Our meats are the best you’ve ever tasted because we control the entire supply chain. Our yaks are bred, born and raised on our ranches.(Robert purchases all our cattle from our neighbors or from local auction houses) In the summers they enjoy the high mountain grasses and fresh spring waters on our Wolf Creek Ranch. In the winters we move the yaks to our lower elevation farm 20 miles from the ranch where they eat Timothy hay that was grown either on our farm or neighboring farms. Our processor is located right in Chama, and his craft butchery is second to none. Also, our team members all have historic ranching roots in the Chama Valley giving them a deep knowledge of animal husbandry and regenerative grazing practices of the region.
This local farm to table tenderloin, beautifully trimmed by the processor, went straight into a Beef Wellington that was perfection.
I also like that Chama Valley Meat Co delivers to my local market, weather permitting, and gladly accepts return of their boxes for reuse. Pre-order and pick up is the way to go.