Mountain Primal, located in the heart of the Roaring Fork Valley, CO brings you humanely-raised American Highland Beef and American Berkshire Pork as well as 100% Grass-Fed, locally sourced, Bison and Elk.
They boast that the American Highlander yields “lean yet well-marbled meat, ensuring tenderness and succulence with a distinctive flavor…with lower levels of fat and cholesterol and higher levels of protein and iron than commercial beef.”
While the Berkshire Pork is redder and sweeter than commercial pork with less fat. They say the “Berkshire Pork is simply the best pork money can buy!”
2. The second is that Mountain Primal cares deeply about the treatment of their livestock. All animals are humanely raised with the highest standards of animal husbandry, avoiding stress throughout all stages of life. Their animals spend their entire lives on pasture without the use of hormones or unnecessary antibiotics. And once the animals go to slaughter, no parts are wasted, horns, skulls, hides, meat, and bones are all used in making Mountain Primal products.
Mountain Primal sells everything from ground beef and pork, to bacon, to filet mignon, strip steak, and burgers. For most cuts, you can choose from beef, elk, or bison. They even have all-beef Fuel Sticks! More on those below.
For our Mountain Primal reviews, we had to try both the American Highland Beef and the American Berkshire Pork as well as the bison. We ordered the Spicy Pork Breakfast Sausage, a New York Strip Steak, Bison Burgers, and three different Fuel Stick flavors. Shop now >>
Mountain Primal American Highland Beef NY Strip Steak
Mountain Primal feels that dry-aged beef tastes better and they, therefore, dry-age all of their beef for a minimum of 14 days in order to tenderize and fully develop its flavor. For this reason, the taste of the Mountain Primal beef will be more like the steak you will find in a high-end steakhouse versus a supermarket as supermarket beef is rarely dry-aged. Shop now >>
In addition, Mountain Primal meat may look a little different than Supermarket meat, darker and richer in color. That’s because most Supermarket meat is pumped with hormones and antibiotics for rapid growth which doesn’t allow the animals to develop their muscles and a deeper flavor.
Our New York Strip steak was full of flavor, juicy, and delicious. The quality of the meat shines through in every bite and you can definitely tell that you are eating premium beef vs steak from your local grocery store. Shop now >>
Mountain Primal American Berkshire Pork
Next up, we tried the American Berkshire Pork in the form of spicy breakfast sausage (1 lb). Mountain Primal’s Breakfast Sausage is made from a combination of cuts of pork and spices. They say that their Berkshire pork “stands out with superior marbling, taste, and size” compared to other American pure-breeds and that their Berkshire pigs “…produces sausage with a savory, buttery texture flavored with salt, black peppers, and sage.”
We ran a little family taste test to see if we could really tell the difference between the American Berkshire Pork sausage and a regular bulk sausage from the grocery store. In the image below the American Berkshire Pork Sauage is on the left and the grocery store bulk sausage is on the right. Shop now >>
You can see that the Mountain Primal sausage has a richer, redder color. In addition, the spices really come out in this sausage. It’s labeled “spicey”, but we didn’t find it spicy/hot, we found it more flavorful with layers of spices in every bite.
We combined our American Berkshire Pork Sauage with fresh pasta and a white wine red sauce with olives and it was delicious! Shop now >>
Mountain Primal Bison
Mountain Primal does not raise their own bison, but they source their 100% grass-fed bison meat locally from Bison Union Land & Bison in Sheridan, Wyoming.
We are huge fans of bison meat as it not only has a richer taste than beef, but it is also better for you. Bison meat has fewer calories, more protein, less fat, and less cholesterol than beef.
Check out our comparison chart below for more details. Shop now >>
Mountain Primal bison patties come in 3-1/3 lb patties in 1 lb packages. We grilled up these burgers on a mild fall day with some salt and pepper. We were a little worried that they would fall apart due to the lower fat count, but they held together nicely.
Mountain Primal Fuel Sticks are packed with 6-7 grams of protein and made with 100% American Highland Beef. They are minimally processed, made with beef raised without antibiotics, and have no artificial ingredients, nitrates or nitrites added.
Fuel Sticks come in three flavors: Orginal, Sweet & Spicy, and Honey Barbeque. Shop now >>
Best Mountain Primal Fuel Stick Flavor: Honey Barbeque
Fuel Sticks can be purchased in packs of 8 for $17.99, 9 for $19.99, 12 for $26.99, 18 for $38.99, or 96 for $199.99.
We love that these Fuel Sticks are made with real ingredients and no fillers. They have a nice snap when you bite into them, a wonderful flavor, and good chew. They make a perfect snack and a great gift (or stocking stuffer!). Shop now >>
Mountain Primal Reviews: Bottom Line
We enjoyed all of the meat from Mountain Primal. The American Highland NY strip steak had a rich flavor and was very juicy. The Berkshire pork sausage was full of spices, not too spicy, and the bison burgers were delicious. The Mountain Primal fuel sticks were a huge hit with my husband and son. They loved the snap and flavor and I loved that they were free from fillers and artificial ingredients.
With Mountain Primal you can clearly taste the premium quality in every bite. And while Mountain Primal is more expensive than your local grocery store, you can rest assured knowing that you are buying high-quality, humanely raised meat free from hormones and antibiotics.
The only drawback that we see with Mountain Primal is that shipping can be expensive.
We recommend stocking up and making the most out of every delivery. Shop now >>
This post has been reviewed and approved by our dietitian Rebecca Housh, MS, RDN, LDN for nutritional accuracy.
Rebecca Housh is a registered dietitian based in Chicago, IL. She earned a Bachelor of Science in Human Physiology from Boston University and a Master of Science in Human Nutrition from the University of Illinois in Chicago. Rebecca is passionate about the idea of food as medicine in both preventative and therapeutic care. Her current professional interests lie in food security, food access, and nutrition for chronic disease.
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