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Our ground farm-raised elk offers a pure, natural flavor without hormones, antibiotics, or additives. Perfect as a healthier alternative to beef, it delivers a similar taste with less fat.
Discover the finest in game meats. Blackwing, established in 1996, started with nutritious ostrich and expanded to bison. Today, Blackwing partners with independent farms nationwide to provide premium game meats. Offerings include rich Wild Boar and tender, pasture-raised Elk and Venison. Perfect for health-conscious meals with a unique twist.
Discover Blackwing Pasture Raised Turkey, the epitome of taste and quality. Less than 3% of US turkey farms offer open pastures, but at Blackwing Farms, their turkeys are ethically nurtured on traditional Amish family farms and enjoy a life free from stress and cages. Get yours exclusively at Crowd Cow, while supplies last.
From lush pastures and wild lands, Blackwing delivers premium meats with exceptional flavor and sustainability.
Savor the rich, nutty flavor of Wild Boar. These wild animals, first introduced by Spanish explorers, are professionally trapped to control their invasive population. Fed a natural diet, our Wild Boar offers a unique, juicy succulence that stands out from ordinary pork. Perfect for adventurous palates.
Enjoy the mild, clean taste of our North American Venison and Elk. Raised on natural pastures without antibiotics or hormones, these meats are lean, nutritious, and cook quickly. Venison is smooth and firm, while Elk has a hint of sweetness and a coarser grain. Both are rich in nutrients, supporting a healthy diet.
Experience the perfect blend of rich flavor and health with Blackwing Bison. Raised stress-free on natural pastures without antibiotics or hormones, our free-range, 100% grass-fed bison delivers a mild, buttery taste without the gamey flavor. Packed with protein and iron, yet lower in fat, calories, and cholesterol than traditional meats, this versatile meat is perfect for protein-packed dishes like chili or burgers. USDA-recommended, Blackwing Bison offers a nutritious, satisfying meal that embodies the best of America’s original red meat.
Roger Gerber of Blackwing Meats always had a passion for healthy and delicious protein options. He started the business in 1996, initially raising ostriches, a surprisingly nutritious red meat, before expanding to offer bison a few years later. Recognizing the growing demand for health-conscious alternatives, Blackwing now partners with around 40 independent farms throughout the United States, including several in the Amish community.
Blackwing has grown to become a leading provider of North American Bison, a rich, flavorful, and one of the healthiest protein sources available. In addition to bison, Blackwing offers a variety of lean, antibiotic-free game meats, including venison, elk, wild boar, and more. Raised on lush pastures or responsibly trapped, these 100% grass-fed and naturally sourced meats provide a clean, rich flavor, all without antibiotics or hormones—perfect for those looking for nutritious and flavorful alternatives to traditional meats.
A naturally strong animal with a hardy immune system, Bison never need antibiotics or hormones — they grow at their own pace on the land, grazing on sweeping pastures of natural grasses and sedges. Blackwing bison live stress-free and are raised and managed in ways to preserve their natural instincts and behaviors. This way of living translates to the health and taste of the product — it’s mild, never gamey, and full of rich, buttery flavor similar to that of beef. Ground Bison can easily be substituted for any recipes that call for ground meat, and makes for delicious protein-packed chili or burgers.
While it’s easy to compare bison to beef, there are a few differences. Bison is lighter, a bit sweeter, and has a slightly coarser texture. It also provides numerous health benefits, being naturally lean with less fat, calories, and cholesterol.
Additionally, bison is rich in protein and an excellent source of zinc and iron. Because of its lower fat content, it cooks up more quickly—up to a third less time than beef. Cooking to medium-rare is best; simply season with salt and pepper to bring out the juicy, mouth-watering flavors.
