![]() ![]() “The cows (which can weigh up to 550 pounds) are very good mothers, and protective,” she added. Although these large game animals aren’t susceptible to many diseases, Donna continues, “The entire herd is vaccinated and dewormed.” In addition, “all are tuberculosis and CWD-free, following USDA standards.” Calves, which arrive in May or June after a 246 day gestation period, are vaccinated at birth to prevent scours. The cows are barking and squealing, too.” For this family, sounds like raising elk means that they’re getting the best of both worlds.įor more information, please call the Azcarraga family at (970) 263-4155.ĭuring winter, the cows are supplemented with grain consisting of oats, a little corn, and minerals. The air is filled with the bugling from the bulls that can be heard for miles. Buyers can either cut and wrap it themselves or hire a processor.” No matter which way you choose, it seems a whole lot easier, less-expensive, and time-consuming than buying a tag, travelling to a designated hunting area, and traipsing around in the cold and fog (just ask my husband).Īs for the thrill of being in the forest and hearing the bulls bugle each fall? At the time of our phone interview in late September, Donna said that “It’s pretty noisy around here right now. Individually packaged meat is also available with prices ranging from $6.00/pound for ground and up to $40/pound for tenderloin. “Carcasses are USDA inspected at the local processing plant and can be purchased by whole or halves. The hard antler, meantime, is sold to craftsmen who make earrings, home furnishings, knife handles and chandeliers.”Ĭulled animals are usually sold to the public and other wholesale suppliers. This product is sold mainly to the Orient, but U.S. “They are freeze-dried and pulverized into powder, which is then used as a dietary supplement for a variety of ailments including joint and arthritis pain. “There’s no pain,” she pointed out, “because they’ve completely calcified.” Antlers that are harvested in the velvet stage are taken using safe and humane procedures. To prevent the bulls from goring each other, the antlers are harvested. The elk are “raised virtually stress-free with an abundance of feed, getting moved from pasture to pasture which results in tender and flavorful meat.” The 500 acre Plateau Valley Ranch, located in Collbran, Colo., is home to 450 domestic elk that live enclosed within an 8-foot fence. ![]() There’s lots of iron and phosphorous in it (only buffalo has more) which accounts for the darker color.” “It is rewarding to raise such a majestic animal.”įor consumers who prefer fewer calories, fat and cholesterol at their tables – but don’t like to hunt – being able to simply buy venison is a wonderful alternative. “It’s a higher income (than cattle), plus they’re much hardier and easier to maintain,” says Donna, who is also a volunteer administrator for the Colorado Elk Breeders Association in Grand Junction, Colo. Photo courtesy Donna AzcarragaMark Azcarraga grain feeding the elk cows.įor Martin and Donna Azcarraga along with their sons Andrew, Mark and Steven, elk breeding has been a full-time operation since 1990. ![]()
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