If you’ve never had steak Diane before, I can tell you one thing for sure - you’re going to love it. Slices of juicy, tender steak with a rich mushroom cream sauce spooned generously over the top, full of complex flavor. It’s seriously delicious and pretty fancy, too. The perfect recipe for impressing guests or to celebrate a special occasion. You can make this dish with any type of steak you want, but I chose our bison tender medallions. They’re the perfect candidate as a less pricey alternative to filet mignon, and they go perfectly with a heavy cream sauce since they’re naturally lean.

Also Read: Grass Fed Beef Korean Rice Bowls With Easy Homemade Sauce

Although this would be completely mouthwatering cooked with filet or a ribeye, many people prefer to enjoy these prime cuts with little adornment in order to let their incredible flavor and texture shine through unobscured. We often sell out of the tender medallions, and many people have never heard of them. If you’re lucky enough to see them in stock, I highly suggest getting them while they’re available. Top sirloin or a strip steak would also be great options for this recipe. Or just go all out and try it with filet mignon! It’ll be so delicious, I promise you won’t regret it. Elk medallions would be another great choice. Cremini mushrooms are my first choice for this sauce due to their amazing flavor, but if you can’t find them (as is sometimes the case), just substitute regular button mushrooms or whatever other varieties you prefer.

Meat That’s 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: Super Easy Grass Fed Ground Beef Taco Casserole Recipe

Ingredients:

• 1 ½ lbs bison tender medallion steaks (or beef), cut into slices approximately 1 inch thick
• ½ tablespoon bison tallow
• 1 teaspoon lemon zest
• Sea salt and freshly ground black pepper
• ½ pound sliced cremini mushrooms, or mushrooms of choice
• ¼ cup minced shallots
• ⅓ cup heavy cream
• 2 tablespoons brandy
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon stone ground mustard
• 1 tablespoon Worcestershire sauce

Also Read: Paleo Bison Or Beef Brisket Stick-To-Your-Bones Chili

Instructions:

1. In a small bowl, mix together the lemon zest, sea salt and freshly ground black pepper. Season the sliced steak generously all over, pressing it into the surface of each slice.
2. Heat a ½ tablespoon of the bison tallow in a large cast iron skillet over medium heat. When hot, add in the sliced steak. Cook, flipping the meat occasionally, until desired level of doneness is reached. We always recommend medium rare for bison. Remove the steak from the heat and set aside. Cover to keep warm.
3. Add the sliced mushrooms and minced shallots to the skillet. Sauté until tender and fragrant. Add the two tablespoons of brandy into the pan, and cook for another minute or two, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the skillet. Stir the browned bits into the sauce. Add in the heavy cream, fresh lemon juice, mustard and Worcestershire sauce. Continue to cook until the sauce begins to thicken a bit.
4. Put the steak on plates to serve and top generously with the mushroom cream sauce. Enjoy immediately.

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: Paleo Crock Pot Bison Superfood Stew With 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.

This warming fall curry recipe is delicious made with either pumpkin or butternut squash, cut into bite sized chunks. Thinly sliced bison sirloin steak cooks quickly and is super tender and flavorful. The richly spiced curry is bursting with flavor and will have you feeling so cozy and satisfied. I recommend enjoying this dish curled up under a cozy blanket watching a heartwarming Christmas movie. Adjust the heat level by seasoning with red pepper flakes to taste, or leaving them out entirely if you prefer. Although any freshly steamed rice will do, jasmine or basmati are my favorites for curries as they’re so aromatic and the subtly sweet flavor goes perfectly with curry spices.

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

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: Bison or Grass Fed Beef Filets With Shiitake Mushrooms

Ingredients:

• Approximately 1lb bison sirloin steak, sliced into thin slices (do this step while the meat is still slightly frozen for best results)
• 1 tablespoon avocado oil
• 2 oz red curry paste
• 2 cups full fat coconut milk (canned), divided
• 1.5 tablespoons fish sauce
• 1 teaspoon coconut sugar
• Pinch paprika
• ½ fresh lime, juiced
• Sea salt
• Crushed red pepper flakes
• 2.5 cups fresh pumpkin or butternut squash, cubed
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Freshly steamed jasmine or basmati rice for serving
• Chopped fresh cilantro for garnish

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

Instructions:

1. Thaw the sirloin steak. While it’s still a bit frozen, slice it thinly. Set aside on a plate at room temperature.
2. Whisk together the curry paste, avocado oil and 4 tablespoons of the coconut milk. Set aside.
3. Heat a cast iron skillet over medium heat. When hot, add in the curry & coconut milk mixture. Let it cook for a minute or so until it gets hot and bubbly.
4. Add the sliced bison sirloin steak into the pan. Saute for about a minute, then add in the rest of the coconut milk, coconut sugar, fish sauce, pinch of paprika, and lime juice. Season with sea salt and crushed red pepper flakes as desired. Combine everything thoroughly, then add the pumpkin or butternut squash and stir again. Reduce the heat to a simmer and cook for approximately 12 minutes or until the squash is tender.
5. In a small dish, whisk together the cold water and cornstarch. Pour the mixture into the skillet and whisk until the sauce thickens.
6. Serve the curry over jasmine or basmati rice. Garnish with chopped cilantro and enjoy immediately.

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: 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.

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.

This might be the ultimate holiday appetizer. Thinly sliced bison tenderloin on top of buttery, perfectly crispy French bread slices, spread generously with rosemary balsamic mayonnaise and topped with buttery, golden brown slices of shallots. Just typing those words makes my mouth water. Wait until you try it out for yourself - your family and friends will be so impressed with this bruschetta. It’s indulgent, fancy and absolutely perfect for the holidays. This extra special bruschetta will be something you look forward to making every year.

Also Read: Homemade Spaghetti With Bison & Wild Boar Meatballs

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:

• About half of a bison tenderloin roast (approximately 2 pounds)
• Avocado oil or bison tallow
• Sea salt & freshly ground black pepper to taste
• 1 loaf of crusty French bread, sliced
• 8 shallots, sliced
• 1 cup unsalted butter, divided (you may use less than a cup)
• 1 ⅓ cup good quality mayonnaise
• ¼ cup balsamic vinegar
• 1 ¼ teaspoons sea salt
• 1 ¼ teaspoon freshly ground black pepper
• 1 ½ teaspoons chopped fresh rosemary

Also Read: Cornbread Stuffing With Bison Hickory Smoked Sausage

Instructions:

• Add about 4 tablespoons of butter to a cast iron skillet over medium heat. Take care that the pan doesn’t get too hot for the butter. When hot, add in the sliced shallots. Stir to combine. Add a pinch of sea salt and cook, stirring occasionally, until they begin to caramelize. When finished cooking the shallots, remove from the heat and set aside.
• Preheat the oven to 400 degrees Fahrenheit. Rub the avocado oil (or if using bison tallow, melt it) and rub it all over the bison tenderloin. Season generously with sea salt and freshly ground black pepper on all sides.
• Add a ½ cup of butter to a large cast iron skillet over medium high heat. When shimmering, add the tenderloin roast and sear on all sides to create a flavorful crust. Add more butter as needed, if necessary.
• When the tenderloin is finished searing, place it in a baking dish and bake in the preheated oven for 20-25 minutes.
• Remove the tenderloin roast from the oven and cover loosely with foil to rest for around 10 minutes. When it’s finished resting, slice thin and set aside, covered.
• Make the rosemary balsamic mayonnaise. In a small bowl, mix together the mayo, balsamic vinegar, 1 ¼ teaspoons sea salt, 1 ¼ teaspoons freshly ground black pepper, and 1 ½ teaspoons chopped rosemary. Set aside.
• Add about two tablespoons of butter to the cast iron skillet over medium high heat. When hot, add in slices of bread in a single layer - work in batches as necessary. Cook the bread on both sides until they’re golden brown and slightly crispy. Remove from the heat and set aside on a platter.
• To assemble, spread the rosemary balsamic mayonnaise on each slice of bread. Add slices of bison tenderloin on top, and finish each piece off with the reserved caramelized shallots. Serve immediately and enjoy!

Also Read: Paleo Bison Or Beef Brisket Stick-To-Your-Bones Chili

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 bison, elk, wild boar, lamb, grass fed beef, poultry and seafood.

Pot roast is an American classic. Slow braising in the oven turns this otherwise tough cut of meat into a meltingly tender meal with a thick and rich sauce. If you like, substitute some of the bone broth with red wine. Delicious with whatever vegetables you happen to have on hand, although potatoes, parsnips or carrots are the good old fashioned accompaniments. Serve with the sauce spooned over top, homemade mashed potatoes on the side if you desire. The perfect recipe for chilly winter nights at home.

Also Read: Bison Tomahawk Prime Rib Recipe For Christmas Dinner

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.

Beef That’s Pasture Raised In Mountain Valleys

Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico. The cows roam freely as far as the eye can see with extremely minimal handling. For those familiar with New Mexico, it might sound surprising that there’s so much lush green grass for them to graze on. These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.

Also Read: Grass Fed Beef Korean Rice Bowls With Easy Homemade Sauce

Many people avoid eating beef because it’s often from industrial feedlots. These factory farming operations are harmful to the environment, the animals and the health of people who consume the meat. When cattle and other grazing animals are raised using sustainable agricultural practices, we can actually repair soil health and restore balance to our ecosystems. The natural rhythms of life provide the soil with everything it needs. All we have to do is stop supporting industrial feedlots and raise meat the way we’re supposed to. That’s why our mission at Beck & Bulow is to steer as many people as possible away from eating factory farmed meat.

Ingredients:

• 1 bison or grass fed beef chuck roast
• 2 tablespoons bison tallow
• Sea salt and freshly ground black pepper
• Sprigs of rosemary or other herbs
• 2 large onions, sliced thin
• 5 cloves of garlic, peeled
• 1 bay leaf
• 3.5 cups bone broth
• 6-8 parsnips, chopped (or whatever vegetables you have on hand)

Also Read: Super Easy Grass Fed Ground Beef Taco Casserole Recipe

Instructions:

1. Preheat the oven to 275 degrees Fahrenheit.
2. Season the roast generously with sea salt and freshly ground black pepper on all sides.
3. In a large Dutch oven, heat the bison tallow over medium heat. Brown the onions. Remove the onions from the pot and set aside.
4. Add the chopped parsnips to the pot. Cook for about a minute, stirring frequently, then set aside the parsnips with the onions.
5. Turn up the heat to medium-high. When shimmering, add a little more tallow to the pot as necessary to brown the roast. When it has a nice sear on all sides, set aside.
6. Add one cup of bone broth to the dutch oven. Scrape the bottom with a wooden spoon to get all the flavorful browned bits, then whisk into the broth. Add the roast back into the pot. Pour in the remaining bone broth, ensuring that the roast is halfway submerged.
7. Add the browned onions and parsnips to the pot, along with the sprigs of rosemary.
8. Roast in the preheated oven for approximately 3 hours, or until it’s so tender that it falls apart when prodded with a fork.

Also Read: Beef Wellington (Or Bison Wellington) For The Holidays

Our Friendly & Knowledgeable 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.

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 bison, elk, wild boar, lamb, grass fed beef, poultry and seafood.

Prime rib is perfect for the holidays, especially Christmas dinner or New Years. It’s sure to impress and get everyone feeling festive. Not to mention, it’s incredibly delicious. This prime cut of meat is particularly eye catching when the bones are left in, also known as a tomahawk prime rib. The bones offer visual appeal and even more amazing flavor. This standing rib roast will create a meal to remember - and goodness knows we could all use a little extra cheer this year.

Also Read: Cornbread Stuffing With Bison Hickory Smoked Sausage

Although it might seem intimidating to prepare at first, it’s actually quite simple. A meat thermometer will come in handy, so if you don’t have one it’s worth picking one up to ensure that your prime rib is cooked to perfection. These standing rib roasts are super impressive and when cut apart become meltingly tender cuts of tomahawk bone-in ribeye steak. We also offer boneless ribeye roasts and whole tenderloin roasts, all of which are great choices for special occasions or holidays.

Once You Go Bison, You’ll Never Go Back

People often ask us what bison tastes like. The answer is simple - it tastes like beef, but a little sweeter. If you like beef, you’re going to love bison. It’s naturally more tender and flavorful (as long as it’s cooked correctly). It cooks more quickly than beef and we always recommend cooking to rare or medium rare for best results. Less is more when it comes to cooking this naturally lean meat. We like to say, “Once you go bison, you’ll never go back” because so many people love the taste so much that they wind up preferring it to beef. Beck & Bulow was founded on a love for the American bison.

Also Read: Paleo Bison Or Beef Brisket Stick-To-Your-Bones Chili

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:

• Bison tomahawk prime rib
• 6 cloves of garlic
• Sea salt and freshly ground black pepper
• 2 large sprigs of rosemary, chopped

Also Read: Paleo Crock Pot Bison Superfood Stew With Primal Blend

Instructions:

1. Let the prime rib roast come to room temperature for approximately 30 minutes before cooking. Preheat the oven to 450 degrees Fahrenheit.
2. Place the prime rib in a roasting pan. Generously season the roast on all sides with sea salt, freshly ground black pepper and chopped rosemary. Position the roast in the pan so the fat side is facing upwards.
3. Roast in the preheated oven for approximately 25 minutes. Reduce the heat to 350 degrees Fahrenheit. Cook for another hour and a half and check the roast. A good rule of thumb is 15 minutes per pound, so it will most likely need about 30 more minutes. For medium rare, cook to an internal temperature of 110 degrees Fahrenheit.
4. Remove the prime rib from the oven and tent with aluminum foil. Rest for twenty minutes - this is an important step! Don’t skip it if you want juicy meat.
5. Slice, serve and 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: Slow Braised Bison Brisket For A Warm & Cozy Evening

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 and seafood.

Stuffing has always been one of my favorite parts of Thanksgiving. It’s fluffy, comforting and full of savory goodness. This recipe features our bison hickory smoked sausage which makes this some of the best stuffing ever. These instructions are for preparing a pan of dressing separately from your turkey, but you could also fill the cavity of the turkey and cook it that way. If you prefer a spicy kick, add a little cayenne pepper - I love the addition of spice with cornbread. You could also substitute a different type of breadcrumbs if desired. And if you’re a huge fan of Thanksgiving leftovers sandwiches like I am, this stuffing will make the sandwiches of your dreams. Simply add turkey, a little cranberry sauce and mayonnaise on some good quality bread for post-Thanksgiving bliss.

Also Read: Paleo Crock Pot Bison Superfood Stew With Primal Blend

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.

Until I started working for Beck & Bulow, I typically avoided sausages because I felt like they were almost always of questionable sourcing. These are sausages and hotdogs that I feel great about eating and they taste incredible. They’re amazing on their own or added into any recipe. I often substitute them where pork sausage would traditionally be used. Although I haven’t experimented with it yet, I have a feeling that our jalapeno & cheddar bison sausage would be delicious in this cornbread dressing recipe as well.

Also Read: Slow Braised Bison Brisket For A Warm & Cozy Evening

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:

(Serves 6-8)

• ½ pound bison hickory smoked sausage, chopped
• ¼ cup butter
• 1 onion, chopped
• 1 rib of celery, chopped
• ½ teaspoon rosemary
• ½ teaspoon thyme
• 1 tablespoon chopped fresh sage
• 1 cup chicken stock
• 3 cups cornbread, crumbled
• Sea salt & freshly ground black pepper to taste

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

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Grease a baking dish with butter. Set aside.
2. Melt the butter in a large cast iron skillet over medium-high heat. When it’s hot, add in the chopped onion and celery. Cook, stirring occasionally, for a few minutes until the onion becomes tender. Add the chicken stock to the skillet and cook at a simmer for approximately 2 minutes. Remove from the heat and set aside to cool slightly.
3. In a large mixing bowl, combine the crumbled cornbread, chopped sausage, sage, rosemary, thyme, and the cooked onion mixture. Season with sea salt and freshly ground black pepper to taste. Toss just until combined, taking care not to overmix.
4. Place the dressing into the prepared baking dish. Bake in the preheated oven for approximately 45 minutes, or until the dressing is turning golden brown on top.

Our Friendly & Knowledgeable 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: Secret Superfood Meatloaf with Lamb & 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 and seafood.

If you like the idea of eating like our ancestors from way back when, paleo might be for you. Personally, I don’t adhere to any particular diet at this time although I’ve tried out quite a few in the past. I do really love eating paleo meals and always find myself feeling great afterwards. It’s easy to see why so many people love eating this way as a lifestyle. Whether you always eat paleo or just want to eat some delicious stew (which is often already a paleo meal, by nature) this recipe will be sure to satisfy.

Also Read: Slow Braised Bison Brisket For A Warm & Cozy Evening

When I made this stew, I added one other ingredient that is not technically paleo, but has amazing health benefits and tastes great: apple cider vinegar. I like to add a healthy glug of this stuff to pretty much any soup, stew or broth I’m making. To get health benefits, it needs to be the kind with the mother (it will specify on the label).

The Bison Primal Blend provides an extra boost of nutrients. Our ancestors prized organ meat for its incredible health boosting properties. In traditional cultures worldwide, it’s been valued above all other parts of the animal and often reserved for leaders and pregnant women. Many of us nowadays don’t find organ meat to be particularly palatable. Our Primal Blends are specifically formulated to address this issue by blending the ideal percentage of organ meat into our best selling ground bison. It allows you to receive all of the health benefits of consuming organs without sacrificing any taste.

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

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.

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: Secret Superfood Meatloaf with Lamb & Bison Primal Blend

Ingredients:

• 1 pound Bison Primal Blend
• 5 carrots, diced
• 2 winter turnips, peeled and diced
• 1 28 oz can organic crushed tomatoes
• 6 oz double concentrated tomato paste
• ½ yellow onion, chopped
• 4 cups bison bone broth
• 4 large cloves of garlic, minced
• 2 teaspoons paprika
• 2 teaspoons thyme
• 1 teaspoon green chile powder
• 1 teaspoon oregano
• Sea salt and freshly ground black pepper to taste

Instructions:

1. Add all of the ingredients to your Crock Pot. Add a glug of apple cider vinegar if desired. Turn the Crock Pot on high and cook for three hours. Then turn down the heat setting down to low and cook for 1-2 more hours.
2. Serve and enjoy. Keeps well for several days.

Also Read: Bison Osso Buco With Wild Boar Bacon Parmesan Crust

Our Friendly & Knowledgeable 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.

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 and seafood.

I absolutely love brisket - it’s one of my favorite cuts of meat. Slow cooked brisket is famous for being fall-off-the-bone tender and full of delicious, meaty flavor. It’s also the perfect choice to feed a lot of people or create a lot of leftovers - and who doesn’t love holiday leftovers? Some people think of brisket as a summer barbecue item, and it’s definitely one of my favorites for that. Brisket can also be slow braised in the oven for incredible meals during the fall and winter. This recipe includes dried porcini mushrooms, prized for their meaty, earthy and complex flavors.

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

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: Secret Superfood Meatloaf with Lamb & Bison Primal Blend

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.

Instructions:

• 1 bison or beef brisket
• Sea salt & freshly ground black pepper
• 1.5 teaspoons chopped fresh thyme
• ¾ teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon paprika
• ½ cup dried porcini mushrooms
• 1 cup hot water
• 2.5 tablespoons bison tallow
• 1.5 cups dry white wine
• 1 cup bison bone broth
• 1.5 cups good quality canned diced tomatoes
• 3 bay leaves
• 3.5 medium onions, sliced
• 8-10 cloves of garlic, minced

Also Read: Bison Osso Buco With Wild Boar Bacon Parmesan Crust

Instructions:

1. Combine the seasonings for the spice rub in a small bowl. Mix together 1.5 teaspoons salt, ¾ teaspoon freshly ground black pepper and all of the thyme, oregano and paprika. Rub the spices into the brisket all over, working it into the meat as much as possible.
2. Prepare the dried porcini mushrooms by placing them in a bowl with the cup of hot water. Set aside for them to rehydrate for approximately 20 minutes. When softened, take them out of the liquid, rinse them and roughly chop. Set the hot water used for soaking aside for later use.
3. Preheat the oven to 350 degrees Fahrenheit.
4. Heat the bison tallow in a large baking dish. When it’s hot, place the brisket into the pan, fat side facing down. Sear both sides, approximately 6-8 minutes per side. Remove the brisket and set aside. Add the white wine, bone broth and most of the reserved liquid from soaking the mushrooms, avoiding the bottom portion that has sediment. Use a wooden spoon to scrape browned bits up from the bottom of the pan. Add in the canned tomatoes, soaked mushrooms and bay leaves. Stir to combine.
5. Place the bison brisket back into the dish, fat side facing up this time. Add the sliced onions and minced garlic evenly over the top of the meat. Bring the liquid to a boil and cover with the lid. Bake in the oven for 50 minutes.
6. Remove from the oven and take off the lid. Put the dish back into the oven and bake for another 50 minutes.
7. Cover the dish again and bake for approximately 1 hour 45 minutes, or until the meat is falling apart and tender.
8. When the brisket is done cooking, transfer to a serving platter or carving board and tent with aluminum foil. Meanwhile, simmer the sauce to incorporate the flavors. Remove the bay leaves and season to taste with sea salt and freshly ground black pepper.
9. To serve, slice the brisket against the grain. Spoon sauce over the top of each serving and enjoy.

Also Read: Homemade Pizza Calzones With Ground Bison And Fresh Herbs

A whole roasted bison tenderloin is one of the most delicious things you could possibly serve for the holidays. This larger cut of meat is what becomes filet mignon when sliced into steaks. We recommend searing the tenderloin before roasting for the best flavor. The red wine sauce is so delicious and really adds to the indulgent, festive feel of a tenderloin roast. Make this for Thanksgiving, Christmas or any other time you want to make something special for your loved ones.

Also Read: Secret Superfood Meatloaf with Lamb & Bison Primal Blend

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: Bison Osso Buco With Wild Boar Bacon Parmesan Crust

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:

For the tenderloin:

• 1 bison tenderloin
• Sea salt & freshly ground black pepper
• 2 tablespoons bison tallow
• ¼ cup beef broth

For the sauce:

• 1 stick of butter, softened and divided
• ¾ cup minced shallots
• 1 ¼ cups dry red wine
• 3 cups bison bone broth
• 6 sprigs of fresh thyme
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 1 teaspoon coconut sugar
• 2 tablespoons flour

Also Read: Recipe: Spicy Mexican Meatballs With Bison Primal Blend

Instructions:

1. Let the thawed bison tenderloin sit out at room temperature for one hour before cooking. Meanwhile, make the red wine sauce. Melt five tablespoons of butter in a saucepan over medium-low heat. Add the minced shallots to the pan and cook, stirring occasionally until tender and fragrant. Add the red wine, bison bone broth, thyme, salt, pepper and coconut sugar to the pan. Increase the heat and bring to a boil. Reduce the heat to medium and cook for approximately 30 minutes.
2. While the liquid is simmering, add what’s left of the stick of butter (3 tablespoons) to a small bowl. Add the flour and mix thoroughly until smooth.
3. When the liquid mixture has reduced by about half, turn the heat down to low. Take out the sprigs of thyme. Use a whisk to add about a teaspoon at a time of the flour and butter mixture to the pan. Simmer the sauce for a few minutes - it should thicken noticeably.
4. Remove from the heat and set aside.
5. Prepare the oven for the tenderloin. Move a rack to the center and preheat to 400 degrees Fahrenheit. Lightly grease a roasting pan.
6. Season the tenderloin on all sides with sea salt and freshly ground black pepper.
7. Heat the bison tallow in a large cast iron skillet over medium high heat until it’s just about to start smoking. Sear the tenderloin all over, except for one side which will face downward for baking.
8. Move the tenderloin to the prepared roasting pan. Roast in the oven for 10-12 minutes. Check for doneness with a meat thermometer. We recommend roasting rare to medium rare for the best flavor and texture. Remember that bison cooks more quickly than beef.
9. Remove the tenderloin from the oven and place it on a cutting board or serving platter. Tent with foil and rest for approximately 10 minutes.
10. Move the roasting pan to the stove, pouring out any excess fat. Add in the bison bone broth and cook, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Pour into the saucepan with the red wine sauce and stir to combine. Place the saucepan on the stove and bring to a simmer.
11. Serve the sliced tenderloin with red wine sauce poured over top, with the rest on the table to add as desired.

Also Read: Oven Baked Bison Short Rib Pot Pie For Chilly Evenings

Like everyone else, we want to be healthy and live long and happy lives. We’ve all heard the endless trends and fads on eating that supposedly will give us these desirable things. It can be really hard to know what’s valid and what’s not, especially when this information changes over the years - sometimes doing a complete 180 on what we formerly believed to be true. That’s why we like to stick with ways of being that have withstood the test of time. Eating meat that’s raised naturally, honored and treated with respect is a tradition that goes back millenia. More than a tradition, it’s an instinct - one that our modern society has become largely disconnected from.

Also Read: Beck & Bulow: What Sets Us Apart From The Best Meat Delivery Services

Not All Meat Is Bad For The Environment

Because of factory farming, our culture has become inundated with the program that eating meat is ignorant, cruel and destructive. Yes, these are all accurate perceptions of the reality of industrialized meat. When this notion expands to inaccurately include all meat, regardless of sourcing, it is a gross misconception. There are myriad ways that grazing animals like bison are vital for the wellbeing of our ecosystems. Soil health and carbon emissions are significantly affected by a lack of grazing animals. There were once as many as 60 million bison roaming the American plains, and during colonial times their population dwindled to around 500, narrowly avoiding extinction through conservation efforts from Native American tribes and the government.

Bringing The American Buffalo Population Back

These days, the American bison population numbers around half a million. Still a far cry from the days when stampeding herds could literally make the plains rumble and shake. Although it may seem counter-intuitive at first, eating bison meat is one of the only things you can do to help there be more bison. When demand for bison meat rises, more ranchers decide to raise herds, which provides much needed genetic diversity.

Also Read: The Bison: A Lost Pillar Of North American Ecosystems

Increasing the population of this keystone species could return this land to a balance that none of us living in modern times have ever known. How far reaching the effects might be, we will only know for sure once we have achieved our goal. This is an endeavor that will span generations. As for our lifetime, we hope to see the bison population double in size, reaching one million.

We believe that the proverbial saying, “You are what you eat,” holds a lot of wisdom. So much meat available for purchase was raised in cruel conditions, living in fear and weakened by disease. Humans were never meant to eat meat raised in this way and there is ample research to show the detrimental effects of consuming factory farmed meat. When you eat robust animals that are raised in harmony with their natural instincts, it’s easy to imagine the benefits.

Also Read: Eating Meat: It Made Us Human, And Makes Us Smarter

Meat is traditionally considered very important for warriors and warrior societies. Although most of us are not engaging in physical battle these days, it’s easy to underestimate the energetic toll that the stress and chaos of the modern world has on us. Quality meat that is wild or ethically raised can give us the strength we need to rise up to the challenges of these unprecedented times. In more scientific terms, there is a huge difference in the nutritional content of meat that’s raised industrially and meat that’s raised naturally. Grass fed meat is lower in total fat yet higher in omega-3’s, and much higher in vitamins and minerals.

Human Connection And Focus On Community

Sharing food is an age-old way for humans to experience connection and bonding. As civilization has developed and evolved, this primal instinct has remained. In modern times, meat delivery services are an integral part of the supply chain to provide ethically sourced meat to Americans. We value the ways that our role comes from the deep roots that neighborhood butchers had in the fabric of American communities. We believe that by steering people away from factory farmed meat, we help restore connection to where food comes from and how it arrives on our kitchen tables.

Also Read: Taking A Stand For America: Why Patriots Eat Wild Meat

Our focus on human connection and community is what makes our team so personable and enjoyable to interact with. We love that people who come to our brick and mortar location leave feeling like family, and that anyone who calls gets connected immediately with someone on our team right here in Santa Fe, New Mexico. In every way that the factory farming industry has turned eating meat into something that is unnatural, at Beck & Bulow we seek to offer the remedy.

You might not think of Halloween as much of a food holiday, but it’s one of my favorites to cook for. Most people associate it with copious amounts of candy and sweets, but I love getting really creative with savory foods for this spooky occasion. These monster burgers are so much fun and a great way to get kids involved with cooking dinner. People of all ages will really enjoy these adorable burgers. We all know food tastes better when it looks cool! These burgers are a great way to combine dinner with Halloween crafts. Not to mention, they’re absolutely delicious. We often hear from customers that our bison burgers are they best they’ve ever tasted.

Also Read: Top 5 Recipes To Get You In The Mood For Halloween

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: Halloween “Mummy” Pigs In A Blanket With Bison Hot Dogs

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:

• 2 packs Bison Burger Patties
• Six brioche buns
• Good quality mayonnaise and ketchup
• Six slices of sharp cheddar cheese
• Six slices wild boar or duck bacon from Beck & Bulow
• Lettuce of choice for serving
• 12 stuffed olives
• 6 toothpicks

Also Read: Homemade Pizza Calzones With Ground Bison And Fresh Herbs

Instructions:

1. Set out the bison burger patties at room temperature for approximately 15 minutes before cooking.
2. Heat a cast iron skillet over medium heat and cook the bacon. Set aside.
3. Adding bison tallow to the pan if necessary, cook the bison burgers to medium rare. They should retain at least a touch of pink inside to have optimal tender texture and flavor. Be careful not to overcook.
4. While cooking the burgers, use the tip of a small knife to cut the slices of cheese into a zigzag shape resembling monster teeth. Make six sets of teeth and set aside.
5. Toast the brioche buns until golden brown. Then, get ready to assemble the monster burgers.
6. Assemble the burgers by setting one toasted bun on each plate. Spread mayonnaise on both sides of the bun (if desired). Add lettuce to the bottom half, followed by a bison burger patty. Add bacon coming over the side of the patty to be the monster’s “tongue”. Place the cheddar cheese “teeth” over the top. Add ketchup as desired to look like blood. Finish with the top half of the bun, angled so that you can see the monster’s mouth inside.
7. Use toothpicks to attach two olives to the top of each bun to look like eyes. Serve and enjoy your spookily delicious monster burgers!

Our Knowledgeable 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: Lunch Recipe: Bison Butter Burgers You Need To Try

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 and seafood.