Wild Boar

Most wild boar sold today isn’t truly wild. Even though it sounds like an oxymoron, wild boar is often farm-raised, since “wild boar” is a distinct species of hog, regardless of whether it’s truly wild or not. Our wild boar is actually wild. Each wild boar is humanely trapped and brought to a holding pen before slaughter.

A truly wild product, wild boar is free roaming and eats a natural, varied diet of foraged nuts, legumes, and other forest foods. This gives it a sweet and nutty flavor, a deeper color, leaner texture, tighter grain, and bolder taste than domestic pork. It is easily substituted for pork in most recipes.

Our wild boar is from Texas, where it is an invasive and destructive species. By serving wild boar you are actually helping preserve the environment of the Texas hill country.


available items

  • Whole Tenderloin (Down to Silver)
  • 8-Bone Frenched Rack 1-2, 2-3, or 3-4lb/pc Boneless Shoulder
  • Boneless Necks
  • Stew
  • St. Louis Spare Ribs
  • Boneless Leg
  • Bellies, Skinless
  • Ground
  • Hindshanks, Hock Off
  • Foreshanks, Hock Off
  • Bone-In Leg, 7-8lb/pc
  • Boneless Whole Loin (Down to Silver)
  • Striploin, Boneless
  • Saddle, Bone-In
  • Bacon Slab
  • Trim
  • Saddle Chop 4-5oz
  • Smoked Leg, BRT
  • Carcass Head Off, Skinless
  • Back Rib
  • Burgers, 4/1 Round

Nilgai antelope

Antelope is the best wild meat available--milder in flavor than beef and almost as tender as veal. Nilgai antelope are an African variety imported to Texas, where they roam wild with no natural predators. This humane harvesting program helps keep their population in check. A great substitute for elk or venison!







available items

  • 8-Bone Frenched Rack
  • Striploin, Boneless 0x0
  • Tenderloins
  • Denver Leg, Boneless
  • Top Sirloin
  • Flank Steaks
  • Shoulder, BRT
  • Spare Ribs
  • Medallion
  • Stew
  • Osso Bucco, 2”
  • Ground
  • Burgers, 3/1
  • Trim
  • Bones

Caribou

The epitome of wild, natural, rich-tasting meat, caribou is finely grained and resembles veal or antelope in flavor and texture.







available items

  • Shoulder, BRT
  • Denver Leg
  • Striploin
  • Ground
  • 8-Bone Frenched Rack
  • Tenderloin
  • Trim

kangaroo

Kangaroo meat has a beefy flavor with a hint of smokiness and a fine textured muscle grain. It is extremely lean (less than 2% fat), high in protein, zinc, and iron, and is the highest known source of natural conjugated linoleic acid (CLA). Kangaroo meat is rising in popularity, especially among consumers who are looking for a healthier red meat.





available items

  • Denver Leg, Boneless
  • Ground
  • Boneless Loin
  • Rumps
  • Medallion, 4/5oz
  • Forequarter Boneless
  • Burger, 4/1 or 2/1 Round
  • Stew

alligator

Alligator meat is white meat with a flaky, tender texture and a flavor somewhere between chicken, frog, and turtle. It is a great substitute for turtle meat. These alligators are wild caught or farmed from Louisiana, depending on season and availability.






available items

  • Sirloin Tail Meat
  • Tenderloin Tail Meat
  • Leg and Body Meat
  • Burgers 3/1 & 2/1
  • Spare Ribs

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