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.

These Turkish islak burgers are messy and delicious in all the best ways. This traditional street food consists of a loosely packed burger patty generously flavored with garlic and paprika, doused in garlicky tomato butter sauce. They’re messy and not the prettiest burgers out there, but they taste amazing. They’re also known as “wet burgers” thanks to the abundant amount of sauce they’re served with, reminiscent of a saucy meatloaf or sloppy joe. I love making these with a brioche bun since they’re extra fluffy and great for soaking it all up. If you can, make sure to use a good quality pasture raised butter - it’ll really take this recipe to the next level. Our American Wagyu beef always makes incredible burgers, and these are no exception. I’ve never been to Turkey and eaten authentic islaks, but if they’re anything like these burgers it’s easy to see how they got so famous.

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

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: Humble Hawaiian Loco Moco With American Wagyu Beef

Ingredients:

• 1 ½ pounds American Wagyu ground beef
• 2 tablespoons chopped fresh parsley
• 2 large cloves of garlic, finely minced
• 1 ½ teaspoons sweet paprika
• 6 tablespoons grass fed butter
• ¼ cup double concentrated tomato paste
• 4 brioche buns
• 1 tablespoon bison tallow
• Sea salt and freshly ground black pepper

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

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit. Mix together the ground American Wagyu beef, 1 teaspoon of paprika, all of the chopped parsley and ½ of the minced garlic. Make four patties, less firm than you would make a typical burger. Season generously on both sides with sea salt and freshly ground black pepper. Set aside. These can be made ahead of time and refrigerated if desired.
2. Make the tomato butter sauce. Heat the butter along with the rest of the minced garlic over medium heat in a skillet or saucepan. Cook for approximately 5 minutes or until the butter starts to turn golden brown. Stir in the tomato paste and the rest of the paprika. Continue to cook and use a whisk to make the sauce super smooth. Gradually stir in ¾ cup water or bone broth if you have it on hand. Continue to cook until the sauce thickens. Remove the skillet from the heat and set aside.
3. Melt another tablespoon of butter in a clean skillet over medium high heat. Brown the buns in batches, adding the other tablespoon of butter halfway through. Dip the insides of the toasted buns into the tomato butter sauce and place in a baking dish.
4. Cook the burger patties. Melt the bison tallow in the skillet over medium high heat. When the tallow is shimmering, add in the burger patties and cook for about 3 minutes on each side or to desired doneness.
5. Place the cooked burger patties in the skillet with the tomato sauce and coat generously. Place the patties on the bottom buns in the baking dish and finish with the top buns. Finally, brush a generous coating of sauce on top of each burger.
6. Cover the baking dish with foil and bake in the preheated oven for 4-6 minutes. Serve and enjoy immediately!

The Beck & Bulow Philosophy

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 Scottish Sausage Rolls With Beef Or Bison

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.

Stir fries are one of my favorite ways to cook a quick dinner. You can add in whatever vegetables you have with some thinly sliced meat, along with a delicious teriyaki sauce on top. You can always get store bought teriyaki sauce, but I find that making it fresh makes a huge difference. The vegetables are slightly crisp yet tender for the best texture and taste. Not to mention, this means they stay colorful and nutrient rich. The thinly sliced steak cooks super quickly, making this easy to throw together in just a few minutes. I recommend slicing the steak while it’s partially thawed, but not all the way. You’ll find it much easier to get thin, clean slices with the added firmness when it’s still a little frozen.

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

Delicious & Convenient Steak Stir Fry

Part of the beauty of a stir fry is that it can easily stand alone as a complete meal. It’s also great to serve with some freshly steamed white rice. You can easily customize this recipe with whatever substitutions you prefer - chicken instead of steak, different vegetables, etc. Experiment with adjusting the garlic and ginger to your tastes or adding a dash of crushed red pepper flakes for a little spice.

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: Moroccan Spiced Beef Tagine With Dates, Honey & Prunes

Ingredients:

• 1 ½ lbs American Wagyu sirloin steak, sliced into ¼ inch slices
• 1 cup chopped broccolini or broccoli
• ½ medium onion, chopped
• 1 cup chopped red bell pepper
• ½ cup chopped asparagus
• 1 tablespoon bison tallow
• Sea salt & freshly ground black pepper
• Chopped green onions and sesame seeds for garnish

For the teriyaki sauce:

• ¼ cup coconut aminos
• ½ cup water
• 2 tablespoons coconut sugar
• 2 teaspoons minced garlic
• 2 teaspoons fresh minced ginger
• 1 tablespoon agave
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

Also Read: Creamy & Delicious Authentic Russian Beef Stroganoff Recipe

Instructions:

1. First, make the sauce. Combine all ingredients except the cornstarch in a saucepan. Heat over medium-high heat , stirring constantly until the sugar has melted. Stir the cornstarch together with two tablespoons of cold water until incorporated. Increase the heat on the saucepan and bring the liquid to a boil, then pour in the cornstarch mixture and continue to cook until the sauce has reached the desired consistency. Set aside to cool slightly.
2. Heat ½ of the bison tallow in a large cast iron skillet over medium-high heat. Add the onion and cook for a minute or two. Then add in the rest of the vegetables and cook for a couple minutes. Add in two tablespoons of water and cook, stirring frequently until the vegetables are tender but still slightly crisp. Season to taste with sea salt and freshly ground black pepper. Set the cooked vegetables aside on a plate.
3. Add the rest of the tallow to the skillet and when it’s hot, cook the thinly sliced meat in batches. It will cook very quickly, so take care not to overdo it.
4. Once all of the meat is cooked, add it back into the skillet along with the vegetables. Add the sauce on top and stir to combine. Cook for a few minutes until warmed all the way through. Serve garnished with chopped green onions and enjoy!

Also Read: Traditional German Sauerbraten Recipe With Grass Fed Beef

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 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.

Italian braciole is a dish that takes a little extra time to prepare, but it’s so worth it. It consists of thinly sliced meat lined with prosciutto (or, according to my own preference, wild boar bacon) and filled with a delicious cheese, herb and breadcrumb mixture. These bundles are tightly rolled, seared and then cooked in a richly flavored tomato sauce. It’s an impressive and satisfying meal that can be served over pasta. I like to have it with garlic bread and salad on the side. This is the perfect meal to celebrate an occasion or simply to enjoy time with loved ones.

Also Read: Zuppa Toscana With Heritage Pork Sausage & Wild Boar Bacon

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 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. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

Also Read: Recipe: Thai Moo Ping Skewers With Wild Boar Shoulder

A Delicious & Sustainable Meat Choice

Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.

Ingredients:

• 2 pounds American Wagyu beef top sirloin steak, thinly sliced into six slices
• 12 cloves of garlic, 4 minced and the remaining 8 sliced thin
• ½ cup chopped fresh parsley
• 1 ¼ cups grated Parmesan cheese
• 2 tablespoons Italian herb breadcrumbs
• Sea salt & freshly ground black pepper
• 12 slices wild boar bacon, sliced in half
• 2 tablespoons bison tallow
• 2 cups red wine
• 2 cups bison bone broth
• 1 can crushed San Marzano tomatoes
• 2 ½ teaspoons Italian seasoning
• 2 tablespoons flour
• 24 toothpicks

Also Read: Recipe: Thai Wild Boar Meatballs With Coconut Curry Sauce

Instructions:

1. To thinly slice the top sirloin, do so while it’s still partially frozen. It’s much easier this way. Slice each thin piece in half to create 12 pieces. Then, let the meat thaw the rest of the way at room temperature.
2. Place the slices of meat in between two pieces of plastic wrap. Pound to an even thickness of about ¼ inch.
3. Blanch the wild boar bacon for a few minutes in boiling water. It should become soft and slightly translucent. Set aside to cool for a couple minutes.
4. In a small bowl, make the filling. Stir together the minced garlic, Parmesan cheese, and Italian breadcrumbs. Season to taste with sea salt and freshly ground black pepper. Combine thoroughly.
5. Assemble. Layer two (half sized) slices of wild boar bacon over the pounded beef. Add filling on top. Roll each slice up securely, using toothpicks to hold shut.
6. Heat the bison tallow in a large Dutch oven over medium-high heat. When shimmering, add the rolls with the seam side facing down. Work in batches if necessary. Make sure the seam side sears well enough to seal the rolls shut. Brown on all sides. Transfer the seared rolls to a plate.
7. Bring the wine, bone broth and sliced garlic to a boil in the Dutch oven. Use a wooden spoon to scrape up flavorful browned bits from the bottom of the pot. Add the can of tomatoes and Italian seasoning and stir to combine.
8. Add the meat rolls back into the pot. When it heats back up to a simmer, cover and reduce the heat slightly to cook for approximately 2 hours. Flip the rolls occasionally using tongs while cooking.
9. Mix the flour with an equal amount of cold water in a cup. Stir until smooth. Gradually stir it into the pot. Simmer for approximately 5 more minutes, or until the sauce thickens as desired.
10. Season to taste. Remove the toothpicks before serving. Enjoy!

Also Read: Homemade Scottish Sausage Rolls With Beef Or Bison

The Beck & Bulow Team Is Here To Answer Your Questions

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.

If you love having your freezer stocked with meat, we’ve got you covered with the best way to stay well fed over the next few months. A beef bulk box and bison bulk box is equivalent to about half of the meat from the entire animal, also known as a side of beef or side of bison. We also offer a half order of this amount, the equivalent of a quarter of beef or quarter of bison. Through our experience with servicing restaurant chefs, we’ve determined what the very best cuts are to make the most out of butchering bison and beef. These are our tried and true cuts that we’ve found to be the most convenient for cooking, the tastiest, and creating the least amount of waste possible. However, if you have special requests, simply let us know.

Also Read: Beck & Bulow: Why We Have Devoted Our Lives To Quality Meat

You can easily store this amount of meat in most chest or upright freezers. Getting this amount of meat at once has tons of benefits. It’s a great feeling to know that you are stocked on meat for the entire family for the foreseeable future. It simplifies grocery shopping and really helps to add another element of interest for cooking and meal planning. Once I had a side of beef to work with in my freezer for the first time, I found myself experimenting with cooking meat in ways that I had never branched out to before. Every cut comes vacuum sealed and flash frozen at the peak of freshness, clearly labeled for easy storage.

Which Cuts Come In A Bulk Box?

Let’s start with the sub primal roasts. If you’re not familiar with cuts of meat, the butcher begins the process by dividing the meat into primals. These large cuts are then divided into subprimals, which can be roasted whole or divided into individual cuts of meat that are what we typically purchase for cooking or order at a restaurant. These bulk boxes of beef or bison include a tenderloin roast, a boneless ribeye roast and a New York strip roast. These premium subprimals can be cut into steaks, including the filet mignon, New York strip steak and boneless ribeye steak. Roasted whole, they make an impressive and mouthwatering meal that everyone will remember.

Also Read: Our Bison Ranch In New Mexico: A Truly Incredible Place

You’ll receive about twelve pounds of short ribs, six pounds of brisket, twelve pounds of osso buco and twenty pounds of stew meat. These are your slow cooker items that will be flavorful and incredibly tender when cooked low and slow. Perfect for stews, Instant Pot dishes, smokers, braising and more. We are always happy to help with cooking recommendations and recipes, so don’t hesitate to reach out to our team if you have questions about how to prepare a cut of meat. Personally, these are some of my favorite cuts to cook as they are so simple to prepare and yield such delicious and satisfying meals.

You will receive eighty pounds of ground meat with your order, one of the most versatile and convenient items to have in your freezer, along with 30-35 pounds of other ground meat products such as burger patties and bratwursts. Last but certainly not least, you’ll receive approximately thirty pounds of broth bones. An indispensable kitchen staple for making broth for drinking and cooking purposes. Upon request, the items in your bulk box can be customized, to include organ meats, larger amounts of favorite items, etc.

Again, these bulk boxes are also available in a half size equivalent to a bison or beef quarter. These boxes are by far our best value for stocking up on meat, and with our hand picked selections and options for customization you’re guaranteed to get your favorite cuts that you’ll enjoy the most for yourself and your family. These boxes are a great opportunity to streamline decision making when it comes to grocery shopping and cooking. Not to mention, the wide variety of cuts of meat means full spectrum nutritional benefits. It’s the perfect way to enjoy the health benefits of quality meat along with amazing flavor. It’s easy to stay consistent when you have an abundance of cuts to constantly switch things up and always know there’s something wonderful to cook up for dinner.

Also Read: We’re Eagerly Anticipating The Opening Of Our Butcher Shop

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.

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.

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.

Machaca is a Mexican preparation of meat traditionally made from richly spiced, dehydrated beef. It was sort of like a super flavorful shredded jerky that can be rehydrated and added to any recipe. Nowadays, most people don’t dehydrate the meat to make machaca. This was largely done because it served as a method of preservation for the meat before the days of refrigeration. Slow cooking the meat achieves the same infusion of flavor and tender texture as the old world method of making machaca. All you need is a crock pot or Instant Pot, some good quality meat and flavorful seasonings.

Also Read: Recipe: Homemade Flautas With Shredded Bison Chuck Roast

American Wagyu Beef Raised In Northern New Mexico

Our beef is completely free range, from our ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with 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. We have a limited supply of this beef and it has been a huge hit so far with our staff and customers. And if beef just isn’t your thing, make this recipe with one of our tender and delicious bison chuck roasts. We like to have options and we know you do, too.

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: Southwestern Bison Quesadilla With Cilantro Cream Sauce

Ingredients:

• 3 pounds Bison or American Wagyu Beef Chuck Roast
• 2 large onions, sliced
• 2 (4 oz) cans of chopped Hatch green chiles or equal amount chopped roasted green chiles
• ½ cup bison or beef bone broth
• 2 teaspoons cumin
• 2 tablespoons minced garlic
• 2 teaspoons oregano
• 1 teaspoon paprika
• Sea salt & freshly ground black pepper
• 3 tablespoons bison tallow

Also Read: Authentic Mexican Birria With American Wagyu Beef
Instructions:

1. In a small dish combine the cumin, oregano, paprika, salt and pepper. Generously season the roast on all sides, pressing into the surface of the meat. Cover and refrigerate the meat for a few hours or overnight, if time permits.
2. When ready to prepare the meat, let it sit out at room temperature for approximately 20 minutes.
3. Heat the bison tallow in a large cast iron skillet. When it’s hot, add in the roast and sear all over to form a flavorful crust.
4. Add the seared meat into the crockpot or Instant Pot. Add in the bone broth, chopped green chiles (and the liquid from the can - if not using canned, add a little extra bone broth), onion, minced garlic and lime juice.
5. Cook on low for 8-9 hours. If you’re using an Instant Pot, use the Slow Cook setting - it may require a little more time than a traditional crock pot.
6. When finished cooking, the meat should be super tender and easy to shred with a fork. Use for topping nachos, making tacos, or any other recipe where flavorful, spiced meat is used.

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: Stay Warm This Winter With Three Mushroom Bison Stew

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.

Birria is an incredibly flavorful and tender meat soup from the state of Jalisco in Mexico. It’s often made for special occasions like Christmas, Easter or baptisms. It involves slow cooked, meltingly tender meat infused with the flavor of rich Mexican spices and herbs. There are two popular ways to enjoy birria, made into tacos or as a soup. The delicious broth can be used to quickly dip the tortillas in before assembling the tacos, and spooned over top of the meat. If making soup, you may wish to add a little more bone broth to the recipe to create more liquid.

Also Read: Bison or Grass Fed Beef Filets With Shiitake Mushrooms

American Wagyu Beef

Our beef is completely free range, from our ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with 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.

Ingredients:

• 1.5 lbs American Wagyu Osso Buco
• 1.5 lbs American Wagyu Top Sirloin
• 1.5 tablespoons sea salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon cumin

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

For the marinade:

• 4 dried ancho chiles
• 4 dried guajillo chiles
• 1 dried chile de árbol
• 1 teaspoon whole peppercorns
• 2 cloves, lightly toasted and ground into a powder
• 1 teaspoon thyme
• 1 teaspoon Mexican marjoram
• 1 teaspoon Mexican oregano
• 2 bay leaves
• ½ teaspoon cumin seeds, lightly toasted and ground
• 1 whole cinnamon stick
• ½ can roasted tomatoes
• 8 large cloves of garlic, peeled
• 1.5 tablespoons sea salt
• ¼ cup apple cider vinegar
• 1.5 cups bison bone broth
• Corn tortillas if making tacos
• Lime wedges, salsa and chopped fresh cilantro for serving

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

Instructions:

1. Pat the meat gently dry with paper towels. Season generously all over with sea salt, freshly ground black pepper and ground cumin. Press the seasoning into the surface of each piece of meat.
2. Slice open the dried chiles and discard the seeds. Set aside.
3. Heat a little bison tallow in a small cast iron skillet. When hot, quickly fry the chiles for approximately 2 minutes, stirring constantly to prevent them from burning. Remove from the heat and set aside.
4. Boil water in a small saucepan. Add the fried chiles in and cook for approximately 10 minutes until they are soft. Set aside the entire saucepan to cool.
5. Add a little more oil or tallow to the cast iron skillet. Cook the onions for a couple minutes until they become tender and fragrant. Add in the garlic, peppercorns, bay leaves, cinnamon stick, thyme, marjoram and oregano. Cook for a minute or two, stirring often. Add in the ½ can of roasted tomatoes and combine, cooking for approximately 3 more minutes, continuing to stir. Remove from the heat and set aside.
6. Pour the cooled chiles and their cooking water into a blender. Add in the cooked onion and tomato mixture from the skillet, along with the cumin, apple cider vinegar and bone broth. Blend until smooth, then pour through a strainer into a bowl. The resulting sauce will be the marinade for the meat. Set aside.
7. Place the seasoned meat in a large shallow dish or bowl and pour the marinade on top. Cover with a lid or plastic wrap and refrigerate for anywhere from 2 hours to overnight, depending on how much time you have. If you’re using an Instant Pot, you can cut down the marinating time or even leave it out completely.
8. To cook in the Instant Pot, add the meat and marinade to the pot. Cook on high pressure for 45 minutes. The meat should be fork tender and easy to shred.
9. If cooking in the oven, preheat to 350 degrees Fahrenheit. Add the meat and marinade to a large Dutch oven and cook, covered for 2 hours or until the meat is falling apart tender.
10. Shred the meat. Heat the corn tortillas and quickly dip each one in the sauce if making tacos. Add meat into each one and add toppings. You can also serve the meat on its own with sauce spooned over the top as a soup. Garnish with cilantro, lime and salsa.

The Beck & Bulow Team Would Love To Hear From 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: Beef Wellington (Or Bison Wellington) For The Holidays

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.

This green chile, bison and sweet potato pie is the perfect recipe whether you’re born and raised in New Mexico, or have yet to visit the land of enchantment. Hatch green chiles have the perfect amount of spice and a flavor that can’t be replicated with substitutions. However, if you don’t have access to New Mexico green chiles, you can definitely substitute jalapeno or other peppers. The southwestern spices are so delicious with sweet potatoes, and our flavorful ground bison meat makes this pie a sure favorite.

Also Read: Bison Tenderloin Bruschetta With Rosemary Balsamic Spread

This crowd pleaser is the perfect way to enjoy these flavors during cooler fall and wintertime weather. This would also be delicious with ground elk, grass fed beef ground, or our special ground primal or keto burger blends. The cheese is completely optional, and I slightly prefer it without, but a Mexican shredded blend would be perfect for anyone who wants to add some 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: Grass Fed Beef Korean Rice Bowls With Easy Homemade Sauce

Ingredients:

• 1 pound ground bison (or grass fed ground beef)
• Bison tallow as needed for cooking
• 1 large sweet potato, diced
• 1 teaspoon sea salt
• 1 large onion, chopped
• 1 large roasted green chile, minced
• 2 cloves garlic, minced
• 2 tablespoons water
• ½ tablespoon dijon mustard
• ½ teaspoon cumin
• 1 teaspoon green chile powder or red pepper flakes
• ½ teaspoon dried oregano
• Pinch smoked paprika
• Freshly ground black pepper
• 1 cup shredded cheese (optional)
• 2 frozen pie crusts, thawed
• Frozen puff pastry, thawed
• Chopped fresh cilantro for serving

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

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit. Set the thawed bison meat out at room temperature for about 15-20 minutes before cooking.
2. Add the diced sweet potato to a pan on the stove and cover with water. Add a generous pinch of salt and bring to a boil, then simmer, covered for 5 minutes or until the potatoes are softened. Drain the potatoes through a strainer and set aside to use later.
3. Heat bison tallow in a large cast iron skillet over medium heat. When hot, add in the ground bison. Break the meat apart as it cooks and add in the chopped onion and green chile. Cook just until the bison is mostly browned, then add in the garlic and cook for another minute or so. Pour out any excess fat and liquid.
4. Add in the 2 tablespoons water, green chile powder, mustard, cumin, smoked paprika, and freshly ground black pepper. Cook for about 3 more minutes, then remove from the heat.
5. Stir in the sweet potatoes and cheese if desired. Add the filling into the thawed frozen pie crusts. Cover with puff pastry on top and remove the excess from the edges. Pinch the edges together to seal.
6. Cut a few slits in the top of the pie to vent. Cook in the preheated oven for 45 minutes to an hour, until the pie is golden brown. Serve slices garnished with fresh cilantro.

Also Read: Cornbread Stuffing With Bison Hickory Smoked Sausage

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

Pot roast might as well be synonymous with cozy evenings during the fall and winter. If you’ve got an Instant Pot on hand in your kitchen, odds are you already know how amazing it can be for speeding up cooking times. I love using mine to cook meat and it’s particularly wonderful for those slow cooker items that can take hours in the oven. Pot roast is the perfect candidate, and you can cook the vegetables right along with it in the pressure cooker. This method produces falling apart, tender, flavorful meat in a delicious sauce with tender potatoes, parsnips and/or carrots. Cold weather food simply doesn’t get more comforting than this.

Also Read: Bison Tenderloin Bruschetta With Rosemary Balsamic Spread

Tender & Delicious Grass Fed Beef Or Bison Pot Roast

And if you thought this sounded like the perfect easy recipe, just wait - there’s more. You can even cook a roast from frozen using this method, just plan on cooking it for about 30 minutes longer. Could it get any more convenient than that? You don’t even have to worry about remembering to thaw the meat out beforehand - and with larger cuts like this, it can take some time. The searing is optional too, although recommended. There’s a chemical reaction that takes place in the meat similar to when you caramelize onions that adds layers of delicious flavor. But the truth is, this will turn out amazing whether you sear the roast or not. Our meat is that flavorful.

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: Homemade Spaghetti With Bison & Wild Boar Meatballs

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.

Ingredients:

• 4-5 pound bison or grass fed beef chuck roast
• Sea salt & freshly ground black pepper
• 1 tablespoon bison tallow or avocado oil
• 1.5 onions, chopped
• 5 cloves of garlic, minced
• 3 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme leaves
• 5 tablespoons tomato paste
• 3 tablespoons flour
• 5 cups bison bone broth, divided
• 3 tablespoons apple cider vinegar
• Parsnips, potatoes, carrots or whatever other veggies you want, chopped into large chunks

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

Instructions:

1. Season the grass fed beef or bison chuck roast on all sides with sea salt and freshly ground black pepper. Be generous!
2. Turn on the Instant Pot and activate the “Sauté” setting. Add the bison tallow or avocado oil into the pot. When it’s shimmering, add the roast. Give it a good sear on all sides, forming a flavorful crust. You can skip this step if you want, but it adds a lot of great flavor. Take the roast out of the Instant Pot and set it aside.
3. Add the chopped onion to the pot and cook until it becomes tender and fragrant. Add in the minced garlic, fresh thyme and rosemary, and the tomato paste. Combine and cook for another minute or so.
4. Add the flour and one cup of the bone broth. Whisk to smoothly mix everything. Cook for about two minutes, then add in the rest of the bone broth broth, the apple cider vinegar and the chunks of veggies. Season with sea salt and freshly ground black pepper. Stir to combine, then add the roast back into the pot. Set to cook on high pressure for an hour and fifteen minutes (if cooking from frozen, add 30 minutes). Release the pressure from the pot and when it’s finished releasing, check the meat. If it’s not fork tender, let it cook longer.
5. Let the roast rest for about 10 minutes before slicing and serving.

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

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.

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.