Exotic Meat Market respect and follows the beliefs of Indigenous American Indians that animals should only be "harvested for food". As custodians of Mother Nature, we Exotic Meat Market recognize our responsibility to the environment. Every step of the way, from paddock to plate, we make it a priority to continuously improve environmental management.
Anshu says "Exotic Meats – Wild game Meats are good for your body, community and environment." In 1989, founder Anshu Pathak began purveying wild game in the USA. Now, the Exotic Meat Markets relies on a network of more than 100 different ranches and 1000’s of trappers throughout USA to harvest animals from about 14 million combined acres.USA to harvest animals from about 14 million combined acres.community and environment." In 1989, founder Anshu Pathak began purveying wild game in the USA. Now, the Exotic Meat Markets relies on a network of more than 100 different ranches and 1000’s of trappers throughout USA to harvest animals from about 14 million combined acres.
Exotic Meat Market offers farm raised American Alligator Meat. Alligator Mississippiensis. Alligator meat is lean, firm and almost pink in color. Alligator meat is versatile and can be used in any recipe that calls for veal, seafood or chicken. Its flavor easily adapts to seasonings, and the meat can be smoked, fried, grilled or stir-fried. Alligator meat is considered cooked when it is white all the way through.
Exotic Meat Market offers USDA inspected Axis Deer Meat from Island of Molokai, Hawaii. Axis Deer is a native of India, but is farmed on ranches in in the USA, Australia and New Zealand. Axis Venison is considered by many to be the best tasting venison. Axis venison has the mildest flavor and most tender meat of commercially marketed venison and is the most approachable to restaurant guests who may be afraid to try, game meat. The meat is deep red in color and contains less than 1% fat and therefore can be marketed as fat free. By comparison, fallow deer & red deer have a fat content of 5% to 7%. Axis Deer meat was judged best tasting wild game meat by the Exotic Wildlife Association.India, but is farmed on ranches in in the USA, Australia and New Zealand. Axis Venison is considered by many to be the best tasting venison. Axis venison has the mildest flavor and most tender meat of commercially marketed venison and is the most approachable to restaurant guests who may be afraid to try, game meat. The meat is deep red in color and contains less than 1% fat and therefore can be marketed as fat free. By comparison, fallow deer & red deer have a fat content of 5% to 7%. Axis Deer meat was judged best tasting wild game meat by the Exotic Wildlife Association.
Exotic Meat Market offers fresh and frozen Alpaca Meat. Alpaca meat was once considered a delicacy by Andean inhabitants. Alpaca meat is one of the healthiest and most flavorful meats in the world. The meat is lean, tender and almost sweet. Alpaca meat is not only rich in proteins, but also low in fat & has the lowest level of cholesterol of any meat. There are many health benefits of alpaca meat in comparison to the traditional livestock meats. It is the meat of the Andes and one of the healthiest and oldest food sources of the Incas, and remains a South American delicacy as well as important daily food source. Just as meat from cattle is called beef and deer is venison, the term being used for Alpaca meat in Australia currently is Viande.
Armadillo Meat is a fabulous tasting red meat. In many areas of Central and South America, armadillo meat is often used as part of an average diet. Armadillo meat is a traditional ingredient in Oaxaca, Mexico.
Beaver meat is dark red, fine grained, moist and tender, and when properly prepared, is similar in flavor to roast pork. It is usually slow-cooked in a broth, and was a valuable food source to Native Americans. Is it buffalo or bison? The American Buffalo is not a true buffalo. Its closest relatives are the European Bison, or Wisent, and the Canadian Woods Bison, not the buffalo of Asia or Africa, such as the Cape Buffalo or Water Buffalo. Scientifically, the American Buffalo is named Bison and belongs to the Bovidae family of mammals, as do domestic cattle. Because our history has so ingrained in us the name "buffalo," we still use it, although "bison" and "buffalo" are used interchangeably.
A brief history Bison once roamed the plains in numbers so great that early explorers could not count them. They were variously described as: "numbers-numberless," "the country was one black robe," and "the plains were black and appeared as if in motion." The bison has been called the most important wild animal in the development of North America. They were the center of life of the Plains Indians, providing them with food, clothing, shelter, and much of their culture. Bison also sustained the lives of the explorers and settlers going West. By the late 1800's, bison were dangerously close to extinction. Through efforts of early conservationists and ranchers who knew the value of bison, they are no longer an endangered species. Bison are again a central part of the lives of some Americans, and their numbers have increased to over 300,000 in public and private herds in North America.
Exotic Meat market Offers Wild Bobcat Meat legally trapped here in the USA during the trapping season. Bobcats are trapped for their fur and Bobcat meat is by-product of our trapper.
Our Camel Meat is from wild feral camels from Australia. Boneless Australian crocodile meat is a very beautiful, fair, almost white in color. The meat is firm and tasteful. Its taste reminds of chicken, frog-legs, etc. and dishes can be prepared in a similar way. Due to its wild origin, Australian crocodile meat is completely natural and organic without contaminants from origin or additives from processing. It is a low fat meat, providing only 80 Kcal/100g, being a healthy alternative to other traditional meats, surpassing them in flavor, texture and nutritive value. The Saltwater crocodile, Crocodylus porosus, is the largest now living crocodile in the world and also the largest of all reptiles. It is found in Northern Australia and Southeast Asia and can traverse long distances at sea. It was once present along the eastern coast of Africa as well.
Exotic Meat Market offers wild Caiman Meats from Caimans harvested in Jungles of Puerto Rico. Our Caiman meat is pinkish white in color with a delicate flavor and adapts itself practically to every taste and gastronomy, so its tasting is an unforgettable experience. The meat has a fine distinctive texture easily combined with aromatic herbs and sauces and can be used in any recipe as fillets, fried, stews, either as appetizer or main dish. Exotic Meat Market Offers Wild Coyote Meat legally trapped here in the USA during the trapping season. Coyotes are trapped for their fur and Coyote meat is by-product of our trapper.
Dove Meat is a delicacy. Dove Meat is very lean, dark, tender, moist, easily digestible, and "rich in proteins, minerals, and vitamins. It has been described as having a "silky" texture, as it is very tender and fine-grained. It has a milder taste than other game, and has been described as having a mild berry flavor. Dove Meat flavor blends with complex red or white wines.
Eland meat is 97% lean. Eland Meat is a more healthful and flavorful alternative to the standard boeuf du jour. And the best place in America to get it is from Exotic Meat Markets, USA. There is probably more Omega-3 in Eland Meat than a piece of salmon because it is truly completely grass fed or brush fed meat. They are not eating grain out there. They are the wild antelopes of Hawaii. Hawaii raises the best game because it resembles the Eland's indigenous climate, because the rain and the vegetation are similar.
The gaminess of wild animals comes from the fat, but anyone averse to that flavor will find Exotic Meat more palatable. The tropical climate of Hawaii produce leaner and milder-tasting Eland Meat compared with the harsher wintry areas farther north that force these animals to store more fat. Hawaiian Elands are also tenderer because they do not face the same predatory threats on the island.
The Red Grouse is a medium sized (single portion) game bird and is widely considered to be the finest game bird in the world both from a taste and a shooting perspective. Don’t lose me…cook me!
Guinea pig meat is high in protein and low in fat and cholesterol, and is described as being similar to rabbit and the dark meat of chicken. The animal may be served fried, broiled or roasted, and in urban restaurants may also be served in a casserole or a fricassee. Guinea pigs were originally domesticated for their meat in the Andes. Traditionally, the animal was reserved for ceremonial meals by indigenous people in the Andean highlands, but since the 1960s it has become more socially acceptable for consumption by all people. It continues to be a major part of the diet in Peru and Bolivia, particularly in the Andes Mountains highlands; it is also eaten in some areas of Ecuador (mainly in the Sierra) and Colombia.
For centuries, Iguana has been consumed throughout Central America; now available in USA. The increasing popularity of Iguana meat is due to several factors, including "People believe Iguana meat does many things. Anshu's Exotic meats supplies Iguana Meat all over US - Anshu is doing more than providing a fondly remembered "Taste of Home" for Latinos and Asians now living in the US.
Kangaroos are open range animals and the meat we eat is not farmed. In fact, kangaroos exist over extensive pastoral areas of Australia and they are harvested in their own environment. Therefore kangaroo meat is never exposed to human intervention, antibiotics, added growth hormones or added chemicals. It is the ultimate clean meat, the way we were meant to eat it. Kangaroo meat is stronger in flavor than the meat from commercially-raised food animals. It is considered to be tender. Minced kangaroo meat may be substituted in dishes where minced beef would normally be used.
Muskrat meat is dark red, fine grained, moist and tender, and when properly prepared, is similar in flavor to roast pork. It is usually slow-cooked in a broth, and was a valuable food source to Native Americans.
Nutria Meat. While Nutria meat can be cooked a wide variety of ways it can be on the tough side thus improves with low, moist heat. One common meat it is compared to is rabbit though the taste is closer to dark turkey meat. Raw Nutria meat has more protein per serving than ground beef and is much lower in fat than farm-raised catfish.
Nutria are not RATS. They do share the same taxonomic order, as do about 40% of all mammals, including squirrels, beaver, and guinea pigs. Nutria is most closely related to porcupines or South American capybaras (but taste much better!).
Llama meat is fairly lean like all game meats. Llamas were used by the ancient Inca civilization in South America. Archeological evidence indicates that they have been domesticated for approximately 5,000 years. Many llamas and alpacas were sacrificed to the Gods every year by the Incan culture. The meat would then be distributed to the crowds.
Exotic Meat market Offers Wild Opossum Meat legally trapped here in the USA during the trapping season. Opossum are trapped for their fur. Opossum meat is by-product of our trapper. In Mexico, opossums are known as "tlacuache" or "tlaquatzin". Their tails are eaten as a folk remedy to improve fertility. Opossum oil is high in essential fatty acids and has been used as a chest rub and a carrier for arthritis remedies given as topical salves. Otter Meat is dark red, fine grained, moist and tender, and when properly prepared, is similar in flavor to roast pork. It is usually slow-cooked in a broth, and was a valuable food source to Native Americans. Are you looking for Squirrel Meat? Yes we have wild.
Our wild Turtle Meat has the texture of frog legs or lobster. Turtle meat is very popular in stew, gumbo and soups. Please visit Exotic Meat Market.com to buy boneless turtle meat, bone in turtle meat and turtle meat soup recipes.
Exotic Meat Markets offer Venison Meat from the fresh pastures of New Zealand. This fresh modern Venison has so much to offer - a subtle delicate flavor, superb tenderness, and excellent nutritional qualities. Chefs around the world are exploring the versatility of venison in many different culinary traditions, and the market for this exclusive product continues to grow.
Mako Shark Meat has a medium full-bodied and slightly sweet flavor. Mako can be marinated, broiled, grilled, or cubed for soups, stews, and kebabs. Mako Sharks are very popular and are often substituted for Swordfish in recipes calling for Swordfish. Fresh Mako Shark, though similar to Swordfish has meat that is slightly lighter and is almost always moister with a less meaty texture. Mako Shark steaks are boneless and are very easy to prepare.
Raccoon meat has excellent flavor when roasted, and thousands are eaten every year. Raccoon meat is some of the healthiest meat you can eat....
Yak is juicier than buffalo and elk, and never gamey. It is lighter tasting than beef, never greasy. This all-natural premium lean meat is never bland or mushy. This most desirable flavor and "feel" for discerning palettes come from its lean tender meat and natural oils.
Goat Meat is leaner and contains less cholesterol and fat than both lamb and beef. This makes it healthier to eat, but can require low-heat, slow cooking to preserve tenderness and moisture. Goat Meat is a staple of Africa, Asia and South/Central America, and a delicacy in a few European cuisines. The cuisines most well-known for their use of goat include Middle Eastern, North African, Indian, Pakistani, Mexican, and Caribbean cuisine.
Wild Pigeon Meat is a great source of satisfying protein, which helps your body repair cells and makes new ones. One breast per person is enough for a starter, and two make a reasonable main course. Yes, our Wild Pigeons are BIG. The meat has a rich store of beneficial minerals, in particular iron, which is crucial for energy production and a robust immune system. To avoid dental disasters, chew gingerly at first: occasionally, a tiny pellet of lead shot may be buried in the meat. Wild Pigeon Meat is deep crimson in color, and has a great depth of flavor too. It's wonderful to serve with sauce or in pies and has a rich taste that's great on a cold winter's day. As with many of our wild species, pigeons should be eaten pink to enjoy the fullest flavor. But you don't need to be a pro to cook Wild Pigeon. Rapidly seared (a minute each side) and then rested, soft, succulent boned breast has the fine grain of a prime steak, but thanks to the diversity of its wild diet (seeds, acorns, buds, berries, green crops) it has a more complex earthy, woodland taste. As for the legs, cooked for 2-3 hours at a low temperature, under a layer of olive oil or perhaps duck fat, they make a deeply flavorsome confit that falls obligingly off the bone. The boned carcass, of course, makes fantastic stock.
Elk Meat is dark, coarsely grained, mild with a sweet flavor. This is a pure bred Wapiti raised by small independent farmers near their native ranges in New Zealand. They are pasture raised on grass and leaves. No growth hormones or antibiotics are used when raising these animals. The Elk is one of the largest species of deer in the world and one of the largest land mammals in North America and Eastern Asia. The USDA National Nutrient Database shows that raw wild elk provides 94 calories, 1.2 grams of fat (0.5 grams saturated), 19.5 grams of protein, and 47 milligrams of cholesterol for a 3-ounce serving.
Ostrich has found a place on the world's menu, delivering red meat flavor with two-thirds less fat! Already a popular menu item at upscale American and European restaurants, ostrich is poised to become "the premier red meat of the next century," says The National Culinary Review. The reason is simple . . . no meat combines the flavor, versatility and nutritional benefits of ostrich. Now available throughout the United States, ostrich is passing the test of consumer acceptance. Easily prepared by the homemaker, it still allows fine chefs to demonstrate their culinary skills. Ostrich is similar in taste, texture and appearance to beef. It's comparable to beef in iron and protein content, but ostrich has less than half the fat of chicken and two-thirds less fat than beef and pork. Ostrich beats the competition with fewer calories, too. That's why ostrich is the choice of health-conscious consumers who refuse to sacrifice flavor. Cuts rated Tender should be grilled, broiled, fried or pan-fried. Medium Tender cuts should be cooked in liquid or braised. All cuts can be roasted, cured or served as kabobs or stir fry. Meat from the leg is usually ground or processed. Because of its low fat content, ostrich cooks faster than other meat products. Steaks and whole muscles should be cooked medium rare to medium. Cooking ostrich to well done is not recommended.
Emu Meat is the meat of the 21 St century. Today's health conscious consumers are discovering emu meat as an excellent alternative for health-conscious consumers who love the taste of traditional red meat, but desire lower cholesterol, fat, and calories. Emu meat is a tasty, pleasing red meat, and packed with protein. Emu meat is 97% fat free. Emu meat is high in iron and vitamin B 12 and low in calories and cholesterol. Our emus are raised without the use of antibiotics or growth hormones. The American Heart Association recently included emu meat in its listing of heart-healthy meats. The tenderness and texture of emu meat enables it to be prepared in a variety of ways. It is best prepared lightly grilled, pan fried, or sautéed.