Turkey And Beyond: Our Top 5 Meats For Thanksgiving
Everyone’s favorite eating holiday is coming up, and I’m starting to plan what will be on the menu for this year. Although a roasted turkey is the traditional centerpiece, there’s lots of other main course worthy meat items that you can choose to serve instead of or alongside a turkey. Thanksgiving has always been one of my favorite holidays - I really enjoy celebrating the abundance of the land and sharing food with loved ones. Whether you’re cooking for two or cooking for a crowd, have a lot of time or a little - we’ve got you covered with these top 5 meats for Thanksgiving.
- Turkey (The Obvious Choice)
- A Whole Bison Tenderloin Roast
- Roasted & Spiced Leg Of Lamb
- Grass Fed Beef Or Bison Brisket
- Herb Crusted Wild Boar Tenderloin
It’s not called Turkey Day for no reason, folks. Turkey is obviously the classic and it’s always a solid choice. You might even feel like Thanksgiving is incomplete without a turkey on the table. There’s definitely a special quality to carving a perfectly roasted bird to serve to a gathering of family and friends. If turkey on Thanksgiving holds sentimental value for you, it might be the only way to go. Not to mention, it usually makes for some pretty epic leftovers. My personal favorite is a leftovers sandwich consisting of turkey, stuffing and cranberry sauce. Absolutely delicious. We have an extremely limited quantity of turkeys available for Thanksgiving, so place your order now if you’d like to have one.
Okay, if you think the turkey is impressive, wait until you serve up an entire bison tenderloin subprimal for Thanksgiving. You can serve this without worrying about missing out on the wow factor of a turkey, or simply serve it alongside and have both. The bison tenderloin has incredible flavor and texture. We recommend searing it before roasting, and tying it up with butcher twine so that the meat is an equal thickness all the way through for cooking. This prime cut is highly sought after for the famous filet mignon steak. The subprimal is the entire roast intact, prior to being divided into separate steaks. If you see these in stock, be sure to grab one while you can because we typically only get a few at a time.
Leg of lamb definitely has a festive holiday vibe, and it’s a completely legitimate choice for Thanksgiving dinner. It’s simple, yet distinctly decadent with incredible flavor. Our lamb is moist, tender and truly delicious. It’s a match made in heaven with a large variety of holiday spices and herbs including orange, cardamom, mint and thyme. A good lamb roast is able to carry complex seasoning without losing its own flavor profile along the way. Give the lamb a generous spice rub and roast in the oven for amazing results.
If you think that the season for brisket fades away when you it’s time to store your smoker for the winter, think again. We love to slow braise briskets in the oven or cook them in Crock Pot or Instant Pot. This meltingly tender classic reaches perfection when it’s cooked low and slow. And although Thanksgiving leftovers are pretty much great no matter what, brisket sandwiches are really something special. No matter what your favorite sides are to serve alongside, brisket will go perfectly with just about anything. Choose from our pasture raised bison or beef, neither will disappoint.
If you haven’t ventured outside of wild boar bacon yet, this should definitely be next on your list. These prime cuts are so tender and with that nutty, delicious flavor profile that makes everyone love wild boar. Sage, garlic and thyme will make for a drool-worthy crust on the outside. Wild boar tenderloin is an especially great choice if you’re looking for something that will cook more quickly than turkey. These don’t take a lot of time to prepare and certainly don’t sacrifice anything in the flavor department. Or you can try one of my favorite preparations for wild boar tenderloin, with spiced orange and cranberry sauce.
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.