Honest Processing

10/01/2026

Rain or shine, opening day is here! We got in a whopper with a 538lb hanging weight- our heaviest yet.

09/12/2026

Beyond the Backstrap
Tenderloins and backstraps are by far the most coveted pieces of meat from an elk. But, the shoulder, rounds, and sirloins can all make fantastic steaks—and they're just as capable of making excellent roasts. These are working muscles, so they may need a little more attention than a backstrap, but that doesn't mean they're destined to be tough.

Elk is extremely lean, and lean doesn't automatically mean tough. What matters is the cut, how much connective tissue it has, how it's prepared, and—perhaps most importantly—how it's cooked.

A few things that can make a big difference with those less-tender cuts:

• Don't overcook them. Elk doesn't have much fat to protect it from drying out.

• Let steaks come out of the refrigerator ahead of cooking so they cook more evenly.

• Mechanical tenderization can work wonders on steaks from the shoulder and round.

• If you marinate, think about flavor and moisture rather than relying on acid to “tenderize” the whole steak. A little lime can be great, but more isn't necessarily better.

• And, don't forget to slice across the grain. That alone can make a surprisingly big difference.

There is a whole lot more to an elk than backstrap and tenderloin. If you know how to work with the different muscles, some of those “less desirable” cuts can end up being some of the best eating on the animal.

09/11/2026

Now offering over 30 specialty and smoked meat products!

11/25/2025

We're excited to be a part of this program!

Roadrunner Food Bank and the Food Depot have relaunched the New Mexico Hunters Helping the Hungry program to aid New Mexicans in need.

10/01/2025

Check out this beautiful elk crown roast cut by our talented butcher Onesimo Romero! What's your favorite cut of meat?

09/28/2025

09/06/2025

Jalapeño chedaaaa