Author: Melissa

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Bountiful Wyoming

Farmer Fred

Good sauerkraut, in deed the finest, requires care and attention. Fred Groenke – known across Wyoming as “Farmer Fred” – has that sauerkraut touch, which he has honed making ‘kraut over the past 25 years. Fred jokes that he’s, “Only good at shredding cabbage and digging in the dirt.”

Fred named his William Frederick’s Finest Sauerkraut after his father, from whom he learned his sauerkraut secrets. Fred’s ‘kraut is known well beyond his Lander farm for its flavor and freshness. Farmer Fred’s customers, from backyard grill masters to restaurant chefs, rank his sauerkraut as mighty fine. Fred contributes this to an extended cold fermentation; no additives or preservatives; and timely processing of the cabbage. Farmer Fred produces USDA-certified organic and conventional cabbage sauerkraut, both green cabbage sauerkraut and red cabbage sauerkraut. At his USDA-certified organic farm, Fred grows several tons of cabbage. He is also licensed as a USDA-certified organic handler. As such, he can purchase USDA-certified organic cabbage from other farms for his sauerkraut.

Farmer Fred only produces raw sauerkraut — it is never heated, treated with souring agents (such as vinegar), or any other preservatives or additives. Fred only uses two ingredients: cabbage and salt. This is the traditional recipe. William Frederick’s Finest Sauerkraut is processed in Fred’s State of Wyoming licensed and inspected kitchen. There, Fred cleans, shreds and packs cabbage into fermentation crocks. Adjacent to the kitchen is the fermentation room and cold storage. The sauerkraut ferments for 21 days at a consistent temperature for optimal production of healthy probiotics.

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Don’t Bust Your Jaw on Mutton

The Lamb Guys

Eat Wyoming Lamb

Who are your guys? You’ll find your lamb guys ranching near Douglas. The Boner and Moore families raise sheep and cattle out on the rolling sagebrush grasslands. They market their Wyoming-grown lamb through The Lamb Guys. It’s a nickname turned business name that grew from friends and neighbors knowing to call the Boners and Moores for good lamb meat.


You, too, can know The Lamb Guys. And, you can serve their lamb at your table.

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You Eat Wyoming Beef, Right?

Wyoming Cowboy Cuts

Here in the Cowboy State, our ranchers raise beef in every flavor. Do you know your favorite? On www.eatwyoming.com, the virtual farmers’ market of Wyoming, you can order beef from ranchers across the state – such as Tyler and Angela of Wyoming Cowboy Cuts in Pavillion, Wyo.  – and have it delivered to your doorstep.

Real Meat. Raised Here.

  • We connect you with your food, which is only as far as our ranch is from your house.
  • We care about our animals’ quality of life and raise them in a sustainable manner.
  • Yep, we’re cowboys from the cows to Wyoming’s Cowboy Code by which we live.
  • We believe it’s an act of love to gather family and friends around good food.

The ranchers behind Wyoming Cowboy Cuts know their meats’ “terroir”— the taste developed from their beef cattle’s growing environment — embodies the flavors of Wyoming’s soil, topography and climate. Ranchers Tyler and Angela McCann established their Wyoming Cowboy Cuts meat business to sell real meat, raised here, directly to folks.

The McCanns’ cattle are born and raised on the undulating sagebrush steppe of the family’s Hancock Ranch. The calves, when weaned from their mother cows, travel 72 miles to Tyler’s and Angela’s farm. There, the beef cattle reside in irrigated pastures, and, in addition to their grass diet, eat a corn, oat and barley grain supplement. The McCanns’ daughters, the family ranch’s sixth generation, often pet the beef cattle at their twice daily grain feedings.

As the fifth generation of the family’s ranch, Angela and Tyler value tradition and the American Dream. Angela’s grandfather and grandmother purchased the ranchlands where, today, the McCanns’ cattle graze. When Angela’s grandparents married, her grandfather owned a saddle and bedroll, and her grandmother had a few cooking pots and a sewing machine. The McCanns’ honor their family’s hard work by furthering the ranch business’s environmental and financial sustainability for the next generation — their daughters.

Tyler and Angela know what it takes to raise flavorful, nutritious beef. They value quality, for their family and yours. At home, Tyler evaluates, and highlights, their beef’s terroir through his charcuterie hobby. The McCann family’s favorite recipe? Carne crudo. To taste the flavors of Wyoming yourself, order your family’s beef and lamb from Cowboy Cuts.

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Know Your Farmers, and Eat Your Microgreens

Lake View Gardens

Back when, Wyoming cowboys suffered for locally grown fresh greens. Not anymore! Lake View Gardens produces microgreens, lettuces and other vegetables in hydroponic, geothermal greenhouses perched above Ocean Lake near Pavillion. Dirk and Sue Gosnell pay Wyoming winter no mind to grow fresh greens for Wyoming, and its cowboys, all year long. You, too, can feed your family and friends the freshest veggies around. Look for Lake View Gardens microgreens and fresh produce in the Eat Wyoming VeggieBoxes and on EatWyoming.com .