By Diana Cercone
O.K. You know you want to. You’ve been thinking about it. Even coming close a couple of times. Still, never succeeding. But take heart: Wild Fork on County Line and Easton Roads in Horsham makes it easy for you to take a walk on the wild side. That is, cooking exotic meats like ostrich, bison, yak, alligator and wild boar. Then, there are those heralded by chefs and food magazines yet near impossibles to find like Berkshire cuts of pork, Iberico ham from Spain, Wagu beef from Japan and fully cooked duck leg confit.
I admit I had been curious for some time as well as hesitant to take a walk on the wild side, but Mike Richards, Horsham’s Wild Fork manager, made it easy for me to venture out of my food comfort zone. Mike, whose food background spans 17 years, including as a butcher for Whole Foods and opening two food co-ops, fell in love with the farm to table approach to eating. But before we meet for our interview, I took a quick tour of the store.
One of the first things I noticed was how clean and well organized the aisles of food were, with everything well labeled above each section. For example, if looking for lamb, you’ll find all the various cuts and styles in the freezer under the Lamb signage. And if there’s something you can’t find or are looking for, a member of the friendly and knowledgeable staff, is there to help —even give you tips on preparing a particular cut of meat, poultry or seafood.
Wild Fork, with headquarters in Doral, FL, started in 2017 with the concept of selling freshly frozen foods. In 2022 Wild Fork opened in Horsham, Mike says, adding that there are now 62 Wild Fork stores across various parts of the country, including in Bensalem, Wayne and Philadelphia.
“Wild Fork blast freezes all of their products,” Mike says, “so there’s no loss of nutrients, freshness or flavor.” They blast freeze at peak freshness to lock in straight-from-the-farm or sea flavor. Wild Fork butchers, product developers and in-house chefs hand-select and taste-test every product they source. For example, the Wagu beef they offer is A5, which is Japan’s highest grade known for its exceptional marbling, rich flavor and melt-in-your-mouth texture.
For U.S. beef, Wild Fork turns to slow-feeder cattle regions in Colorado and Nebraska to offer Choice, Prime and Grass fed beef. And, then, offer every cut imaginable from skirt steaks, ribeye and N.Y. strip to brisket, roasts and ground beef, and to bones, organs and every cut in between. As with most other meats, poultry, seafood and vegetables, pre-seasoned beef with marinades, sauces or spices are also offered.
Beef, as well as lamb, can also be found under its country of origin sign. Wild Fork offers lamb both from the U.S. and Australia. Along with the wide selection of U.S. beef, such as Bacon-Wrapped Tenderloin, USDA Prime Tomahawk Steak, USDA Choice Black Angus Flat Iron Steak, Organic Ground Beef and Beef Bacon, you’ll find cuts of beef from two other countries known for their tasty beef: Brazil and Argentina. Among the Brazilian offerings, you’ll find its flavorful and growing in popularity beef cut picanha (look for a recipe in the July 2025 issue of Food & Wine magazine). Known also as a sirloin cap, picanha is favored for its rich flavor and tender texture, especially when cooked with its fat cap intact.
For poultry you’ll find just about every cut of chicken or turkey comes antibiotic-free, organic or pasture-raised. And in a wide range of styles—from plain to seasoned, such as Fajita-seasoned Ground Chicken; Turmeric, Lemon and Thyme Seasoned Chicken Breast; and Turkey Party Wings.
If looking for fish and seafood, you won’t be disappointed. Wild Fork’s freezers are chock full of flash-frozen fish and seafood—both wild-caught and sustainably farmed. Again, as with its beef, poultry, exotics and vegetables, Wild Fork lets you do the seasoning as with its Wild Caught Sea Scallops and Raw, Ahi Tuna, and Peeled & Deveined Large Shrimp with Tail-on. Or, with its team of chefs, does the saucing and marinating for you, e.g., Teriyaki Sesame Salmon, Classic Shrimp Scampi and Coquilles St. Jacques.
I should mention Wild Fork’s Super Lump Crab Cakes (it comes with two fully cooked cakes; just need to reheat). As I was placing one into my toaster-oven to reheat, my friend, whose patio is a few doors away, called to invite me for a glass of wine. Dilemma: Do I decline or take the unheated crab cake with me? Of course, l took it with me, telling her we can share it as an appetizer with our wine.
However as we were finishing our glass of wine, I asked what happened to the crab cake. She laughed and said she had thought that I had brought it over for her dinner and had stashed it in her fridge. Later that night, she called to say how delicious it was and that she was going the next day to Wild Fork to buy more for herself. So much for sharing.
Most items come in single serving size or in packs of two or more. Though they don’t run many sales, Mike says, Wild Fork offers the lowest possible prices every day. And is competitive with Costco. Membership not required to shop, however, there are member benefits (see website for details: www.wildforkfoods.com).
But shopping doesn’t need to stop with Wild Fork’s meat, poultry and seafood. A wide selection of appetizers, desserts, pizzas, bakery goods and ready to heat and eat dishes are available. At any given time there are easily 54 appetizers, such as Beef Empanadas, Chicken and Vegetable Pot Stickers, and Fish and Shrimp toasts. And no worries about not having chicken wings for an Eagles game or Super Bowl. They have you covered. From antibiotic chicken wings to Chipotle BBQ Wings to an assortment of seasoned ones.
Come the holidays, instead of the usual turkey or ham, roast a goose, capon, duck or pheasant for your family and friends. (Although Wild Fork has those as well.)
Recipe cards, jars of seasonings and bottles of prepared sauces and marinades share shelves next to the back freezers. Recipes can also be found on some of the packaging, as well as Best By Dates and directions. Look for more recipes and suggestions on Wild Fork’s website.
But I did say take a walk on the wild side. With that, Mike leads in with bison, saying it’s their most popular exotic. By my count they offer 18 different cuts of bison, beginning with antibiotic-free bison burgers to various cuts of steak, roasts and sausages. And if you haven’t noticed, bison recipes are popping up in all the popular food magazines, including Food & Wine and bon appétit.
Yak and kangaroo are also popular. Generally speaking, exotic meat is a healthier choice over beef. It has less fat than beef; it’s lower in calories and saturated fats; and higher in iron and omega-3s. Plus it’s nutrient-dense.
Along with bison, yak and kangaroo, you’ll find alligator, ostrich, rabbit, frog’s legs, wild boar and venison in various cuts and styles. For example, Alligator Tenderloins, Venison Frenched Rib Rack, Rabbit & Pork Sausage in White Wine, and Wild Boar & Pork Sausage with Cranberry & Red Wine.
So go ahead. Take a walk on the wild side. Just take it at Wild Fork.
Wild Fork is located at 1536 Easton Road in Horsham; 267-769-6496, and in Bensalem at 600 Rockhill Drive; 215-494-1048. Both stores are open Mon.-Sun. 8 a.m.-9 p.m.
Diana Cercone is an area freelance writer who specializes in food, art and travel.