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A Jackson Hole, Wyoming Tradition

We've been committed to the craft of raising high-quality, responsibly-raised buffalo and elk meat for over seventy years


Elk is truly an amazing meat, but must be cooked with care and consideration to bring out its full potential and flavor. Whether you choose to grill, sear or roast your elk, let us help you cook what will be the best piece of meat you have ever eaten!  THE BASICS OF COOKING ELK  Elk is very lean, and as such is best enjoyed rare to medium-rare. When cooking elk steaks, a short duration, high-temperature sear is ideal, locking in the elk's natural juices without drying it out. An internal temperature of 120-125 degrees is best, with a resting period...

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Naturally high in protein, low in fat and free of the growth hormones, antibiotics and steroids that are found in most store bought meat, elk is a great substitute for more commonly found meat. Elk is also significantly lower in saturated fat than beef and provides 100% of your daily vitamin B-12! 100% GRASS-FED Our free-range, 100% grass-fed elk meat is unlike any red meat you’ve experienced before! It’s naturally lower in fat and calories than grain fed meat and is an excellent source of Omega 3 fatty acids and CLA or “good fats”. These good fats help fight an...

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Sure elk meat is savory, tender and mouth-watering. It’s also lower in fat than beef, pork, chicken and even some seafood, plus it’s rich in key essential nutrients. In fact, since most Americans exceed the recommended daily allowance of fats established by the American Heart Association, elk meat is a healthy, delicious alternative to other meats. Compared to traditionally raised livestock, elk eat the majority of their diet from native grasses, trees and brush instead of rich grains. This creates very lean, healthful meat for elk steaks and elk jerky. Preserving the West Elk are naturally indigenous to the Western...

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