” or “beef gal.” The hope is that both sides of the deal feel great about the relationship and continue working together for many years.

 Good luck in your search for your own beef guy or beef gal! We hope this guide helps you make the right choice the first time. If you live in Arkansas, you’re invited to learn more about Barham’s Ozark Beef at www.beefsnob.com. Now the only question is… what’s for dinner?

Ed Linck, Chief Beef Snob
Barham’s Ozark Beef

“Startup Stories” Featuring Barham’s Ozark Beef

Barham’s Ozark Beef was recently featured at the February 2022 Arkansas Conductor “Startup Stories” event. Our Chief Beef Snob, Ed Linck, shared about the origins of our farm-to-table business, challenges faced along the way, and what the future holds for Barham’s Ozark Beef. If you want to learn more about us or get an inside view of starting a farm-to-table business, we think you’ll enjoy the video!

Barham’s Ozark Beef Celebrates Two-Year Anniversary!

Barham’s Ozark Beef turns two years old this month! It all began with Charlie and Lynda Barham and Ed and Mariana Linck agreeing in the summer of 2019 to process six beef over a period of three months to see if there’s a market for a farm-to-table beef business in the Conway area. It was a big risk for all of them. Ed’s dad and stepmom, John & Susan Linck, were their first customers. Soon after, Cecilia, Danny, Jeff, Pamela, and Wendy claimed the remainder of the initial two beef that were delivered in October 2019. Two more beef were delivered in November and a final two in December. The interest they saw in those early days gave them enough confidence to continue the down the path of becoming a “real” business.

2020 saw substantial growth. With the Covid-19 pandemic in full effect, the way people ordered food shifted. Shopping for groceries online became normal. Beef shortages due to supply chain issues shined a light on the local meat and vegetable producers. Having your own “beef guy” became a thing. Word quickly spread about Barham’s Ozark Beef and the phone started ringing. In all, Barham’s Ozark Beef sold thirty whole beef in 2020. The momentum going into the new year was off the charts!

The new year brought an increase in production. It was a risky move, but the number of customers gained the previous year inspired them to make the jump. Four whole beef every month during 2021 was the commitment. Did you know that the beef industry is seasonal? Well, it is. And it runs from January through early Spring. Who knew? Enter the genius idea from Mariana Linck, Ed’s wife and co-founder of Barham’s Ozark Beef. She recognized that many Arkansans fill their freezers with deer meat during the winter. She suggested that people still eat beef and would consider purchasing a smaller amount than a quarter beef or a half beef, which is the only way someone could purchase Barham’s Ozark Beef at that point. Within days, the Beef Snob Sampler was introduced to the market. The launch was an immediate success!

What’s a beef snob? Where did that come from? Mariana and Ed had a few pounds of ground beef from another cattle farm. Mariana wanted to try it and see how it compared to Barham’s Ozark Beef. She made spaghetti with it and the Linck family sat down to dinner. Everyone took their first bite. All of a sudden, Mariana is spit her bite out followed by a disgusted “YUCK!” Ed and their daughter, Catalina, couldn’t believe their eyes. Mariana had been spoiled by a year straight of eating Barham’s Ozark Beef that a lesser quality beef just didn’t suit her anymore. The term “beef snob” was born and is now a big part of the “beef snob” culture.

With the initial shock of Covid-19 starting to subside, people were going out to eat again and the quarters and halves were lasting much longer than before. Order frequency declined, again, just as inventory had increased. It was time to pivot once again. Enter the Conway Farmer’s Market. The team created a price sheet, bought a tent and other items needed to be a presentable vendor and prepared themselves for the first day of market. The following months would be some of the best in the history of the company. The beef snob community grew exponentially over the summer with dozens of new customers each Saturday at the market. Thanks to a young man who wanted a Father’s Day gift, the Mini Beef Snob Sampler was born. He said, “I have $100. What can I get as a gift for my dad?” The answer was two steaks, a roast, a fajita meat and five pounds of ground beef. The Mini has become the most frequently ordered item on the Barham’s Ozark Beef bulk menu.

It’s October 2021, two years after their first delivery. The team has been reminiscing about the progress that has taken place since the summer of 2019. What started as a fingers-crossed, hopeful idea has become a “we may have something here” business. Charlie and Ed, after discussing with Lynda and Mariana, have decided to take another big leap of faith and commit to six whole beef every month starting in April 2022. With Barham’s Ozark Beef’s increased product offering and potential growth through shipping, the team is thrilled about the future! As it turns out, people truly appreciate all-natural, sweet potato and corn fed, pasture raised beef. The “beef snob community” is real and growing. The Barham’s and the Linck’s are forever grateful for the continued support they receive from their customers and look forward to serving the beef snob community for many years to come.

Why sweet potatoes

Studies show the taste of beef can be directly related to their diet. In general, red meat has a more acceptable and intense flavor when fed high-energy foods versus low-energy grass diets. Many of our customers claim Barham’s Ozark Beef tastes better than any beef they have tasted before. The pasture raised calves in the Barham’s Ozark Beef program enjoy a unique diet consisting of approximately 50% sweet potatoes, 25% chopped corn, and 25% Bermudagrass.

Why sweet potatoes? For the calves, sweet potatoes are a very palatable and highly digestible feedstuff. The tasty treat is high in energy and contains protein and vitamin A. Thanks to a consistent supply of sweet potatoes throughout the year, our calves have access to this “super food” from the day they are born until harvest.

*Pictured are our calves eating a mix of sweet potato juice and chopped corn.

Cut Photos

When beef snobs order a quarter beef or more from Barham’s Ozark Beef, they have the option to customize their cuts. Since many of our clients are new to this, we have created a photo gallery of each of the cut options. We still have a few cuts we need to capture on camera, but this is a great start! If you have questions or want to order, please contact Ed Linck at (501) 733-4801.

Barham’s ozark beef featured in documentary

Arkansas cattle farmer Charlie Barham has been in the beef business for nearly 40 years. Now the self-proclaimed “good ol’ country boy” is the subject of a short film documentary that gives a behind-the-scenes look into his sustainable and humane farming operation in Ozark, Arkansas.

Produced by Twist Creative Studio, “Tender Touch: Nurturing Ozark Cattle,” examines Barham’s life on the farm – from the early days to today – and his role as co-founder of Barham’s Ozark Beef, the family business he started with his stepson Ed Linck in the fall of 2019. The 20-minute documentary premiered on Thursday, Jan. 14, 2021.

Newsradio 102.9 KARN Interview

Barham’s Ozark Beef owner Ed Linck was interviewed on Newsradio 102.9 KARN with host Kevin Miller on the morning of December 18, 2020. Ed was a guest on the “Open for Business” segment. If you don’t know much about Barham’s Ozark Beef, this is a great introduction!