We are an artisan meat producer. Think of artisan meat like you would fine wine, each ranch (vineyard) offers a unique flavor. The commercial beef industry is like taking all of the grapes in California and blending them together and calling it wine. The fine Pinot Noir gets mixed with Boones Farm. Not a good idea.

The yak and bison that we butcher are around two years old. They are born and raised on our ranch under humane and natural conditions: free range, grass fed and they don't get any drugs other than worming. We winter finish with dairy quality alfalfa hay. Our meat is lean, around 5% fat, and has all the health qualities of wild game.

Our business model is low volume and high quality. We supply a local market and rely on repeat customers who routinely report that we produce the best red meat they have ever eaten. Our local Montana Meat Inspector is a yak customer.

We sell by the side (1/2) in the first quarter of the year. You tell the butcher how you want it cut. We use Lower Valley Processing, a State inspected facility. If you want a half for 2012 get your order in early (no later than October), we sell out every year.

We also offer burger, steaks, roasts and jerky; either by mail or by appointment here at the ranch.
Locally you can find our products at:
Withey's Health Foods, Kalispell (Map)
Third Street Market, Whitefish (Map)