Steak & Game Box | Bison Tomahawk, Elk Medallions & Wild Boar Delivered | Beck & Bulow

Some boxes are built around variety. This one is built around a moment.

The Steak & Game Box centers on one of the most dramatic cuts in our catalog — a 30 to 36 oz Bison Tomahawk Ribeye — and surrounds it with four supporting cuts that together make for the kind of dinner people talk about afterward. Beef tenderloin for the purists. Elk medallions for the adventurous. Wild boar bacon for the cook who knows how to build a meal. Bison ground for the days after, when the tomahawk is gone and you're already planning the next one.

Five cuts. One centerpiece. A complete premium experience from the first sear to the last bite.

What's Inside (~5–6 lbs):

• 1x Bison Tomahawk Ribeye (30-36oz) — the centerpiece
• 2x Pasture Raised Beef Tenderloin Filet (6-8oz each)
• 1x Elk Medallions (1lb) — teres major cut
• 1x Wild Boar Bacon (12oz)
• 1x Bison Ground (1lb)

On the Bison Tomahawk Ribeye: This is the cut that earns its place on the counter before it ever hits the pan. Thirty to thirty-six ounces of ribeye on a long frenched bone — visually striking, deeply satisfying, and built for high heat. Reverse sear it for the most control — low oven at 250°F until it hits 120°F internal, then finish in a screaming hot cast iron with butter and salt until a dark crust forms. Rest it for ten minutes. Carve it at the table. Free-range bison raised without hormones or steroids — the flavor is clean, rich, and unmistakably premium.

On the Beef Tenderloin: Two pasture-raised Angus beef tenderloin filets hand-selected for their tenderness and buttery texture. The most refined cut in this box — lean, delicate, and completely different in character from the tomahawk. Sear them hard on both sides in a hot cast iron, baste with butter and thyme, and pull them at medium-rare. They take four minutes. They taste like they took four hours.

On the Elk Medallions: Cut from the teres major — also known as the petite tender or bistro tender — a small, exceptionally tender muscle from the shoulder that most butchers don't bother with because it takes skill to break down properly. We do. The result is a medallion-style steak with a silky texture and rich, slightly sweet elk flavor. Sear it fast, pull it rare to medium-rare, rest before cutting. One of the most underrated cuts we carry.

On the Wild Boar Bacon: Cured and smoked in-house. Earthier and richer than standard pork bacon with a fat cap that renders beautifully. Use it as a starter while the tomahawk is on the grill, wrap it around the tenderloin for a surf-and-turf riff, or cook it straight in a cast iron and serve it alongside everything else. It disappears first every time.

On the Bison Ground: One pound of lean, clean bison ground for the days after the celebration. Burgers, chili, bolognese — the most versatile cut in the box and the one that keeps the Beck & Bulow experience going into the week ahead.

Every cut in this box is sourced from free-range bison, pasture-raised Angus beef, elk, and wild boar raised or harvested to our full sourcing standards. No factory farms. No hormones. No steroids. No unnecessary antibiotics. Hand-cut at our Santa Fe butcher shop and shipped frozen with dry ice.

Shipping: $49 flat-rate shipping on this order. Add $145 more to your order for free shipping. Delivery: Guaranteed frozen with dry ice. If anything arrives compromised, we make it right.

Free-range bison, pasture-raised beef, elk, and wild boar. Cut by hand in Santa Fe, NM. No hormones. No steroids. No unnecessary antibiotics.