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New Pup 4pt buck Coyote

David Sparks, Ph.D. 3-31 SS Elk Ranch
by David Sparks, Ph.D., click here for bio

Program: Sportsman's Spotlight
Date: March 31, 2011

 If you love that sound and if you love eating what that sound  comes from but you don’t have the time, or the skill, or opportunity to hunt for an elk, then listen up.

 Diana Molinar helps to run Timber Butte Elk Ranch where there’s lots of good eating. I ran into her at a sportsman’s show and here’s her story. “We raise Roosevelt elk and we get them to about 2 ½ to 3 years old and then we cull them. We sell the meat just like a cattle operation would only elk has a lot less fat and a lot less cholesterol and it’s a little higher in protein. We don’t use any growth hormones or steroids and the way we trim out our meet you don’t pay for bones and you don’t pay for fat so everything you buy you eat. We either sell quarter or half or whole or you can buy by the cut if you like. Some people already have elk in the freezer, some people just want to try it. We also have jalapeno salami, regular salami and pepperoni. Of course those are great snacks. Again we don’t mix any preservatives in with them so it’s pretty healthy. About how much do you pay per pound? It ranges. Our grind we sell for seven dollars a pound and the tenderloin is going to be $29 a pound. It’s a little more expensive because there’s not as much of it. The other thing we do up at the ranch is tours, we bring people in and show them how we treat the elk. We treat them very well.

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