Our second game meat connoisseur is Dan Marino, the owner of Jackson Hole Buffalo Meat Company. He may not be an actual chef, but he is definitely a meat master, and is the sole reason why you can have your meat and eat it, too.
At Jackson Hole Buffalo Meat Company, they can do it all. The full-service butcher shop and meat processing facility produces Jackson’s only Wyoming-raised buffalo meat and much, much more.
Owner Dan Marino, 53, has been hunting his entire life. He learned early how to process game, and 17 years ago, he bought Jackson Hole Buffalo Meat Company. Now the company sells buffalo and elk steaks, makes their own jerky, salami and sausage, smokes Rocky Mountain trout and can process anything you bring them.
“We are the only people locally that actually produce these kind of products,” Marino says. “People can buy fresh steaks. They can buy frozen steaks. We cut custom steaks. If somebody is looking for natural meats around here, this is where they get it.”
Restaurants in town that advertise a local buffalo option — and many do — are supplied by Jackson Hole Buffalo Meat Company, he says. The shop is also a fully licensed game processor to which hunters can bring their bounty for professional processing. With a lifetime of hunting experience, Marino can help a beginner hunter make the most of their animal. For cooking advice, he turns to his wife, Suzanne, who owned and was the former executive chef at both The Cadillac and LIFT.
