I absolutely love short ribs, and I know I’m not alone in this. This cut of meat is among the most popular because of its versatility, delicious flavor and incredibly tender texture when cooked low and slow. Short ribs are a popular choice for smoking - and I’m also fond of cooking them in an Instant Pot - but a lesser known method is to slowly braise them in the oven. This recipe is especially nice for the colder months, as the oven makes more sense than the smoker when it’s snowing outside, and the red wine gives a rich flavor that is perfect for winter.

Also Read: Oven Baked Spaghetti With Ground Bison & Fresh Mozzarella

Bison Short Ribs Are Versatile & Delicious

Short ribs have satisfying and meaty flavor that is partially thanks to the bone being intact. Because of the location of this cut on the animal, they have a marbled fat content like a ribeye steak with the rich taste of a chuck roast. What could be better? These ribs are the perfect main course to serve alongside mashed potatoes or macaroni and cheese. This recipe makes a large amount, but you can easily cook a half portion if you desire. Just partially thaw the short ribs enough to remove half to cook, seal the remaining half and refreeze. That being said, leftover short ribs are incredibly delicious and reheat beautifully in the oven. They’re also really versatile and can be used in tacos, sandwiches, on top of macaroni and cheese, and so much more.

Also Read: Delicious, Warming Hungarian Goulash With Bison Stew Meat

Bringing Back The American Bison

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

(Serves 8)

• 5-6 lbs bison short ribs
• Sea salt and freshly ground black pepper
• 4 tablespoons bison tallow
• 2 tablespoons butter
• 2 bottles dry red wine
• 8 cups bison bone broth
• 6 cloves of garlic, smashed

Also Read: Steak Salad Recipe With Bison Ribeye & Homemade Dressing

Instructions:

1. Preheat the oven to 325 degrees Fahrenheit.
2. Gently pat the ribs dry with paper towels. Season all over with sea salt and freshly ground black pepper.
3. Heat half the bison tallow in a large Dutch oven over medium-high heat. Sear the ribs, working in batches. Add more bison tallow as needed. Set the seared ribs aside.
4. Sauté the crushed garlic for a couple minutes until softened. Then, pour in the red wine and boil, reducing it to approximately 2 cups.
5. Add the ribs back into the pot and pour the bison bone broth over top.
6. Put the lid on the Dutch oven and cook in the preheated oven for approximately 3 hours, or until the meat is so tender it’s falling off the bone.
7. When the meat has finished cooking, remove with tongs and set aside on a plate. Keep warm.
8. Skim excess fat off the top of the cooking liquid and simmer on the stovetop to thicken. Whisk the butter into the sauce and season to taste with sea salt and freshly ground black pepper. Serve the ribs with the sauce spooned over top. Enjoy!

Also Read: Gnocchi With Ground Bison, Creamy Tomato Sauce & Pesto

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

This baked spaghetti is a meal that everyone in your family will absolutely love, including your kids. People always come back for second helpings of this delicious spaghetti. It’s baked in a casserole dish with layers of noodles and cheese topped with a hearty meat sauce. I like to top mine off with chopped fresh basil. You get all of the tastes in each bite and it’s super cheesy, meaty and flavorful. I absolutely love using ground bison for spaghetti - the slightly sweet flavor matches perfectly with noodles, tomato sauce and Italian herbs.

Also Read: Delicious, Warming Hungarian Goulash With Bison Stew Meat

The Spaghetti Dinner Recipe Everyone Will Love

Be sure to make some crusty, buttery garlic bread to serve on the side. This is the perfect weekend recipe, and any leftovers are very tasty reheated. It’s a great way to mix it up from your typical spaghetti dinner, and the way this bakes up in the oven will have you making it again and again. The perfect easy yet delicious dish for entertaining or having a cozy night in with your family. This spaghetti would also be great made with our heritage pork mild Italian sausage (just reduce the amount of Italian seasoning in the recipe a bit) or ground wild boar. Feel free to subsitute ricotta cheese for the fresh mozzarella if you prefer the flavor and texture.

Also Read: Homemade Spaghetti With Bison & Wild Boar Meatballs

Free Range Bison That Live On Our Beautiful Ranch

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• 1 lb spaghetti noodles, uncooked
• 1 large onion, chopped
• 6 cloves of garlic, minced
• 2 tablespoons bison tallow
• 1 ½ lbs ground bison
• 4 teaspoons Italian seasoning, divided
• 2 jars spaghetti sauce
• 16 oz fresh mozzarella or ricotta cheese
• 3 cups grated Parmesan cheese, divided
• 4 tablespoons butter
• Chopped fresh basil for garnish

Also Read: Winter Holiday Bison Tenderloin Roast With Red Wine Sauce

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9x13 casserole dish.
2. Cook the spaghetti noodles according to the package directions. Use salted water. When the noodles are cooked, drain them and put them back into the pot. Pour in one jar of pasta sauce and stir. Set the noodles and sauce aside.
3. Heat the bison tallow in a large cast iron skillet over medium heat. Add the onion to the pan and cook for a couple minutes. Add in the minced garlic and cook until tender and fragrant. Add the ground bison and half of the Italian seasoning to the skillet. Cook just until the bison meat is browned. Drain off any excess fat, stir in the remaining jar of spaghetti sauce and set aside.
4. Assemble the spaghetti in the baking dish. Add in half of the noodle mixture, and sprinkle ⅓ of the remaining Italian seasoning evenly over the top. Add one cup of Parmesan cheese. Layer the fresh mozzarella over the noodles and Parmesan, and sprinkle with another ⅓ of the Italian seasoning. Add the rest of the noodle mixture on top along with another cup of Parmesan and the remaining ⅓ of the Italian seasoning. Add the butter evenly over the top, followed by the meat sauce mixture. Finish with the remaining cup of Parmesan cheese.
5. Bake the spaghetti in the preheated oven for approximately 40 minutes. Let rest for 10 minutes before serving. Garnish with chopped fresh basil. Serve and enjoy!

Also Read: Recipe: Korean BBQ Style Slow Braised Bison Short Ribs

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Hungarian goulash is a richly spiced meat stew. The caraway seeds and paprika create an irresistible flavor. Our bison stew meat becomes so tender and delicious when slow cooked, it’s one of my absolute favorites. I love this goulash because it’s a great way to mix it up a little from your typical stew. It’s warming but not too spicy, satisfying and the leftovers taste even better. It will also make your entire house smell amazing while it’s cooking.

Also Read: Steak Salad Recipe With Bison Ribeye & Homemade Dressing

This dish has been around for centuries in Hungary. It originated with herdsman cooking meals for themselves in cauldrons on the plains. It became very popular in America in the early 1900’s thanks to Hungarian immigrants who shared recipes from their homeland. Goulash is the national dish of Hungary and is well known for its incorporation of paprika. This mild and slightly sweet chili powder is what gives goulash its hint of heat. Serve this tasty and nourishing stew with some crusty bread on the side to soak up all the goodness.

If You Like Beef, You’re Going To Love Bison

If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever. Many customers tell us that once they try bison, they’re amazed at how delicious and versatile it is - any recipe that you’d typically use beef for, bison meat will taste great in.

Also Read: Gnocchi With Ground Bison, Creamy Tomato Sauce & Pesto

We’re Passionate About Raising American Bison

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• 2 onions, sliced
• 2 teaspoons bison tallow
• 1 teaspoon caraway seeds
• 2 tablespoons paprika
• ¼ cup flour
• 1 ½ pounds bison stew meat cubes
• 2 cups bison bone broth
• 1 can tomato paste
• Sea salt & freshly ground black pepper
• 3 carrots, chopped
• 4-6 small potatoes, chopped
• Chopped parsley and sour cream for garnish

Also Read: Massaman Spiced Curry With Bison Top Sirloin Steak

Instructions:

1. Heat the bison tallow in a large Dutch oven over medium heat. Add in the sliced onion and cook until tender and fragrant. Add the caraway seeds and paprika. Stir to combine.
2. Put the flour in a shallow dish and lightly coat the stew meat cubes, shaking off the excess. Add the meat to the dutch oven and sear on all sides, cooking with the onions.
3. Add the bison bone broth to the pot. Use a wooden spoon to scrape up flavorful browned bits from the bottom. Add the tomato paste, carrots and potatoes. Season with sea salt and freshly ground black pepper. Stir to combine.
4. Bring the pot to a boil, then reduce and simmer for approximately 2 hours. The stew meat should be super tender, if it’s not then simply cook longer.
5. Serve and enjoy! Top with sour cream and chopped parsley as desired.

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: How To Make Perfectly Seasoned Ground Bison Taco Meat

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Some people think salads have to be tasteless and boring, but nothing could be further from the truth. Salads can be so full of flavor, satisfying and delicious - all it takes is the right ingredients. I love to mix in plenty of satisfying things like toasted nuts, avocado and of course quality meat. Grilled chicken salads are great and everything, don’t get me wrong - but what could be better than a steak salad? A juicy, flavorful bison ribeye steak, cooked to perfection and sliced into strips on top of the best salad you’ve ever had… if that sounds appealing, you’re going to love this recipe.

Also Read: Gnocchi With Ground Bison, Creamy Tomato Sauce & Pesto

Fresh & Exciting Ingredients Keep Salads From Being Boring

Toasted pine nuts are one of my absolute favorite things to put in salads. Serving the salad while the nuts are still warm offers a really wonderful touch. There are few things that smell better than pine nuts as they toast - they’re so fragrant and delicious. You can do this with any nuts - pine nuts are just my personal favorite, and a local classic here in New Mexico. Feel free to improvise with whatever you have in your kitchen! A combination of fresh and crunchy with a touch of sweet, creamy and savory are the makings of an amazing salad. You’ll find yourself making some version of this for easy lunches and dinners because of how great it tastes and how vital and healthy you feel afterwards. You can also mix up the protein with grilled salmon, other types of steak, or chicken.

Also Read: Massaman Spiced Curry With Bison Top Sirloin Steak

Free Range Bison That Roam Our Beautiful Ranch

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

(Serves 4)

• 2 bison boneless ribeye steaks
• Sea salt & freshly ground black pepper
• 2 teaspoons bison tallow for cooking
• 4 cups salad greens of choice
• 1 ½ cups cherry tomatoes, halved
• 1 avocado, sliced
• ⅓ cup pine nuts
• 2 tablespoons hemp seeds
• ¼ cup thinly sliced red onions
• ¼ cup feta cheese

Also Read: How To Make Perfectly Seasoned Ground Bison Taco Meat

For the salad dressing:

• 2 tablespoons stone ground mustard
• 1 tablespoon apple cider vinegar
• ¼ cup extra virgin olive oil
• Sea salt & freshly ground black pepper to taste

Instructions:

• Season the steaks on all sides with sea salt and freshly ground black pepper. Heat the bison tallow in a cast iron skillet over medium-high heat. When shimmering, sear the steaks on both sides until they reach desired doneness. Remove from the heat and set aside.
• In a dry pan, toast the pine nuts. They’re done when they become really fragrant.
• Whisk together all ingredients for the salad dressing.
• Chop the (washed) salad greens if necessary. Place in a large bowl.
• Add in the cherry tomatoes, toasted pine nuts, hemp seeds, and red onions.
• Pour the salad dressing over top and mix thoroughly.
• Slice the ribeye steaks into strips. Set aside.
• Divide the salad evenly between four bowls. Top each with ¼ of the sliced ribeye steak, feta cheese and avocado. Serve and enjoy!

Also Read: Instant Pot Bison Short Rib Tacos & Pomegranate Chile Sauce

Our Team Is Here To Help!

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Gnocchi is one of my favorite meals ever. There’s something so satisfying about the tender, slightly sticky texture of this unique potato pasta. It’s light, fluffy and excellent for soaking up delicious sauce. Dried, store bought gnocchi is easy to find and quick to prepare. I often have a hard time choosing between tomato sauce or pesto sauce, so I’m fond of just stirring some pesto into my tomato sauce and having the best of both worlds. If you’re not into that or don’t have pesto on hand, just leave it out - our ground bison meat in herbed tomato sauce is so tasty regardless. A bit of heavy cream and parmesan cheese give just the right amount of creamy richness, and bison bone broth adds a layer of nourishing, savory flavor.

Also Read: Massaman Spiced Curry With Bison Top Sirloin Steak

Delicious, Tender Ground Bison Meat

Bison has a slightly sweeter, deeper flavor than beef. Many customers tell us how surprised they are after trying it for the first time - a lot of people expect it to have a gamey flavor. The fact is, it tastes very similar to beef. It’s my go-to ingredient for just about anything. Our pasture raised beef, elk, wild boar or lamb would also be delicious choices. Serve this delicious gnocchi with some crusty garlic bread on the side for soaking up extra sauce, or a fresh side salad. Dessert and a glass of wine could really make this a dinner to remember. In fact, this would be a great recipe for Valentine’s Day.

Also Read: How To Make Perfectly Seasoned Ground Bison Taco Meat

Free Range Bison That Roam Our Beautiful Ranch

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• 1 pound ground bison
• Bison tallow for cooking
• 1 small yellow onion, chopped
• 4 cloves of garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 can diced San Marzano tomatoes
• ⅓ cup bison bone broth
• ¾ cup cream
• 1 pound gnocchi (store bought)
• Parmesan cheese
• Pesto or chopped fresh basil for garnish
• Sea salt & freshly ground black pepper

Also Read: Instant Pot Bison Short Rib Tacos & Pomegranate Chile Sauce

Instructions:

1. Heat a teaspoon of bison tallow in a cast iron skillet over medium heat. Add in the chopped onions and cook just until they begin to soften. Increase the heat to medium-high and add in the ground bison. Cook just until browned, adding more tallow if necessary.
2. Add the minced garlic, rosemary, thyme and dried basil to the skillet. Stir to combine. Then add in the can of diced tomatoes along with all the liquid from the can, bison bone broth and heavy cream. Add in the (uncooked) gnocchi and stir.
3. Cook for a couple minutes uncovered, then put a lid on the skillet and turn the heat down to medium. Simmer for 5 minutes or so, then remove the lid to let the sauce thicken.
4. Cook for approximately 5 more minutes, or until the gnocchi is tender.
5. Remove from the heat and add in Parmesan cheese, pesto and/or chopped fresh basil (I love basil and can’t get enough of it). Serve and enjoy!

Our Team Is Here To Help!

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Homemade Scottish Sausage Rolls With Beef Or Bison

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Massaman curry is a rich and mild curry, offering tons of warming flavor without too much heat. It comes from a combination of Indian and Thai influences, so it’s the best of both worlds. All of the rich spices of an Indian curry and all of the fresh and bright flavors of a Thai curry come together to make this delicious meal. Mouthwatering bison top sirloin steak is the perfect protein to complement the exotic spices, fresh lime juice and smooth coconut cream. Makes a tasty meal all on its own, or my favorite way - spooned generously over fragrant jasmine rice.

Also Read: How To Make Perfectly Seasoned Ground Bison Taco Meat

If You Like Beef, You’re Going To Love Bison

If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever.

The key to preparing delicious bison is not to overcook it. It always needs to be cooked less than you would typically cook the same cut of beef. When cooked too much, bison will become tough - we always recommend cooking to medium rare for the ultimate flavor and texture. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison.

Also Read: Authentic Keema Matar Curry With Bison Primal Blend

Free Range Bison That Roam Our Beautiful Ranch

Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• ½ lb bison top sirloin steak, chopped into cubes
• Bison tallow for cooking
• 1 small onion, sliced thin
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 6 tablespoons massaman curry paste (or red curry paste)
• 1 ½ cups diced sweet potato
• 2 carrots, diced
• 2 cans full fat coconut milk
• 1 ½ cups water
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• 1 tablespoon coconut sugar
• 2 tablespoons coconut aminos
• 2 tablespoons roasted peanuts
• 2 tablespoons lime juice
• Chopped fresh cilantro
• Freshly steamed jasmine rice for serving

Also Read: Recipe: Homemade Flautas With Shredded Bison Chuck Roast

Instructions:

1. Melt ½ tablespoon bison tallow in a cast iron skillet over medium high heat. Add the cubes of bison steak to the hot skillet and cook, stirring occasionally, until the meat is browned all over. Set aside.
2. Add more tallow to the pan if necessary, reduce the heat to medium and brown the onion. Add in the curry paste. Cook for a couple more minutes, stirring occasionally.
3. Add the diced sweet potatoes and carrots to the pot. Let them cook for a minute or two, stirring occasionally, and then add in the cans of coconut milk, one cup of water, all of the ground spices, coconut aminos, coconut sugar and chopped roasted peanuts. Add more water as necessary to submerge everything. Bring to a boil, then reduce heat to a simmer. Cook for approximately 10 minutes. In the last couple minutes, add the seared bison steak back in, along with the lime juice. Stir to combine. Cook for a few more minutes, then remove from the heat. Let the curry rest for 5-10 minutes before serving.
4. Serve over freshly steamed jasmine rice, garnished with chopped fresh cilantro. Enjoy!

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Cornbread Stuffing With Bison Hickory Smoked Sausage

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Mastering perfectly seasoned taco meat can make a huge difference in your prowess at throwing together quick dinners in the kitchen. No longer will you rely on pre packaged taco seasoning full of excess salt and additives! The best part is, you can adjust this entirely to your tastes - in no time, you’ll be known far and wide for your amazing tacos. Pair with all of your favorite toppings to create the most delicious tacos you’ve ever had. I added green chile powder to mine for some extra kick, but if you can’t find that you can substitute jalapeno powder to taste or add in a little salsa verde instead. I chose to use our ground bison primal blend for this recipe, but you could use any ground meat you prefer or have on hand.

Also Read: Instant Pot Bison Short Rib Tacos & Pomegranate Chile Sauce

Our Bison Primal Burger Blend

This unique product is a specially formulated blend of ground bison meat, heart, liver and kidney. The organs are the most nutrient-rich part of the animal, and in ancient cultures this meat was prized and reserved for royalty. However, a lot of people in modern times have an aversion to eating organ meat. This is typically because they’ve never had it prepared correctly, and haven’t tried well-sourced offal. The primal blend is designed to take the intimidation factor out of consuming organ meat. It tastes essentially just like our ground bison, but with all of the added benefits of these nutritional treasure troves. Eaten plain with no seasoning, you may be able to detect a hint of organ flavor - but with seasonings or toppings, your taste buds will never know the difference.

Also Read: Homemade Scottish Sausage Rolls With Beef Or Bison

Free Range Bison That Roam Our Beautiful Ranch

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• 2 tablespoons bison tallow
• 1 medium to large onion, finely chopped
• 3 cloves of garlic, minced
• 2 pounds bison ground primal blend
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon ground cumin
• ½ - 1 tablespoon green chile powder to taste
• Hot sauce to taste
• Lime juice to taste

Also Read: Feijoada (Brazilian Black Bean Stew) With Wild Boar & Bison

Instructions:

1. Add the two tablespoons of bison tallow to a large cast iron skillet over medium heat. Add the chopped onion to the skillet and cook for a minute or two, then add in the minced garlic. Cook until tender and fragrant.
2. Add in the meat and cook, stirring frequently. Use a wooden spoon to break the meat into crumbles as it cooks. Cook the ground bison meat just until it’s browned - keep in mind that bison cooks more quickly than beef. Drain excess fat from the pan if necessary.
3. Add in the tablespoon of cumin and stir. Then add hot sauce, lime juice and green chile powder to taste.
4. Serve with your favorite taco shells or taco salad with your favorite toppings! Enjoy!

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Authentic Keema Matar Curry With Bison Primal Blend

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

If you’re a fan of using your Instant Pot, you’re going to absolutely love this recipe. And if you don’t have an Instant Pot, no worries. You can totally make this using a crock pot or in the oven. It’ll just take more time - low and slow is the way to go, and the pressure cooker function on the Instant Pot is great for speeding things up while still yielding the same super tender results. These tacos are really easy to make and everyone absolutely loves them.

Also Read: Homemade Scottish Sausage Rolls With Beef Or Bison

A Delicious Combination Of Flavors

Shredded short rib meat is incredibly versatile and can be used in countless different recipes. For these tacos the short ribs are cooked in an incredibly flavorful sauce consisting of ancho chiles, pomegranate juice, garlic, apple cider vinegar, onion and a touch of coconut sugar with nourishing bison bone broth. I love experimenting with short rib recipes because the options are truly limitless. This would also be great with elk short ribs. If you don’t have pomegranate juice, leaving it out is no big deal, but I love the touch of sweet and tart flavor it adds to these tacos.

Also Read: Feijoada (Brazilian Black Bean Stew) With Wild Boar & Bison

We’re Passionate About Raising American Bison

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• Approximately 6 lbs bison short ribs
• 4 dried ancho chiles, stemmed and seeded (soak in bone broth)
• 1 large onion, chopped into quarters
• 4 cloves of garlic, minced
• 2 tablespoons coconut sugar
• 1 tablespoon apple cider vinegar
• 2 cups bison bone broth
• ¼ cup pomegranate juice
• Sea salt & freshly ground black pepper
• 1 tablespoon bison tallow
• Corn tortillas for serving
• Salsa, sour cream, avocado, lime wedges, pomegranate seeds and chopped cilantro for serving

Also Read: Authentic Keema Matar Curry With Bison Primal Blend

Instructions:

1. Boil the bone broth and soak the dried chiles for 10-15 minutes. Remove the chiles with a slotted spoon and set the bone broth to cool slightly.
2. Using a blender, purée the soaked chiles, onion, minced garlic, coconut sugar, apple cider vinegar, bison bone broth, pomegranate juice and about a teaspoon each of sea salt and freshly ground black pepper. Set aside.
3. Gently pat the short ribs dry with paper towels. Season generously on all sides with sea salt and freshly ground black pepper.
4. Heat the bison tallow in a large cast iron skillet until shimmering. Sear the short ribs, working in batches as necessary to create a flavorful brown crust on all sides. Set the seared ribs aside.
5. Add the ribs to your Instant Pot and pour in the prepared sauce. The ribs should be about halfway submerged (add more bone broth if necessary).
6. Cook for 2 ½ hours on the high pressure setting. The ribs should be fork tender. If they’re not, continue to cook at 30 minute intervals until they reach desired doneness.
7. When the ribs have finished cooking, let them cool enough to handle. Remove ribs from the pot and shred the meat off of the bones, putting the shredded meat back into the cooking sauce. Stir to combine. Season with more sea salt and freshly ground black pepper if desired.
8. Warm the tortillas and serve with plenty of toppings. Enjoy!

Also Read: Apple Cider Braised Bison Brisket With Stone Ground Mustard

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

So often you don’t find recipes for anything other than smoked brisket with barbecue sauce. Don’t get me wrong, I absolutely love to eat brisket prepared this way. But it’s always nice to mix it up, and I like the way that this brisket tastes more seasonal for the colder months. People often ask us how to prepare briskets without smoking them. You can prepare this flavorful cut of meat the same way you would pretty much any other slow cook item. This recipe simply uses a dutch oven on the stove top. You could also prepare it in the oven, Instant Pot, or crock pot.

Also Read: Super Quick & Easy Lasagna With Bison And Wild Boar

Brisket Will Be Your New Favorite Cut Of Meat

The apple cider vinegar and bone broth give the brisket amazing flavor. With the stone ground mustard sauce drizzled over top, this is really a top notch way to enjoy bison brisket. I absolutely love the flavor of mustard. It’s important to choose a really good quality one, especially for something like this where it will be the main component of a sauce. This recipe could easily be halved, too. A great trick is to let the bison brisket partially thaw, just enough that you are able to cut it without too much trouble. Simply refreeze the other half of it for later use.

Free Range Bison That Roam Our Beautiful Ranch

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Wholesome And Delicious Bison & Barley Soup Recipe

Ingredients:

• 1 bison brisket, sliced in half
• 2 tablespoons bison tallow
• Sea salt and freshly ground black pepper
• 4 large yellow onions, chopped
• ½ cup apple cider vinegar
• 3 cups bison bone broth
• 1 cup stone ground mustard
• ¼ cup chopped fresh parsley

Also Read: British Bangers And Mash Made With Our Bison Sausage

Instructions:

1. Preheat the oven to 325 degrees Fahrenheit. Let the brisket sit at room temperature for 15-20 minutes before cooking. Slice the brisket in half so that each piece can fit into the dutch oven to sear.
2. Heat the bison tallow in the dutch oven over medium heat. When hot, sear the brisket on all sides. Add more tallow to the pot as necessary. Season the seared brisket generously on all sides with sea salt and freshly ground black pepper. Set the meat aside.
3. Cook the chopped onions in the dutch oven until tender. Add the brisket back into the pot, facing the fatty side up. Pour in the apple cider vinegar and bone broth. Bring to a boil, increasing the heat if necessary. Reduce the heat and simmer for approximately 3-4 hours, or until the meat is so tender it’s falling apart.
4. Remove the brisket from the pot and cover to keep warm.
5. To make the sauce, skim any excess fat off the top of the cooking liquid from the dutch oven. Bring to a boil, then reduce the heat and continue to cook until the liquid has thickened considerably. While the liquid is reducing, use a fork to whisk together the stone ground mustard and chopped fresh parsley. Add ¼ cup of the thickened liquid to the mixture and stir to combine.
6. To serve, slice the brisket into thin slices against the grain. Spoon the thickened cooking liquid over the top, and serve with a generous drizzle of the stone ground mustard sauce.

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Traditional Mexican Huevos Rancheros With Sirloin Steak

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

It’s been frigid recently in Santa Fe, and I’ve been in the mood for lots of soups and stews. Beef and barley soup dates back to colonial times, or perhaps even further. It’s easy to understand why. The chunks of nourishing, flavorful meat combined with satisfying barley and vegetables makes for a wholesome and comforting meal. Simple herbs and spices along with a splash of balsamic vinegar (I also like using apple cider vinegar) are all you need to make this soup taste amazing. I opted to make this with bison chuck roast. The truth is, bison is and always will be my favorite over beef.

Also Read: British Bangers And Mash Made With Our Bison Sausage

Serve this soup on its own or with some crusty bread on the side. I love making a big pot and having it throughout the week as a quick and easy meal. This is also a great one to make with leftover meat you have that’s already cooked - simply add it back in at the end once the vegetables have cooked. I love adding grains to soup, it always feels like it really makes a complete meal. This would be a really great soup recipe to make in an Instant Pot, also.

If You Like Beef, You’re Going To Love Bison

If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever. Many customers tell us that once they try bison, they’re amazed at how delicious and versatile it is - any recipe that you’d typically use beef for, bison meat will taste great in.

Also Read: How To Make The Most Delicious Gravy With Bison Tallow

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on over 5,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. When we introduced these bison to the land our ranch is on, they were the first buffalo to roam there in over 100 years. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• Approximately 2 lbs bison chuck roast, chopped into small chunks
• 1 tablespoon bison tallow
• Sea salt and freshly ground black pepper to taste
• 1 large onion, chopped
• 2 stalks of celery, diced
• 2 parsnips, diced
• 2 teaspoons thyme
• 6 cups bison bone broth
• ¾ cup medium pearled barley
• 1 tablespoon balsamic vinegar or apple cider vinegar

Also Read: Traditional Mexican Huevos Rancheros With Sirloin Steak

Instructions:

1. Heat the bison tallow in a large pot over medium heat. When it’s hot, sear the chopped chuck roast in batches. Set the seared meat aside and season as desired with sea salt and freshly ground black pepper.
2. Add the chopped onion, celery, parsnips, garlic and thyme to the crock pot. Cook until lightly browned and tender. Add in the bison bone broth and barley, along with the seared meat. Bring the pot to a boil, then reduce the heat to a simmer and cover. Cook for about an hour or until the meat is tender. Add in the balsamic vinegar or apple cider vinegar and stir before serving.

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Southwestern Bison Green Chile BBQ & Quinoa Casserole

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Bison sirloin steak is endlessly versatile, and this casserole combines all your favorite flavors of the southwest for an easy and delicious meal. I really like the texture and flavor of the quinoa in this casserole, but that being said you could easily swap it out for rice. The green chiles are a New Mexican staple (known as Hatch chiles) but you could substitute a jalapeno or leave it out entirely if you don’t want it to be spicy. Most green chiles aren’t super hot, but every once in a while you’ll get one that packs some serious heat. As always when cooking bison, we recommend cooking to medium rare at the most for the best flavor and texture.

Also Read: Warming Indian Spiced Stew With Flavorful Bison Meat

“Once You Go Bison, You’ll Never Go Back”

If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever. Many customers tell us that once they try bison, they’re amazed at how delicious and versatile it is - any recipe that you’d typically use beef for, bison meat will taste great in.

Free Range Bison That Roam Our Beautiful Ranch

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Recipe: Sweet Potato Shepherd’s Pie With Lamb & Bison

Ingredients:

• 1 ½ pounds bison sirloin steak
• 1 cup red quinoa, uncooked
• Sea salt and freshly ground black pepper to taste
• 2 tablespoons bison tallow, divided
• 1 onion, finely diced
• 1 roasted green chile, minced
• 4 large cloves of garlic, minced
• 3 cups chopped kale
• 1 can black beans, rinsed and drained
• 1 cup corn (frozen is fine)
• 1 cup barbecue sauce of choice
• 1 cup Mexican blend shredded cheese
• Fresh chopped cilantro for garnish

Also Read: Recipe: Homemade Flautas With Shredded Bison Chuck Roast

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit and prepare a lightly greased 9 x 13 baking dish. Set aside.
2. Set out the bison sirloin steak at room temperature for approximately 15 minutes. Meanwhile, rinse the quinoa and drain. Cook according to the package directions. Set the cooked quinoa aside.
3. Season the bison sirloin generously with sea salt & freshly ground black pepper on all sides. Add a tablespoon of bison tallow to a large cast iron skillet over medium heat. Sear the sirloin on all sides until a flavorful brown crust has developed. Cook for a couple more minutes to desired temperature (the meat will continue to cook when you bake the casserole) and set aside.
4. After the meat has rested for about 10 minutes, slice into bite sized chunks. Set the meat aside.
5. Add the rest of the tallow into the skillet as needed to sauté the onion and roasted green chile together. Cook for a few minutes until the onion is tender and fragrant. Add in the minced garlic and chopped kale. Cook just until the kale starts to wilt slightly.
6. Stir in the rinsed and drained black beans, corn and the cooked quinoa. Combine. Add in the barbecue sauce and half of the shredded cheese and stir, then finally add in the chopped sirloin steak. Remove from the heat.
7. Gently press the mixture evenly into the prepared baking pan. Top the casserole with the rest of the shredded cheese and bake for approximately 10 minutes.

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Southwestern Bison Quesadilla With Cilantro Cream Sauce

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Bison short ribs are one of my all time favorite cuts of meat, and they’re a team favorite here at Beck & Bulow. They’re an awesome choice to feed a crowd or to have lots of leftover meat to make all sorts of delicious meals. When cooked low and slow, this flavorful cut of meat becomes meltingly tender. Shredded short rib meat can become all sorts of yummy dinners. One of my favorite ways to repurpose it is by adding it to the top of old fashioned, homemade macaroni and cheese. For anyone living in New Mexico, green chiles are an essential part of the mac and cheese experience.

Also Read: Bison or Grass Fed Beef Filets With Shiitake Mushrooms

New Mexico Green Chiles & Quality Meat

Hatch green chiles are synonymous with New Mexico - you’ll even find them on our license plates. If you can’t find fresh hatch green chiles to roast, just use a can of chopped green chiles. Or, leave them out entirely if you prefer your mac and cheese without the spice. If you don’t have leftover short rib meat on hand, you could substitute pretty much any other cut. I find that a high quality barbecue sauce is key to this mac and cheese reaching its full potential. Choose your all time favorite and enjoy the delicious results.

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: New Mexico Hatch Green Chile, Bison & Sweet Potato Pie

Ingredients:

• 1 lb leftover shredded bison short rib meat
• ½ cup good quality barbecue sauce of choice
• 3 ½ cups shredded cheese
• 2 cups whole milk
• Sea salt and freshly ground black pepper
• ½ lb roasted hatch green chiles, diced (or canned)
• 1 cup bread crumbs
• 6 tablespoons butter, divided
• 4 tablespoons flour
• 1 pound macaroni noodles, cooked according to package directions

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit. Get out a large casserole dish and set aside. Measure the ½ cup barbecue sauce into a bowl and set on the counter to reach room temperature.
2. Melt 4 tablespoons of the butter over medium heat. Add in the flour one tablespoon at a time, whisking constantly until smooth. Pour the milk in slowly, continuing to whisk until it becomes thick and smooth.
3. Add in the shredded cheese and chopped green chiles. Stir to combine. Season with sea salt and freshly ground black pepper to taste.
4. Add the cheese sauce and cooked macaroni noodles into the casserole dish. Combine evenly together.
5. Bake in the preheated oven for approximately 20 minutes.
6. Meanwhile, heat the remaining 2 tablespoons of butter in a cast iron skillet over medium heat. Add the breadcrumbs to the skillet. Cook for a minute or two, stirring frequently, until they turn golden brown. Remove from the skillet and set aside.
7. Add the leftover shredded short rib meat and barbecue sauce to the skillet, heating until warmed through. Set aside.
8. Remove the macaroni and cheese from the oven. Add the breadcrumbs on top, followed by the short rib meat. Turn on the broiler.
9. Broil for approximately 3 minutes, or until golden brown and slightly crispy on top.

Also Read: Homemade Spaghetti With Bison & Wild Boar Meatballs

Reach Out To Our Helpful Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.