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We take great pride in the tradition of our operation and the quality of every cut. Buffalo meat not only tastes sweeter and richer than a high-quality cut of beef, it’s much leaner and more nutritionally dense. Buffalo adds about 69% more iron to your diet than beef. It also has higher levels of vitamins and minerals, plus twice as much Beta-Carotene as other red meats. And even though buffalo meat is very lean, it is high in essential fatty acids with an excellent ratio of Omega-3 to Omega-6 acids.
All our buffalo steaks, meats and jerky products are hand selected and butchered in Jackson, Wyoming by owner and founder Dan Marino. And our high-quality packaging process ensures freshness from our store to your table every time.
Experience the rich flavors of the West from Jackson Hole’s original buffalo rancher. Our meats are truly the best money can buy.
Preserving the West
The Jackson Hole buffalo tradition reaches back to prehistoric times when the wild herds numbered in the millions. By thoughtfully managing how buffalo and elk are raised, we work to preserve the western plains for future generations.
Jackson Hole bison have co-evolved here with other indigenous plants and animals to thrive on the grasslands without damaging them. Healthy grasslands contribute to better air quality by pulling carbon from the air. This is why we can produce high-quality bison meat without a high price on the environment.
Jackson Hole Buffalo Meat is committed to allowing bison to graze freely and naturally on open grassland. This practice also produces the most tender, rich gourmet meat you’ll find anywhere.
For over 60 years, we’ve specialized in producing the best buffalo meat and elk meat products by caring about the way animals are raised. It’s more than our passion and our tradition; it’s our way of life.