Wild Game

BISON
Tenderloin 189A, 4/5# up, 24# avg. (USDA)
Tenderloin 189A, 3/5# up, 17# avg.
Rib Eye, 2 pc (USDA), 22# avg.
Rib Eye, 3 pc, 31# avg. (USDA)
Export Ribs, 30# avg. (USDA)
NY Strip Loin, 3 pc, 18# avg., Vein Out
NY Strip Loin, 2 pc, 22# avg. (USDA)
Top Sirloin, 3 pc, 30# avg.
Tri Tips (USDA)
Flank Steaks, SPECIFY WEIGHT
Short Ribs, B/I, 8 pc/4 pk, 30# avg. (USDA)
Hanging Tenders, 15# avg.
Top Rounds, 4 pc, 60# avg. (USDA)
Sirloin Tips
Bottom Flats, 4 pc, 65# avg. (USDA)
Steamship Rounds, 1/55# avg.
Shoulder Clods
Briskets, 4 pc, 28# avg. (USDA)
Chuck (USDA)
Back Ribs, 40# avg.
Tomahawk Rib Chop 20-28oz/14 pc IVP
Rib Eye Stks 10oz or 12oz 10#
Porterhouse Stks 16oz, 10#
T-Bone Stks 16oz, 10#
NY Strip Stks 8oz, 10oz, or 12oz 10#
Top Sirloin Stks 8oz or 10oz 10#
Osso Bucco 1 inch, 20# avg.
Stew Meat (Diced)
Ground 10#
Patties 2oz, 4oz, 5.35oz, 8oz 10#
w/Beef Patties 2oz, 4oz, 5.35oz, 8oz 10#

AUSTRALIAN WATER BUFFALO
Water Buffalo Tenderloin, 20 pc, 45# avg.
Water Buffalo NY Striploin, 12 pc, 42# avg.
Water Buffalo Short Ribs B/I, 3 pc/10 pk, 32# avg.
Water Buffalo Tri Tip, 5 pc, 44# avg.
Water Buffalo Ground
Water Buffalo Patties 4oz, 5.35oz or 8oz
Water Buffalo Trim 90% C/L, 60# avg.

WILD BOAR
3.5oz Tenderloins, 2 pc/14 pk, 9# avg.
M, L, XL Tenderloins, 13# avg.
B/O Loins TTS, 1.5# up, 45# avg.
Frenched 10 Rib Rack 3-4# avg., 2 pc/ 2pk, 12# avg.
Frenched 10 Rib Rack 2-3# avg., 2 pc/2 pk, 13# avg.
Frenched 10 Rib Rack 1-2# avg., 4 pc/2 pk, 14# avg.
Saddle B/I, 29# avg.
Loin NY Strip B/O, 20# avg.
Shoulder BRN, 25# avg.
Wild Boar Leg, BRN, 20# avg.
Leg B/I, 48# avg.
Leg B/I Steamship, 45# avg.
Bellies, 43# avg.
Neck Meat B/O, 22# avg.
Shanks B/I, 40# avg.
Shanks B/O, 42# avg.
Wild Boar Volcano Shank
Baby Back Ribs, 18# avg.
St. Louis Ribs, 15# avg.
Wild Boar Trim, 44# avg.
Bones, 23# Avg.
Loin Medallions 4oz, 6oz or 8oz 10#
Leg Medallions 4oz, 10#
Loin Chops B/I 4-6oz, 6-8oz or 8-10oz
Stew Meat (Diced), 2/5#
Ground 10#
Patties 8oz 10#
Osso Bucco, 2 inch, 10#
Whole Boar, Head Off 20-29#, 30-39#, 40-49#, or 50-59#
Whole, Head On, Skin On, Feet On, 19# and under
Whole, Head On, 20-29#, 30-39#, or 100#+ (skin on available by special order)
Wild Boar Slab, 2/5#

CERTIFIED BERKSHIRE PORK (AKA KUROBUTA)
Tenderloin 415, 2 pc/5 pk, 11# avg. (Berkridge)
Tenderloin 415, 10 pc, 12# avg. (Heritage)
8 Bone Frenched Rack, 5 pc, 30# avg.
8 Bone Rack, cap on, chine off, 5 pc, 30# avg. (Heritage)
8 Bone Rack, cap on, chine off, 5 pc, 33# avg. (Berkridge)
Loin C/C B/O, 35# avg.
Loin NY Strip B/O, vein end off, 4 pc, 16# avg.
Full Loin B/I 410, 4 pc, 68# avg.
Loin Back Rib, 18# avg. (Heritage)
Bellies B/O S/Off 1 Rib, 4 pc, 40# avg. (Heritage)
Bellies B/O S/Off 1 Rib, 5 pc, 50# avg. (Berkridge)
Pork Jowls, 5 pc, 30# avg.
Cheek Meat, 2 pc, 10# avg.
Cheek Meat, 15# avg.
Boston Butt B/O, 52# avg. (Berkridge)
Boston Butt B/O, 45# avg. (Heritage)
Boston Butt B/I 406, 73# avg. (Berkridge)
Boston Butt B/I 406, 40# avg. (Heritage)
Ham B/I Leg Steamship Round, 34# avg.
Shoulder Ribs 30# avg.
Hind Shanks 22oz, 34# avg.
Loin C/C B/I Chops 12oz, 10#
Fore Shank Osso Bucco, 16-18oz, 28# avg.
Ground 4/5#

IBERICO PORK
Secreto (shoulder blade), 8 pc, 21# avg.
Pluma (flank), 10 pc, 23# avg.
Presa (shoulder steak), 9-12 pc, 20# avg.
Solomillo (tenderloin), 10 pc, 12# avg.
Lomo (loin), 6 pce, 23# avg.
Costilla (spare ribs), 4 pc, 18# avg.
Pancetta (belly, skin on), 5 pc, 20# avg.
Carre (rack of Iberico), 4 pc, 14# avg.

GAME BIRDS
Capon Whole, 6/6.5-9.5#
Jidori Chicken Whole, 12/2.5-3#
Jidori Chicken A/L Brst, 8-10oz OR 10-12oz 24pc, 15# avg.
Silkie Chicken Whole, 10/2-2.5#
Cornish Game Hens S/B/O, 18oz or 24oz
Guinea Hen, 8/2½-3# or 8/3-3½# (G/F)
Guinea Hen A/L Brst, 6-8oz, 17# avg. (G/F)
Guinea Hen A/L Brst, 8-10oz, 20# avg. (G/F)
Guinea Hen Legs B/I, 6/12pk (G/F)
Partridge Chukar, HOFO, 20 pc, 15-19oz
Poussin, Whole 20/15-17oz (P/P/P)
Poussin, Whole 16/19-22oz
Poussin S/B/O, 6×2/16-18oz
Geese Whole 5/8-10#
Goose Breast, 20/2pc, 40# avg.
Pheasant Whole, 9/2½-3# (M/P)
Pheasant Whole, 8/3-3½# (M/P)
Pheasant Whole, 7/3.5-4# (M/P)
Pheasant Legs B/I, 18# avg. (M/P)
Pheasant Brst B/O S/On, 8-10oz, 12/4pk (M/P)
Pheasant A/L Brst, 6-8oz, 12/4pk (M/P)
Pheasant A/L Brst, 8-10oz, 12/4pk (M/P)
Pheasant Thighs B/O S/On, 5/5# (M/P)
Pheasant Eggs, 12pc tray
Quail Jumbo Whole, 5-6oz, 6/4pk (TXQ)
Quail Jumbo S/B/O, 4-5oz, 6/4pk (TXQ)
Quail Manchester S/B/O, 24pc, 6/4pk
Quail S/B/O, 9/4pk (Plantation)
Quail Whole, 9/4pk (Plantation)
Quail Brst B/O, Medallions, 4.25# avg, 9/6pk
Quail Eggs, 15pc tray
Squab Whole, 24/16oz (P/P/P)
Squab Whole, 12/13-15oz (S/P)
Squab S/B/O, 24/10-12oz
Squab B/O Brst, 24/2×3-4oz Dbl
Squab A/L Brst, 12/2×4-5oz Dbl
Squab Whole HOFO, 24/15-16oz

OSTRICH
Fan Fillets
Tenderloin
Inside Strips
Top Loin
Outside Strip
Oyster Steak
Thigh Tips Trimmed
Steaks 8oz, 10# cse
Steaks 4-6oz, 10# cse
Ground, 4/2.5# cse
Patties 8oz 10# cse

ALLIGATOR – DOMESTIC
Tenderloin, 8/5# avg.
Sirloin, 12/1# avg. cse
Sirloin, 8/5# avg.
Leg & Body (trim), specify weight
Whole Alligator

CAMEL – AUSTRALIAN
Trim, Boneless, 44# avg. cse
Ground, 10/1# cse
Striploin, 49# avg cse
Ribeye, 48# avg cse
Tenderloin, 60# avg cse

EDIBLE INSECTS
Crickets, Dried & Roasted, 5lb avg.

KANGAROO
Kangaroo Loin
Kangaroo Rump

NILGAI ANTELOPE
Tenderloins, 14# avg.
Rack (Frenched), 14# avg.
NY Striploin, 15# avg.
Spareribs, 15# avg.
Denver Leg, 27# avg.
Saddles, 50# avg.
Shoulder, BRT, 21# avg.
Osso Bucco, 17# avg.
Neck Meat, 40# avg.
Ground, 10×1#
Ground, 2×5#
Trim (Lean), 40# avg.
Bones, 25# avg.

RABBIT
Whole Domestic Fryers, 6/2½-3#
Whole Domestic Roasters, 6/4.5#
Saddles B/O, 10# avg.
Saddles B/I, 15# avg.
Strip Loin B/O, 12# avg.
Hind Legs B/I, 12# avg.
Domestic Cut Ups, 15# avg.
Bones, 30# avg.

CERVENA VENISON (RED DEER)
Saddle, B/I, 11-17#
Tenderloin, 10/2pk, 12# avg.
NY Strip Loin, TTS, 8-10/1½-2#
Strip Loin Full TTS, 12/4½-5½#
Frenched 8 Rib Rack, 10/2-2½#
Frenched 2 Rib Rack, 20/2pk, 1#pk
Denver Leg B/O, 2/5#
Leg De-skinned Muscle Set, B/O, 10# avg.
Steak-Ready Leg Portions, 10# avg.
Leg B/I, 2/20# avg.
4-6 oz Venison Rib Chops
Strip Loin Full TTS, 24# avg.
Flank Steaks, 13# avg.
Shoulder Flank Steaks, 15-50#cs
Shoulder Jerky Steaks, 48# avg.
Knuckle Cap On, 36# avg.
Bottom Round Cap On, 41# avg.
Inside Round Cap On, 42# avg.
Leg B/O Shank On, 43# avg.
Shoulder B/O Shank Off, 45# avg.
Shoulder B/O BRN, approx 2#+ or 4#+
Bones, 26# avg.
Medallions 4oz, 6oz or 8oz 10#
Loin Chops B/I 10-12oz
Rib Chops B/I 8-10oz
Osso Bucco Hind Shank, 3 inch, 10#
Osso Bucco Fore Shank, 3 inch, 10#
Venison Brisket, 53# avg.
Venison Shoulder B/O, shank on, 44# avg.
Venison Short Ribs, B/I, 10# avg.
Venison Sweetbreads
Ground 10#
Patties 4oz, 5.35oz, 8oz 10#
Stew Meat (Diced) 10#
Venison Livers
B/I Hindshanks, 42# avg.

NEW ZEALAND FALLOW DEER
Saddle B/I, 6/7# avg.
Leg B/I, 3/6.5# avg.

CERVENA ELK / WAPITI X
Saddle B/I (Split), 2/20# avg.
Tenderloin, 5/2pk, 13# avg.
NY Strip Loin, DND, 8/1½-2#
Strip Loin Full TTS, 9/4-5#
Frenched 8 Rib Rack, 8/2½-3#
Frenched 2 Rib Rack, 20/2pk, 1#pk
Shortloin Saddle B/I, 3/10# avg.
Denver Leg B/O, 2/5# avg.
Leg De-Skinned Muscle Set, B/O, 10# avg.
Flank Steaks, 15# avg.
Shoulder Flank Steaks, 15-50#cs (call to verify)
Shoulder Jerky Steaks, 48# avg.
Knuckle Cap On, 40# avg.
Bottom Round Cap On, 41# avg.
Inside Round Cap On, 42# avg.
Leg B/O Shank On, 40# avg.
Shoulder B/O BRN, 42# avg.
Elk Shoulder, B/O Shank On *call for specs*
Trim, 56# avg.
Medallions 4oz, 6oz or 8oz 10#
Loin Chops B/I 8-10oz or 10-12oz
Osso Bucco Hind Shank 2 inch, 10#
Ground 10#
Patties 4oz, 5.35oz or 8oz 10#
Stew Meat (Diced) 10#

NIIHAU RANCH ELAND ANTELOPE
3 Way Chuck Roll, 24lb avg.
Flat Iron, 23lb avg.
Clod Heart, 16lb avg.
Chuck Mock Tender
Ribeye, Lip On, 22lb avg.
Whole Brisket, 17lb avg.
Tenderloin, 19lb avg.
Top Sirloin, Cap On, 20lb avg.
Tri Tip, 12lb avg.
Sirloin Tip, 22lb avg.
Top Round, Cap Off, 21lb avg.
Bottom Round, 19lb avg.
Sirloin Flap, 13lb avg.
Osso Bucco, 2″, 22lb avg.
Femur Bone, 20lb avg.
Bone, 20lb avg.
Ox Tail, 4lb avg.
Shanks, 17lb avg.
Trim, 50lb avg.

SAUSAGES

BISON SAUSAGES
B/L Maple Breakfast 8-1, 14/14oz
B/L Southwestern 4-1, 10/1#
C/R Smk w/Red Wine 5-1, 12/12oz
C/R w/Chipotle Chilies 5-1, 12/12oz

DUCK SAUSAGES
B/L Duck w/Bacon 4-1, 10/1#
C/R Smk w/Apple Brandy 5-1, 12/12oz, 9#
C/R Smk w/Apple Brandy 6 inch, 3.6, 9/1#
C/R w/Orange 5-1, 12/12oz, 9#
C/R Duck with Foie Gras 5-1, 12/12oz, 9#

ELK AND VENISON SAUSAGES
C/R Elk w/Madeira Wine 5-1, 12/12oz, 9#
C/R Elk w/Apple, Pear, Port Wine 5-1, 12/12oz, 9#
C/R Venison 5-1, 12/12oz, 9#
C/R Smk Venison w/Port Wine 5-1, 12/12oz, 9#
C/R Venison & B/Berry 5-1, 12/12oz, 9#
C/R Venison w/Red Wine/Demi Glace, 12/12oz, 9#
B/L Venison w/ Pork 5-1, 10/1#
C/R Smk Elk w/Bacon & Cheese 5-1, 9#

LAMB SAUSAGES
B/L Lamb w/Apple & Garlic 4-1, 10/1#
B/L Italian 4-1, 10/1#
C/R Merguez 5-1, 12/12oz, 9#
C/R w/Oregano, Garlic, White Wine 6 in, 3.6oz, 9#

PHEASANT SAUSAGES
B/L Pheasant Bratwurst 4-1, 10/1#
C/R w/Cognac 5-1, 12/12oz, 9#
B/L Smoked Pheasant 4-1, 10#

OSTRICH SAUSAGES
B/L Smk w/Pistachios 4-1, 10/1#

WILD BOAR SAUSAGES
C/R Bratwurst 5-1, 12/12oz, 9#
C/R w/Cranberries 5-1, 12/12oz, 9#
C/R w/Garlic & Marsala 5-1, 12/12oz, 9#
Andouille 4-1, 12/1#
C/R Italian 4-1, 12/1#
B/L Smk Bratwurst 4-1, 10/1#
B/L Smk Hot Link 4-1, 10/1#
B/L Smk Cheddar Jalapenowurst 4-1, 10/1#
C/R Wild Boar with Three Chilis 5-1, 12/12oz, 9#

ALLIGATOR SAUSAGES
B/L Smk Alligator Andouille 4-1, 10/1#