Steaks & Roasts

Our game steaks and roasts are exceptionally lean, which means they benefit from careful cooking. For steaks, quick high-heat methods like grilling, broiling, or a hot cast-iron pan usually work best, and overcooking can make them dry or tough.

Roasts vary more by cut. Some are well suited to traditional roasting, while others are better with long, slow, moist cooking.

If you’re unsure what you have or how to cook it, our cut guide breaks down the different steaks and roasts and gives you a practical starting point for each.

Explore the Game Cut Guide

Corned roast is the exception here—it’s raw and should be fully cooked before serving, usually with a slower, gentler method.

Ground Game & Patties

Ground game is one of the easiest things in the freezer to put to work.

Use it anywhere you’d normally reach for ground meat—burgers, tacos, chili, meatballs, pasta sauce, casseroles, shepherd’s pie, breakfast skillets, or simple rice and grain bowls.

Because wild game is naturally lean, it usually does best in recipes that bring a little moisture or richness along for the ride. Sauces, cheese, vegetables, eggs, or a bit of added fat can all help keep it tender and flavorful.

Patties are even easier: cook them hot and relatively quickly, and avoid pushing them too far past done.

Fresh Sausage

Our fresh game sausage comes either as pan sausage or as sausage links.

Pan sausage is especially versatile: brown it for breakfast, crumble it into eggs, pasta, soups, stuffing, tacos, casseroles, or skillet meals.

Links can be cooked whole, grilled, pan-seared, or sliced into pasta, soups, rice dishes, and other easy meals.

Because the sausage is already seasoned, both styles make an easy starting point when you want something flavorful without a lot of extra prep.