Founded in 2019 by BJ Rogers in Cabot, Arkansas, what started as a small hobby farm with just six cows has grown into a thriving operation with over 80 head of cattle. It didn’t happen overnight—and it didn’t happen without sacrifice.

Built alongside a demanding career, the ranch came together through long days, steady effort, and a clear goal: produce high-quality, locally raised beef the right way.

At Whiskey Pig Ranch, the focus is simple—quality from start to finish. They raise Red Angus cattle, known for consistency, tenderness, and flavor. The cattle are free-range and grass-fed, then finished on grain for around 180 days to ensure a rich, well-balanced product.

It’s a system built for one outcome: beef that delivers.

No shortcuts. No guesswork. Just a process that’s been refined through experience and dedication.

But what really drives Whiskey Pig Ranch goes beyond the cattle.

It’s about bringing beef back to the community.

In a market dominated by large-scale, corporate supply chains, BJ Rogers set out to offer something different—locally sourced beef that people can trust. Beef that’s raised on Arkansas soil and sold directly to Arkansas families.

From 25-pound mixed beef bundles to direct-to-consumer options, the goal is clear: give people a real connection to their food again.

Because local matters.

And it should be an option.

Whiskey Pig Ranch isn’t just about production—it’s about pride.

Pride in the land.
Pride in the work.
Pride in delivering something that represents Arkansas on every plate.

That same mindset carries into everything they do, from how they raise their cattle to how they share their story—connecting with customers through social media and inviting people to be part of the journey.

Because this isn’t just a business.

It’s a commitment to doing things right and building something that lasts.