Buffalo sausages made Old World style: extra time, pride, and perfection added. Semi-dry fermented sausages, a unique, tangy flavor that will be enjoyed by all. It can also be aged longer in the refrigerator simply by removing the packaging. The hard salami flavor will be concentrated with rich, deep taste.

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Jerry and Sandy Bath, the owners of JB’s Wild Wyoming have spent over 12 years making and seeking out some of the best quality Wyoming and Montana products available. Their success reflects the high quality that they demand in the many smoked meats, jellies, sauces and mustards that are made in their back shop.

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Welcome one and all to our web site. We are Ted and Chris Slanker. We raise grass-fed beef in the Red River Valley of northeast Texas. For years we've been raising beef the Natural Way, which is free-ranging on lush grasslands, without grain, foreign feeds, hormones or a steady diet of antibiotics. In addition to cattle we have pigs, goats, rabbits, chickens, and turkeys grazing our pastures. Our natural American grass-fed beef is just that. It's beef from cattle that came off pastures and they were not fed grain. We never feed our cattle grain, grain "cubes," grain-based protein licks, cotton seed meal, or any of the other popular unnatural feeds that so many other producers can't seem to get along without.

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The Aeschlimann family brings a lifetime of sheep experience to Dakota Lamb meats, along with a solid business sense and knowledge of the sheep industry. Bill Aeschlimann, a South Dakota Master Lamb Producer, also serves as chairman
of the Marketing Council for the American Sheep Industry.

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Our South Dakota raised, grass-fed buffalo meat tastes great and is loaded with good stuff and lacks the bad stuff. It is the mission of the Lazy RRse Buffalo Ranch to supply quality buffalo meats to our customers, while honoring and respecting the North American Buffalo.

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