Rocky Mountain Natural Meats

General information

From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide. An in-house grading system was developed to guarantee premium quality and consistency to the end user - this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.In July of 1998, we built our first USDA facility to increase our ability to service customers across the nation. In March of 2004 we completed an addition that increased our processing and cooler storage areas to over 10,000 sq. ft. Utilizing Rinse & Chill™ technology at slaughter along with daily testing for E. coli we can ensure that our customers receive the industry's highest quality products. In December of 2007 we moved into our current facility. With increased sales came the need to build again – this time a 50,000 sq.ft. state-of-the-art fabrication and further processing facility that allows us to control all aspects of production post-slaughter. Our portion control and grinding lines allow us to meet the demands of any national restaurant or grocery chain. This attention to detail from Prairie to Plate™ has made Rocky Mountain Natural Meats the leading purveyor of premium quality bison nationwide.