Picadillo is a Cuban style of hash traditionally made with ground beef. It has tons of flavors and texture thanks to ingredients like chopped green olives, capers and raisins. Plenty of spices and a touch of coconut sugar make this simple dish completely irresistible. Traditionally served over white rice, picadillo also makes a scrumptious filling for tacos, burritos, quesadillas, sandwiches, etc. Great for breakfast (fry an egg and put it on top), lunch or dinner, it’s versatile and always satisfying.

Also Read: Turkish Islak Burger With Tomato Garlic Butter Sauce

I highly recommend making some fried plantains on the side if you can get your hands on some - they go perfectly together. It’s also great with tortillas, naan or other types of flatbread to scoop up all the goodness. This is a highly customizable recipe - add in potatoes or other vegetables, chop up some green chiles for extra spice, or experiment with different types of stuffed olives. You can find the sazon seasoning packets on the international aisle of most grocery stores, or even make your own at home (there’s lots of recipes available for homemade sazon online).

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.

Also Read: Quick Weeknight Stir Fry With American Wagyu Sirloin Steak

Never Cooked With Tallow? Here’s Why It’s The Best

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. It used to be a staple in every kitchen, but the advent of vegetable and seed oils took over for many years. 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. If you don’t have tallow on hand, simply replace with your favorite cooking oil.

Also Read: Humble Hawaiian Loco Moco With American Wagyu Beef

Ingredients:

• 1 tablespoon bison tallow
• 2 large cloves of garlic, finely minced
• ½ large onion, chopped
• ½ red bell pepper, chopped
• 1 pound American Wagyu ground beef
• ⅓ cup green olives, sliced in half, pits removed
• ½ cup golden raisins
• 1 ½ tablespoons capers
• 1 cup diced canned tomatoes
• 1 tablespoon double concentrated tomato paste
• 2 packages sazon seasoning
• 1 tablespoon cumin powder
• 1 teaspoon coconut sugar
• Sea salt & freshly ground black pepper to taste

Instructions:

1. Heat the bison tallow in a large cast iron skillet over medium heat. Add in the chopped onion and cook for 2-3 minutes, then add in the garlic and bell pepper. Cook until tender and fragrant.
2. Add the American Wagyu ground beef. Cook just until browned, breaking the meat apart into crumbles as it cooks.
3. Add the rest of the ingredients to the skillet. Stir to combine. Cover with a lid and turn the heat down to low. Cook for approximately 10 minutes until the picadillo is hot all the way through and the flavors have melded.

Reach Out To The Beck & Bulow 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: Recipe: Italian Beef Braciole 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.

Loco moco is classic Hawaiian comfort food. It’s not fancy, but it’s delicious. This is one of those legendary dishes that many claim to have invented, but no one seems to truly know where it originated in the island paradise. The story is that it was created for a group of teenagers who asked for a filling breakfast that they could afford. Since then, loco moco has become a famous local food in Hawaii. This incredibly versatile meal is commonly enjoyed for breakfast, lunch and dinner. It can be found at any Hawaiian diner or cafe and is a popular home cooked meal. It’s satisfying in all the best ways and our American Wagyu beef really takes loco moco to the next level. This is one of those humble recipes that’s truly delicious when it’s made it with quality ingredients.

Also Read: Recipe: Italian Beef Braciole With American Wagyu Beef

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.

Also Read: Homemade Scottish Sausage Rolls With Beef Or Bison

What’s So Great About Cooking With Tallow?

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. It used to be a staple in every kitchen, but the advent of vegetable and seed oils took over for many years. 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.

Ingredients:

• 2 cups uncooked white jasmine rice
• 2 cups water
• 1 lb ground American Wagyu beef
• Sea salt & freshly ground black pepper
• 2 tablespoon bison tallow
• 1 tablespoon flour
• 1 ½ cup bison bone broth
• 1 tablespoon coconut aminos
• 1 tablespoon butter
• 2 teaspoons avocado oil
• 2 green onions, sliced thin

Also Read: Authentic Mexican Birria With American Wagyu Beef

Instructions:

1. Rinse the rice thoroughly before cooking. Cook the rice in a rice cooker or on the stovetop. Fluff and set aside.
2. Make four burger patties out of the ground bison. Season generously all over with sea salt and freshly ground black pepper.
3. Heat the bison tallow in a large skillet over medium-high heat. Cook the patties and set aside.
4. Reduce the heat to low and continuously stir the flour for approximately 2 minutes. Add ½ cup of the bison bone broth and increase the heat to medium-low. Continue stirring.
5. Whisk in the remaining bison bone broth, coconut aminos and butter. Cook for a few more minutes until desired thickness is reached. Season to taste with sea salt and freshly ground black pepper.
6. Cook the eggs. In a clean skillet, heat the avocado oil over medium-high heat. Fry the eggs to desired doneness (runny yolks are traditionally used).
7. Assemble the loco moco. Put rice on each plate, followed by a bison patty. Spoon gracy over top and top off with an egg. Garnish as desired with chopped green onions.

Reach Out To The Beck & Bulow 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: Bison or Grass Fed Beef Filets With Shiitake Mushrooms

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 is one of those dinners for when you seriously just don’t have much time to make dinner. My usual tactic on these types of nights is to heat up some bison sausage and call it a day, but this is a really nice alternative. With the help of a rice cooker (or leftover rice in your refrigerator), this takes very little effort to put together and tastes delicious. It’s as easy as whisking some ingredients together for the sauce and browning some of our delicious grass fed ground beef - that’s it. And despite how simple it is, it’s completely craveable. Kids will love it, too. It’s the perfect easy meal for when you’re swamped with things to do or just want something yummy to curl up with and watch a movie.

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

A Super Easy Dinner With Convenient Ingredients

I added coconut sugar and coconut aminos because they’re my personal go-to’s for cooking Asian food. If you don’t have them on hand, any soy sauce and sugar or other sweetener will do. Add more fresh ginger as well if you like more of a kick - not to mention the wellness properties it offers. I love a big spoonful of kimchi on any Asian dish. This distinctively flavored fermented condiment offers a dose of gut-healthy probiotics and may even help boost immunity. If it’s not your thing or you don’t have any, just leave it off. It’s kind of like a spicier, saltier Korean sauerkraut.

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 & Finished Chinese Takeout Mongolian Beef

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:

(Serves 4)

• 1 pound grass fed ground beef
• 3 cloves of garlic, minced
• 3 tablespoons coconut sugar
• ¼ cup coconut aminos
• 2 teaspoons sesame oil
• ½ teaspoon minced fresh ginger
• ¼ crushed red pepper flakes
• Freshly ground black pepper to taste
• 2 cups cooked rice
• Kimchi, chopped scallions and toasted sesame seeds for garnish

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

Instructions:

1. Whisk together the coconut sugar, coconut aminos, sesame oil, fresh minced ginger, red pepper flakes and freshly ground black pepper. Set aside.
2. In a large cast iron skillet, cook the beef and minced garlic. Break the beef apart into crumbles with a wooden spoon. Cook just until the meat is cooked through (take care not to overcook).
3. Pour the reserved sauce into the skillet. Combine and simmer for a couple minutes. Remove from the heat and set aside.
4. Portion hot, cooked rice into four bowls. Top with the cooked meat and sauce mixture. Garnish with a spoonful of kimchi (if desired), chopped scallions and toasted sesame seeds. Serve 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: Authentic Indonesian Slow Cooked Tropical Beef Rendang

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 taco casserole is the perfect flavor packed easy meal - it’s ideal for making ahead, too. Just plan on baking it for about ten minutes extra if it’s been refrigerated before cooking. Assemble it in advance and store, covered in the refrigerator until you’re ready to put it in the oven. Having a premade dish that I simply have to bake and enjoy is a feeling I really enjoy. It’s meal planning at its finest, and if you’re having friends over allows you to spend time with them rather than slaving away in the kitchen. Tacos are already an easy dish to make, but this casserole is even easier - you don’t even have to assemble the tacos at the end. I like mine with guacamole and salsa. Makes great leftovers, too! It’s a cinch to reheat and stays good in the refrigerator for a couple days.

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

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.

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.

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

Ingredients:

• 1 pound grass fed ground beef
• 1 tablespoon bison tallow or avocado oil
• 1 onion, chopped
• 1 packet of taco seasoning
• ¾ cup sour cream
• 2 cups Mexican blend cheese
• ¾ cup tortilla chips or strips
• 1 can refried beans
• ¼ cup chopped green bell pepper
• Sliced green onions, lettuce, cilantro and diced tomatoes for garnish

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

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Heat the bison tallow or avocado oil in a large cast iron skillet over medium heat. Add the onions, bell peppers and ground beef to the pan. Cook, breaking the meat up with a wooden spoon, until the meat is cooked all the way through (but don’t overcook).
3. If necessary, drain excess grease from the skillet.
4. Add the packet of taco seasoning and ¾ cup water to the skillet. Turn the heat up and bring to a boil, then reduce and simmer, stirring often, for approximately 5 minutes. Remove the skillet from the heat and set aside.
5. Spread the can of refried beans evenly in the bottom of a large, deep baking dish.
6. Add a layer of sour cream over the beans, then the cooked beef, onion and green pepper mixture on top. Finish it off with the cheese sprinkled evenly over the meat.
7. Bake in the preheated oven for about 15 minutes, until the cheese is melted and gooey.
8. Remove from the oven and let cool for a couple minutes. Add a layer of tortilla chips or strips on top. Garnish with sliced green onions, lettuce, tomatoes and cilantro. Enjoy!

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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.

Also Read: Authentic Indonesian Slow Cooked Tropical Beef Rendang

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.

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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.

If you’ve never heard of salteñas before, they’re a special variety of meat empanada widely available as a traditional street food in Bolivia. They have a spicy and slightly sweet flavor, a distinctive yellow colored dough and are filled with meat, potatoes, slices of hard boiled egg, olives and raisins.