This business actually started about 5 years ago, with a few (very large) elk quarters on our kitchen table and no clue what to do with them. A curiosity in butchering, a drive towards improvement, a passion for hunting, cooking and eating good meat, and a few more (large) dead animals on our kitchen table (apologies to our roommates), drove me to seek out an apprenticeship. A couple years behind the butcher case at Sweet Cheeks Meats in Jackson, WY answered a lot of my questions (Thanks Nick. and other Nick. and other other Nick). In addition to learning different ways to cut up (often very, very large) animals cleaner and faster, I also learned 1,001 different ways to cook them; which cuts are best for searing, stewing, smoking, braising, marinating, roasting, curing, steaming, slicing, grinding or just eating plain raw with a sprinkle of kosher salt. Perhaps most importantly, I learned through my time at Sweet Cheeks what people want from meat (something they often themselves don’t know) and how to coax that information out of them. Whether you’re a in-the-back-pasture domesticated meat raising Homesteader or a keep-trying-’til-luck-finds-you wild game Harvester I personally guarantee that this friendly (when it’s deserved), customer-focused, counter-service mentality will be forefront in every interaction at Homestead & Harvest, and that you will be sure to leave satisfied after every visit, and after every meal.

Owner / Operator/ Head butcher / Chief Bacon Maker / Only one who answers the phone when you shot an elk at last light in early September and need to get it cold ASAP.

-Cam Paul