What are the opening hours?

Monday 7:30am - 5pm Tuesday 7:30am - 5pm Wednesday 7:30am - 5pm Thursday 7:30am - 5pm Friday 7:30am - 5pm Saturday 9am - 12pm

Cloud's Meats

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Our shop offers Fresh and Frozen Meat, Deli Meat and Cheeses, Smoked Meats, Snacks Sticks & More!

10/28/2026

INGREDIENTS
• 1 lb lean ground beef
• 1/2 sweet onion (diced)
• 1/4 cup Panko breadcrumbs
• 2 tbsp fresh parsley (chopped)
• 1 large egg
• 3 cloves garlic (diced)
• 1 Pillsbury crescent roll sheet (8-ounce tube)
• ricotta cheese, black olives, and/or yellow mustard (for decorating)
• Salt and pepper to taste

DIRECTIONS
1. Preheat oven to 400°. Line a large, rimmed baking sheet with parchment.

2. In a large bowl, add beef, onion, panko, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a wooden spoon until well combined, then shape into 1” balls. Place onto baking sheet and set aside.

3. Slice crescent sheet in half widthwise, and then into long, thin strips. Wrap a piece of dough around meatballs to resemble a mummy, leaving a space to make eyes later on.

4. Bake until meatballs are cooked through, and dough is golden, about 15 minutes. Cover sheet with foil if dough starts to get too dark.

5. Make two ricotta dots for eyes and tiny pieces of black olives or dots of mustard for the pupils. Enjoy!

10/26/2026

10/23/2026

💥MO YOUTH HUNT💥

For those of you hunting or participating in the the youth hunt or bow hunting this weekend, our cooler will be open! In order to accept as many deer as possible, we will have a crew here until 1 pm tomorrow checking in and skinning deer.

A few friendly reminders since it will be a touch warmer this weekend:
- While we understand the thrill of getting a deer and showing it to all of your friends and family members, we strongly encourage you to bring in the deer and get it in the cooler as soon as possible! We recommend putting a bag of ice in the body cavity to help keep it cool.
- Your deer MUST be field dressed!
- If we are no longer checking in and you drop off during after-hours, everyone MUST put a manilla tag on the leg of the deer. The ONLY reasons a deer should have an orange tag is because you want the head saved or the deer caped.
- We are participating in the Share The Harvest program. We cannot accept your deer for this if the head is removed or if you are wanting it caped.

While we hope to accept every single deer possible, there’s always a chance we get more than anticipated and need to close down the cooler. If that is the case, we will post it on here.

If you have any questions, feel free to call our storefront at 417-358-5855!

Happy hunting! We wish you all the best of luck and a GREAT weekend!

10/23/2026

It's true what they say about 1st impressions, and we're so happy you had such a positive experience! See you again soon!

10/21/2026

What an honor! 🇹🇿🇺🇸

Last month, we welcomed Ambassador Elsie Kanza, Tanzania's Ambassador to the United States, to Cloud's Meats here in Carthage.

The Ambassador spent the day touring southwest Missouri's beef industry from pasture to plate, and our stop focused on value-added beef: how we take locally raised cattle and turn them into finished products. Every step we add here keeps more of that value, and more jobs, right in our own community.

She asked great questions, and it was a joy to share what we do with someone so passionate about agriculture and building connections between our countries.

A big thank you to Convoy of Hope for organizing the visit, and to our fellow stops: Matt Woodward Farm, Lucky J Steakhouse & Arena, Joplin Regional Stockyards, and the Southwest Research Center. Missouri beef has a lot to be proud of!

10/21/2026

INGREDIENTS
• 1 lb ground Italian sausage (can also use pork sausage)
• 3/4 cup cheddar cheese (shredded)
• 8 large eggs
• 1/4 cup heavy cream
• 3/4 tsp salt
• 1/2 tsp pepper

DIRECTIONS
1. Preheat the oven to 400°.
2. In a large skillet over medium-high heat, cook the ground sausage, breaking it apart with a wooden spoon, for 8-10 minutes, until browned.
3. Line a muffin tin with 12 parchment paper liners or silicone liners.
4. Divide the ground sausage evenly among the muffin cups (about 3 tablespoons per muffin). Sprinkle cheese on top (about 1 tablespoon per muffin).
5. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Whisk until combined, not foamy. Pour the egg mixture into the muffin cups over the sausage.
6. Bake the sausage egg muffins for 15-20 minutes, until the eggs are set.
7. Let them cool briefly in the pan. Once they’re easy to handle, take them out of the pan and liners, so the bottoms don’t stay damp. Enjoy!

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!

Address

2013 S Paradise Lane
Carthage, MO
64836

Opening Hours

Monday	7:30am - 5pm
Tuesday	7:30am - 5pm
Wednesday	7:30am - 5pm
Thursday	7:30am - 5pm
Friday	7:30am - 5pm
Saturday	9am - 12pm

Telephone

+14173585855

Website

http://www.cloudsmeats.com/

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