Wild Game:
1. Deer (Venison): Pioneers hunted various species of deer, including white-tailed deer and mule deer, for their tender and flavorful meat.
2. Elk and Moose: These large mammals provided a substantial amount of meat and were often hunted during the colder months when they were easier to track and store.
3. Bear Meat: Bears were hunted not only for their meat but also for their fur and fat.
4. Wildfowl (Ducks, Geese, Turkeys): Pioneers trapped or shot various wildfowl species for their succulent and easily preserved meat.
5. Rabbits and Squirrels: These small animals were easy to hunt and provided a quick source of protein.
Livestock:
1. Pigs (Pork): Pigs were commonly raised by pioneers for their meat, which could be preserved by salting, smoking, or making into sausages and bacon.
2. Cattle (Beef): Cattle were kept primarily for their milk, but steers were also butchered for beef when needed, especially during seasonal migrations or periods of scarcity.
3. Chickens and Eggs: Chickens were valuable sources of both meat and eggs, providing a steady supply of protein.
4. Dairy Cows (Beef): In addition to milk, dairy cows could be slaughtered for their meat when they were no longer productive as milking animals.
5. Goats and Sheep: Some pioneers raised goats and sheep for meat, milk, and wool, although they were less common than other livestock.
Overall, the meat consumed by pioneers was dependent on their access to wild game, their livestock, and the climate and environment of the region they settled in. Self-sufficiency and preservation techniques were essential for pioneers to ensure a reliable supply of meat throughout the year.