Saint Patrick’s Day is right around the corner, and we’ve had tons of customers coming into the shop for brisket to make corned beef. This delicious spiced and cured meat becomes super tender and flavorful, utterly cravable and appropriately celebratory.

Sancochado is a traditional Peruvian soup and can be cooked with many different types of meat. In fact, when it first rose in popularity it was typically cooked with as many as twelve different meats at one time. I decided to use our bison chuck roast, which is one of my all time favorite cuts of meat to cook with.

Albondigas is a Mexican dish consisting of meatballs in a tomato based broth. The fresh mint really gives the meatballs in this soup a unique flavor. Although it’s widely recognized as a Mexican dish, albondigas is connected with Spanish and Arabic culture.

Middle Eastern food has always been one of my absolute favorite things to eat. The flavors are amazing and I always feel great afterwards. Kibbeh nayyeh is said to have been around since biblical times. If you’re interested in trying out eating meat raw for the first time, this is a great way to do it (tartare and carpaccio are delicious as well). Some claim that eating good quality raw meat has great health benefits. Kibbeh nayyeh is an experience to be savored, an intersection of ancient and modern that has been around for millenia yet has an upscale appeal in current times.

Also Read: Lebanese Kibbeh With Bison, Pine Nuts And Fragrant Spices

When making raw meat dishes like kibbeh nayyeh, it’s always imperative to use high quality, pasture raised meat that’s been kept frozen for 14 days. This ensures that the meat is free of bacteria. For kibbeh nayyeh, you can use ground bison meat or lean steaks like filet mignon. If you use another cut that has more fat, you’ll want to trim that off first. The fresh herbs really make a difference in the flavor, so be sure to use fresh rather than dried. The Lebanese seven spice blend, also known as baharat, can be found in some international or gourmet grocery stores. It’s also really simple to make at home. Simply mix one tablespoon each of allspice, coriander and cinnamon with one and a half tablespoons each of ground cloves, cumin and nutmeg. The extra is nice to have on hand for other cooking.

Also Read: British Toad-In-The-Hole With Hickory Smoked Bison Sausage

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.

Ingredients:

• 1 lb bison meat, kept frozen for 14 days from the time of butchering
• 1 cup finely ground bulgur wheat
• 1 shallot, minced
• ⅓ large green bell pepper,
• 15 fresh mint leaves
• 10 fresh marjoram leaves
• ½ teaspoon Lebanese 7 spice
• ½ teaspoon cayenne pepper
• ¼ teaspoon cinnamon
• ⅔ teaspoon sea salt
• Good quality extra virgin olive oil
• Pita bread, chopped fresh mint leaves and toasted pine nuts for serving

Also Read: South Asian Burmese Curry Stew With Pasture Raised Bison

Instructions:

1. Thaw the frozen bison meat for about an hour and a half in the refrigerator. At this point, it should be about halfway thawed.
2. Add the meat to a food processor along with the ground cinnamon and 5 ice cubes. Pulse the meat until it is ground very fine. Check that the meat is not becoming warm in between each pulse - if necessary, add more ice cubes to ensure that it stays cold. Place the meat in the refrigerator until you’re ready to mix with the other ingredients.
3. Soak the bulgur in ice water for about 10 minutes, stirring a couple times. Drain into a strainer and press with a cheesecloth to press out as much water as possible. Set aside.
4. Add the bell pepper, minced shallot, fresh herbs, sea salt, cayenne and Lebanese 7 spice to the food processor. Combine until finely chopped.
5. Add the chilled meat to a large mixing bowl. Mix in the soaked bulgur wheat along with the mixture from the food processor. Use your hands to combine, taking a few minutes to ensure that everything is thoroughly and evenly incorporated.
6. Transfer the kibbeh nayyeh to a medium sized serving dish and press it down into a mound or patty. Use a small knife to create a diamond shaped grid on top, or any other design you prefer.
7. Garnish the kibbeh nayyeh with a drizzle of olive oil, chopped mint and toasted pine nuts. Enjoy immediately with warm pita bread.

Our 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: Instant Pot BBQ Brisket With Bison Or 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 elk, bison, grass fed beef, lamb, wild boar, poultry and wild caught Alaskan seafood.

Kibbeh is a traditional Lebanese food that consists of a dough made from finely ground spiced meat and bulgur wheat. The filling inside is made of onion, meat, fragrant toasted pine nuts and spices. The kibbeh are deep fried to a perfect golden brown and served with tahini or plain yogurt on the side. It’s the national dish of Lebanon and once you try it, you’ll understand why. Kibbeh is irresistibly spiced with incredible savory flavor, a light crunch on the outside and satisfying meaty filling. The toasted pine nuts (one of my favorite smells on earth, by the way) truly take the flavor to a whole new level. If you don’t have pine nuts, I’d suggest simply skipping them rather than replacing with a different nut. Your kibbeh will still be delicious. Kibbeh is most often made with beef or lamb. I decided to use ground bison but any of our ground meats would be great!

Also Read: British Toad-In-The-Hole With Hickory Smoked Bison Sausage

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: South Asian Burmese Curry Stew With Pasture Raised Bison

Ingredients:

For the kibbeh dough:

• 2 ½ cups fine or extra fine bulgur wheat
• Water
• 1 large onion, quartered
• 1 ½ pounds ground bison
• 2 teaspoons allspice
• 1 teaspoon coriander powder
• ½ teaspoon cinnamon
• ½ cup chopped fresh mint leaves
• 1 teaspoon black pepper
• Sea salt & freshly ground black pepper
• Bison tallow or other oil for frying

Also Read: Instant Pot BBQ Brisket With Bison Or American Wagyu Beef

For the filling:

• 1 medium onion, finely chopped
• ½ pound ground bison
• ⅓ cup pine nuts, toasted
• 1 tablespoon bison tallow
• 2 teaspoon allspice
• ½ teaspoon cinnamon
• Sea salt & freshly ground black pepper

For serving:

• Tahini and/or plain yogurt (optional)

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

How To Make Kibbeh With Pasture Raised Bison?

Instructions:

1. Wrap a metal strainer with a cheesecloth and place inside a bowl (you can find cheesecloth at most grocery stores). A thin, clean kitchen towel will also do the trick. Add the bulgur into the prepared strainer and cover with water. Soak for approximately 20 minutes, then use the cheesecloth to squeeze out as much water as possible. Set the bulgur aside.
2. To make the kibbeh dough, add the quartered onion, 1 ½ pounds ground bison, allspice, coriander, cinnamon, fresh mint and a pinch of sea salt and freshly ground black pepper to a food processor. Use the food processor until the meat is ground very fine. Then, empty the contents of the food processor into a large mixing bowl. Add the bulgur wheat to the bowl and use your hands to mix just until combined. Cover and store in the refrigerator to chill (you’ll want the dough to be very cold when working with it later).
3. To make the filling, heat the tablespoon of bison tallow in a large cast iron skillet over medium heat. Add in the chopped onion and cook, stirring frequently for approximately 5 minutes, then add in the ½ pound ground bison. Cook just until the meat is browned. Add in the allspice, cinnamon and toasted pine nuts. Season as desired with sea salt and freshly ground black pepper and stir. Set the filling aside so that it can cool enough to handle with your hands.
4. To stuff the kibbeh, prepare your workstation. Line a baking sheet with parchment paper. Fill a small bowl with water to use for dampening your hands while stuffing the kibbeh. Take the chilled kibbeh dough out of the refrigerator. With damp hands, take about 2 tablespoons of dough and form a flat circle. Make a nest in the center of the dough for the filling. Add about a tablespoon of filling and then seal the dough all the way around, creating a football shaped finished product. As you finish stuffing the kibbeh, set them on the prepared baking sheet. Repeat the process until you’ve stuffed all the kibbeh.
5. Chill the kibbeh for a minimum of one hour.
6. Fry the kibbeh. Heat bison tallow or other oil for frying (I like safflower oil) in a deep skillet. When it reaches 350 degrees Fahrenheit (either use a thermometer or aim for oil that is gently bubbling), fry the kibbeh. Work in batches, cooking each batch on all sides for a total of about five minutes. Remove the fried kibbeh from the skillet using a slotted spoon or tongs. Set them on a paper towel lined plate to absorb excess oil.
7. Serve and enjoy! Add tahini sauce or plain yogurt on the side if desired.

If you grew up in America, you might be familiar with the version of toad-in-the-hole involving frying an egg in a circular cut out in the middle of a piece of toast. That’s a delicious breakfast for sure, but today our focus is the British rendition of toad-in-the-hole. Which is altogether different. If you’ve never had Yorkshire pudding before, you’re in for a treat. It’s a fluffy, light bread-like creation that was practically made for soaking up gravy. Toad-in-the-hole involves making a delightful Yorkshire pudding with golden brown sausages nestled inside, topped off with a savory onion gravy. If there’s one thing the Brits really know how to do right when it comes to food, it’s warming, comforting dinners that leave you feeling completely satisfied. Naturally, I used our bison hickory smoked sausages for this recipe - one of my all time favorite items.

Also Read: Mouthwatering And Tender Wild Boar + Bison Meatloaf 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: Polish Comfort Food: Pierogi Made With Ground Bison

Ingredients:

• 4 hickory smoked bison sausages
• Bison tallow
• 1 cup whole milk
• 3 large eggs
• 1 cup all purpose flour
• ½ teaspoon mustard powder
• 1 tablespoon chopped fresh rosemary leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 large onion, chopped
• 1 large clove of garlic, minced
• 1 ½ tablespoons butter
• 2 tablespoons flour
• 1 teaspoon apple cider vinegar
• 2 cups bison bone broth
• Sea salt & freshly ground black pepper to taste

Also Read: Easy Pepper Steak Stir Fry Recipe Made With Bison Sirloin

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit. Grease an 8x10 or 9x9 baking dish and set aside.
2. In a large mixing bowl, whisk together the flour and mustard powder. Add the eggs and milk, whisking continuously until you have a super smooth, light consistency. Set aside for 30 minutes (this step is essential).
3. Grease the bison sausages with bison tallow using your hands to warm and spread the tallow. Place the sausages in the greased baking pan and brown them in the preheated oven for 20 minutes, flipping halfway through.
4. Remove the casserole dish from the oven. Turn up the oven temperature to 450 degrees Fahrenheit.
5. Quickly without letting the casserole dish cool off, pour the Yorkshire pudding batter over the sausages. Sprinkle the thyme and rosemary over the top.
6. Bake for 20 minutes, then reduce the oven temperature to 350 degrees Fahrenheit. Continue to bake for about 10 more minutes. The Yorkshire pudding should be cooked all the way through.
7. Meanwhile, make the onion gravy. Melt the butter in a large cast iron skillet over medium-high heat. Sauté the chopped onion and minced garlic until soft and fragrant. Add in the flour and apple cider vinegar, stirring to combine. After about a minute, pour in the bison bone broth. Slightly increase the heat and vigorously whisk until the gravy thickens up. Turn the heat to low and simmer for 2-3 more minutes, adding sea salt and freshly ground black pepper to taste.
8. Serve the toad-in-the-hole immediately with onion gravy generously spooned over top. Enjoy!

Don’t Hesitate To Reach Out To Our Awesome 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. And if you’re a New Mexico local, be sure to check out our butcher shop!

Also Read: Mouthwatering Bison Ribeye Cheesesteak Sandwich Recipe

Every cut of meat and seafood 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 pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.

Lately, I’ve been loving anything with super thin slices of sirloin steak. They cook so quickly and are so tender, it makes meals really easy and delicious. These slices of bison sirloin practically melt in your mouth. The secret to cutting steak into very thin slices is to do it with a sharp knife while the meat is still partially frozen. These bowls have all of the amazing Korean flavors that you’re looking for. Better yet, bibimbap bowls easily stand alone as a complete meal with the perfect combination of rice, vegetables, steak, egg, delicious seasonings, garnishes and gochujang sauce. I love putting kimchi on mine, and if you like it I definitely recommend having some for these bowls. Toasted sesame oil offers an extra layer of flavor but if all you have is untoasted sesame oil, it’ll work just fine.

Also Read: Recipe: Mini Meatloaves With Ground Bison & Wild Boar

Free Range Bison Raised On Our Beautiful Ranch

Our bison live free range on 10,000 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: Top Sirloin Steak Bites With Rosemary Garlic Butter

Ingredients:

For the meat:

• 1lb bison top sirloin steak, sliced super thin
• 2 tablespoons rice vinegar
• ¼ cup toasted sesame oil
• 2 tablespoons coconut aminos
• 2 teaspoons coconut sugar

For the bowls:

• 1 cup rice
• 2 cups water
• Sea salt to taste
• 3 tablespoons toasted sesame oil, divided
• 1 cup zucchini, sliced
• 1 cup mushrooms, sliced
• 1 cup shredded carrots
• 1 cup mung bean sprouts (or whatever fresh sprouts you can find)
• 2 green onions, sliced thin
• 2 large cloves of garlic, minced
• 2 tablespoons coconut aminos, divided
• 2 tablespoons mirin
• 4 eggs
• Avocado oil for cooking
• Gochujang sauce (store bought)
• Kimchi & sesame seeds for serving

Also Read: Shredded Slow Cooked Bison Roast For Meal Prepping

Instructions:

1. Cook the rice in a rice cooker, Instant Pot or on the stovetop. When it’s finished cooking, set aside/keep warm.
2. While the rice is cooking, heat a large cast iron skillet over medium heat. Add the mushrooms and cook for a couple minutes in the dry skillet to allow some of the moisture to evaporate. If you like, you can cook the vegetables in batches so that you can arrange them in separate piles on top of the bowls, or cook them all together for convenience. Add avocado oil to the pan. When the oil is hot, add in the vegetables and minced garlic. Season with sea salt and cook until the vegetables are a light golden brown, adding more oil as necessary. Set the cooked vegetables aside and cover to keep warm.
3. Add a little more oil to the skillet if necessary. Cook the eggs as desired (sunny side up is the classic way for bibimbap). Set the cooked eggs aside.
4. Add more oil to the pan if necessary and cook the thinly sliced sirloin steak. Take care not to overcook as it cooks very quickly. Set aside.
5. Assemble the bowls. Portion the rice, then add steak slices, vegetables and an egg on top of each bowl. Garnish with gochujang sauce, sesame seeds, chopped green onions and kimchi as desired. Serve immediately and enjoy!

Also Read: Tender And Flavorful Oklahoma Onion Burgers Recipe

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, pork and seafood.

This easy style of garlic butter steak bites has been really trendy the past few months, and I’m so glad I decided to give them a try. I mean, it’s not really surprising that bite sized steak with tons of delicious garlic butter poured over top is so good - no wonder these have become so popular! I added some fresh rosemary into the butter as well and I have to say it turned out wonderfully. Since the steak is cut into bite sized pieces, it cooks even more quickly than a regular steak. They also have the added advantage of more surface area to soak up as much garlic butter as possible. Chopped parsley as a garnish adds a nice dash of color and freshness. These steak bites are so tasty, you’ll be amazed at how quickly they get eaten. Once you have one, it’s nearly impossible to stop!

Also Read: Shredded Slow Cooked Bison Roast For Meal Prepping

Quality Meat + Quality Butter = Heaven

I used Bison top sirloin steak, but you could use ribeye or a strip steak or whatever you prefer. Another important ingredient is the butter. I can’t recommend enough to use good quality butter that’s pasture raised. It’s not only because it’s humane and good for the environment, but pasture raised butter tastes so much better than anything else. It makes a huge difference in cooking and especially for something like this where butter is one of the main ingredients. Serve these for a casual dinner that everyone will love. They’re delicious on their own, on top of rice or quinoa, over mashed potatoes, alongside sautéed vegetables, you name it. They go with anything and will be your new go-to recipe for those nights when you need something quick to prepare yet satisfying and flavorful.

Also Read: Italian Wedding Soup With Bison And Wild Boar Meatballs

Bringing Back The American Bison

Our bison live free range on 10,000 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.

Ingredients:

(Makes 2-4 servings)

• 2 lbs bison top sirloin steak or steak of choice
• 1 ½ tablespoons bison tallow
• Sea salt & freshly ground black pepper
• 6 tablespoons pasture raised butter (I like Kerrygold)
• 6 large cloves of garlic, minced
• 1 sprig chopped fresh rosemary
• Fresh chopped parsley for garnish

Also Read: Delicious, Warming Hungarian Goulash With Bison Stew Meat

Instructions:

1. Completely thaw the steak before cooking. Chop into bite sized pieces and set aside.
2. Heat the bison tallow in a large cast iron skillet over medium-high heat. When the pan is hot, add the chopped steak. Season generously as desired with sea salt and freshly ground black pepper.
3. Sear the steak pieces on all sides, working in batches if necessary. Cook to desired doneness. Set aside the cooked steak and cover to keep warm.
4. Melt the butter in the hot skillet and add in the minced garlic and chopped fresh rosemary. Sauté until the garlic becomes fragrant and tender.
5. Add the steak bites to a platter or large bowl. Pour the butter over top and stir to combine. Garnish with freshly chopped parsley. Serve immediately 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: Steak Salad Recipe With Bison Ribeye & Homemade Dressing

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.

There’s nothing better than having a bunch of delicious, slow-cooked shredded meat ready for the week to turn into tacos, sandwiches, and anything else you can think of. It’s a great way to meal prep. I’m not enough of a planner to meal prep something specific for every day of the week, but having some prepared meat like this helps me throw things together without much preparation a lot more easily on nights when I’m short on time. Cooking a whole roast and shredding it for later use can create multiple tasty and nourishing meals for the whole family throughout the week. All it takes is a high quality chuck roast - I love our bison roasts - and a slow cooker or Instant Pot. If you don’t have one of those, not to worry - you could totally slow cook this in the oven instead.

Also Read: Tender And Flavorful Oklahoma Onion Burgers Recipe

A Weeknight Dinner Game Changer

The secret is to slow cook the roast to tender, falling apart perfection. That, and a delicious marinade. I just used a simple one - coconut sugar, Worcestershire sauce, apple cider vinegar, and smashed garlic. And bone broth if you have it on hand. It’s the perfect combination of sweet, savory, acidic and garlicky to create shredded bison meat that nobody can get enough of. It’s also a really versatile marinade for meat that will go well with a lot of different recipes. Use it for tacos, on top of rice, in a quinoa bowl with veggies, over noodles… the options are endless. It makes it so quick and effortless to throw a meal together, you might wonder how you ever survived without cooking a roast for the week. The meat just gets more tender and flavorful over time, and you’ll have no problem using it all up before the week is over. I think I could easily go through one of these roasts in a week all by myself.

Also Read: Cheese Stuffed “Juicy Lucy” Bison Burger From Minnesota

Bringing Back The American Bison

Our bison live free range on 10,000 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.

Ingredients:

• One 4-5 lb bison chuck roast
• 1 cup bison bone broth
• 3 tablespoons coconut sugar
• 3 tablespoons Worcestershire sauce
• ½ cup apple cider vinegar
• 4 cloves of garlic, smashed and peeled
• Sea salt & freshly ground black pepper

Also Read: Italian Wedding Soup With Bison And Wild Boar Meatballs

Instructions:

1. Make sure the roast is all the way thawed before cooking. Generously season all over with sea salt and freshly ground black pepper. Place in the Instant Pot or slow cooker.
2. In a small bowl, mix together the bison bone broth, apple cider vinegar, coconut sugar, Worcestershire sauce and smashed garlic. Stir to combine, then pour the mixture over the meat in the pot.
3. If using a slow cooker, let the roast cook on low for 8 hours. If using an Instant Pot, use the high pressure setting for 2 hours.
4. When the meat has finished cooking, it should be so tender that it’s easy to shred using two forks. Shred the meat and mix with the sauce. Enjoy immediately and store the delicious leftovers to use throughout the week!

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: Fall Off The Bone Red Wine Braised Bison Short Ribs

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.

They say that necessity is the mother of invention, and that’s exactly how the Oklahoma onion burger came to be. If you love golden, crispy onions (I know I do), you’ll absolutely love this flavorful burger. During the Depression Era in America, onions were really cheap but meat was expensive. Including a generous pile of onions mashed into the burger patty helped the meat to stretch further, feeding more mouths during tough times. The beautiful thing is that the fried onions on top are incredibly delicious. They add tons of texture and flavor that make this burger a favorite for many.

Also Read: Italian Wedding Soup With Bison And Wild Boar Meatballs

The Best Ground Meats Make The Best Burgers

We always recommend cooking bison burgers to medium or medium rare. They really do taste the best this way, and it’s because bison meat has lower fat content than beef. It’s naturally tender and flavorful when cooked properly, but can dry out when overcooked. Simply remember that this meat cooks more quickly than beef, and your burgers will turn out delicious and juicy. I’m also a big fan of combining two of our ground meats to make burgers. I’m pretty sure I’ve tried every possible combination of our ground bison, elk, wild boar, lamb, and beef to make burgers with. You really can’t go wrong. Bison and elk cook very similarly as they’re both pretty lean, while the boar, lamb and beef have more fat. Bison burgers are my personal favorite because I love the slightly sweet flavor of the meat. If you’ve never tried it before, it tastes very similar to beef without any gaminess at all.

Also Read: Fall Off The Bone Red Wine Braised Bison Short Ribs

Bringing Back The American Bison

Our bison live free range on 10,000 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.

Ingredients:

(Serves 6-8)

• 2 pounds ground bison
• 2 tablespoons bison tallow
• ¾ teaspoon garlic powder
• Sea salt & freshly ground black pepper
• 1 ¼ large onions, sliced thin
• 8 slices of cheese
• 8 brioche buns
• Lettuce, tomato, mayonnaise, mustard, ketchup, pickles, etc.

Also Read: Oven Baked Spaghetti With Ground Bison & Fresh Mozzarella

Instructions:

1. Make sure the ground bison is thawed completely. Let the meat sit out at room temperature for approximately 15 minutes before cooking.
2. In a large mixing bowl, combine the meat with the garlic powder. Season as desired with sea salt and freshly ground black pepper. Mix using your hands just until incorporated. Form the mixture into 8 patties.
3. Separate the sliced onion into 8 piles.
4. Heat 1 tablespoon of bison tallow in a large cast iron skillet. Working in batches, place sections of the sliced onion into the skillet. Add a burger patty on top of each one. Smash the burger patty into the onions using a metal spatula.
5. Let the burger cook with the onions facing down until they’re brown and crispy. Flip and cook on the other side as desired. Add cheese on top of each patty during the last minute of cooking and cover the skillet so that it melts. Set the cooked burgers aside and repeat the process with the remaining onions and burger patties.
6. Assemble the burgers on lightly toasted brioche buns. Pile high with desired toppings and condiments. Serve immediately and enjoy!

Our 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: Delicious, Warming Hungarian Goulash With Bison Stew Meat

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.

Bison burgers are definitely my favorite type of burger, hands down. A bison burger cooked to medium rare is my version of perfection. We always recommend cooking bison less than you would beef. Because of the lower fat content, it cooks more quickly. It truly tastes best when cooked less. We always recommend cooking bison to medium rare or medium at the most for best flavor and texture. The meat is naturally tender, juicy and flavorful. What could make a typical bison burger even better? Enter the Juicy Lucy. This burger is an American classic and involves stuffing the patty full of melty, delicious cheese. The cheese becomes perfectly melted as it gets nice and hot cooking in the middle of the burger. It also has the effect of keeping the meat even more juicy and tender.

Also Read: Italian Wedding Soup With Bison And Wild Boar Meatballs

A Famous Style Of Burger From Minnesota

The Juicy Lucy originated in Minneapolis, Minnesota, sometime around the 1950’s or possibly earlier. It’s said that the name comes from a customer who, upon biting into one, exclaimed “Wow, now that’s a juicy lucy!” There’s a fierce competition between two bars who both claim to have invented the cheese-stuffed burger. One bar only offers it with American cheese, while the other provides a few different options to choose from. I decided to use provolone cheese - just make sure that whichever cheese you use is one that gets nice and melty. After all, that’s the whole point. Make sure to use high quality buns - my favorite are brioche - and pile high with all of your favorite toppings and condiments. Perfect for a casual lunch or dinner, serve these burgers with chips, salad, pickles, or any of your other favorite sides.

Also Read: Oven Baked Spaghetti With Ground Bison & Fresh Mozzarella

Bringing The Bison Population Back To America

Our bison live free range on 10,000 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.

Ingredients:

• 2 lbs ground bison
• 2 tablespoons bison tallow + more as needed
• 12 slices provolone cheese
• Sea salt & freshly ground black pepper
• 6 brioche buns
• Your favorite toppings and condiments

Also Read: Steak Salad Recipe With Bison Ribeye & Homemade Dressing

Instructions:

1. Make sure the ground bison is thawed completely. Let it sit out at room temperature for approximately 15 minutes before cooking.
2. Split the ground bison into six equal parts. Divide each section into two patties. Make them thin, with one slightly smaller than the other.
3. Fold up the slices of provolone. Place 2 slices on top of each larger patty. Cover the cheese completely with the smaller patties and press the edges firmly together to seal.
4. Heat the bison tallow in a large cast-iron skillet over medium-high heat. Cook the burgers for about 4 minutes on each side, or to your preferred doneness. We always recommend cooking bison less rather than more. The cheese should be melted all the way through.
5. Let the burgers rest for at least five minutes before serving. Take caution - the cheese gets really hot! Assemble on brioche buns, piled high with desired toppings and condiments. Serve immediately and enjoy!

Our 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.

Also Read: Massaman Spiced Curry With Bison Top Sirloin Steak

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 absolutely love short ribs, and I know I’m not alone in this. This cut of meat is among the most popular because of its versatility, delicious flavor and incredibly tender texture when cooked low and slow. Short ribs are a popular choice for smoking - and I’m also fond of cooking them in an Instant Pot - but a lesser known method is to slowly braise them in the oven. This recipe is especially nice for the colder months, as the oven makes more sense than the smoker when it’s snowing outside, and the red wine gives a rich flavor that is perfect for winter.

Also Read: Oven Baked Spaghetti With Ground Bison & Fresh Mozzarella

Bison Short Ribs Are Versatile & Delicious

Short ribs have satisfying and meaty flavor that is partially thanks to the bone being intact. Because of the location of this cut on the animal, they have a marbled fat content like a ribeye steak with the rich taste of a chuck roast. What could be better? These ribs are the perfect main course to serve alongside mashed potatoes or macaroni and cheese. This recipe makes a large amount, but you can easily cook a half portion if you desire. Just partially thaw the short ribs enough to remove half to cook, seal the remaining half and refreeze. That being said, leftover short ribs are incredibly delicious and reheat beautifully in the oven. They’re also really versatile and can be used in tacos, sandwiches, on top of macaroni and cheese, and so much more.

Also Read: Delicious, Warming Hungarian Goulash With Bison Stew Meat

Bringing Back The American Bison

Our bison live free range on 10,000 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.

Ingredients:

(Serves 8)

• 5-6 lbs bison short ribs
• Sea salt and freshly ground black pepper
• 4 tablespoons bison tallow
• 2 tablespoons butter
• 2 bottles dry red wine
• 8 cups bison bone broth
• 6 cloves of garlic, smashed

Also Read: Steak Salad Recipe With Bison Ribeye & Homemade Dressing

Instructions:

1. Preheat the oven to 325 degrees Fahrenheit.
2. Gently pat the ribs dry with paper towels. Season all over with sea salt and freshly ground black pepper.
3. Heat half the bison tallow in a large Dutch oven over medium-high heat. Sear the ribs, working in batches. Add more bison tallow as needed. Set the seared ribs aside.
4. Sauté the crushed garlic for a couple minutes until softened. Then, pour in the red wine and boil, reducing it to approximately 2 cups.
5. Add the ribs back into the pot and pour the bison bone broth over top.
6. Put the lid on the Dutch oven and cook in the preheated oven for approximately 3 hours, or until the meat is so tender it’s falling off the bone.
7. When the meat has finished cooking, remove with tongs and set aside on a plate. Keep warm.
8. Skim excess fat off the top of the cooking liquid and simmer on the stovetop to thicken. Whisk the butter into the sauce and season to taste with sea salt and freshly ground black pepper. Serve the ribs with the sauce spooned over top. Enjoy!

Also Read: Gnocchi With Ground Bison, Creamy Tomato Sauce & Pesto

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, pork and seafood.