I’ve always been fascinated by the different foods people eat around the world. Christmas, for many people, is the occasion where they go all out - above and beyond any other day of the entire year. It’s a day for feasting, celebrating and spending time with loved ones. There are many special dishes across the globe that are served especially for Christmas. If you’re American, you’re probably familiar with prime rib, turkey and salmon - some of the most popular choices here in the USA. I decided to take a dive into the meals that are served for this special holiday all across planet Earth. Here’s four of my favorite mouthwatering Christmas dinners.

1. Polish Festivities With Pierogi & More
2. Tamales & Posole From Mexico (and New Mexico)
3. Heavenly Venezuelan Hallaca
4. The Japanese Christmas Tradition You Never Expected

Also Read: Bison Tomahawk Prime Rib Recipe For Christmas Dinner

1. Polish Festivities With Pierogi & More

Christmas dinner for Polish families is often an elaborate affair. It’s not uncommon to enjoy a twelve course meal, including a plethora of classic Polish dishes. The twelve courses represent the twelve apostles, a tradition which can be found in many other cultures around the world. My personal favorite Polish dish? Pierogi, hands down. These dumplings are often filled with meat and potatoes, and they’re so delicious. Even if you’re not up for preparing a twelve course feast (which sounds fun, but I know I won’t be doing that this year) preparing pierogi is not difficult and yields scrumptious results. Check out our recipe for pierogi here.

2. Tamales & Posole From Mexico (and New Mexico)

Christmas in Mexico means tamales, and lots of them. Preparing tamales is a holiday tradition for many Mexican families. These delicious packets of meat, cheese and masa are wrapped up in a corn husk - the perfect little Christmas package. Tamales are an ancient food and date all the way back to the Incas. The Aztecs and Mayans also ate them. These ancient cultures believed that people had been created from corn, and thus tamales wrapped in corn husks were considered food fitting for the holiest of occasions. This tradition withstood the test of time, and tamales are still one of the most popular Christmas foods. Traditionally made with pork or beef, I love making tamales with wild boar, elk or bison.

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

Another Mexican Christmas dish that we had to include on this list - especially being based in New Mexico - is posole. If you’re a local or have ever been to visit New Mexico, you’ve probably had the pleasure of eating posole before. This is a New Mexican classic, but posole actually has roots going as far back as the Aztecs. It’s a traditional Mexican soup that is often served for special occasions, holidays and celebrations. This iconic soup is often eaten on Christmas Eve and traditionally is made with pork or chicken. I prefer our mouthwatering version made with lamb or wild boar shoulder. Check out the Posole recipe here.

3. Heavenly Venezuelan Hallaca

Venezuelans enjoy a food called hallaca, prepared especially for Christmas. They’re similar to a dumpling, but wrapped in a banana leaf. The corn dough inside is stuffed with meat, olives, raisins, capers and pimentos. Because preparing the hallaca is so labor intensive, this dish is typically only enjoyed once a year at Christmastime. Hallaca are a fusion of Indian, African and Spanish culture - as so many things in Venezuela are. I’ve never made or tasted hallaca before, but would really love to. Maybe this year I’ll make some with bison or wild boar - sounds absolutely delicious! If you have a great hallaca recipe, we’d love to hear from you.

Also Read: Super Quick Teriyaki Glazed Wild Boar Tenderloin Recipe

 

4. The Japanese Christmas Tradition You Never Expected

I was lucky enough to visit Japan in my early twenties. I stayed up until just a couple days before Christmas, and was surprised to find out what millions of Japanese families look forward to as their Christmas dinner each year. Thanks to a clever marketing campaign over the last four decades, almost 4 million Japanese people order KFC’s Christmas buckets during the holiday season. I can definitely understand the allure of eating fried chicken for a holiday. I’d prefer making my own over eating factory farmed chicken from a fast food restaurant. Granted, it seemed like the meat for fast food restaurants was generally better quality in Japan than it is in the United States. However, I’d much rather use ours. Check out our guide to making the perfect fried chicken here.

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

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.

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!

[embed]https://www.youtube.com/watch?v=pyaE9re7eWw[/embed]

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.

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 spiced meatball soup is full of Moroccan flavor thanks to a healthy dose of harissa seasoning and a savory herb paste made from cilantro and green onions. Quinoa and bone broth make this a super satisfying and nourishing meal that is not only delicious but also really healthy. If you don’t have bison or beef tallow on hand, simply replace with your preferred cooking oil. I love using tallow to cook with due to its ability to handle high heat, excellent flavor and lots of nutrients. This soup makes for great leftovers, too, so don’t hesitate to make a double batch. Look for harissa seasoning at your local grocery store or make your own (there’s lots of great recipes for it available online and it’s not difficult).

Also Read: Grass Fed & Finished Chinese Takeout Mongolian Beef

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: The Ultimate Beck & Bulow Roast Beef Sandwich Recipe

Ingredients:

• 1 pound grass fed & finished ground beef
• 1 ½ cups chopped fresh cilantro
• 1 large bunch green onions, trimmed and chopped
• 1 egg, lightly beaten
• 2 tablespoons harissa seasoning
• 2 teaspoons cumin
• Sea salt to taste
• 1 tablespoon bison tallow
• 4 parsnips, chopped
• 4 cups bison bone broth
• 4 cups baby spinach leaves
• 1.5 cups cooked quinoa

Instructions:

1. Let the ground beef sit out at room temperature for approximately 20 minutes before preparing.
2. Put one cup of the cilantro and all of the green onions in a food processor and pulse to make a chunky paste.
3. Place the ground beef in a large mixing bowl. Add in the lightly beaten egg, 1 tablespoon of harissa seasoning, 1 teaspoon of cumin and season with sea salt. Add half of the cilantro and green onion paste. Mix together using your hands just until combined. Form into meatballs and set aside on a plate.
4. Heat the bison tallow in a large dutch oven over medium heat. Add the parsnips and cook, stirring frequently, until they begin to turn golden brown. Add in the rest of the cilantro paste along with the remaining harissa and cumin. Cook for about a minute, then stir in the bone broth along with two cups of water. Bring the pot to a simmer. After letting it cook for a couple minutes, drop the meatballs into the pot. Let them cook for about 7 minutes.
5. Add the spinach to the pot and cook for approximately 4-5 minutes. Stir in hte cooked quinoa and the remaining ½ cup of chopped cilantro. Season with sea salt to taste. Serve and enjoy.

Also Read: Authentic Sega Wat Spicy Ethiopian Beef Stew Recipe

Our Friendly & Knowledgeable 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.

If you love brisket like me, you’re going to instantly understand why this chili is so delicious. It’s slow cooked brisket perfection with all the right ingredients to make this chili taste incredible. Although you can easily prepare it on the stove, this recipe is a perfect contestant for the slow cooker or Instant Pot. As with all cuts of meat that are meant to be cooked low and slow, if the meat isn’t falling apart tender, you simply need to cook it longer.

Also Read: Paleo Crock Pot Bison Superfood Stew With Primal Blend

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: Slow Braised Bison Brisket For A Warm & Cozy Evening

[embed]https://www.youtube.com/watch?v=Z-EVDI75Flo[/embed]

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.

Ingredients:

• Approximately two pounds of bison or grass fed beef brisket
• 4-5 tablespoons bison tallow
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 16 oz shiitake mushrooms, chopped
• 2 large green bell peppers, chopped
• 1 jalapeño pepper, deseeded and minced
• 2 tablespoons paprika
• 1 tablespoon oregano
• 1.5 tablespoons cumin
• 1 tablespoon basil
• 2 bay leaves
• ½ teaspoon green chile powder
• 2.5 cups bison bone broth
• 1 can organic diced tomatoes
• 6 oz double concentrated tomato paste
• Sea salt and freshly ground black pepper to taste

Also Read: Winter Holiday Bison Tenderloin Roast With Red Wine Sauce

Instructions:

1. Heat some of the bison tallow in a large cast iron skillet over medium high heat. Season the brisket on all sides with sea salt and freshly ground black pepper. When the tallow in the pan is hot, sear the brisket on all sides. Take the time to get a nice crust on all sides for optimal flavor. When it’s thoroughly seared, remove from the pan and set aside.
2. Add more tallow to the pan if necessary. Add the onion to the pan and cook for approximately one minute. Then, add the minced garlic, shitake mushrooms and green peppers. Cook until the onions are golden brown and fragrant.
3. Place the beef or bison brisket and vegetables into a slow cooker or Instant Pot. Add in the jalapeño pepper, herbs and spices, bone broth, tomatoes and tomato paste. Season with sea salt and freshly ground black pepper. Cook on low (or on the slow cook function if using the Instant Pot) for approximately 7 hours.
4. After 7 hours, open the pot and shred the meat. It should be falling apart tender. Continue to cook for about an hour with the lid off to let the liquid reduce down a bit and thicken.
5. Season to taste with sea salt and freshly ground black pepper. 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: The Ultimate Beck & Bulow Roast Beef Sandwich Recipe

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.

[embed]https://youtu.be/PIXC_0hB4fM[/embed]

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.

As cold weather begins to make its presence known and COVID-19 statistics begin to again make headlines, many of us are wondering what we can do to boost our immune systems. Quality meats are a valuable source of vitamins, minerals, protein and healthy fats that can assist our bodies in staying healthy and making speedy recoveries from illnesses. Here’s our top five picks for keeping yourself and your family feeling great this fall and winter.

1. Wild caught Alaskan salmon
2. Bison Or Beef Primal Burger Blends
3. Bison Bone Broth
4. Bison Tallow
5. Homemade Chicken Noodle Soup

1. Wild Caught Alaskan Salmon

Omega-3 fatty acids play an important role in boosting our immune systems. These healthy fats actually help immune cells to function more efficiently. Also, there’s evidence to suggest that a type of omega-3 known as DHA encourages white blood cells to be more active, which directly enhances the strength of the immune system. King and Coho salmon contain some of the highest levels of omega-3’s of any food in existence due to their high fat content. Salmon in general is already rich with healthy fats, but these particular species have an even higher oil content. This not only gives them a desirable flavor and texture, but makes them an even more nutrient dense choice for staying healthy and strong.

Also Read: Why I Went From Vegan To Eating High Quality Meat

2. Bison Or Beef Primal Burger Blends

We’ve all heard about how amazing organ meat is nutritionally, but so few of us find it appetizing to regularly cook with offal. Our Primal Burger Blends are the perfect solution. They have a specifically formulated percentage of organ meat blended in to offer maximum nutritional benefits without sacrificing the delicious taste of our best selling ground bison and grass fed ground beef. Organ meats are absolute treasure troves of immunity boosting vitamins and minerals. If you want to really supercharge your health during these unprecedented times, organ meat is definitely the way to go.

Also Read: Wild Boar Meat: So Much Better Than Domestic Pork

3. Bison Bone Broth

There’s a South American proverb that states, “Good broth will resurrect the dead.” Bone broth might be the first thing that comes to mind when you’re wanting to avoid getting sick. It’s known for its healing properties and has been used since ancient times as a powerful health tonic. The bones of animals have super concentrated amounts of nutrients. It’s very important to always use high quality, pasture raised bones - if the animals are exposed to toxins during their lifetimes, their bones contain a lot of toxic build up. Bison bone broth is delicious as a hot drink seasoned with herbs and spices (I like mine with a healthy dose of New Mexico green chile). You can use it as a base for soups, stews and anywhere you would typically use stock or water in savory recipes.

Also Read: Lamb Meat: An Often Overlooked Tasty & Nutritious Gem

4. Bison Tallow

Bison tallow an old fashioned kitchen remedy that was once a staple and is now making a comeback to American homes. Tallow is super rich with CLA, a compound associated with strengthening immunity - amongst many other health benefits. It contains high levels of vitamins A, D, E and K, along with tons of beneficial fatty acids. In addition to omega-3’s and 6’s, tallow contains significant levels of palmitoleic acid, a fat with antimicrobial properties. When the widespread use of animal tallow was replaced with polyunsaturated plant oils, the health of Americans took a turn for the worse. Using tallow for cooking is one of the simplest changes you can make to improve the health of yourself and your family.

Also Read: Bison Tallow: The Impressive Health Benefits

5. Homemade Chicken Noodle Soup

Chicken noodle soup is a classic for recovering from illness - and it’s not an old folk remedy for no reason. The combination of warm, nourishing broth with vegetables and chicken is a healing tonic that has withstood the test of time. Warm, soothing liquids have been shown to help ward off inflammatory symptoms like sore throats. The physical heat helps to dissolve stubborn congestion and provide relief from excess mucous. Good quality chicken is full of vitamins, minerals and protein to enable the body to recover more quickly. Fresh, organic vegetables are renowned for their nutritional value and pack a powerful immune boosting punch.

Our Knowledgeable 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: Stock Your Freezer With These Delicious Keto Friendly Meats

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 is one of my favorite methods for making stew, and it’s because I love for my vegetables to still be colorful and not overcooked. If you prefer them softer, just add them into the pot sooner. This rich red wine French beef stew has so much flavor and complexity that it really stands out in the world of stews. If you’re looking for a cold weather dinner that’s cozy yet refined, this is the recipe for you. It would be equally delicious with a boneless bison roast, or bison stew meat cubes if you’d like to cut some prep time. Feel free to substitute for the bison bone broth if you don’t have any on hand. Although, this time of year, I’d highly recommend keeping some around - for cooking and for staying healthy!

Also Read: Recipe: Grass Fed & Finished Chinese Takeout Mongolian Beef

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.

Ingredients:

(Serves 6)

• 1 grass fed boneless beef roast
• Sea salt and freshly ground black pepper
• 5 ½ tablespoons bison tallow, divided
• 4 shallots, finely chopped
• 3 tablespoons flour
• 1 tablespoon double concentrated tomato paste
• 6 cloves of garlic, smashed and peeled
• Sea salt and freshly ground black pepper
• 2 cups red wine
• 2-3 cups bison bone broth
• 3 bay leaves, 6 sprigs fresh thyme, and 6 sprigs fresh rosemary, tied into a bundle or placed in a large reusable tea bag
• 3 large carrots, peeled and sliced
• 1 ½ cups chopped leeks
• 1 large fennel bulb, sliced into wedges (remove stems and outer layers)
• Chopped parsley for garnish

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

Instructions:

1. Prepare the oven by placing a rack in the center. Preheat to 350 degrees Fahrenheit.
2. Slice the roast into large chunks, and season generously with sea salt and freshly ground black pepper.
3. Heat the bison tallow over medium-high heat in a large Dutch oven. Add the cubes of beef roast and sear them, working in batches so that every cube forms a nice crust. Set the seared meat aside.
4. Reduce the heat slightly and add the shallots to the pot. Stir occasionally, cooking for approximately 5 minutes until the shallots are tender. Add the beef cubes back in, followed by the flour. Stir to combine. Add in the tomato paste, minced garlic, and red wine. Season generously with sea salt and freshly ground black pepper.
5. When the pot comes to a simmer, add in bison bone broth until the beef is covered. Add in the herbs. Use a sheet of parchment paper over the top before covering with the lid. Place the Dutch oven in the preheated oven and cook for approximately 2 ½ hours, or until the meat is fork tender.
6. Meanwhile, prepare the vegetables. Add the sliced carrots, fennel and chopped leeks to a large cast iron skillet. Add ⅓ cup of water, 1 ½ tablespoons bison tallow and a couple generous pinches of sea salt. Turn the heat up to high until the skillet comes to a boil. Reduce heat, cover and simmer for about 10 minutes.
7. Add the vegetables into the stew just before serving. Stir to combine, then taste and season as desired. Garnish with chopped fresh parsley.

Also Read: Beef & Wild Boar Lasagna: Trust Us, It’s Worth The Effort

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 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.

Indonesian beef rendang is like an absolute explosion of tropical flavor with tender, melt-in-your-mouth beef. To create an authentic beef rendang, it’s important to include the full flavor profile of herbs and spices.

The meat pie is something of an age old phenomenon in Australia. Its origins are British, and naturally the pie was brought over by British colonists. Some claim that it remains a purely British food, belonging in pubs and with a history stretching all the way back to medieval times.