“The Jackson Lake Lodge butcher shop is very unique because it’s one of the last of all of the resorts that still hand cuts all their meat,” said Steve Traughber, Grand Teton Lodge Company (GTLC) Head Butcher. The shop cuts its own wild game, free-range chicken and wild fish, and is capable of making its own sausage.
A typical day in the butcher shop begins with chickens. The most time consuming item to prepare, the team gets started prepping pear chickens. The process requires that the bird be completely de-boned, which takes a speedy butcher about three minutes to do. The chicken is then stuffed in the kitchen and rolled up and presented on the plate in the shape of a pear.
“My favorite item to prepare would be beef tenderloin,” declared Traughber. “It’s a very elegant piece of meat, which has to be cut quickly yet precisely.” In 1992, Traughber began an apprenticeship program, started as a dishwasher and worked his way up to head butcher.
GTLC strives to provide as much sustainable cuisine as possible. We have incorporated an all natural, hormone and antibiotic free beef option, certified green level seafood, and natural hormone free chicken. The Jackson Lake Lodge butcher shop prepares food for all outlets in the Lodge as well as Colter Bay Village, and is one of the largest operations in Wyoming.
Over the past several years, as a direct result of our requests, our largest food-service provider, U.S. Foods, has converted several product lines to regionally-grown and environmentally-friendly products. Our decision to provide our guests with natural, organic meats has influenced other retailers to follow the trend. Because of GTLC’s high volume of purchasing, these products can be affordably and profitably offered to others.
“Our goal in the butcher shop is to put out the best quality that we can,” said Traughber “To succeed our guests’ expectations; that is our mission.”