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This year we are teaming up with Ravin Crossbows and co-hosting this event at Cross Bell Ranch.

When I started Field to Table in 2019, I’ll be the first to admit I was out of my element.

When we rolled onto the Cross Bell for our very first hunting event, the vision for our permanent processing facilities was already on paper, but...

When people think of corned beef, they think of brisket. But in the world of wild game, the shank is king.

In our previous post, we covered the science of the cure. Today, we’re moving from the fridge to the smoker.

When most hunters look at an elk shank, they think of two things: a grind pile or a slow-braised Osso Buco.

The Cross Bell Ranch isn't just a beautiful backdrop; it is a piece of living history.

There’s a specific kind of silence that happens right after a shot rings out across a New Mexico canyon. It’s that split second where you realize the work is...

I hunt. I process my own meat. I know exactly where my food comes from, how it lived, and how it died

Most hunters see a hind quarter as a daunting mountain of meat.

When we put this Field to Table event together with Ravin Crossbows, the goal was simple: slow things down and show the entire process the right way.

From Field to Table kicked off its very first event at the legendary Cross Bell Ranch in Oklahoma,

When Scott Olmsted from American Hunter joins you for a full Field to Table experience, you know you’re in for something special. Scott attended one of our...

Explore regenerative farming, organic gardening, and immersive culinary experiences with Chef Dierdra at Field to Table.

Learn how to skin a deer the clean and efficient way. Step-by-step guide with pro tips, tools, and techniques from experienced hunters in the field.

If you have ever wondered how to cook elk, especially a lean, less tender cut like bottom round, Chef Albert has the answer.

Some of the most valuable and versatile cuts of wild game comes from the hind leg of the deer. In this detailed tutorial,

The Eye of Round might be the most deceiving cut on a whole hindquarter...

If you’ve ever found yourself wondering what to do with that long, rectangular muscle from the outside of the hindquarter...

The Flat Iron is one of those cuts that surprises people.

The Shoulder Clod, a deep muscle group from the front quarter of the animal, is one of the most underrated cuts in the entire elk or deer carcass.

The Top Round, also called the Inside Round, is located on the inside portion of the hind leg.

Filipino longganisa is a beloved breakfast sausage that combines sweet, savory, and garlicky flavors. Chef Joe from Outdoor Solutions