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.

Bangers and mash is a delicious and satisfying meal that has long been popular in England and Ireland. The sausages were called bangers because of WWII rations that sometimes included water in the meat causing them to explode when cooked. Traditionally cooked with pork sausages, I used our delicious bison hickory smoked sausages with excellent results. They’re served with creamy mashed potatoes and flavorful onion gravy made with red wine and bone broth. If you’ve never tried this dish before, you’re in for a real treat. It’s popular fare in pubs and homes alike - true comfort food at its best.

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

The Mashed Potatoes Are One Of The Best Parts

I added cream cheese to the mashed potatoes because I love the way it makes them so fluffy and creamy. Feel free to skip this ingredient or use sour cream instead. Yukon gold or russet potatoes are the types I’ve found are best for mashing, and I typically like to use a combination of the two. As long as you’re using organic potatoes, feel free to leave some of the peel on if you like it. There’s lots of nutrients in the peel and I like the texture it adds, too. I usually opt for leaving the skins on the yukon gold potatoes since it’s a bit thinner and smoother and peeling the russets.

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: Traditional Mexican Huevos Rancheros With Sirloin Steak

Ingredients:

(Serves 4)

• 4 bison hickory smoked sausages
• 2 pounds yukon gold or russet potatoes, peeled and chopped into large chunks
• ¼ cup butter + 1 tablespoon, divided
• 2 tablespoons half and half
• ¼ cup cream cheese or sour cream
• Sea salt and freshly ground black pepper
• 2 large onions, chopped
• 6 cups bison bone broth
• 2 cups dry red wine

Also Read: Southwestern Bison Green Chile BBQ & Quinoa Casserole

Instructions:

1. Heat a cast iron skillet over medium-low heat and brown the bison sausages. Set aside and cover to keep warm (you can also preheat the oven to 200 degrees Fahrenheit and keep them warm while making the mashed potatoes).
2. Add the cubed potatoes to a pot of water. Boil for approximately 12 minutes until the potatoes are soft enough to easily pierce with a fork, but not falling apart.
3. Drain the water from the potatoes. Place the pot back on the stove and allow the moisture in the potatoes to steam out for a couple of minutes.
4. Mix in the half and half, ¼ cup of butter, and ¼ cup cream cheese (or sour cream). Mash the potatoes until they reach your desired consistency - fluffy and smooth is how I like them. Season with sea salt and freshly ground black pepper to taste. Set aside.
5. Heat the remaining tablespoon of butter in the skillet over medium-high heat. Add the onions to the skillet and cook until they’re tender, fragrant and golden brown.
6. Add the bison bone broth and red wine to the skillet. Bring the mixture to a boil and cook for about ten minutes, until it thickens and reduces by about half. Season to taste with sea salt and freshly ground black pepper.
7. Serve the warm sausages with mashed potatoes Pour onion gravy generously over the entire plate. Enjoy!

Our Team Is Here To Support You

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: Incredibly Delicious Bison & Elk Sloppy Joes Recipe

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.

Gravy is the finishing touch that can take a meal from being good to being amazing. It’s one of those things that a lot of us only get around to making for holiday meals, but I for one would like to start making it more often. It’s not difficult to make and adds so much to any dish you top with it. Turkey, roasts, mashed potatoes, you name it. It’s a wintertime food icon and the cold weather doesn’t end after New Years. A gravy boat on the table makes any meal feel like a special occasion.

Also Read: Bison Tallow: The Impressive Health Benefits

The Best Ingredients Make The Best Gravy

There are two ways to make this gravy. One way is using bison tallow and bison bone broth without cooking any meat at the time that you’re making the gravy. The other way is to make the gravy after you’ve cooked meat, and to use the drippings and liquid as the base of the gravy. Depending on what you’re cooking, you might need more bison tallow or broth to get the amount of fat and liquid necessary. There are other substitutes you can use if you don’t have these items on hand, but I can tell you from experience that the gravy won’t turn out as delicious if you use bouillon cubes or vegetable oils in place of the real thing.

What Is Tallow And How Is It Made?

Tallow is rendered fat, cooked over low heat so that it separates from bits of muscle and connective tissue. This ensures that nothing but pure fat is left behind. Tallow is great for cooking at high temperatures because it has a very high smoke point. It also has an impressive shelf life and won’t go rancid like other cooking oils. It gives food a rich, delicious flavor and can be substituted for butter or oil in any recipe. In fact, one of our employees here at Beck & Bulow loves to mix it into his coffee, bulletproof style.

Also Read: How To Render Animal Fat And Make Tallow Like A Pro

Our bodies require fat in order to absorb vitamins A, D, & E. These vitamins are incredibly important for our bodies to function properly. Supporting everything from brain function, to immunity, to providing antioxidants, you want your body to receive an abundant supply of these nutrients. Tallow is a potent superfood, and one of the greatest health benefits of eating bison. Not so long ago, it was a kitchen staple. However, it’s been replaced over the years by unhealthy oils from seeds due to their cheap manufacturing costs. Large companies once considered them a waste product. They’re now sold to consumers as cooking oils with no consideration for long-term effects on health.

Ingredients:

• 4 tablespoons bison tallow, or an equivalent amount of fat drippings from cooking meat
• 4 tablespoons flour
• 2 cups juices from cooking meat, or bison bone broth
• Sea salt and freshly ground black pepper to taste
• Butter if desired

Instructions:

1. Heat the bison tallow or reserved fat drippings in a pan over medium-high heat. When the fat is melted, hot and shimmering, add the flour into the skillet and stir. It should quickly absorb the fat and form a thick paste. Continue to cook, stirring frequently, until the paste becomes golden brown in color and develops a rich aroma.
2. Pour in the meat cooking liquid or bone broth ½ cup at a time. Whisk the liquid in until smooth. Bring the mixture to a boil, then reduce to a simmer and cook for about 2 minutes. Season with sea salt and freshly ground black pepper to taste.
3. If desired, stir in about a tablespoon of grass fed butter for added flavor and silky texture.
4. Serve and enjoy with your favorite meal!

Also Read: Bison Meat: A Potent Sexual Health Tonic

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.

Huevos rancheros are a traditional Mexican breakfast. The name translates to “rancher’s eggs” and is a reference to the morning meals that are served on Mexican farms. This delicious dish is not always served with meat, but adding it in makes it really hearty and nutritious. I’m a huge fan of huevos rancheros for dinner - actually, I’m a fan of all breakfast foods for dinner. This is a great way to use leftover steak that’s been refrigerated, and would also taste great with any other meats that you have leftover. It has the added bonus of being extremely quick to prepare since the meat is already cooked.

Also Read: Lunch Recipe: Bison Butter Burgers You Need To Try

If you’ve ever seen Lord of the Rings, you’re probably familiar with the term “second breakfast”. Traditionally, huevos rancheros were served as an actual second breakfast. Ranch hands would (and in rural parts of Mexico, still do) eat first thing in the morning before working, and then have another meal mid-morning to get them through until lunch. When you’re doing strenuous physical labor, you really work up an appetite! This dish is now popular across the Southwest for ranchers and non-ranchers alike. If you want to make it authentic New Mexican style, you can add red or green chile (or both) on top.

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: Recipe: Bison Steak Tacos With Cilantro Green Chile Salsa

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.

Ingredients:

• Approximately 1 cup chopped bison sirloin steak, cooked as desired (leftovers work great)
• 1 tablespoon bison tallow
• 2 sliced green onions
• 1 tomato, diced
• 2 large cloves of garlic, minced
• ¼ teaspoon cumin powder
• ¼ teaspoon green chile powder or red pepper flakes
• Sea salt and freshly ground black pepper to taste
• 2 large eggs
• ½ cup Mexican blend shredded cheese
• Tortillas, salsa, avocado and chopped cilantro for serving

Also Read: Polish Comfort Food: Pierogi Made With Ground Bison

Instructions:

1. Heat the bison tallow in a large cast iron skillet over medium heat. Add in the onions and cook for about a minute, then add in the chopped bison sirloin, tomato, garlic, cumin and green chile powder. Season to taste with sea salt and freshly ground black pepper.
2. Cook the eggs sunny side up style. Just before they finish cooking, smother with half of the cheese. Continue to cook just until the cheese melts.
3. Heat the tortillas, then place on plates for serving. Add the meat mixture on top, followed by an egg. Top with salsa, cilantro and avocado 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: South African Bobotie Meat Pie Made With Ground 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.

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.

Sloppy joes are so easy but so delicious. They’re always a crowd pleaser and never, ever fail to satisfy. Better yet, kids absolutely love them. They’re definitely one of those dishes that you can make to taste, adding in this and that until you’ve achieved a flavor that you can’t get enough of. But this recipe is a great place to start, and perfect to fall back on if you don’t feel like winging it. Bison and elk are one of my all time favorite combinations of ground meats to use in all sorts of different recipes. If you feel like using a different combination, or just one variety of ground meat on its own, feel free. Let us know what your favorites are!

Also Read: Warming Indian Spiced Stew With Flavorful Bison 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. 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, 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: Thick & Hearty Southwestern Texas Style Spicy Elk Chili

Ethically Raised, Healthy & Delicious Elk Meat

Our elk live completely free range, roaming on 20,000 to 100,000 acre ranches. We source from two locations, one being the Rocky Mountains of the United States. The other source that fit our strict quality standards was an elk ranch in the pristine mountain valleys of New Zealand. They wander as they please, grazing and foraging as they engage in all of their natural instinctive behaviors. As with all of our meat, these animals are never administered hormones, antibiotics or steroids of any kind. Elk meat is some of the most delicious and healthy you can eat, considered by many to be the most heart healthy meat in existence. Chefs love using our elk for its delicate flavor and outstanding tenderness.

Ingredients:

• 1 pound ground bison
• 1 pound ground elk
• 3 medium onions, finely diced
• 2 large green bell peppers, minced
• 2 cans tomato sauce
• ½ cup barbecue sauce of choice
• ½ cup ketchup
• 2 tablespoons apple cider vinegar
• 4 teaspoons coconut sugar
• 2 tablespoons Dijon mustard
• 8 buns for serving

Also Read: Stay Warm This Winter With Three Mushroom Bison Stew

Instructions:

1. Heat a large cast iron skillet over medium heat. Cook the onion slowly, stirring frequently, until tender and golden brown. Add the ground elk and ground bison into the pan along with the green pepper. Stir until the meat is just browned, breaking it up as it cooks.
2. Stir in the barbecue sauce, ketchup, tomato sauce, apple cider vinegar, Dijon mustard and coconut sugar. Turn the heat up to medium-high. When the mixture reaches a boil, cook, stirring occasionally, until thickened to desired consistency. Season with sea salt and freshly ground black pepper to taste.
3. Serve on toasted buns with your favorite toppings. Enjoy!

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.

Also Read: Elk Osso Buco: A Wild & Tender Twist On The Italian Classic

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.

I love the flavors of Middle Eastern food, and Za’atar seasoning makes it easy to give any cut of meat a richly spiced, seared crust that tastes amazing. Za’atar spice is the perfect balance of flavors, combining herbs like oregano and thyme with tangy sumac and rich, nutty sesame seeds. If you’ve never tried cooking with it before, don’t be surprised if you find yourself wanting to put it on everything. It’s fairly easy to find in stores, but making your own is simple to do (and often tastier). There’s lots of great recipes available online to choose from for making Za’atar. I’d suggest making a big batch - these flavors are addictive!

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

Bison top sirloin steak is the perfect choice for this quick and easy recipe. Just steam some rice beforehand, and if you want, sauté some vegetables to go on top. The tahini sauce is so delicious, you’ll want to put it on absolutely everything. Chopping the steak into bite-sized pieces makes them cook very quickly, and we always recommend cooking bison less than you would beef. A couple minutes is all it will take to have these mouth watering pieces of sirloin steak cooked to perfection.

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

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. The ranch has a stunning landscape including natural springs, caves and lots of trees on its rolling hills. 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:

• 1 pound bison top sirloin steak
• 1 teaspoon bison tallow
• 2 tablespoons Za’atar seasoning
• ¼ teaspoon sea salt + more to taste
• Pinch smoked paprika
• ⅓ cup tahini
• hot/warm water as needed
• Juice of ½ small lemon
• 1 large garlic clove

Also Read: Bison Tenderloin Bruschetta With Rosemary Balsamic Spread

Instructions:

1. Let the sirloin steak sit out at room temperature for approximately 15 minutes before cooking. Chop the steak into chunks.
2. Melt the teaspoon of bison tallow and let it cool slightly. In a large mixing bowl, combine the pieces of sirloin steak with the tallow. Add in the sea salt and Za’atar seasoning. Combine thoroughly.
3. Heat a cast iron skillet over medium high heat. When the oil is shimmering, add the meat in. Cook for approximately 2-3 minutes, taking care not to overcook. Set the cooked meat aside and cover to keep warm.
4. Combine the tahini, lemon juice, garlic, sea salt, and about ¼ cup of warm water in a blender. Blend until smooth. Add more water if necessary to reach desired consistency.
5. Serve the Za’atar bison sirloin steak over freshly steamed rice, if desired. Spoon the tahini dressing generously over top and enjoy!

The Beck & Bulow Team Is Here To Help

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 Spaghetti With Bison & Wild Boar Meatballs

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 simple stew recipe is perfect for when that Indian food craving hits, but you don’t want to make anything complicated. Garam masala is the perfect blend of spices to create that mouth watering, complex flavor. Coconut milk adds an exotic touch, but if you don’t have a can on hand (and I would definitely recommend using the canned kind instead of the kind in a carton) you can just use half and half or milk. Our bison stew meat is a staple in my kitchen because it’s so versatile and easy to cook with. It becomes falling-apart-tender and adds delicious flavor to any stew or curry.

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

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.

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.

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

Ingredients:

• 2 pounds bison stew meat
• 2 tablespoons bison tallow, divided
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 large onion, diced
• 2 tablespoons fresh ginger, minced
• 4 large cloves of garlic, minced
• 1 can tomato sauce
• 1 tablespoon garam masala
• 1 cup frozen peas
• 1 cup coconut milk from the can
• Freshly steamed basmati rice, chopped cilantro and lime wedges for serving

Also Read: Southwestern Bison Quesadilla With Cilantro Cream Sauce

Instructions:

1. Heat the bison tallow in a large dutch oven over medium heat. When the tallow is shimmering, add in half of the bison stew meat cubes. Sear on all sides, then remove and set aside. Repeat with the remaining pound of stew meat. Season the seared meat with sea salt and freshly ground black pepper.
2. Add the remaining tablespoon of bison tallow to the dutch oven. Add the onion to the pot and cook for a couple minutes, then add the minced garlic and ginger. Continue cooking until the onions are tender and fragrant. Add the can of tomato sauce and the garam masala powder and stir to combine. Using a wooden spoon, scrape any burned browned bits from the bottom of the pot and incorporate them.
3. Add the stew meat back into the dutch oven. Bring to a boil, then reduce heat, cover and simmer for 1.5 - 2 hours. The meat should be falling apart tender.
4. Add the peas and coconut milk to the pot. Continue to cook for a couple minutes until the frozen peas are hot.
5. Serve over steamed basmati rice (if desired), garnished with chopped cilantro and lime wedges.

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: Recipe: Warming Pumpkin Curry With Bison 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.

Shepherd’s pie is a classic English dish that has all of the meaty, starchy goodness that you can expect from a good British meal. It’s comfort food at its finest and couldn’t be more appropriate for a cold, rainy or snowy winter day. The English really know how to do cold weather food right. This updated version uses a combination of traditional lamb and American bison meat. I really love the flavor of combining these two meats, but any combination of our ground selections would be delicious. Usually shepherd’s pie uses regular russet potatoes, but sweet potatoes give a touch of sweet flavor that blends perfectly with the bison meat. Not to mention, the color turns out beautifully. Fresh rosemary really completes this recipe, so be sure not to leave it out if possible.

Also Read: Traditional English Shepherd’s Pie Recipe With Ground Lamb

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 bison 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.

The Best Tasting & Most Ethically Sourced Lamb

Our lamb is raised on the North Island of New Zealand, in the incredibly beautiful foothills of Mount Ruapehu. The lambs are born and live their lives freely roaming the lush green landscape. These animals are raised by the Maori people native to New Zealand, and have been bred for generations for extraordinary taste and quality. They graze on verdant green grass rich with nutrients and are never given any type of antibiotics or growth hormones.

Also Read: Polish Comfort Food: Pierogi Made With Ground Bison

Why We Choose Lamb Raised In New Zealand

Lambs in New Zealand graze on some of the world’s most lush and nutrient rich pastures. The country enjoys a unique, subtropical climate that encourages animals and plants alike to flourish. New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population outnumbers humans. Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage. New Zealand lambs are smaller in size, because they were allowed to grow and develop the way nature intended.

Ingredients:

• 1 pound ground lamb
• 1 pound ground bison
• 3.5 pounds sweet potatoes, diced
• 1 tablespoon bison tallow
• 2 medium onions, diced
• 2 sprigs fresh rosemary
• 8 oz bag of frozen mixed vegetables
• 15 oz can of tomato sauce
• 2 teaspoons garlic powder
• 4 tablespoons Worcestershire sauce
• 3 teaspoons sea salt, divided
• 2 tablespoons butter
• ½ cup whole milk
• 1 cup grated sharp cheddar cheese

Also Read: Delicious Lebanese Hashweh With Lamb And Toasted Pine Nuts

Instructions:

1. Let the thawed ground meat sit out at room temperature for approximately 15 minutes before cooking.
2. Boil the diced sweet potatoes in salted water until softened.
3. Meanwhile, heat the tablespoon of bison tallow in a large cast iron skillet over medium heat. Add the diced onions and cook until tender, browned and fragrant.
4. Add the ground meat to the pan with the onion. Season with two teaspoons of sea salt and all of the garlic powder. Combine, breaking the meat up into small pieces. Cook for approximately 5 more minutes, stirring occasionally.
5. Add the can of tomato sauce, Worcestershire sauce and the bag of frozen vegetables to the skillet. Turn down the heat and simmer for 12-15 minutes.
6. When the sweet potatoes are finished cooking, thoroughly drain all of the water from the pot. Add the milk and butter. Season to taste with the remaining sea salt. Blend to your desired consistency for mashed potatoes.
7. Assemble the shepherd’s pie in a baking dish. Add the meat mixture in first, followed by the potatoes over top. Sprinkle the shredded cheddar cheese on last. Broil the pie for a few minutes until the cheese is melted and golden. Serve and enjoy immediately.

Also Read: How To Make Homemade Machaca, Flavorful Shredded Meat

Our Team Is Here To Make Your Experience Great

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.

If you’ve never had flautas before, they’re pretty much the same thing as taquitos but usually a little larger. Some say that flautas are made with flour tortillas, while taquitos are made with corn tortillas. Whatever your preference, this recipe will not disappoint. Nothing can compare to fresh, homemade flautas, especially when they’re made with quality meat. I decided to do bison chuck roast and the results were phenomenal. If you don’t have bison tallow on hand for frying, avocado oil is a good substitute. Tallow is incredible for frying because it’s stable at high temperatures and adds excellent flavor, so use it if you can. Serve with your favorite salsa, chopped cilantro and sour cream.

Also Read: Southwestern Bison Quesadilla With Cilantro Cream Sauce

What Does Bison Taste Like?

If you’ve never eaten bison before, you might be wondering what it tastes like. It’s one of the most common questions we get about our meat. If you like the flavor of beef, you’re going to absolutely love bison. It tastes very similar and has a slightly sweeter taste. It’s naturally leaner and more tender. It does not have a “gamey” flavor. You can use bison in any recipe you’d typically use beef - just remember that it cooks more quickly and you’ll have incredibly delicious, tender meat dishes that everyone will love.

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: Stay Warm This Winter With Three Mushroom Bison Stew

Ingredients:

(Makes 12 servings)

• 1 bison or beef chuck roast
• 3 cloves of garlic, minced
• 1 large onion, sliced in half
• 2.5 teaspoons ground cumin
• 2.5 teaspoons dried oregano
• 2.5 teaspoon sea salt
• 2.5 teaspoons freshly ground black pepper
• 1 ¼ cups chopped roasted green chiles (or canned)
• 2 cups bison bone broth
• Bison tallow for frying
• 24 corn tortillas
• Salsa, sour cream, avocado, chopped cilantro, shredded lettuce & tomato for serving

Also Read: Recipe: Warming Pumpkin Curry With Bison Sirloin Steak

Instructions:

1. Cook the chuck roast in the Instant Pot along with the garlic, onion, green chiles, sea salt, pepper and bison bone broth. Cook on the high pressure setting for 45 minutes, or until the meat is fork tender.
2. Remove the roast from the Instant Pot and shred using two forks. Set the meat aside.
3. Preheat the oven to 200 degrees Fahrenheit.
4. Warm the tortillas in batches to make them pliable for rolling the flautas.
5. Working in batches, fill the tortillas with the shredded bison meat. Roll them snugly and use a toothpick to hold them closed. Continue until all of the flautas have been assembled.
6. Heat bison tallow over medium high heat in a large cast iron skillet, using enough to create 2 inches of melted tallow. When the oil reaches around 375 degrees Fahrenheit, it’s hot enough to fry the flautas. You can use an oil thermometer, or test it by sticking in the end of a wooden spoon or chopstick. If the oil steadily bubbles around the wood, it’s ready. If the bubbles are extremely vigorous, it’s too hot and if there’s just a few bubbles it’s not hot enough.
7. Fry the flautas, working in batches. Flip halfway through so they turn golden brown all over. Transfer the fried flautas to a surface lined with paper towels, covered to keep warm.
8. Serve immediately with salsa and sour cream. Enjoy!

Also Read:Green Chile Mac & Cheese With Shredded Bison Short Ribs

Our Friendly 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 Spaghetti With Bison & Wild Boar Meatballs

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 bison quesadilla recipe has all the flavor of the Southwest, and is secretly full of powerhouse superfood nutrition. I love to use a Mexican blend cheese or pepper jack for quesadillas, but you can easily just use whatever you have on hand that gets nice and melty. Black beans and green chile powder make this recipe truly Southwestern, with plenty of cumin and cilantro. The cilantro cream sauce is like the cherry on top and takes this quesadilla from delicious-but-typical to really outstanding. Any of our ground meats would be great in this recipe, but I chose our Primal Blend for its amazing health benefits.

Also Read: Stay Warm This Winter With Three Mushroom Bison Stew

Why Everyone Loves Our Bison Primal Burger Blend

This unique product is a specially formulated blend of ground bison, 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 just like our ground bison, but with all of the added benefits of these nutritional treasure troves.

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: Recipe: Warming Pumpkin Curry With Bison Sirloin Steak

Ingredients:

• 1 lb ground Bison Primal Burger Blend, cooked
• 1 tablespoon bison tallow
• 2 bell peppers, diced
• ½ onion, diced
• 1 cup black beans, rinsed and drained
• 1 teaspoon cumin
• 1 teaspoon green chile powder (or any other chili powder to taste)
• 1.5 cups shredded cheese
• 8 tortillas
• ¾ cup sour cream
• Half of a lime, juiced
• 1 teaspoon avocado oil
• Sea salt and freshly ground black pepper to taste
• ¾ cup fresh cilantro, minced
• Salsa for serving

Also Read: Green Chile Mac & Cheese With Shredded Bison Short Ribs

Instructions:

1. Heat the bison tallow in a cast iron skillet over medium to medium-high heat. Add in the bell peppers, beans, diced onion, cumin, and green chile powder. Cook for a few minutes until the veggies become tender and fragrant. Season to taste with sea salt and freshly ground black pepper. Remove from the heat.
2. In a small bowl, whisk together the sour cream, lime juice, avocado oil, and minced cilantro. Season with sea salt and freshly ground black pepper to taste. Set aside.
3. Heat a clean pan or skillet over medium heat. Place one of the tortillas in the hot pan, then fill a layer of cheese, the cooked vegetable mixture, and the cooked bison meat followed by more cheese on top. Add another tortilla on top to complete the quesadilla and cook for about 3 minutes on each side until golden brown. Set the cooked quesadilla aside and cover to keep warm. Repeat the process with the remaining ingredients until all the quesadillas are cooked.
4. Slice the quesadillas and serve immediately with the cilantro cream sauce over top. Enjoy!

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

Our Friendly 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 and seafood 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 bison, elk, wild boar, lamb, grass fed beef, heritage pork, poultry and seafood.

Stew is an old fashioned staple for good reason. There’s nothing quite like a bowl of warming, soothing and nourishing goodness, full of flavor and made with love. It’s easy to make, economical, and very satisfying. It may very well be the simplest option to feed a crowd, and a large pot of stew can provide meals for several days. My favorite way to switch it up with stew is by adding in some flavorful mushrooms. My favorites are shiitake, cremini and button mushrooms but you can use whatever you have on hand. Plenty of herbs and nourishing bison bone broth make this stew super flavorful.

Also Read: Recipe: How To Make The Most Delicious Steak Diane

There’s Nothing Like A Good Winter Stew

If you like, you can sear the stew meat first to add even more flavor but it’s not necessary. Stews are extremely versatile and customizing to your preferences is encouraged. I’m fond of adding a splash of apple cider vinegar or balsamic vinegar. I also love adding some spice - red pepper flakes to taste or if you have access to it, New Mexico green chile powder. Finely chopped, roasted green or red chiles would also be delicious. Another thing that always takes stew to the next level is good, crusty bread. Homemade or fresh from a local bakery is always a surefire way to make a stew a complete meal. Toasted and crusty bread is the best for soaking up a hearty stew. Our bison stew meat comes already cut into cubes, making this stew even easier to whip up in no time. If desired, a chopped onion could be a delicious addition.

Good For The Earth, Good For The Bison And Great For You

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: Warming Pumpkin Curry With Bison Sirloin Steak

Ingredients:

• 2 pounds bison stew meat
• ¼ cup flour
• Sea salt & freshly ground black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¾ cup bison bone broth
• ¼ cup tomato paste
• ¼ cup dry red wine
• 2 teaspoons minced garlic
• 1 pound potatoes, cut into large chunks
• ½ pound shiitake, crimini and button mushrooms, sliced in quarters
• 1 cup roughly chopped parsnips
• Chopped fresh parsley for garnish

Also Read: Green Chile Mac & Cheese With Shredded Bison Short Ribs

Instructions:

1. Add the flour, thyme and rosemary to a bowl. Season with sea salt and freshly ground black pepper and whisk to combine thoroughly. Add the stew meat cubes into the bowl and toss to coat thoroughly. Add the whole mixture into an Instant Pot (doesn’t need to be turned on yet).
2. In a small bowl, stir together the bone broth, red wine, tomato paste and minced garlic. Pour over the meat in the Instant Pot. Add in the chopped vegetables and combine.
3. Cover and turn on the slow cook function of the Instant Pot for approximately 6 hours (or use the high pressure cook setting for about 25 minutes). Cook until the meat is tender.
4. Serve garnished with freshly chopped parsley and thick crusty bread.

The Beck & Bulow Team Is Here To Support You

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: Bison Tenderloin Bruschetta With Rosemary Balsamic Spread

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.