Recipes

Featuring Bacon and Queso Blanco, both available at The Store, or through Doorstep Delivery. Place your order for these items in the comments section!

Make dinner in a flash! The Store located on our farm offers a variety of canned and jarred items made exclusively for Barham Family Farms. Featuring 1 pound chorizo + 1 jar queso blanco. To order, place your request in the comments section.

Recipe courtesy of Chef Cynthia Hetrick of Vinegar Hill Farm, Cameron, Missouri Chef Cynthia joined the Air Force in the late ‘80s and became an chef, learning the fundamentals of commercial cooking. She retired and continues in the Air Force Reserves while her husband flew C-130s for the Air National Guard. While both were still working, they bought a farm in Northwest Missouri with a history known as Vinegar Hill near Wallace State Park. Plans are now underway to open a country store catering to state park campers, visitors and locals offering Barham Family Farm meats and products to their patrons.

Resolved to eat better in 2022? Pork tenderloin is naturally lean protein and an excellent source of thiamine, vitamin B6, phosphorous and niacin. This healthy recipe was developed exclusively for Barham Family Farm, a producer of pork, beef, chicken, and eggs, located 30 minutes north of downtown Kansas City, in Kearney, Mo. The 100-year-old farm is owned by Kenny and Annette Barham, and their sons. Their animals are pasture-raised, non-GMO fed, and raised without antibiotics or growth hormones. The Barhams supply some of Kansas City’s top restaurants, including The Farmhouse, Cafe Sebastienne, Fox & Pearl, The Antler Room, The Town Company, Urban Cafe, and more. Individual consumers can buy Barham Family Farm meats and sundry products from the Barhams. With a minimum purchase of $150, they’ll deliver to your doorstep. Or visit The Store. Hours are 10 a.m. to 6 p.m. Thursday and Friday and 9 a.m. to 3 p.m. Saturday. Be sure to visit www.barhamfamilyfarm.com/recipes frequently to search for new recipes. The website offers the Barham’s personal favorites and those developed specifically for their cuts, as well as recipes from top chefs, including Alex Pope of Local Pig, Vince Paredes of The Farmhouse and Chad Tillman, formerly of Norcini.

Ordering Doorstep Delivery and don't see the pickles? Place your order in the comments section!

Sirloin tip roasts give great beef flavor without the high price tag!

Featuring products available at The Store, 10 a.m. to 6 p.m. Thursday and Friday, 9 a.m. to 3 p.m. Saturday. Or order through Doorstep Delivery. Place your sauce order in the comments section! This recipe also works with our Roasted Garlic Pasta Sauce!

Welcome to Barham Family Farm's Duck-a-palooza featuring Chad Tillman! A former butcher, Tillman will show you how to break down a whole duck and then use the breasts, legs and thighs and the carcass to make three delicious dishes with absolutely no waste. After 20 years working in Kansas City supermarkets, Tillman reinvented his career when he opened first restaurant, Norcini Craft Pizza and Sandwiches at Strang Hall in December 2019. Norcini developed an instant following. Tillman is currently branching out by working as a consultant in the restaurant industry. Clients include Plowboys Barbeque and Gaels Public House & Sports, The Italian Sausage Company, Cafe Le Blue, The Meat Shed and Paradise Locker Meats. "I love the fact I can purchase local whole duck from Barham Family Farms. I optimize my purchase by butchering the meat for use in three unique dishes. The versatility of these farm-raised birds is endless, so feel free to change or adapt these recipes to your liking!" Recipe 1: Pan-seared breast served with creamed mushrooms and baby bok choy Recipe 2: Use drum and thigh portions braised in traditional Thai spices to create a filling for a lettuce wrap and a dipping sauce. Recipe 3: Use the carcass and wing portions to make a wonderful stock. Serve the stock poured over mushrooms, fried chili oil, sweet soy and scallions for a rich-tasting dish that uses every part of the bird, from beak to tail feather. Barham Family Farm ducks are raised in a mobile poultry modeled on those pioneered by grass-based farm pioneer Joe Salatin. The system allows the Grimaud Hybrid Pekin ducks to forage in the pasture for a more nutrient-rich diet.

Welcome to Barham Family Farm's Duck-a-palooza featuring Chad Tillman! A former butcher, Tillman will show you how to break down a whole duck and then use the breasts, legs and thighs and the carcass to make three delicious dishes with absolutely no waste. After 20 years working in Kansas City supermarkets, Tillman reinvented his career when he opened first restaurant, Norcini Craft Pizza and Sandwiches at Strang Hall in December 2019. Norcini developed an instant following. Tillman is currently branching out by working as a consultant in the restaurant industry. Clients include Plowboys Barbeque and Gaels Public House & Sports, The Italian Sausage Company, Cafe Le Blue, The Meat Shed and Paradise Locker Meats. "I love the fact I can purchase local whole duck from Barham Family Farms. I optimize my purchase by butchering the meat for use in three unique dishes. The versatility of these farm-raised birds is endless, so feel free to change or adapt these recipes to your liking!" Recipe 1: Pan-seared breast served with creamed mushrooms and baby bok choy Recipe 2: Use drum and thigh portions braised in traditional Thai spices to create a filling for a lettuce wrap and a dipping sauce. Recipe 3: Use the carcass and wing portions to make a wonderful stock. Serve the stock poured over mushrooms, fried chili oil, sweet soy and scallions for a rich-tasting dish that uses every part of the bird, from beak to tail feather. Barham Family Farm ducks are raised in a mobile poultry modeled on those pioneered by grass-based farm pioneer Joe Salatin. The system allows the Grimaud Hybrid Pekin ducks to forage in the pasture for a more nutrient-rich diet.

Welcome to Barham Family Farm's Duck-a-palooza featuring Chad Tillman! A former butcher, Tillman will show you how to break down a whole duck and then use the breasts, legs and thighs and the carcass to make three delicious dishes with absolutely no waste. See link below. After 20 years working in Kansas City supermarkets, Tillman reinvented his career when he opened first restaurant, Norcini Craft Pizza and Sandwiches at Strang Hall in December 2019. Norcini developed an instant following. Tillman is currently branching out by working as a consultant in the restaurant industry. Clients include Plowboys Barbeque and Gaels Public House & Sports, The Italian Sausage Company, Cafe Le Blue, The Meat Shed and Paradise Locker Meats. "I love the fact I can purchase local whole duck from Barham Family Farms. I optimize my purchase by butchering the meat for use in three unique dishes. The versatility of these farm-raised birds is endless, so feel free to change or adapt these recipes to your liking!" Recipe 1: Pan-seared breast served with creamed mushrooms and baby bok choy Recipe 2: Use drum and thigh portions braised in traditional Thai spices to create a filling for a lettuce wrap and a dipping sauce. Recipe 3: Use the carcass and wing portions to make a wonderful stock. Serve the stock poured over mushrooms, fried chili oil, sweet soy and scallions for a rich-tasting dish that uses every part of the bird, from beak to tail feather. Barham Family Farm ducks are raised in a mobile poultry modeled on those pioneered by grass-based farm pioneer Joe Salatin. The system allows the Grimaud Hybrid Pekin ducks to forage in the pasture for a more nutrient-rich diet.

Picanha (pee-kAHN-yuh) is the most important cut of meat at a Brazilian steakhouse. It is the top of the sirloin and includes a fat cap that makes it tender and mouthwatering. In U.S. supermarkets it is hard to find top sirloin cap and it is usually custom cut for Brazilian steakhouses. Grillers should look for readily available top sirloin steaks. A 2-inch steak will take approximately 3 minutes per side for medium-rare. Unlike Kansas City barbecue, Brazilian barbecue doesn’t use rubs. Instead, the meat is rubbed with sal grosso, rock sea salt (best equivalent is Kosher salt) to season the meat. The grains of salt are knocked off before the meat is served.

This is a pasta that comes together quickly with a few pantry staples and showcases our Spicy Italian Brats.