What does it take to keep a multi-generational family business thriving for over 75 years? In this episode of Beyond the Gate, we go behind the scenes at Cloud’s Meats in Carthage, Missouri, with third-generation processor Chris Cloud. Chris shares his unique journey from high school agriculture teacher to leading the family plant, offering an inside look at how they balance 1950s-era family values with the modern demands of meat processing.

We break down the "freezer beef" process, discuss the real value of buying locally, and get Chris's expert take on everything from choosing the perfect steak to the secrets of a great backyard barbecue. Whether you are a seasoned producer or a first-time freezer-beef buyer, this conversation is packed with the grit, history, and heart of the rural meat industry.

​​​​​​​Thanks to our sponsor, Co-Angler!