High Country Meat - Raton, New Mexico

Martinez C. R.

A good friend of mine recommended High Country Meats said they were the best in the area. We usually butcher all of our animals ourselves on the farm, but we decided we wanted to sell some meat so we wanted it USDA inspected. When we arrived they were very friendly and facility was very clean. We dropped one hog off to get butchered. We have our pigs on free choice feed and we usually butcher them before 8 months old. The hog we dropped off was nice and fat. When we picked up our butchered and packaged hog the packaging and labeling was awesome! We got it home and weighed everything just to verify. And the amount of meat that we had received was the exact same as the hanging weight of the animal. I called them to ask how this was possible, I was pretty sure that they had gave us the wrong animal at that point.They said that my animal I dropped off I had no fat on it and they had to throw fat in from another hog. Now this really made no sense because the hog that I dropped off had plenty of fat. I decided to try out a pork chop and I have never tasted any pork worse than what I had received out of a whole pork chop, there might have been one edible bite that wasn't like chewing on rubber. So now I'm positive that this is not my hog so I tried to call them and ask if there was any way that they had mine mixed up. They told me I dropped off an old sow with no fat. We could not work anything out. I will not ever go back very disappointed I can only speculate what happened but I know I did not receive my hog. We have butchered, and have had other USDA inspected butchers process several hogs, before and after this hog and have never had that quality of meat again! Hopefully I am the only one who had an experience like this. I really wish my experience would have been a good one.

Trudi H.

Thanks again, High Country Meats! Our Saturday morning blue corn waffles wouldn’t be the same without your fine chorizo, but next time we will have your red chile sausage

Robert H.

Always stop here on my way from Amarillo back to Denver. Great selection of different sausages and bratwursts. Super friendly service. I usually go in with a budget in mind but typically exceed.

Jim B.

When the owner of High Country Meat, Lee Dixon, explained to me the aging process that they used, I instantly realized why I could cut their Tenderloin steak with the edge of my fork turned sideways with no knife in sight. A combination of sealed wet aging followed by weeks of dry aging tenderizes the beef and promotes fantastic flavor.

I once ate at the Capitol Grill in Boston and had similar superior quality because they hang their beef in a giant, cooled, glass locker right in the middle of the dining room floor. The meat turns a shade of grey over many weeks and voila, the magic happens over the aging time.

High Country Meat has finally finished their massive facility upgrade that features 25 feet of glass door freezer space with dozens of quality meats inside. For my 2nd annual Labor Day Get-Together in Folsom my friend and professional chef Jess has placed a mighty order for 20 people that will be prepared with care and expertise. Meat like this deserves it. So do my guests.......Thank you Lee.

Ken C. E.

The pepper bacon and coffee bacon are the bomb. So is the jerky, and they are always trying new flavors. They have lamb on the regular and the local beef and pork are outstanding, So is the service.

Trenton Y.

People were friendly prices were great had aged products as well as Jerky for only 6 bucks delicious btw

Harvey E.

Great meat selection. We will definitely be back.

Eric E.

Fresh meat from local farms! Beef, chicken, pork and even some seafood selections. This is well worth the stop if you need to stock up on meat!