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WELCOME to Venison USA of ElkUSA.com, your bargain source of USDA Quality Venison Meat & Jerky

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Great values on gourmet meats for 14 years. America's Largest Venison sales & Buffalo Meat Retailer! Ranch-based, family-owned and operated.

ALL PRODUCTS SUBJECT TO AVAILABILITY

Our Freezers are at about -15 degrees F.

VENISON INFORMATION

Welcome to Venison USA, a unit of ElkUSA.com, America's largest Venison meat retailer. We located in southwestern Colorado about 125 miles east of Durango at some 8000 feet in elevation. We are literally surrounded by 10 to 12,000 foot peaks and have innumerable recreational opportunities and an abundance of wild game. Our mountain valley along the headwaters of the Rio Grande River is a major draw for tourism and hunting. Elk and mule deer are our most abundant nearby wild species, while elk and caribou are inside the farm fences We love these mountains and are blessed to be able to raise and share our industry's prime venison bounty with you.

We source our game meat animals from dozens of states, from Idaho to Arizona on the west, and from Tennessee to Pennsylvania in the east. For special cuts, inspected Canadian or New Zealand venison is sometimes used. We maintain working relationships with some 16 USDA or State-inspected meat plants across the US, so as to get fully inspected, safe and wholesome venison products at all times of the year. First and foremost, please remember that all our venison deer meat is derived from farm animals raised in unique, special farm environments that promote sustainability and an all-natural, wholesome venison character. Nothing is shot in the wild. From hundreds of game ranches we regularly stock elk venison, fallow venison, red deer venison and the newly popular, whitetail venison.

Most exotic game meats and particularly venison, are very low in fat and cholesterol compared to beef. Further, farmed venison animals are not treated with growth hormones ,steriods, nor chemicals. The following information is derived fromOutdoor Life, August 1992, which had an excellent article written by Kathy Etling entitled 'The Wild Diet'. The following chart showing how deer meat venison compares with tother meats, is derived from that article, the data of which was sourced from North Dakota State University and the USDA.

While some exotic game meats and venison meat have a higher percentage of so-called bad fat, they are superior in the good fat verses bad fat ratio. Most have a significantly LOWER total fat content as described below:

A search of the Web will find that Venison USA is by far the nation's value leader in Elk meat (or Elk Venison), Buffalo meat, Goat Meat, seafood, as well as, the several species of Deer meat, or domestic venison. Importantly, Venison USA is currently (Nov, 2011) the nation's sole national source of Whitetail Venison via the Internet. We sell only the highest-quality venison steaks, jerky, roasts, venison stew meat and burgers, all made of delicious, lean & wholesome venison deer meat. Low-fat taste treats you will not forget.

Venison is a fine grained, delicately textured game meat and is virtually fat-free. Many of the venison deer meat cuts cook similarly to veal. The low-fat nature of venison means that over cooking is taboo. Slow cooking, keeping your deer venison steak rare to medium, plus adding extra moisture results in a deer steak that cant be beat for flavor and healthfulness. BEWARE: Hot, fast frying of any venison cut is a recipe for tasteless shoe leather. Unlike fatty beef, dry roasting venison will yield one dry roast with no flavor and worse palatability.

Need information on buying venison? Are you wondering about HOW TO COOK venison? If you are, then we sell possibly the best Venison cookbook in the nation. We use and recommend the Complete Venison Cookbook by Harold Webster, available for sale right here on our website. Please note that this book is such a complete guide to everything 'venison', that we are even one of the featured and largest sources for buying venison meat! With over 900 recipes, the Compete Venison Cookbook will be your guide to great family meals. But always remember, Venison USA is your source for everything to buy exotic meat or exotic game meat: deer meat venison meats, deer jerky's, venison cooking

And don't forget about your pets, we even have irresistible venison meat and organ dog food products such as Elk Dog's Breakfast, and our specialty, a dog's Deer Buffet made from Red Deer, Whitetail or even Fallow venison on occasion. Most dogs will find our products deer-ilious, and its good for them too, especially if you follow a wild diet for your dog!

Basically We offer our fully-inspected venison for sale as flash frozen products to restaurants, retail stores and the public via our ranch-based meat store, and throughout the USA via the internet...nationwide! Our venison meat products include: frozen meats, sausages, bratwurst or our famous venison jerkys: like elk Jerky or whitetail venison slabs ..... lots of ways to eat lean and heart-healthy. We replenish our stocks of natural game meats at regular intervals insuring a recently flash frozen, delicious product every time. Our venison is derived from grass-fed animals with never a hint of steroids or animal by-products. The lean and flavorful nature of all-natural deer Venison comes through with all our meat products, without that gamey taste that can ruin wild meat. So, give us a call for that Venison steak you crave. We have most items in stock all year long.

IMPORTANT NOTICE: When buying venison you are purchasing fully State-inspected or USDA meat here in Colorado where farmed venison sales are legal. We then ship that product to you via UPS at your direction. The customer is responsible for their own state's laws in regards to buying or consuming farmed venison.

FYI: VENISON or DEER MEAT are just alternate names for the same product, the meat of various deer species. Since elk is a deer species, Elk is Venison too! Venison or Deer Meat is America's truly original red meat!

For Assistance, Call GRANDE NATURAL VENISON at:

719-657-0942,

1-888-788-7441

ATTENTION: HOURS FOR CALL-IN ORDERS: 8:0AM to 6:00 PM Mountain Time,

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Which is 10:00AM to 8:00 PM Eastern, or 7:00AM to 5:00 PM Pacific Time

Our Email Address:
Grandemeats@gmail.com

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Meat Log Mountain Full Game Online

Meat Log Mountain Full Game

Inca cuisine Wikipedia. Inca cuisine originated in pre Columbian times within the Inca civilization from the 1. Comment by Zali Took about 10 minutes to get a full stack of lion meat off the Hulking Mountain Lions and Mountain Lions in Hillsbrad with my 55 hunter. The Inca civilization stretched across many regions, and so there was a great diversity of plants and animals used for food, many of which remain unknown outside Peru. The most important staples were various tubers, roots, and grains. Maize was of high prestige, but could not be grown as extensively as it was further north. The most common sources of meat were guinea pigs and llamas, and dried fish was common. FoodstuffseditThere were also several types of edible clay, like pasa, which was used as sauce for potatoes and other tubers, and chaco, something used by the poor or religiously devout. As in the rest of Central and South America, chili peppers were an important and highly praised part of their diet. Vegetablesedit. The people of the Andes developed hundreds of varieties of potatoes. Most of them are still unknown in the rest of the world. Dr. Turesky talks about heterocyclic aromatic amines that form in welldone cooked meats and their potential role in human cancer. Black Mountain Outfitters combines the thrill of fantastic hunting in incredible country with Montanas GUARANTEED nonresident outfitter sponsored hunting license. Meat Southern BBQ Carnivore Cuisine I cant say a bad thing about this place. Service bang on. Sat at bar due to big lineup Beer cold and local. We have the newest weekly specials listed for Mountain Fruit. Come check out the amazing deals for them and other kosher supermarkets. The Inca realm stretched north south, encompassing a great variety of climate zones. In Peru in particular, the mountain ranges provide highly varied types of growing zones at different altitudes. The staples of the Incas included various plants with edible tubers and roots like potato and sweet potato, in hundreds of varieties. Slightly over 4,0. Peru. There was also oca, which came in two varieties, sweet and bitter. The sweet variety could be eaten raw or preserved and was used as a sweetener before the arrival of sugar. The insipid, starchy root ullucu, and arracacha, something like a cross between carrot and celery were, like potatoes, used in stews and soups. Ui-guide-small.png?version=9a9d1426fd439c68050d768959873445' alt='Meat Log Mountain Full Game' />Brighten someones day with gift baskets or gourmet food gifts from Hickory Farms. Our handcrafted gifts feature sausage, cheese and other specialty foods. Achira, a species of Canna, was a sweet, starchy root that was baked in earth ovens. Since it had to be transported up to the power center of Cuzco, it is considered to have been food eaten as part of a tradition. Although the roots and tubers provided the staples of the Inca, they were still considered lower in rank than maize. Several species of seaweed were part of the Inca diet and could be eaten fresh or dried. Some freshwater algae and blue algae of the genus Nostoc were eaten raw or processed for storage. In post colonial times it has been used to make a dessert by boiling it in sugar. Pepino, a refreshing and thirst quenching fruit, was eaten by common folk, but scorned by pampered folk and were considered difficult to digest. Frankie Valli Four Seasons Downloads. Peoples of the Altiplano had two large domesticated animals llamas and alpacas. They were kept for their wool and used as pack animals that were often used in large caravans. The llama in particular was highly valued, and a white llama adorned in red cloth with gold earrings would often go before the Inca ruler as a royal symbol. Animals were believed to represent various gods depending on what color they had and were sacrificed in great number and the blood was used as a ritual anointment. The control over the sacred animals was very rigorous. Shepherds had to preserve every last part of any animal that died and present a full animal to the Inca or risk severe punishment. Among the food products made from the Peruvian camelids was sharqui, strips of freeze dried meat, the origin of modern day jerky. The meat of the common folk was the cuy, guinea pig. They were domesticated by 2. BC and were easy to keep and multiplied rapidly. Guinea pigs were often cooked by stuffing them with hot stones. The entrails would often be used as an ingredient in soups along with potatoes, or made into a sauce. They could also be used for divination, which later brought them into disfavor by the Catholic Church. The Incas hunted game including the wild camelidsvicua and guanaco, whitetail deer, huemul deer and viscacha, a kind of chinchilla which was hunted with lassos. Hunting rights were controlled by the state and any meat would go into the state warehouses for storage. In massive royal hunts, hunting teams would force huge herds into enclosures, and there are reports of several thousand animals being caught in a single great hunt, including puma, bear, fox and deer. One mainstay of the Inca army and the general population was dried fish. Limpets, skates, rays, small sharks of the genus Mustelus, mullets and bonito were among the fish caught off the Peruvian coast. Other sea creatures like seabirds, penguins, sea lions and dolphins were eaten, as were various crustaceans and chitons, mussels, chanque an abalone like animal. Like other American peoples, the Inca ate animals that were often considered vermin by many Europeans, such as frogs, caterpillars, beetles, and ants. Mayfly larvae were eaten raw or toasted and ground to make loaves that could then be stored. Food preparationeditCooking was often done by putting hot stones in cooking vessels8 and there was extensive use of the huatia, a type of earth oven and the paila, an earthenware bowl. The Inca often got through times of food shortage because they were able to preserve and store many of their crops. It is estimated that at any given time in Incan history, there were three to seven years worth of food in the state warehouses. In the high elevations of the Andes, setting out potatoes and similar tubers out in the dry days and cold nights would freeze dry them in a matter of days. The farmers would help the process by covering the crops to protect them from dew, and by stomping on them to release the excess water quickly. In addition to fruits, vegetables and roots, the Inca also preserved meat by drying and salting it, making for complete nutritional stores. These food preservation techniques, combined with their far reaching road system, allowed the Inca Empire to withstand droughts and to have the means to feed a standing army. See alsoeditCoe p. Coe p. 1. 69 1. 70Coe pp. Coe pp. 1. 81 1. Coe p. Coe p. Coe p. 1. 77 8Coe p. Popenoe et al. 1. ReferenceseditCoe, Sophie D. Americas first cuisines, ISBN 0 2. XPopenoe, Hugh, Steven R. King, Jorge Leon, Luis Sumar Kalinowski, and Noel D. Vietmeyer 1. 98. Lost Crops of the Incas, ISBN 0 3.