KEPTWILD™ develops practical, field-ready solutions that help improve wild fish and game quality from field to table. Built for hunters, anglers, processors, and cooks who care about quality, yield, handling confidence, and the dining experience.

The Problem

Most “gamey” and “fishy” off-notes aren’t just about species—they’re about uncontrolled post-harvest chemistry. From the moment of harvest, quality is threatened by:

  • Temperature: retained heat accelerates oxidation, enzymatic activity, and microbial growth
  • Blood: iron-rich fluids can catalyze oxidation and intensify harsh, metallic, and “fishy” notes
  • Microbes: spoilage activity can generate odor compounds as it progresses, even at cold holding temperatures
  • pH drift + tissue breakdown: shifts in pH and breakdown products can change reaction rates and odor formation

KEPTWILD products are built to control those drivers early—so natural flavor comes through, yield is better protected, and results stay consistent from field to table.

Food-grade ingredients — plant-based + mineral. No preservatives. No BS.

Good handling has always mattered. Proper field dressing, rapid cooling, cleanliness, and careful storage are the foundation of quality meat. Traditional methods work well—but they have to fight wide variation in temperature, humidity, oxygen exposure, and time. Small gaps compound, and quality can be lost long before the freezer ever sees the meat.

KEPTWILD is designed to reduce those gaps by adding consistency, repeatability, and precision to methods people already trust. We build products that support and extend traditional handling—not replace it. The system integrates naturally into standard field and home workflows, adding targeted control where conditions are hardest to manage and addressing known drivers of spoilage without masking flavor or changing texture.

Tradition built the foundation. Modern precision improves the outcome.