Cloud's Meats

10/19/2026

10/16/2026

Fueled by good coffee, positive vibes, and five-star reviews!

Thank you, Brian and Happy Maple Leaf Festival, everyone!! 🍁

10/14/2026

INGREDIENTS
• 2 lbs. Ground Beef
• 1 Tbsp. olive oil
• 1 onion, finely diced
• ⅓ cup bread crumbs
• 4 jalapeño peppers, de-seeded and diced
• 6 oz sharp or medium cheddar, finely diced
• 1 ½ tsp. salt
• 1 ½ tsp. black pepper
• 3 -10 inch sheets of puff pastry, thawed
• 1 egg, beaten

DIRECTIONS
1. Preheat oven to 375°.
2. Heat olive oil in small pan over medium heat. Add onions and cook for 10 min or until browned. Let cool.
3. In a large bowl, combine beef, cooked & cooled onions, bread crumbs, jalapeños, cheese, salt, and pepper. Stir gently until combined but not overworked.
4. Lay one square of pastry on a work surface. Use a third of the beef mixture to form a log shape down the center. Fold the pastry over the beef mixture on one side, then brush along the edge with egg mixture to create a “glue”. Continue to fold the roll over so it’s fully encased in pastry, and the edges line up on the egg glue line, then press the pastry lightly to ensure a good seal. Repeat steps with each pastry square.
5. Place beef rolls seam down, then cut them into 6-8 pieces. Place pieces onto a sheet pan and back for 30-35 minutes or until the pastry is golden brown, rotating the pan during baking if necessary. Alow to cool slightly before serving. Enjoy!

10/09/2026

Our cooler is OPEN! For those of you participating in the Antlerless hunt this weekend, our after hours cooler will be available all weekend for drop off! If we end up getting an influx of deer and need to shut the cooler down, we will post updates here! While it is our goal to take as many as possible, please remember that we are still processing other animals!

If you drop a deer off with us this weekend, there are a few things we want you to keep in mind!
- We are accepting deer for Share The Harvest! Deer for STH CANNOT BE CAPED OR HAVE THEIR HEADS REMOVED!
- Your deer MUST be field dressed.
- Everyone MUST fill out a manilla Check-In tag! Orange tags are just for those who want to have their deer caped, the head saved, or the hide saved.

For our updated price sheet, please visit our website. If you have any questions, feel free to call us at 417-358-5855. Happy hunting!

10/09/2026

Nothing better than a beef-n-bacon burger... except maybe a ribeye... or a pig-N-bull burger... but then there's the snack sticks. Never mind, it's ALL great! 😉

Thanks for the shout-out, Star! See ya next time.

10/07/2026

INGREDIENTS
• 1 cup warm water
• 1 tablespoon beef base
• 1/2 pound sliced fresh mushrooms
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 boneless beef chuck roast
• 1/2 teaspoon pepper
• 1 tablespoon Worcestershire sauce
• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 sprigs fresh thyme
DIRECTIONS
1. In a slow cooker, whisk water and beef base; add mushrooms, onion, thyme, and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender.
2. Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast. Enjoy!

10/05/2026

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10/02/2026

If you could only fill your freezer with one thing from Clouds, what's it going to be? 🤔

Bacon, ribeyes, sausage.... leave your vote in the comments!

09/30/2026

INGREDIENTS
• 1 Tbsp. olive oil
• 1 lb. Italian sausage, casings removed
• 2 cloves garlic, chopped
• 2 cups chicken stock
• 2 cups marinara sauce
• 1 (14.5-ounce) can diced tomatoes, drained
• 8 oz. lasagna noodles, broken into large pieces
• 2/3 cup fresh basil, roughly chopped
• 1/3 cup ricotta
• 1 cup grated mozzarella cheese
• 2 Tbsp. grated Parmesan

DIRECTIONS
1. Preheat broiler. Heat oil in a 12-inch cast-iron skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until beginning to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
2. Add chicken stock, marinara, and tomatoes. Nestle pasta pieces in broth mixture, and bring to a boil. Reduce heat and simmer, covered, about 4 minutes. Uncover and continue simmering, stirring occasionally, until pasta is tender, 10 to 12 minutes.
3. Remove from heat and fold in basil. Top with ricotta, mozzarella, and Parmesan. Broil until golden brown, 2 to 3 minutes. Enjoy!