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Processing your own wild hog is about more than just harvesting meat—it’s a connection to the hunt and a way to honor your harvest.

Muscle identification isn’t just about categorizing parts of the animal—it’s the foundation for choosing the perfect cooking method for each cut. By dividing

Proper field dressing and butchering of an antelope are crucial for ensuring the quality and taste of the meat.

ONe of the most persistent myths in wild game preparations is the idea that soaking meat in water will eliminate its gamey taste.

In this blog post, we’re diving into the process of braising antelope—a lean and gamey meat that benefits immensely from this slow-cooking technique.

Springtime in Montana is such a wonderful welcomed time, especially after a long cold winter. There’s nothing like a spring in the west when there is warmth...

When I cook turkey with foraged wild morels, everyone is up for the meal. But when I say come on over for a bear roast, people are not so fast to accept the...

When my two brothers, cousins, and I were young kids, our dads all belonged to a small gun club that had two properties, one in north Jersey (the Jersey...

The most common question asked at seminars and game cooking classes is; “How do I cook those deer round steaks that I’ve got in my freezer”? Over the years...

Butchering can take many forms. For some it is a profession, for others a hobby, and for still others (like the professionals over at Made with MEAT!) it is...

Jerky is one of the many food preservation preparations that has been around as long as humans have had sun and fire to warm their bones. Drying food...

When my wife Sandy and I go out to eat at the local restaurants we find chicken fried steak on almost every menu. You won’t find Chicken Fried Steak at what...

Our very own Chef Albert was recently featured in an interview with OnX where he details his long history in meat and why you should always make your own...