Specials
Holiday Turkeys NOW AVAILABLE
We now have delicious turkeys available for sale! $37.00 per turkey Fresh out of the Smoker!
Steaks for the Holidays
We cut custom steaks to order at McCain Farms. Whether it is for a small celebration, or for a big family holiday, our team will be glad to cut them for you and to your specifications. Call ahead at 318.644.2677 and they will be waiting on you or just drop by. You can...
2021 Holiday Hours
Holiday Hours for November and December 2020 are Monday thru Friday 8:00a.m. till 5:00p.m. Saturday 9:00am till 3:00pm We will be Closed: Thursday, Friday and Saturday November 25, 26 and 27Friday and Saturday December 24 and 25th
Products
Chicken Florentine Smoked Sausage
If you’re a spinach lover, this sausage is for you! It’s made with spinach and mozzarella cheese. It’s nothing short of a mouthful of voluminous taste in every bite! This product is sold in house only.
Regular Smoked Sausage
Spicy southern style smoked sausage with a taste of sage. Great with any meal or especially made for that appetizer for that outdoor Bar-B-Que.
Hot Links
Get it while it’s hot! Spice up your taste buds with this fiery sausage. Perfect for any cookout to add that extra kick. This product is sold in house only, and is sold in 3 lb packages.
Smoked Ham
Holiday Hams for the holiday season! A smoked ham for your table. Something to satisfy everyone’s taste buds!
Jalapeno and Cheese Smoked Sausage
This sausage is for the bold & daring. Designed for the grill at the lake or at the camp. One must try it to really appreciate it.
Smoked Turkey
Order your turkeys today before they’re all gobbled up!
To Place a Product Order, Please Call 318.644.2677
- Beef sides are sold by the hot weight per lb.
- Pork sides for the freezer: market price per lb. on hanging weight.
- Each order is cut to the customer’s specifications and packaging size.
- Products are vacuum packaged and frozen to insure freshness and quality.
We custom harvest and process for the following farms:
McCain Farms provides by appointment, custom harvesting and processing of beef and swine for local customers.
These services can be provided under inspection for a small extra charge. When making an appointment, we need to be notified regarding this service. Also the more advanced notice you can give us the better we will be able to serve you.
Our charges are as follows:
Beef Charges
- Harvesting fee: $100.00 per head
- Processing fee: $1.30 per lb. (hot weight 400 lb. Minimum)
- This includes cutting and grinding to your specifications.
Beef Yield & Dressing Guide: Click Here
Pork Charges
- Harvesting fee: (skinned) $100.00 per head
- Processing fee: $1.30 per lb. (hot weight)
- This includes cutting to your specs and grinding fresh sausage.
Smoked Sausage
- Smoking Sausage $1.75 per pound
- Curing & Smoking: (hams, bacon, etc.) $1.35 per lb.
Tips & Recipes
Charlie’s Sunday Dinner
A simple easy Sunday dinner that’s a family favorite.
Ingredients:
3 to 4 lb chuck roast (I prefer the bone in version. Bone adds flavor.)
3 tablespoons oil
Whole sweet onions
Carrots
Sweet or Irish potatoes or both
Onion soup mix
Directions:
Start your day 30 minutes early. Before your shower, heat oil in an electric skillet or Dutch oven. Cover roast with flour and brown on all sides. Cover roast with water. Turn on high and add onion soup. Go jump in shower. Come back in and add potatoes and reduce heat. You may need to add more water at this time. Add onions and carrots (I have this perfected; you might want to try on Saturday the first time so as not to burn the house down.) Then head to church. It should take a good 2 1/2 hrs to cook. Come in from church, serve dinner and then tell your wife you cooked, she can clean the dishes! Only one cook dish to wash. Serve with cornbread.
Grilling Tips from Charlie
- Always let your meats reach room temperature if possible before adding it to the heat.
- When seasoning your steak if you think you have enough, add some more. Too many people never add enough.
- Let your steak rest at least 5 minutes after taking from the grill. This lets the moisture and flavor absorb into the meat.
- Most importantly, never ever cut into a steak while it’s cooking to see if it’s done enough. Everybody has done this once, even me. But if you do it often you will notice all the flavor oozing out and that’s not good.
Charlie’s Beans and Sausage
Easy recipe – I usually make it on Sunday so it will be best Monday night.
Ingredients:
1 lb. dry beans your choice (soak the night before)
1 lb. sausage
1 lb. smoked meat (ham hock, sliced ham, boneless pork chop)
1 can diced tomatoes
1 onion chopped
1 bell pepper
1 clove garlic
Directions:
Sautee onions, pepper, and garlic. (You may substitute seasoning blend available at your local grocery and minced garlic). Add this to beans in big pot, bring to boil and reduce heat. Cook about 2 hours on medium heat. Add rest of meat ingredients and water if necessary, and cook 1 hour or until done. Serve with hot cornbread and over rice. Actually this is better once it’s reheated.
Shop
Hammond, LA 70403
Address
McCain Farms
Custom Processing and Slaughter Cured and Smoked Meats
P. O. Box 87 Calhoun, LA 71225
Tel: 318.644.2677
Email: [email protected]
Store Location
119 Owens Rd., Calhoun, LA 71225
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