Do you find yourself craving barbecue (BBQ) brisket in the winter months? I know I do - luckily, there are some easy ways to make delicious brisket without stepping foot outside in the cold. The Instant Pot is one of my favorite ways to cook meat, especially slow cook cuts. It’s so time efficient and the meat comes out incredibly tender every time. Brisket is a perfect candidate for this cook method. If you have a really large cut of brisket, just slice it down enough that it fits easily into the pot. You can always put extra uncooked brisket in a sealed container and refreeze for later use. This brisket makes the best sandwiches or can stand on its own as the main dish with some yummy sides. Use your favorite barbecue sauce and definitely don’t skip the spice rub! Marinating overnight is best but a couple hours will do if you’re short on time.

Also Read: American Wagyu Beef Keto Blend, Broccoli & Cheese Casserole

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: Instant Pot Hoisin Meatballs With Bison & Wild Boar

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

Ingredients:

• 2 lbs bison brisket or American Wagyu beef brisket
• 2 tablespoons coconut sugar
• 2 teaspoons green chile powder
• 2 teaspoons freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cinnamon
• 1 teaspoon sea salt
• ½ teaspoon cumin powder
• ½ teaspoon dill
• ¼ teaspoon cayenne pepper
• 2 cups barbecue sauce of choice
• ½ cup bison bone broth
• 1 medium onion, sliced
• 3 cloves of garlic, minced

Also Read: Recipe: Korean Bibimbap Bowls With Bison Sirloin Steak

Instructions:

1. Mix together all of the seasoning ingredients (everything except for the barbecue sauce, bone broth, sliced onion and minced garlic) in a small bowl. Generously rub the mixture all over the brisket. Cover or wrap the meat and let it marinate overnight in the refrigerator.
2. When the brisket has finished marinating, place it in the Instant Pot. Add barbecue sauce and ½ cup bison bone broth.
3. Secure the lid on the Instant Pot and use the High Pressure setting for 1 hour 20 minutes. When it’s finished cooking, carefully release the pressure on the Instant Pot. When completed, remove the lid and place the brisket on a cutting board. Let the meat rest for 15 minutes before slicing.
4. Cut the brisket into thin slices against the grain. Serve with barbecue sauce served generously over top.

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: How To Make Cuban Picadillo With American Wagyu Beef

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.

These Scottish sausage rolls are simple and satisfying in the best way. The perfectly seasoned meat is encased in fluffy, golden brown puff pastry. It’s sort of like a pig in a blanket but with super flavorful ground meat instead of a hot dog. According to my research, there is an English variety of sausage rolls and a Scottish variety. They’re quite similar, the main difference being in the type of meat that’s used. English sausage rolls usually contain pork, while Scottish sausage rolls traditionally contain beef. I made mine with ground bison, putting an American spin on this British classic. However, they’d also be delicious with our American Wagyu beef, or any of our other ground meats. We also have our heritage pork sausage in mild Italian and New Mexico green chile flavors. If you choose our heritage pork sausage, it is pre-seasoned so the rest of the spices included in the recipe will not be necessary.

Also Read: The Ultimate Beck & Bulow Roast Beef Sandwich Recipe

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: Moroccan Spiced Beef Tagine With Dates, Honey & Prunes

American Wagyu Beef Raised In New Mexico

Our American Wagyu beef is raised on the same ranch as our bison here in New Mexico. These cows are part Angus, part Wagyu and live free range roaming the same land as the buffalo. They eat mainly grass and have high quality grain available to them. These cows live essentially wild on this land covered in rolling hills with trees and a river, surrounded by the majestic Sangre de Cristo Mountains. This beef is especially marbled and flavorful, offering incredible nutrition, taste and texture.

Ingredients:

• Puff pastry
• 1 lb ground bison or ground American Wagyu beef
• 1 tablespoon bison tallow
• ½ onion, finely chopped
• Sea salt & freshly ground black pepper
• ¾ teaspoon ground coriander
• ½ teaspoon nutmeg
• 1 teaspoon dry mustard
• ¾ cup bread crumbs
• 1 egg, lightly beaten

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

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit. Prepare a baking sheet with parchment paper and set aside.
2. In a large cast iron skillet, melt bison tallow. When hot, add in the chopped onion and cook until tender and golden brown. Set aside to cool slightly.
3. In a mixing bowl, whisk together the breadcrumbs with ½ of the beaten egg and ¼ cup of water until they absorb some of the moisture. Reserve the rest of the egg for brushing onto the rolls before baking. Then, add in the ground meat, cooked onion and spices. Add a little more water if necessary to moisten the mixture. Mix with your hands just until combined.
4. Cut the puff pastry into squares. The size is up to you, depending on if you want large rolls or small rolls. Shape the meat mixture into logs and place them in the top ⅓ of each square. The meat logs should be about 25% of the size of square in order to not overfill the sausage rolls.
5. Roll the pastry over the meat, dampening the edge with your finger to seal. Crimp with your fingers or a fork. Brush the reserved egg onto the outside of the sausage rolls.
6. Bake in the preheated oven for about 25 minutes. The meat should be cooked through and the pastry golden brown on the outside.
7. Let rest a few minutes after baking. Serve and enjoy!

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: Super Quick & Easy Lasagna With Bison And Wild Boar

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 our filets (especially the bison ones) cooked simply with just butter, sea salt and freshly ground black pepper. But it’s nice to switch it up every once in a while, and shiitake mushrooms never disappoint. Our buttery tender filet mignons drenched in a buttery mushroom sauce cooked with flavorful bison tallow are an absolute pleasure. Fresh rosemary and shallots pair perfectly with this recipe. As always, we recommend cooking our filets to rare or medium rare at the most. The tenderloin has very little fat, and to enjoy its naturally incredible texture it’s necessary to cook it properly. This is especially true for bison which is a naturally leaner meat. Don’t be fooled, though - bison is also naturally more tender and flavorful. Our grass fed beef is always a delicious choice and people tell us all the time that it’s the best beef they’ve ever tasted.

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 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: Bison Tenderloin Bruschetta With Rosemary Balsamic Spread

Ingredients:

• 4 bison or grass fed beef filet mignons
• ½ tablespoon butter
• ½ tablespoon bison tallow
• Sea salt & freshly ground black pepper
• 1.5 cups shiitake mushrooms, chopped
• ¼ cup minced shallots
• 1.5 cups bison bone broth
• ½ teaspoon chopped fresh rosemary
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions:

1. Heat a large cast iron skillet over medium heat. When hot, place the tenderloin steaks in the skillet. Cook for approximately 10 minutes, flipping the filets occasionally. When cooked to desired doneness (we recommend medium rare at the most particularly for bison) remove and set aside. Season with sea salt and freshly ground black pepper. Tent with aluminum foil to keep warm.
2. Add the butter and bison tallow to the skillet. When melted, add in the chopped mushrooms and minced shallots. Cook, stirring frequently for about 3 minutes or until the mushrooms are softened and turning golden brown.
3. Add the bison bone broth and chopped rosemary to the skillet. Use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Bring the mixture to a boil.
4. In a small bowl, stir together the water and cornstarch. Pour the mixture into the skillet. Continue to cook for about 2 minutes or until it thickens as desired. Season to taste with sea salt and freshly ground black pepper.
5. Serve the warm filets with the mushroom sauce spooned over the top. Enjoy!

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

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.

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.

Beef wellington is one of the most delicious meals I’ve ever had. A boyfriend I had in my early 20’s made it the first time I ever had it. I don’t think I had very high expectations for it, and I was pleasantly surprised with how good it was. It’s a meal that takes some effort, and is truly worthy of a really special occasion. This fancy dish is of French origin and is traditionally made with beef.

Also Read: Moroccan Spiced Meatball Soup With Grass Fed Ground Beef

You’ll want the whole subprimal to make a wellington, not just one filet mignon steak. Our grass fed & finished beef is outstanding in flavor and impeccably sourced from the foothills of the Sangre de Cristo Mountains. If you prefer bison, our bison tenderloin is absolutely incredible and is what I personally use for this recipe. This is perfect for the holidays and your guests will feel honored by this impressive meal.

Ingredients:

• Approximately 3 pounds of grass fed beef tenderloin primal or bison tenderloin primal, trimmed
• Sea salt and freshly ground black pepper
• Bison tallow
• 2 tablespoons stone ground mustard
• 1 ½ pounds shiitake mushrooms or variety of fresh mushrooms, chopped
• 1 shallot, chopped
• 1 large sprig of fresh thyme
• 2 tablespoons unsalted butter
• Flour (for dusting)
• 12 oz frozen puff pastry (thawed)
• 1 egg, lightly beaten
• 4 oz prosciutto, sliced very thin
• 2 tablespoons milk
• Kitchen twine

Also Read: Cornbread Stuffing With Bison Hickory Smoked Sausage

Instructions:

1. Let the tenderloin sit out at room temperature for approximately 25 minutes before cooking. Tie it up with kitchen twine in four intervals, taking care to create an even thickness. Season liberally on all sides with sea salt and freshly ground black pepper.
2. Add bison tallow to a large cast iron skillet over medium-high heat. When the tallow is shimmering, sear the tenderloin on all sides until a nice flavorful crust is formed. Remove from heat and transfer the seared tenderloin to a plate. Let it cool for a few minutes, then remove the twine and brush the Dijon mustard evenly over all sides of the tenderloin. Refrigerate to cool completely.
3. While the tenderloin is cooling, make the mushroom duxelles. Using a food processor, make a chunky paste from the mushrooms, shallots and sprig of thyme.
4. Add the butter to a cast iron skillet over medium heat. Add the mushroom mixture and cook until the liquid evaporates (this should take approximately 20-30 minutes). Season to taste with sea salt and freshly ground black pepper. Cover and set aside in the refrigerator.
5. Lay down plastic wrap that is twice as long and twice as wide as the tenderloin. Cover the plastic wrap with the slices of prosciutto in a single layer. Make sure it’s large enough to wrap up the whole tenderloin. Take the mushroom duxelles out of the refrigerator and spread it in an even layer over the prosciutto.
6. Season the tenderloin with sea salt and freshly ground black pepper. Place it at the bottom of the prosciutto rectangle. Roll it up tightly into a log, tucking as you go. Twist the plastic wrap at the ends to secure tightly. Place in the refrigerator to chill.
7. Preheat the oven to 425 degrees Fahrenheit. On a lightly floured surface, roll out the puff pastry into a rectangle just large enough to wrap up the entire tenderloin.
8. Remove the tenderloin from the refrigerator and carefully remove the plastic wrap. Place the tenderloin at the edge of the puff pastry rectangle. Brush the edges of the pastry with the lightly beaten egg and carefully roll it up. Trim off any excess puff pastry, then use a fork to seal the edges. Wrap the wellington up very tightly in plastic wrap and refrigerate for about 20 minutes.
9. After it’s finished chilling, remove the plastic wrap and transfer to a baking sheet lined with aluminum foil.
10. Add the two tablespoons of milk to the remaining egg wash, along with a pinch of salt. Mix together and then brush the entire wellington with the wash.
11. Bake in the preheated oven for approximately 35-40 minutes, or until the center of the tenderloin reaches a temperature of 120 degrees Fahrenheit.
12. Let rest for 10 minutes after removing from the oven. Slice, serve and enjoy.

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

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 and seafood.

This lamb & bison meatloaf recipe is like the ultimate secret weapon for feeding superfood organ meats to your family without them ever knowing. With the help of our bison or beef Primal Burger Blends, you get all of the nutritional value without sacrificing the delicious taste of our bestselling ground meats. Of course, some of us out there love the taste of organ meat. But if you, your spouse, or your kids don’t feel that way, these convenient blends are indispensable. This meatloaf recipe also has a delicious sauce that goes over the top, and is wrapped in wild boar bacon for good measure. Feel free to leave the bacon out, this nutrient-packed meatloaf will be a hit either way.

Also Read: Maple Wild Boar Bacon Cinnamon Rolls For Breakfast

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.

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: Southwestern Wild Boar Chili That Everyone Will Love

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 cup whole milk
• 6 slices of bread
• 1 pound ground lamb
• 1 pound bison Primal Burger Blend
• 1 cup shredded mozzarella cheese
• ¼ teaspoon garlic salt
• ¾ teaspoon sea salt
• Freshly ground black pepper to taste
• ⅓ cup chopped fresh parsley
• 4 eggs, lightly beaten
• 12 slices wild boar bacon
• 1 ½ cups ketchup, divided
• ⅓ cup coconut sugar
• 1 teaspoon Dijon mustard
• A good quality hot sauce to taste

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

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Prepare a baking pan lined with aluminum foil.
2. In a large bowl, soak the slices of bread in milk. Set aside for a few minutes to soften.
3. Add all other ingredients except for the ketchup, coconut sugar, Dijon mustard and hot sauce. Use your hands to combine thoroughly. However, be careful not to overmix as it can affect the taste and texture of the meatloaf. When the bread has been combined into the rest of the ingredients, it’s time to stop mixing.
4. Form your meatloaf on top of the prepared pan. Then, arrange the wild boar bacon over the top, wrapping it securely and tucking the ends underneath the loaf.
5. Whisk together the ketchup, coconut sugar, Dijon mustard and hot sauce to taste in a small bowl. Use about ⅓ of the sauce to cover the top of the meatloaf.
6. Bake the meatloaf for about 45 minutes in the center of the preheated oven. Remove it from the oven and add another third of the sauce on top. Continue baking for about 20 minutes.
7. Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing.
8. Serve with the rest of the sauce drizzled over top. Enjoy!

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: French Beef Stew With Red Wine, Herbs & Vegetables

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.

This cheesesteak recipe is absolutely to die for. If you’re a traditional Philly cheesesteak fan, you might opt to leave off the green peppers and mushrooms. You could also substitute the provolone cheese for white American, or spray cheese if you really want to stick to an authentic recipe.