Founded in 1963 in Riverton, Wyoming, Clark’s was built into the “House of Quality Meats” we all know and love today by the original owners, Grant and Inger Clark. Grant learned his trade firsthand as a young boy working in his father’s meat shop located in Casper, Wyoming. Over the years, the Clarks acquired many awards for their meat products and created a meat seasoning that is now shipped throughout the United States.

When Dave and Maggie Haworth purchased the business in 2005, they inherited Grant and Inger’s passion for the business, dedication to quality products, and focus on customer satisfaction. The Haworths wanted to keep the friendliness, professionalism, and quality that the Clarks had worked so hard to ingrain into their business. So, as a condition of the sale, Grant and Inger agreed to stay involved as mentors and advisers. What an awesome opportunity to learn from the best!

Since 2005, we have remodeled the retail area of the meat house by adding more meat cases to showcase a wider variety of products, added Wyomin’ Dave’s BBQ Seasoning to our offerings, and added two smokehouses to the facility to offer locally smoked bacon, hams, turkeys, and a fantastic selection of smoked meats, sausages, jerky and snack sticks.

To make sure we’re always heading in the right direction with our meat product, we have entered many competitions and are very proud of our growing list of awards. In 2022 Dave won four Gold Medal awards (perfect scores) from the German Butchers Association & American Association of Meat Processors “Quality Competition for Sausage & Ham” for our bone-in hams, bacon, salami, and buffalo hot dogs (all of the products he entered in the competition)!

We also broadened our offerings to include expanded deli products with a variety of party trays, further meat processing products for hunters, gift cards, and creating new products like meatloaf, meatballs, bacon-wrapped pork skewers, and more.