All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. We work exclusively with master butchers who make every cut with care and precision. 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.Īlso Read: Stay Warm This Winter With Three Mushroom Bison StewĮvery cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. 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. Use for topping nachos, making tacos, or any other recipe where flavorful, spiced meat is used.Īt Beck & Bulow, we pride ourselves on our excellent customer service.
If you’re using an Instant Pot, use the Slow Cook setting – it may require a little more time than a traditional crock 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.
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. Free Range Bison, Raised The Way Nature Intended We like to have options and we know you do, too. And if beef just isn’t your thing, make this recipe with one of our tender and delicious bison chuck roasts. We have a limited supply of this beef and it has been a huge hit so far with our staff and customers.
These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. The result is flavorful, tender cuts of beef that look and taste amazing. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with Angus. Our beef is completely free range, from our ranch just outside of Las Vegas, New Mexico. All you need is a crock pot or Instant Pot, some good quality meat and flavorful seasonings.Īlso Read: Recipe: Homemade Flautas With Shredded Bison Chuck RoastĪmerican Wagyu Beef Raised In Northern New Mexico Slow cooking the meat achieves the same infusion of flavor and tender texture as the old world method of making machaca. This was largely done because it served as a method of preservation for the meat before the days of refrigeration. Nowadays, most people don’t dehydrate the meat to make machaca. It was sort of like a super flavorful shredded jerky that can be rehydrated and added to any recipe. Machaca is a Mexican preparation of meat traditionally made from richly spiced, dehydrated beef.