Wild Boar Bacon from Feral Swine - Total Weight 1 Lb. Wild Boar Bacon is thinly sliced and packed in one pound packaging.

Pure wild boar were not introduced into the New World until the 19th century. The suids were released into the wild by wealthy landowners as big game animals. The initial introductions took place in fenced enclosures, though several escapes occurred, with the escapees sometimes intermixing with already established feral pig populations. The first of these introductions occurred in New Hampshire in 1890. Thirteen wild boar from Germany were purchased by Austin Corbin from Carl Hagenbeck, and released into a 9,500 hectare game preserve in Sullivan County. Several of these boars escaped, though they were quickly hunted down by locals. Two further introductions were made since the original stocking, with several escapes taking place due to breaches in the game preserve's fencing. These escapees have ranged widely, with some specimens having been observed crossing into Vermont. In 1902, 15-20 wild boar from Germany were released into a 3,200 hectare estate in Hamilton County, New York. Several specimens escaped six years later, dispersing into the William C. Whitney Wilderness Area, with their descendants surviving for at least 20 years. The most successful boar introduction in the US took place in western North Carolina in 1912, when 13 boars of undetermined European origin were released into two fenced enclosures in a game preserve in Hooper Bald, Graham County. Most of the specimens remained in the preserve for the next decade, until a large-scale hunt caused the remaining animals to break through their confines and escape. Some of the boars migrated to Tennessee, where they intermixed with both free ranging and feral pigs in the area. In 1924, a dozen Hooper Bald wild pigs were shipped to California and released in a property between Carmel Valley and the Los Padres National Forest. These hybrid boar were later used as breeding stock on various private and public lands throughout the state, as well as in other states like Florida, Georgia, South Carolina, West Virginia and Mississippi.

Several wild boars from Leon Springs and the San Antonio, Saint Louis and San Diego Zoos were released in the Powder Horn Ranch in Calhoun County, Texas, in 1939. These specimens escaped and established themselves in surrounding ranchlands and coastal areas, with some crossing the Espiritu Santo Bay and colonising Matagorda Island. Descendants of the Powder Horn Ranch boars were later released onto San José Island and the coast of Chalmette, Louisiana. Wild boar of unknown origin were stocked in a ranch in the Edwards Plateau in the 1940s, only to escape during a storm and hybridise with local feral pig populations, later spreading into neighbouring counties. Starting in the mid-80s, several boars purchased from the San Diego Zoo and Tierpark Berlin were released into the United States. A decade later, more specimens from farms in Canada and Białowieża Forest were let loose. In recent years, wild pig populations have been reported in 44 states within the US, most of which are likely wild boar-feral hog hybrids. Pure wild boar populations may still be present, but are extremely localised.

Our Wild Boar Meat comes from Texas, USA.

Exotic Meat Market offers USDA inspected fresh and frozen Wild Boar Meat. Our Wild Boar are captured from the Hilly Ranch, outside of San Antonio, Texas. Being wild they are entirely free-range, with no added hormones, steroids, or antibiotics. Their eclectic diet includes wild nuts, fruits, roots, and tubers. This leads to a product that is lean and has an exceptionally rich, nutty flavorful. Additionally, it gives a completely different taste than commercially raised pork.

Exotic Meat Market offers Wild Boar sausage, Wild Boar hotdogs, Wild Boar stew meat, Wild Boar burgers, Wild Boar ground meat, Wild Boar tenderloin, rack of Wild Boar, Wild Boar strip loin, Wild Boar sliced bacon, Wild Boar bacon slabs, Wild Boar testicles, Wild Boar tongue, Wild Boar salami, Wild Boar shoulder roast, Wild Boar leg roast, Wild Boar boneless meat, Wild Boar neck meat, Wild Boar Tongue, Wild Boar head on suckling pigs, Wild Boar head on roaster, Buy Wild Boar Medallions, Wild Boar Country Style Sausage, Wild Boar with roasted garlic and marsala wine sausage, Wild Boar Canadian style bacon from feral swine, Wild Boar Boneless strip loin, Wild Boar Belly Sausage Andouille, Wild Boar bratwurst belly sausage, Wild Boar sausage with cranberry and red wine, Wild Boar pepperoni, Wild Boar Leg Medallions, Wild Boar Bone In Loin Chops, Wild Boar eight rib rack, Wild Boar Frenched rack, Wild Boar stew meat and more.

Exotic Meat Market offers Elk Burgers. Our Elk Burgers are packed in one Lb. packaging. 100% Elk Meat. Beef and Pork not Added. Elk Meat is dark, coarsely grained, mild with a sweet flavor. Elks are raised by small independent farmers. They are pasture raised on grass and leaves. No growth hormones or antibiotics are used when raising these animals. Elk meat tastes similar to beef but is a little milder and sweeter. The USDA National Nutrient Database shows that raw wild elk provides 94 calories, 1.2 grams of fat (0.5 grams saturated), 19.5 grams of protein, and 47 milligrams of cholesterol for a 3-ounce serving.

Exotic Meat Market offers 100% grass fed Yak Meat from Yaks born, raised, harvested, and processed in Colorado, USA. 100% Himalayan Yak. No Antibiotics. No Hormones. Yak meat is as lean as venison or bison and, to some, tastes juicier, sweeter, and more delicate than beef.

Yaks have been an integral part of the Indian, Tibetan, and Nepalese culture for 5,000 years, used not only as pack animals and for milk but also as a source of meat.

This order represents YAK GROUND MEAT - 1 LB.

Exotic Meat Market offers Yak Tenderloin, Yak Rib Eye Steak, Yak New York Steak, Yak Strip Loin Steak, Yak Filet Mignon Steak, Yak Top Sirloin Steak, Yak Rib Eye Roast, Yak Porterhouse Steak, Yak Short Ribs, Yak Denver Leg, Yak Stew, Yak Burgers, Yak Meat, Yak leg medallions, Yak rump, Yak Eight Bone Rack, Yak six bone rack, Yak four bone rack, Yak two bone rack, Yak shoulder roast, Yak leg roast, Yak short loin, Yak boneless strip loin, Yak two bone rib rack, Yak Petite Tender, Yak Jerky, Yak Salami, Yak Pepperoni, Yak Sausage, Yak Cajun Sausage, Yak Garlic and Basil Sausage, Rack of Yak, Yak Back Ribs, Yak Stew, Yak Brisket, Yak Chuck Roast, Yak Filet Mignon, Yak Flank Steak, Yak Flat Iron, Yak Ground Meat, Yak Prime Rib, Yak Ribeye Steak, Yak Sirloin Steak, Yak Skirt Steak, Yak Strip Steak, Yak T-bone Steak, Yak Tenderloin Roast, Yak Tenderloin Steak, Yak Top Round Roast, Yak Tri-tip Roast, Yak head, Yak tongue, Yak neck, Yak bone in stew meat, Yak rosettes, Yak Osso Bucco, Yak Penis, Yak testicles, Yak rocky mountain oysters, Yak liver, Yak kidney, Yak Heart, Yak Lungs for pet food, Yak green tripe for pet food, Yak bones for pets, Yak placenta, Yak milk, Yak inside fat, Yak oil, Yak cream

Pure wild boar were not introduced into the New World until the 19th century. The suids were released into the wild by wealthy landowners as big game animals. The initial introductions took place in fenced enclosures, though several escapes occurred, with the escapees sometimes intermixing with already established feral pig populations. The first of these introductions occurred in New Hampshire in 1890. Thirteen wild boar from Germany were purchased by Austin Corbin from Carl Hagenbeck, and released into a 9,500 hectare game preserve in Sullivan County. Several of these boars escaped, though they were quickly hunted down by locals. Two further introductions were made since the original stocking, with several escapes taking place due to breaches in the game preserve's fencing. These escapees have ranged widely, with some specimens having been observed crossing into Vermont. In 1902, 15-20 wild boar from Germany were released into a 3,200 hectare estate in Hamilton County, New York. Several specimens escaped six years later, dispersing into the William C. Whitney Wilderness Area, with their descendants surviving for at least 20 years. The most successful boar introduction in the US took place in western North Carolina in 1912, when 13 boars of undetermined European origin were released into two fenced enclosures in a game preserve in Hooper Bald, Graham County. Most of the specimens remained in the preserve for the next decade, until a large-scale hunt caused the remaining animals to break through their confines and escape. Some of the boars migrated to Tennessee, where they intermixed with both free ranging and feral pigs in the area. In 1924, a dozen Hooper Bald wild pigs were shipped to California and released in a property between Carmel Valley and the Los Padres National Forest. These hybrid boar were later used as breeding stock on various private and public lands throughout the state, as well as in other states like Florida, Georgia, South Carolina, West Virginia and Mississippi.

Several wild boars from Leon Springs and the San Antonio, Saint Louis and San Diego Zoos were released in the Powder Horn Ranch in Calhoun County, Texas, in 1939. These specimens escaped and established themselves in surrounding ranchlands and coastal areas, with some crossing the Espiritu Santo Bay and colonising Matagorda Island. Descendants of the Powder Horn Ranch boars were later released onto San José Island and the coast of Chalmette, Louisiana. Wild boar of unknown origin were stocked in a ranch in the Edwards Plateau in the 1940s, only to escape during a storm and hybridise with local feral pig populations, later spreading into neighbouring counties. Starting in the mid-80s, several boars purchased from the San Diego Zoo and Tierpark Berlin were released into the United States. A decade later, more specimens from farms in Canada and Białowieża Forest were let loose. In recent years, wild pig populations have been reported in 44 states within the US, most of which are likely wild boar-feral hog hybrids. Pure wild boar populations may still be present, but are extremely localised.

Our Wild Boar Meat comes from Texas, USA.

Exotic Meat Market started raising Llamas for food in the USA since 2011. Our Llamas are raised on California grown Alfalfa. Our Llamas are harvested at 24 months. On an average we process in between 24 to 36 Llamas per year. On an average we yield in between 80 to 100 Lbs. of boneless Llama meat per animal. On an average at 24 months a Black Angus steer can yield more than 1200 Lbs. of boneless beef. That’s the reason Llama meat is limited and bit expensive.

Llama meat is lean like all game meats. Llama meat is deep red, tender and delicious. The ancient Inca civilization domesticated Llamas for approximately 5,000 years. Many llamas and alpacas were sacrificed to the Gods every year by the Incan culture. The meat would then be distributed to the crowds.

Exotic Meat Market offers Llama Meat from Head to Tail. Our famous cuts are Llama Tenderloin, Llama Rib Eye Steak, Llama New York Steak, Llama Strip Loin Steak, Llama Filet Mignon Steak, Llama Top Sirloin Steak, Llama Rib Eye Roast, Llama Porterhouse Steak, Llama Short Ribs, Llama Denver Leg, Llama Stew, Llama Burgers, Llama Meat, Llama leg medallions, Llama rump, Llama Eight Bone Rack, Llama six bone rack, Llama four bone rack, Llama two bone rack, Llama shoulder roast, Llama leg roast, Llama short loin, Llama boneless strip loin, Llama two bone rib rack, Llama Petite Tender, Llama Jerky, Llama Salami, Llama Pepperoni, Llama Sausage, Llama Cajun Sausage, Llama Garlic and Basil Sausage, Rack of Llama, Llama Back Ribs, Llama Stew, Llama Brisket, Llama Chuck Roast, Llama Filet Mignon, Llama Flank Steak, Llama Flat Iron, Llama Ground Meat, Llama Prime Rib, Llama Ribeye Steak, Llama Sirloin Steak, Llama Skirt Steak, Llama Strip Steak, Llama T-bone Steak, Llama Tenderloin Roast, Llama Tenderloin Steak, Llama Top Round Roast, Llama Tri-tip Roast, Llama head, Llama tongue, Llama neck, Llama bone in stew meat, Llama rosettes, Llama Osso Bucco, Llama Penis, Llama testicles, Llama rocky mountain oysters, Llama liver, Llama kidney, Llama Heart, Llama Lungs for pet food, Llama green tripe for pet food, Llama bones for pets, Llama placenta, Llama milk, Llama inside fat, Llama oil, Llama cream and more.

Wild Boar Testicles - Fries - Rocky Mountain Oysters - Average Weight 1 to 1.5 Lbs.

Pure wild boar were not introduced into the New World until the 19th century. The suids were released into the wild by wealthy landowners as big game animals. The initial introductions took place in fenced enclosures, though several escapes occurred, with the escapees sometimes intermixing with already established feral pig populations. The first of these introductions occurred in New Hampshire in 1890. Thirteen wild boar from Germany were purchased by Austin Corbin from Carl Hagenbeck, and released into a 9,500 hectare game preserve in Sullivan County. Several of these boars escaped, though they were quickly hunted down by locals. Two further introductions were made since the original stocking, with several escapes taking place due to breaches in the game preserve's fencing. These escapees have ranged widely, with some specimens having been observed crossing into Vermont. In 1902, 15-20 wild boar from Germany were released into a 3,200 hectare estate in Hamilton County, New York. Several specimens escaped six years later, dispersing into the William C. Whitney Wilderness Area, with their descendants surviving for at least 20 years. The most successful boar introduction in the US took place in western North Carolina in 1912, when 13 boars of undetermined European origin were released into two fenced enclosures in a game preserve in Hooper Bald, Graham County. Most of the specimens remained in the preserve for the next decade, until a large-scale hunt caused the remaining animals to break through their confines and escape. Some of the boars migrated to Tennessee, where they intermixed with both free ranging and feral pigs in the area. In 1924, a dozen Hooper Bald wild pigs were shipped to California and released in a property between Carmel Valley and the Los Padres National Forest. These hybrid boar were later used as breeding stock on various private and public lands throughout the state, as well as in other states like Florida, Georgia, South Carolina, West Virginia and Mississippi.

Several wild boars from Leon Springs and the San Antonio, Saint Louis and San Diego Zoos were released in the Powder Horn Ranch in Calhoun County, Texas, in 1939. These specimens escaped and established themselves in surrounding ranchlands and coastal areas, with some crossing the Espiritu Santo Bay and colonising Matagorda Island. Descendants of the Powder Horn Ranch boars were later released onto San José Island and the coast of Chalmette, Louisiana. Wild boar of unknown origin were stocked in a ranch in the Edwards Plateau in the 1940s, only to escape during a storm and hybridise with local feral pig populations, later spreading into neighbouring counties. Starting in the mid-80s, several boars purchased from the San Diego Zoo and Tierpark Berlin were released into the United States. A decade later, more specimens from farms in Canada and Białowieża Forest were let loose. In recent years, wild pig populations have been reported in 44 states within the US, most of which are likely wild boar-feral hog hybrids. Pure wild boar populations may still be present, but are extremely localised.

Our Wild Boar Meat comes from Texas, USA.

Your search for Wild Boar Tenderloin, Buy Wild Boar Tenderloin, Wild Boar Tenderloin price, Where can I buy Wild Boar Tenderloin, How to cook Wild Boar Tenderloin, Wild Boar Tenderloin recipe, Exotic meat market Wild Boar Tenderloin, Texas Wild Boar Tenderloin and Wild Boar ends here.

Exotic Meat Market started raising Llamas for food in the USA since 2011. Our Llamas are raised on California grown Alfalfa. Our Llamas are harvested at 24 months. On an average we process in between 24 to 36 Llamas per year. On an average we yield in between 80 to 100 Lbs. of boneless Llama meat per animal. On an average at 24 months a Black Angus steer can yield more than 1200 Lbs. of boneless beef. That’s the reason Llama meat is limited and bit expensive.

Llama meat is lean like all game meats. Llama meat is deep red, tender and delicious. The ancient Inca civilization domesticated Llamas for approximately 5,000 years. Many llamas and alpacas were sacrificed to the Gods every year by the Incan culture. The meat would then be distributed to the crowds.

Exotic Meat Market offers Llama Meat from Head to Tail. Our famous cuts are Llama Tenderloin, Llama Rib Eye Steak, Llama New York Steak, Llama Strip Loin Steak, Llama Filet Mignon Steak, Llama Top Sirloin Steak, Llama Rib Eye Roast, Llama Porterhouse Steak, Llama Short Ribs, Llama Denver Leg, Llama Stew, Llama Burgers, Llama Meat, Llama leg medallions, Llama rump, Llama Eight Bone Rack, Llama six bone rack, Llama four bone rack, Llama two bone rack, Llama shoulder roast, Llama leg roast, Llama short loin, Llama boneless strip loin, Llama two bone rib rack, Llama Petite Tender, Llama Jerky, Llama Salami, Llama Pepperoni, Llama Sausage, Llama Cajun Sausage, Llama Garlic and Basil Sausage, Rack of Llama, Llama Back Ribs, Llama Stew, Llama Brisket, Llama Chuck Roast, Llama Filet Mignon, Llama Flank Steak, Llama Flat Iron, Llama Ground Meat, Llama Prime Rib, Llama Ribeye Steak, Llama Sirloin Steak, Llama Skirt Steak, Llama Strip Steak, Llama T-bone Steak, Llama Tenderloin Roast, Llama Tenderloin Steak, Llama Top Round Roast, Llama Tri-tip Roast, Llama head, Llama tongue, Llama neck, Llama bone in stew meat, Llama rosettes, Llama Osso Bucco, Llama Penis, Llama testicles, Llama rocky mountain oysters, Llama liver, Llama kidney, Llama Heart, Llama Lungs for pet food, Llama green tripe for pet food, Llama bones for pets, Llama placenta, Llama milk, Llama inside fat, Llama oil, Llama cream and more.

Exotic Meat Market started raising Llamas for food in the USA since 2011. Our Llamas are raised on California grown Alfalfa. Our Llamas are harvested at 24 months. On an average we process in between 24 to 36 Llamas per year. On an average we yield in between 80 to 100 Lbs. of boneless Llama meat per animal. On an average at 24 months a Black Angus steer can yield more than 1200 Lbs. of boneless beef. That’s the reason Llama meat is limited and bit expensive.

Llama meat is lean like all game meats. Llama meat is deep red, tender and delicious. The ancient Inca civilization domesticated Llamas for approximately 5,000 years. Many llamas and alpacas were sacrificed to the Gods every year by the Incan culture. The meat would then be distributed to the crowds.

Exotic Meat Market offers Llama Meat from Head to Tail. Our famous cuts are Llama Tenderloin, Llama Rib Eye Steak, Llama New York Steak, Llama Strip Loin Steak, Llama Filet Mignon Steak, Llama Top Sirloin Steak, Llama Rib Eye Roast, Llama Porterhouse Steak, Llama Short Ribs, Llama Denver Leg, Llama Stew, Llama Burgers, Llama Meat, Llama leg medallions, Llama rump, Llama Eight Bone Rack, Llama six bone rack, Llama four bone rack, Llama two bone rack, Llama shoulder roast, Llama leg roast, Llama short loin, Llama boneless strip loin, Llama two bone rib rack, Llama Petite Tender, Llama Jerky, Llama Salami, Llama Pepperoni, Llama Sausage, Llama Cajun Sausage, Llama Garlic and Basil Sausage, Rack of Llama, Llama Back Ribs, Llama Stew, Llama Brisket, Llama Chuck Roast, Llama Filet Mignon, Llama Flank Steak, Llama Flat Iron, Llama Ground Meat, Llama Prime Rib, Llama Ribeye Steak, Llama Sirloin Steak, Llama Skirt Steak, Llama Strip Steak, Llama T-bone Steak, Llama Tenderloin Roast, Llama Tenderloin Steak, Llama Top Round Roast, Llama Tri-tip Roast, Llama head, Llama tongue, Llama neck, Llama bone in stew meat, Llama rosettes, Llama Osso Bucco, Llama Penis, Llama testicles, Llama rocky mountain oysters, Llama liver, Llama kidney, Llama Heart, Llama Lungs for pet food, Llama green tripe for pet food, Llama bones for pets, Llama placenta, Llama milk, Llama inside fat, Llama oil, Llama cream and more.

Exotic Meat Market started raising Llamas for food in the USA since 2011. Our Llamas are raised on California grown Alfalfa. Our Llamas are harvested at 24 months. On an average we process in between 24 to 36 Llamas per year. On an average we yield in between 80 to 100 Lbs. of boneless Llama meat per animal. On an average at 24 months a Black Angus steer can yield more than 1200 Lbs. of boneless beef. That’s the reason Llama meat is limited and bit expensive.

Llama meat is lean like all game meats. Llama meat is deep red, tender and delicious. The ancient Inca civilization domesticated Llamas for approximately 5,000 years. Many llamas and alpacas were sacrificed to the Gods every year by the Incan culture. The meat would then be distributed to the crowds.

Exotic Meat Market offers Llama Meat from Head to Tail. Our famous cuts are Llama Tenderloin, Llama Rib Eye Steak, Llama New York Steak, Llama Strip Loin Steak, Llama Filet Mignon Steak, Llama Top Sirloin Steak, Llama Rib Eye Roast, Llama Porterhouse Steak, Llama Short Ribs, Llama Denver Leg, Llama Stew, Llama Burgers, Llama Meat, Llama leg medallions, Llama rump, Llama Eight Bone Rack, Llama six bone rack, Llama four bone rack, Llama two bone rack, Llama shoulder roast, Llama leg roast, Llama short loin, Llama boneless strip loin, Llama two bone rib rack, Llama Petite Tender, Llama Jerky, Llama Salami, Llama Pepperoni, Llama Sausage, Llama Cajun Sausage, Llama Garlic and Basil Sausage, Rack of Llama, Llama Back Ribs, Llama Stew, Llama Brisket, Llama Chuck Roast, Llama Filet Mignon, Llama Flank Steak, Llama Flat Iron, Llama Ground Meat, Llama Prime Rib, Llama Ribeye Steak, Llama Sirloin Steak, Llama Skirt Steak, Llama Strip Steak, Llama T-bone Steak, Llama Tenderloin Roast, Llama Tenderloin Steak, Llama Top Round Roast, Llama Tri-tip Roast, Llama head, Llama tongue, Llama neck, Llama bone in stew meat, Llama rosettes, Llama Osso Bucco, Llama Penis, Llama testicles, Llama rocky mountain oysters, Llama liver, Llama kidney, Llama Heart, Llama Lungs for pet food, Llama green tripe for pet food, Llama bones for pets, Llama placenta, Llama milk, Llama inside fat, Llama oil, Llama cream and more.

Exotic Meat Market started raising Llamas for food in the USA since 2011. Our Llamas are raised on California grown Alfalfa. Our Llamas are harvested at 24 months. On an average we process in between 24 to 36 Llamas per year. On an average we yield in between 80 to 100 Lbs. of boneless Llama meat per animal. On an average at 24 months a Black Angus steer can yield more than 1200 Lbs. of boneless beef. That’s the reason Llama meat is limited and bit expensive.

Llama meat is lean like all game meats. Llama meat is deep red, tender and delicious. The ancient Inca civilization domesticated Llamas for approximately 5,000 years. Many llamas and alpacas were sacrificed to the Gods every year by the Incan culture. The meat would then be distributed to the crowds.

Exotic Meat Market offers Llama Meat from Head to Tail. Our famous cuts are Llama Tenderloin, Llama Rib Eye Steak, Llama New York Steak, Llama Strip Loin Steak, Llama Filet Mignon Steak, Llama Top Sirloin Steak, Llama Rib Eye Roast, Llama Porterhouse Steak, Llama Short Ribs, Llama Denver Leg, Llama Stew, Llama Burgers, Llama Meat, Llama leg medallions, Llama rump, Llama Eight Bone Rack, Llama six bone rack, Llama four bone rack, Llama two bone rack, Llama shoulder roast, Llama leg roast, Llama short loin, Llama boneless strip loin, Llama two bone rib rack, Llama Petite Tender, Llama Jerky, Llama Salami, Llama Pepperoni, Llama Sausage, Llama Cajun Sausage, Llama Garlic and Basil Sausage, Rack of Llama, Llama Back Ribs, Llama Stew, Llama Brisket, Llama Chuck Roast, Llama Filet Mignon, Llama Flank Steak, Llama Flat Iron, Llama Ground Meat, Llama Prime Rib, Llama Ribeye Steak, Llama Sirloin Steak, Llama Skirt Steak, Llama Strip Steak, Llama T-bone Steak, Llama Tenderloin Roast, Llama Tenderloin Steak, Llama Top Round Roast, Llama Tri-tip Roast, Llama head, Llama tongue, Llama neck, Llama bone in stew meat, Llama rosettes, Llama Osso Bucco, Llama Penis, Llama testicles, Llama rocky mountain oysters, Llama liver, Llama kidney, Llama Heart, Llama Lungs for pet food, Llama green tripe for pet food, Llama bones for pets, Llama placenta, Llama milk, Llama inside fat, Llama oil, Llama cream and more.

Exotic Meat Market started raising Llamas for food in the USA since 2011. Our Llamas are raised on California grown Alfalfa. Our Llamas are harvested at 24 months. On an average we process in between 24 to 36 Llamas per year. On an average we yield in between 80 to 100 Lbs. of boneless Llama meat per animal. On an average at 24 months a Black Angus steer can yield more than 1200 Lbs. of boneless beef. That’s the reason Llama meat is limited and bit expensive.

Llama meat is lean like all game meats. Llama meat is deep red, tender and delicious. The ancient Inca civilization domesticated Llamas for approximately 5,000 years. Many llamas and alpacas were sacrificed to the Gods every year by the Incan culture. The meat would then be distributed to the crowds.

Exotic Meat Market offers Llama Meat from Head to Tail. Our famous cuts are Llama Tenderloin, Llama Rib Eye Steak, Llama New York Steak, Llama Strip Loin Steak, Llama Filet Mignon Steak, Llama Top Sirloin Steak, Llama Rib Eye Roast, Llama Porterhouse Steak, Llama Short Ribs, Llama Denver Leg, Llama Stew, Llama Burgers, Llama Meat, Llama leg medallions, Llama rump, Llama Eight Bone Rack, Llama six bone rack, Llama four bone rack, Llama two bone rack, Llama shoulder roast, Llama leg roast, Llama short loin, Llama boneless strip loin, Llama two bone rib rack, Llama Petite Tender, Llama Jerky, Llama Salami, Llama Pepperoni, Llama Sausage, Llama Cajun Sausage, Llama Garlic and Basil Sausage, Rack of Llama, Llama Back Ribs, Llama Stew, Llama Brisket, Llama Chuck Roast, Llama Filet Mignon, Llama Flank Steak, Llama Flat Iron, Llama Ground Meat, Llama Prime Rib, Llama Ribeye Steak, Llama Sirloin Steak, Llama Skirt Steak, Llama Strip Steak, Llama T-bone Steak, Llama Tenderloin Roast, Llama Tenderloin Steak, Llama Top Round Roast, Llama Tri-tip Roast, Llama head, Llama tongue, Llama neck, Llama bone in stew meat, Llama rosettes, Llama Osso Bucco, Llama Penis, Llama testicles, Llama rocky mountain oysters, Llama liver, Llama kidney, Llama Heart, Llama Lungs for pet food, Llama green tripe for pet food, Llama bones for pets, Llama placenta, Llama milk, Llama inside fat, Llama oil, Llama cream and more.

Exotic Meat Market started raising Llamas for food in the USA since 2011. Our Llamas are raised on California grown Alfalfa. Our Llamas are harvested at 24 months. On an average we process in between 24 to 36 Llamas per year. On an average we yield in between 80 to 100 Lbs. of boneless Llama meat per animal. On an average at 24 months a Black Angus steer can yield more than 1200 Lbs. of boneless beef. That’s the reason Llama meat is limited and bit expensive.

Llama meat is lean like all game meats. Llama meat is deep red, tender and delicious. The ancient Inca civilization domesticated Llamas for approximately 5,000 years. Many llamas and alpacas were sacrificed to the Gods every year by the Incan culture. The meat would then be distributed to the crowds.

Exotic Meat Market offers Llama Meat from Head to Tail. Our famous cuts are Llama Tenderloin, Llama Rib Eye Steak, Llama New York Steak, Llama Strip Loin Steak, Llama Filet Mignon Steak, Llama Top Sirloin Steak, Llama Rib Eye Roast, Llama Porterhouse Steak, Llama Short Ribs, Llama Denver Leg, Llama Stew, Llama Burgers, Llama Meat, Llama leg medallions, Llama rump, Llama Eight Bone Rack, Llama six bone rack, Llama four bone rack, Llama two bone rack, Llama shoulder roast, Llama leg roast, Llama short loin, Llama boneless strip loin, Llama two bone rib rack, Llama Petite Tender, Llama Jerky, Llama Salami, Llama Pepperoni, Llama Sausage, Llama Cajun Sausage, Llama Garlic and Basil Sausage, Rack of Llama, Llama Back Ribs, Llama Stew, Llama Brisket, Llama Chuck Roast, Llama Filet Mignon, Llama Flank Steak, Llama Flat Iron, Llama Ground Meat, Llama Prime Rib, Llama Ribeye Steak, Llama Sirloin Steak, Llama Skirt Steak, Llama Strip Steak, Llama T-bone Steak, Llama Tenderloin Roast, Llama Tenderloin Steak, Llama Top Round Roast, Llama Tri-tip Roast, Llama head, Llama tongue, Llama neck, Llama bone in stew meat, Llama rosettes, Llama Osso Bucco, Llama Penis, Llama testicles, Llama rocky mountain oysters, Llama liver, Llama kidney, Llama Heart, Llama Lungs for pet food, Llama green tripe for pet food, Llama bones for pets, Llama placenta, Llama milk, Llama inside fat, Llama oil, Llama cream and more.

Exotic Meat Market offers USDA inspected fresh and frozen Wild Boar Meat. Our Wild Boar are captured from the Hilly Ranch, outside of San Antonio, Texas. Being wild they are entirely free-range, with no added hormones, steroids, or antibiotics. Their eclectic diet includes wild nuts, fruits, roots, and tubers. This leads to a product that is lean and has an exceptionally rich, nutty flavorful. Additionally, it gives a completely different taste than commercially raised pork.

Exotic Meat Market offers Wild Boar sausage, Wild Boar hotdogs, Wild Boar stew meat, Wild Boar burgers, Wild Boar ground meat, Wild Boar tenderloin, rack of Wild Boar, Wild Boar strip loin, Wild Boar sliced bacon, Wild Boar bacon slabs, Wild Boar testicles, Wild Boar tongue, Wild Boar salami, Wild Boar shoulder roast, Wild Boar leg roast, Wild Boar boneless meat, Wild Boar neck meat, Wild Boar Tongue, Wild Boar head on suckling pigs, Wild Boar head on roaster, Buy Wild Boar Medallions, Wild Boar Country Style Sausage, Wild Boar with roasted garlic and marsala wine sausage, Wild Boar Canadian style bacon from feral swine, Wild Boar Boneless strip loin, Wild Boar Belly Sausage Andouille, Wild Boar bratwurst belly sausage, Wild Boar sausage with cranberry and red wine, Wild Boar pepperoni, Wild Boar Leg Medallions, Wild Boar Bone In Loin Chops, Wild Boar eight rib rack, Wild Boar Frenched rack, Wild Boar stew meat and more.

Exotic Meat Market offers Goat Burgers from Boer Goat. Burgers are packed in one-pound packaging. Four burgers per pack. Four ounces each.

At our small farm in Southern California, we raise South African Boer Goats traditionally, humanely, and sustainably on Alfalfa Grass.

Our Boer Goat Burgers are juicy, sweet, tender, delicious, and great value for money. Boer Goat Meat is leaner and contains less cholesterol and fat than both lamb and beef. That makes it healthier to eat but can require low-heat, slow cooking to preserve tenderness and moisture.

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Exotic Meat Market® offers Rabbit Burgers. Four Rabbit Burgers per Lb. Four ounces each. Rabbit meat is pink, sweet, tender, and flavorful. Rabbit meat is high in selenium. Rabbit has a delicate yet discernable authentic rabbit flavor with no unpleasant aftertaste.

Rabbit meat is suitable to be included in the diet of the younger population. It is an excellent source of proteins necessary for the average growth and development of bones in children. Rabbit meat also provides a significant source of minerals such as phosphorus, which contributes to the proper maintenance of bones and teeth; and selenium which contributes to the proper functioning of the immune system, the same as vitamins B6 and B12.

Experts recommend consuming rabbit meat during pregnancy due to its low-calorie content (130 kcal per 100 grams), low-fat content (5.33 grams per 100 grams), and high biological value proteins, which have a good ratio between their energy and protein.

Rabbit meat contributes to covering the recommended intake of protein, B vitamins, and minerals in teenagers. At this stage, proteins should be provided in sufficient quantities to ensure adequate growth and bone development in children and contribute to increasing and maintaining muscle mass. The contribution of minerals such as potassium, phosphorus, and selenium is also significant.

Rabbit meat has a high protein content, which contributes to preserving muscle mass. These proteins, together with phosphorus, of which there are high amounts in rabbit meat, help with proper bone functioning. Rabbit meat is also a source of selenium that helps protect cells against oxidative damage and has a high content of group B vitamins – B3, B6, and B12, which help decrease tiredness and fatigue. It also has low salt content, which helps maintain normal blood pressure.

A portion of rabbit meat -approximately 150 grams- coves more than 100 percent of the recommended daily intake of vitamin B12 in pregnant women. In addition, it provides 2% of the recommended daily intake of folic acid, 2% of iodine, 4.3 % of iron, 1.2% of calcium, and 3.7% of ci.

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Exotic Meat Market offers 100% grass fed Yak Burgers from Yaks born, raised, harvested and processed in the USA. No Antibiotics. No Hormones. Yak meat is as lean as venison or bison and, to some, tastes juicier, sweeter and more delicate than beef. Yak Burgers are packed in one-pound packaging. Yaks have been an integral part of the Indian, Tibetan and Nepalese culture for 5,000 years, used not only as pack animals and for milk but also as a source of meat. Yak meat is as lean as venison or bison and, to some, tastes juicier, sweeter and more delicate.

Exotic Meat Market offers Elk Burgers. Our Elk Burgers are packed in one Lb. packaging. 100% Elk Meat. Beef and Pork not Added. Elk Meat is dark, coarsely grained, mild with a sweet flavor. Elks are raised by small independent farmers. They are pasture raised on grass and leaves. No growth hormones or antibiotics are used when raising these animals. Elk meat tastes similar to beef but is a little milder and sweeter. The USDA National Nutrient Database shows that raw wild elk provides 94 calories, 1.2 grams of fat (0.5 grams saturated), 19.5 grams of protein, and 47 milligrams of cholesterol for a 3-ounce serving.

Our Bison Hot Dogs are precooked. Each package of Bison Hot Dogs weighs approximately four oz. Each. 8 Hot Dogs per order. The average length of a Bison Hot Dog is 5 to 6 inches-No MSG. No Pork. No Beef. Bison Hot Dogs can be boiled, fried, grilled, or roasted in the oven. Dress it up with a classic combination of mustard and ketchup, or get more creative by adding onions, relish, and a variety of other toppings.

Grilling Bison Hot Dogs results in a pleasant, smoky taste; many consider this the best way to prepare them. Any grill will work, so go ahead and light your charcoal, gas, or wood-fired grill. While the grill is heating up, prepare the Bison hot dog buns and condiments. Bison Hot dogs are best enjoyed hot from the grill. Make sure that one side of the grill is hot and one side of the grill is a little cooler. You can do this by stacking up the charcoal a little higher on one side. If you have a gas grill, you should be able to control the heat using the knobs on your appliance to make Bison hot dogs good. Lay the Bison hot dogs on the cooler side of the grill. Place them at an angle to create a diagonal sear mark on the Bison dog. Cook the Bison hot dogs for a minute on each side. Bison Hot dogs come already cooked, so your goal here isn't to cook the Bison dog so much as give it some good color and get it piping hot without burning it. Keep turning the Bison dogs until all sides have developed a nice, even char. If the Bison dogs are hot but have not set color, move them over to the hot side of the grill. Grill them quickly to develop a bit of char, and then transfer them to a plate. Place them in a bun and serve with mustard, ketchup, relish, onion, tomato, cheese, or sauerkraut.

Boiling Bison Hot Dogs is easy. Fill a large saucepan with enough water to cover Bison hot dogs easily. For 4 Bison hot dogs, 4 cups (about 1 liter) of water should be more than enough. Be sure to use a pan large enough so that the water falls at least a few inches below the rim. Bring the water to a boil. Place the pan on a burner and turn the heat to high. Let the water come to a full boil before proceeding. Add the Bison hot dogs to the water. Once the water is boiling, slip in the Bison hot dogs one by one with tongs. Simmer the Bison hot dogs. Turn the burner down to its low setting and simmer Bison hot dogs for anywhere from 3 to 6 minutes, depending on how you like your Bison hot dogs cooked. For a moister, softer Bison hot dog, simmer them for less, around 3 to 4 minutes. For a crispier Bison hot dog, simmer them for about 5 to 6 minutes. Remove the Bison hot dogs and serve. After boiling the Bison hot dogs, remove them from the water and dry them off carefully with a paper towel before placing them in a bun. Serve the Bison hot dogs with mustard, ketchup, relish, onion, tomato, cheese, or sauerkraut.

Microwaving Bison Hot Dogs. Place Bison hot dogs in a microwave-safe bowl. Use plastic or glass rather than a metal bowl. Ensure the bowl is deep enough to hold the Bison hot dogs comfortably. Cover the Bison hot dogs with water. It may boil over the sides, so try to leave an inch between the top of the water and the rim—Cook the hot dog. Place the bowl in the microwave. Close the door, and cook the Bison hot dogs on high for 2 to 3 minutes. Remove the Bison hot dogs from the microwave and drain away the water. Let the Bison hot dogs stand for 30 seconds to cool and dry off since they will burst with heat when they come out. Once the Bison hot dogs are dry, please serve them in buns. This quick method of cooking Bison hot dogs is conducive to helping with a simple mustard and ketchup combo for an on-the-go meal.

Oven-Roasting Bison Hot Dogs. Preheat the oven to 400° F (~204° C). This method of cooking Bison hot dogs results in juicy, blackened Bison hot dogs. They taste about as close as you can get to grilled Bison hot dogs without the inconvenience of lighting up the grill. Make a lengthwise slice down half of each Bison hot dog. Use a sharp knife and cut on a stable surface since Bison hot dogs can be slippery.
Do not slice through the Bison hot dogs themselves; make a cut that will serve as a vent in the surface of the Bison hot dogs. Place the Bison hot dogs on a baking tray or roasting pan. The Bison hot dogs will drip as they release juices, so you may want to line the pan with aluminum foil for easy cleanup. Cook the Bison hot dogs for 15 minutes. Place the roasting pan in the oven and let the Bison hot dogs cook until the skin begins to brown and the Bison dogs begin to curl gently. Brown the Bison hot dog by turning on the broiler if you prefer your Bison hot dogs crispy. Add cheese and place the Bison hot dogs back in the oven for an additional minute, if desired. Carefully take the Bison hot dogs out of the range and put them on buns. Oven-roasted Bison hot dogs pair wonderfully with chili and cheese. Scoop chili on top, sprinkle on some cheese, and then serve the Bison hot dogs with forks.

Frying Bison Hot Dogs. Cut up some Bison hot dogs. You can fry whole Bison hot dogs, but they taste most excellent when cut into bite-sized pieces. That way, more surface area gets a crispy brown sear. Take two or three Bison hot dogs - depending on how many you want - and cut them into smaller pieces you can fry. Heat some oil in a frying pan. Place the pan on the stove and turn the heat to medium-high. Add enough oil to raise the sides of the frying pan by about 1/4 - 1/2 inch (.6 - 1.3 cm). Let the oil heat up completely. Drop a crumb of bread into the hot oil to test whether it's ready for the Bison hot dogs. If it immediately starts sizzling and sputtering, the oil is ready. Place the Bison hot dog pieces in the frying pan. Do this carefully since they may sizzle and pop right away. Put them all in the pan in a single layer and let them start to fry. Try not to overcrowd the frying pan since this will cause the Bison hot dogs to cook unevenly. Turn the Bison hot dog pieces. Use tongs to carefully turn them over after a minute or two when the first side has become brown and crispy.
Keep frying the Bison hot dog pieces for another minute or two until they're cooked the way you like them. Remember that Bison hot dogs are pre-cooked, so you can cook them to any texture you want without worrying about whether they're still raw in the middle. Drain the Bison hot dog pieces. Use the tongs to transfer them to a paper-towel-lined plate so the oil can drain off and the Bison hot dogs can cool a bit. Bison Hot Dogs are delicious with fried peppers and onions, mixed into macaroni and cheese, or on their own with some ketchup and mustard.

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Our Venison Hot Dogs are precooked. Each package of Venison Hot Dogs weighs Four oz. Each. 8 Venison Hot Dogs per order. The average length of a Venison Hot Dog is 5 to 6 inches—No MSG. No Pork. No Beef. Venison Hot Dogs can be boiled, fried, grilled, or roasted in the oven. Dress it up with a classic combination of mustard and ketchup, or get more creative by adding onions, relish, and a variety of other toppings.

Grilling Venison Hot Dogs results in a pleasant, smoky taste; many consider this the best way to prepare them. Any grill will work, so go ahead and light your charcoal, gas, or wood-fired grill. While the grill is heating up, prepare the Venison hot dog buns and condiments. Venison Hot dogs are best enjoyed hot from the grill. Make sure that one side of the grill is hot and one side of the grill is a little cooler. You can do this by stacking up the charcoal a little higher on one side. If you have a gas grill, you should be able to control the heat using the knobs on your appliance to make Venison hot dogs good. Lay the Venison hot dogs on the cooler side of the grill. Place them at an angle to create a diagonal sear mark on the Venison dog. Cook the Venison hot dogs for a minute on each side. Venison Hot dogs come already cooked, so your goal here isn't to cook the Venison dog so much as give it some good color and get it piping hot without burning it. Keep turning the Venison dogs until all sides have developed a nice, even char. If the Venison dogs are hot but have not set color, move them over to the hot side of the grill. Grill them quickly to develop a bit of char, and then transfer them to a plate. Place them in a bun and serve with mustard, ketchup, relish, onion, tomato, cheese, or sauerkraut.

Boiling Venison Hot Dogs is easy. Fill a large saucepan with enough water to cover Venison hot dogs easily. For 4 Venison hot dogs, 4 cups (about 1 liter) of water should be more than enough. Be sure to use a pan large enough so that the water falls at least a few inches below the rim. Bring the water to a boil. Place the pan on a burner and turn the heat to high. Let the water come to a full boil before proceeding. Add the Venison hot dogs to the water. Once the water is boiling, slip in the Venison hot dogs one by one with tongs. Simmer the Venison hot dogs. Turn the burner down to its low setting and simmer Venison hot dogs for anywhere from 3 to 6 minutes, depending on how you like it cooked. For a moister, softer Venison hot dog, simmer them for less, around 3 to 4 minutes. For a crispier Venison hot dog, simmer them for about 5 to 6 minutes. Remove the Venison hot dogs and serve. After boiling the Venison hot dogs, remove them from the water and dry them off carefully with a paper towel before placing them in a bun. Serve the Venison hot dogs with mustard, ketchup, relish, onion, tomato, cheese, or sauerkraut.

Microwaving Venison Hot Dogs. Place Venison hot dogs in a microwave-safe bowl. Use plastic or glass rather than a metal bowl. Ensure the bowl is deep enough to hold the Venison hot dogs comfortably. Cover the Venison hot dogs with water. It may boil over the sides, so try to leave an inch between the top of the water and the rim—Cook the hot dog. Place the bowl in the microwave. Close the door, and cook the Venison hot dogs on high for 2 to 3 minutes. Remove the Venison hot dogs from the microwave and drain away the water. Let the Venison hot dogs stand for 30 seconds to cool and dry off since they will burst with heat when they come out. Once the Venison hot dogs are dry, please serve them in buns. This quick method of cooking Venison hot dogs is conducive to helping with a simple mustard and ketchup combo for an on-the-go meal.

Oven-Roasting Venison Hot Dogs. Preheat the oven to 400° F (~204° C). This method of cooking Venison hot dogs results in juicy, blackened hot dogs. They taste about as close as you can get to grilled Venison hot dogs without the inconvenience of lighting up the grill. Make a lengthwise slice down half of each Venison hot dog. Use a sharp knife and cut on a stable surface since Venison hot dogs can be slippery. Do not slice through the Venison hot dogs themselves; make a cut that will serve as a vent in the surface of the Venison hot dogs. Place the Venison hot dogs on a baking tray or roasting pan. The Venison hot dogs will drip as they release juices, so you may want to line the pan with aluminum foil for easy cleanup. Cook the Venison hot dogs for 15 minutes. Place the roasting pan in the oven and let the Venison hot dogs cook until the skin begins to brown and the Venison dogs begin to curl gently—Brown the Venison hot dog by turning on the broiler if you prefer your Venison hot dog crispy. Add cheese and place the Venison hot dogs back in the oven for an additional minute, if desired. Carefully take the Venison hot dogs out of the range and put them on buns. Oven-roasted Venison hot dogs pair wonderfully with chili and cheese. Scoop chili on top, sprinkle on some cheese, and then serve the Venison hot dogs with forks.

Frying Venison Hot Dogs. Cut up some Venison hot dogs. You can fry whole Venison hot dogs, but they taste most excellent when cut into bite-sized pieces. That way, more surface area gets a crispy brown sear. Take two or three Venison hot dogs - depending on how many you want - and cut them into smaller pieces you can fry. Heat some oil in a frying pan. Place the pan on the stove and turn the heat to medium-high. Add enough oil to raise the sides of the frying pan by about 1/4 - 1/2 inch (.6 - 1.3 cm). Let the oil heat up completely. Drop a crumb of bread into the hot oil to test whether it's ready for the Venison hot dogs. If it immediately starts sizzling and sputtering, the oil is ready. Place the Venison hot dog pieces in the frying pan. Do this carefully since they may sizzle and pop right away. Put them all in the pan in a single layer and let them start to fry. Avoid overcrowding the frying pan since this will cause the Venison hot dogs to cook unevenly. Turn the Venison hot dog pieces. Use tongs to carefully turn them over after a minute or two when the first side has become brown and crispy.
Keep frying the Venison hot dog pieces for another minute or two until they're cooked the way you like them. Remember that Venison hot dogs are pre-cooked, so you can cook them to any texture you want without worrying about whether they're still raw. Drain the Venison hot dog pieces. Use the tongs to transfer them to a paper-towel-lined plate so the oil can drain off and the Venison hot dogs can cool a bit. Venison Hot Dogs are delicious with fried peppers and onions, mixed into macaroni and cheese, or on their own with ketchup and mustard.

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Exotic Meat Market offers USDA inspected Wild Boar Strip Loin Roast. Wild Boar Strip Loin is lean, tender, juicy, and full of nutty flavor. Our Wild Boar are captured from the Hilly Ranch, outside of San Antonio, Texas. Being wild they are entirely free-range, with no added hormones, steroids, or antibiotics. Their eclectic diet includes wild nuts, fruits, roots, and tubers. This leads to a product that is lean and has an exceptionally rich, nutty flavorful. Additionally, it gives a completely different taste than commercially raised pork.

Exotic Meat Market offers Wild Boar Strip Loin roast, Wild Boar sausage, Wild Boar hotdogs, Wild Boar stew meat, Wild Boar burgers, Wild Boar ground meat, Wild Boar tenderloin, rack of Wild Boar, Wild Boar strip loin, Wild Boar sliced bacon, Wild Boar bacon slabs, Wild Boar testicles, Wild Boar tongue, Wild Boar salami, Wild Boar shoulder roast, Wild Boar leg roast, Wild Boar boneless meat, Wild Boar neck meat, Wild Boar Tongue, Wild Boar suckling pigs, Wild Boar head on roaster, Buy Wild Boar Medallions and more.

Our Bison Burgers are made from American Bison Meat. This package includes 10 Lbs. of Bison Burgers.

Is it buffalo or bison? The American Buffalo is not a true buffalo. Its closest relatives are the European Bison, or Wisent, and the Canadian Woods Bison, not the buffalo of Asia or Africa, such as the Cape Buffalo or Water Buffalo. Scientifically, the American Buffalo is named Bison and belongs to the Bovidae family of mammals, as do domestic cattle. Because our history has so ingrained in us the name "buffalo," we still use it, although "bison" and "buffalo" are used interchangeably. *

A brief history Bison once roamed the plains in numbers so great that early explorers could not count them. They were variously described as: "numbers-numberless," "the country was one black robe," and "the plains were black and appeared as if in motion."

The bison has been called the most important wild animal in the development of North America. They were the center of life of the Plains Indians, providing them with food, clothing, shelter, and much of their culture. Bison also sustained the lives of the explorers and settlers going West.

By the late 1800's, bison were dangerously close to extinction. Through efforts of early conservationists and ranchers who knew the value of bison, they are no longer an endangered species. Bison are again a central part of the lives of some Americans, and their numbers have increased to over 300,000 in public and private herds in North America.

Exotic Meat Market offers Ostrich Burgers. Ostrich Burgers are packed in one lb. packaging. Two Burgers per lb. 8 Oz. Each.100% Ostrich Meat.

Ostrich has found a place on the world's menu, delivering red meat flavor with two-thirds less fat! Already a popular menu item at upscale American and European restaurants, ostrich is poised to become "the premier red meat of the next century," says The National Culinary Review. The reason is simple . . . no meat combines the flavor, versatility, and nutritional benefits of ostrich. Now available throughout the United States, ostrich is passing the test of consumer acceptance. Easily prepared by the homemaker, it still allows fine chefs to demonstrate their culinary skills.

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Exotic Meat Market offers USDA inspected Wild Boar Burgers. Our Wild Boar Burgers are made from Wild Boar Belly Meat. Our Wild Boars are captured from the Hilly Ranch, outside of San Antonio, Texas. Being wild they are entirely free-range, with no added hormones, steroids, or antibiotics. Their eclectic diet includes wild nuts, fruits, roots, and tubers. This leads to a product that is lean and has an exceptionally rich, nutty flavorful. Additionally, it gives a completely different taste than commercially raised pork.

Exotic Meat Market offers Wild Boar sausage, Wild Boar hotdogs, Wild Boar stew meat, Wild Boar burgers, Wild Boar ground meat, Wild Boar tenderloin, rack of Wild Boar, Wild Boar strip loin, Wild Boar sliced bacon, Wild Boar bacon slabs, Wild Boar testicles, Wild Boar tongue, Wild Boar salami, Wild Boar shoulder roast, Wild Boar leg roast, Wild Boar boneless meat, Wild Boar neck meat, Wild Boar Tongue, Wild Boar head on suckling pigs, Wild Boar head on roaster, Buy Wild Boar Medallions, Wild Boar Country Style Sausage, Wild Boar with roasted garlic and marsala wine sausage, Wild Boar Canadian style bacon from feral swine, Wild Boar Boneless strip loin, Wild Boar Belly Sausage Andouille, Wild Boar bratwurst belly sausage, Wild Boar sausage with cranberry and red wine, Wild Boar pepperoni, Wild Boar Leg Medallions, Wild Boar Bone In Loin Chops, Wild Boar eight rib rack, Wild Boar Frenched rack, Wild Boar stew meat and more.

Lamb Burgers - 8 Burgers - 4 oz. Each - 2 Lbs.

Certified Organic Dorper Lamb Tenderloin - 16 Oz.
Certified Halal Certified Organic Dorper Lamb Tenderloin - 16 Oz.

The consistency and texture of our Certified Organic Dorper lamb tenderloin is complimented by the sweet taste of the saltbush that they graze on. This combination produces its unique flavor that is highly sought after. Buy with Confidence. I personally guarantee the quality and flavor of my Certified Organic Dorper Lamb Tenderloin. Anshu Pathak

Our Dorper Lamb is certified by USDA ORGANIC. Certified Halal. 100% Grass-Fed, No added Antibiotics, No added Preservatives, No added Hormones and No added Promotants.

Our unique environment with careful management of the land and animals are what set us apart from others. We take great pride in making this exceptional product available to the market. Ensuring good animal health and welfare is a key priority for Exotic Meat Market. We are committed to the highest levels of animal welfare and the humane treatment of livestock using and promoting low stress handling techniques. Our Certified Organic Dorper lambs are not shorn or crutched and do not have chemicals used for lice and fly protection applied to them.

Our Certified Organic Dorper do not grow wool that requires physical handling and repeated chemical applications to ensure the animals wellbeing. Our Certified Organic lambs are grown using leading welfare practices, which guarantee a healthy stress-free animal.

Exotic Meat Market Offers CERTIFIED HALAL ORGANIC DORPER LAMB CHOPS, BURGERS, HOTDOGS, BACON, SALAMI, SAUSAGE, BONE IN LEG CHUMP ON, LEG BONE IN CHUMP OFF SHANK TIPPED, BONELESS LEG CHUMP OFF SHANK OFF, BONELESS LAMB KNUCKLES, CAP ON CHUMP, CHUMP DENUDED, HIND SHANK (FRENCHED), EASY CARVE LEG (KNUCKLE OUT), LONG LOIN, 1 RIB SADDLE PAIR, EYE OF SHORTLOIN, TENDERLOIN, CAP ON RACK (FRENCHED), CAP OFF RACK (FRENCHED/DENUDED), BREAST AND FLAP, SPARE RIBS, FORESHANKS, SQ CUT SHOULDER BONE IN, SQ CUT SHOULDER BONELESS, BONELESS OYSTER SHOULDER (NETTED), SHOULDER RACK (4 PT), NECK, WHOLE CARCASS, WHOLE CARCASS 6 WAY

At our small farm in Perris, Southern California, we raise South African Boer Goats traditionally, humanely, and sustainably. Our 100% Boer Goat meat is not only the healthiest and most delicious goat meat you will ever taste, our stringent standards also ensure it’s better for the animals and the environment.

Humanely Raised – No Antibiotics – No Animal Byproducts – No Hormones -100% Boer Goat Meat – Chef Endorsed

Our Boer Goat Ground Meat is tender, delicious and great value for money. Boer Goat Meat is leaner and contains less cholesterol and fat than both lamb and beef. This makes it healthier to eat but can require low-heat, slow cooking to preserve tenderness and moisture.

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Exotic Meat Market offers USDA inspected Wild Boar Stew Meat. Our Wild Boars are captured from the Hilly Ranch, outside of San Antonio, Texas. Being wild they are entirely free-range, with no added hormones, steroids, or antibiotics. Their eclectic diet includes wild nuts, fruits, roots, and tubers. This leads to a product that is lean and has an exceptionally rich, nutty flavorful. Additionally, it gives a completely different taste than commercially raised pork.

Exotic Meat Market offers Wild Boar sausage, Wild Boar hotdogs, Wild Boar stew meat, Wild Boar burgers, Wild Boar ground meat, Wild Boar tenderloin, rack of Wild Boar, Wild Boar strip loin, Wild Boar sliced bacon, Wild Boar bacon slabs, Wild Boar testicles, Wild Boar tongue, Wild Boar salami, Wild Boar shoulder roast, Wild Boar leg roast, Wild Boar boneless meat, Wild Boar neck meat, Wild Boar Tongue, Wild Boar suckling pigs, Wild Boar head on roaster, Buy Wild Boar Medallions and more.