FREQUENTLY ASKED QUESTIONS
What types of meat do you sell?
We sell American Highland Beef and American Berkshire Pork. We raise both of these heritage breeds because they produce meat of exceptional quality and taste. We also sell 100% Grass-Fed, locally sourced, Bison and Elk.
What makes American Highland Beef and American Berkshire Pork different?
The American Highlander has a modern beef carcass that yields lean yet well-marbled meat, ensuring tenderness and succulence with a distinctive flavor. Highland beef is healthy and nutritious with lower levels of fat and cholesterol and higher levels of protein and iron than commercial beef. Berkshire Pork is redder than commercial pork, sweeter, and laced with intramuscular fat. Modern lean hogs have been bred to have very little fat and taste which is why pork is more akin to chicken these days. Berkshire Pork is simply the best pork money can buy!
Are your livestock humanely raised?
The compassionate treatment of livestock is incredibly important to us. Our livestock are raised with the highest standards of animal husbandry. We do our absolute best to avoid stress throughout all stages of our livestock’s lives, from beginning to end. Obviously, stress is bad for any animal, but it also creates toxins that negatively affect the quality of the meat. Our animals spend their entire lives on pasture, eating well and growing at their own natural pace (rather than being jacked up on hormones) for approximately 30 months. We interact with our animals on a daily basis to ensure their excellent health and well-being. After caring for our animals every day of their lives from conception until 30 months of age, which is done right here at the ranch, the last thing we want to do is undo our great work by creating a stressful end of life experience. Our animals are harvested at a family-owned processing facility where they follow a "Temple Grandin" model of humane treatment of livestock. Our animals are finished on a proprietary antibiotic-free and hormone-free, grass/grain mix.
Do you use any hormones or antibiotics?
Do you sell 100% Grass-Fed beef?
All of our beef is 100% pasture-raised, so they feed on all that nature provides, and are never given hormones or antibiotics. For their last ninety days, we introduce a custom grass/grain mix to "finish" the beef, giving our cuts the delicious marbling you know and love. Many folks say that Grass-Fed/Grain-Finished produces a better tasting meat and we agree!
Is your meat USDA Certified Organic?
No. We have deliberately made a choice to keep the federal government out of our lives, in terms of seeking USDA Certified Organic approval at the ranch. This does not mean that we cannot hold ourselves and our operation to very high standards. And we do, everyday! (All of our meat is USDA certified at the slaughter facility, as is mandatory) - No use of growth hormones or antibiotics. - Animals are raised outside on pasture their entire lives. - Animals are fed grain that is free from any animal bi-products or hazardous chemicals. We like to call it “beyond organic.”
How long can meat last in the refrigerator and/or freezer?
On average you should consume or freeze your product within three days of its arrival. Food stored constantly at 0° F will always be safe. Only the quality suffers with lengthy freezer storage. Proper packaging helps maintain quality and will prevent freezer burn. It is not necessary to rinse meat. Freeze unopened vacuum packages as is. If you notice that a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use; simply overwrap or rewrap it.
Why do you dry-age beef?
Dry-aged beef just tastes better. Supermarket beef is very rarely dry-aged, and the very best steakhouse beef usually is. Beef has a natural tenderizing enzyme in its muscle fibers which works for up to eight days. As the meat continues to age on the hook, water evaporates from the muscle, which concentrates the flavor. We dry-age all of our beef for a minimum of 14 days so it has a chance to tenderize and develop its full flavor.
Is your beef graded?
No, due to the remote location and the smaller size of our processing facility, it is often difficult to have a Certified USDA Grader on-site. Clearly, as you will see, nearly all of our beef would grade at the Prime level.
Why does the color of your meat look different?
You may notice our beef is darker, richer in color. Most of the meat you’ll find in a supermarket will look different, more pale, which is due to it often being pumped with hormones and antibiotics, which cause artificial, rapid growth. Our animals are given time and space to work and develop their muscles, which leads to this deeper, richer flavor!
How are your hogs raised?
The hogs are fed in 3 stages. The first stage is straight from the sow until they are weaned. The second stage (weaned – 150 lbs.), they are fed a blend of natural soy/corn feed high in protein with no growth hormones or antibiotics to include a natural sage dewormer as well essential vitamins and minerals. The third stage (150 - 285 lbs.) the feed combination stays the same but at higher protein levels. Our hogs are never fed scraps, recycled food or food waste. This ensures a consistent flavor profile for all of our pork products.
Do you use nitrates or other preservatives?
The only product that we sell that has nitrates (preservatives) is our bacon. We never use dyes, fillers, or artificial flavorings in any of our products. As is standard, bacon is a preserved food source and has been for generations. As we all know, bacon is not a dietary requirement but is an essential staple of good living.
The cut I want is sold out, what now?
Simply go to the sold out product page and click the “Email When Available” button and as soon as the product is updated in our inventory you will get a real-time email notification letting you know it’s back in stock. You can also check back frequently as we restock M-F. Joining the notification list is the fastest way to be notified as soon as your preferred cut is available, or you can always try one of our alternatives for a lesser known, but equally delicious cut.
I am not satisfied with all or part of my order. What should I do?
Please contact firstname.lastname@example.org or 970-927-7677 as soon as possible. We always do right by our customers. Our goal is to make sure you enjoy our meat as much as we do.
How do you handle returns?
Given the perishable nature of the product, we do not accept returns. If there is a problem with your order, contact customer service and we will work to make it right.
I just placed a Will Call Order. What do I do now?
Once your order is placed, please choose a time and day that works for you at checkout based on our set Will Call pick-up times listed. Pick up hours are M, W, F 8am-10am and 3pm-5pm. If you do not make it to your pickup time, we will place your order back in the freezer and will reschedule with you.
When will my order ship?
We offer Flat Rate shipping on all perishable orders. You can always upgrade to overnight shipping if you want your order in one day. Due to the fact that we are in the mountains and to the perishable nature of our product, we only ship out on Mondays. All orders must be placed by 12pm (MST) on Friday to be shipped out on Monday. All orders placed after 12pm (MST) on Friday will be shipped out the following Monday. All merchandise and provisions will be shipped same day.
Where can you ship your products?
We ship our frozen meat products anywhere in the U.S., to include Alaska and Hawaii! Upon request, we can ship non-frozen products across the globe, standard shipping rates apply.
How do you ship meat across the country?
To keep our meat cold we use a 100% recyclable and compostable insulating material. Our adoption of this packaging technology allows us to protect temperature sensitive shipments for up to 80 hours while significantly reducing packaging waste. Unlike many insulation materials in use today, our go-to insulation is certified to the standards of the Fibre Box Association and the American Forest & Paper Association (AF&PA) and can be recycled alongside corrugated boxes. In addition, we include dry ice and specially-designed cold packs. It was important for us to echo the sustainable and regenerative practices we adhere to all the way through to the packaging experience.
My meat is partially defrosted – can I still refreeze it?
Yes! 100%! As long as the meat is partially frozen or refrigerator cold you can refreeze it. It is okay if the gel packs are not frozen, as long as they are still cold. Just like when you buy meat in the grocery store, it has been frozen and then kept refrigerated and then it is taken home and frozen. Same concept here! USDA guidelines state: If food is still partly frozen, still has ice crystals, or is as cold as if it were in a refrigerator (40 °F), it is safe to refreeze or use. It’s not necessary to cook raw foods before refreezing.
Why are my Fuel Sticks not with my meat order?
We ship the Fuel Sticks separately from the frozen meat because we do not want the sticks to become frozen.
I saw that I get a free pound of ground beef with my first order. Why is it not in my cart?
Not to worry – We can see on our end if it is your first order and will be sure to include the ground beef with your order.
Are you hiring?
If you are interested in working with us, please send us an email with your resume attached. We keep resumes on file for when we are hiring. We also post any job openings on our Instagram page as well so follow us there.
Can I use my own shipping account to ship your meat to me?
Unfortunately, we do not allow the use of personal shipping accounts.
Buying a Gift?
Leave a gift note on the cart page and let us know if you have a preferred delivery date.
Where is your ranch located?
We're located at the base of Crown Mountain near Basalt, CO, in the heart of the Roaring Fork Valley. The area is referred to as Emma, CO and has some of the best views in the valley.
Do you raise the Elk and Bison on your ranch too?
We only work with only Colorado and Wyoming ranches to supply these meats. We ensure all of our suppliers maintain the same impeccably high standards you have come to know and love with our beef. The Elk and Bison are 100% Grass-Fed, Non-GMO, and Gluten-Free!
Why are you called Mountain Primal Meat Co.?
The large cuts of meat that eventually get cut into the steaks, burger, and chops we all love are called "primal cuts."
What’s unique about American Highland Cattle?
They have thick fur, which is usually brown, cream, or black in color. They're also armed and ready to protect themselves. Both males and females grow long, powerful horns. A group of Highland Cattle is called a fold not a herd. Records also show that Highland Cattle is the oldest registered breed in the world, mostly due to the fact that their breed book predates all others.
What’s unique about American Berkshire Pork?
Berkshire hogs are named after where they originated 300 years ago, in Berkshire, England. There, the breed was perfected, resulting in its now characteristically black fur and its flavorful meat. Berkshire hogs are smaller with stubby snouts, short legs and upright ears. These hogs are covered in fine black hair but have pink skin underneath. They have white spots on their feet, tail, nose and tips of their ears.