Beck & Bulow

No offense to your company’s pizza party, but we do things a little differently. 🥩

Bison steaks, lamb racks, wild shrimp, with a side of hotdogs.

Gotta keep your meals balanced 🤷‍♂️

Another buffalo skull off to a good home. 🦬⚡

Congrats to Jim Weyhrauch, longtime Beck & Bulow customer and one of our Wine & Chile raffle winners.

Pretty cool prize to take home from your local butcher.

The secret to grilling fish?

A clean grill. A dry fillet. The right heat.

And the emotional strength to leave it alone. 🐟🔥

The freezer aisle just got cooked. 🔥🧀

Homemade Hot Pockets using Beck & Bulow spanish chorizo & melty cheeses.

Would you? 👀

A little behind the scenes of the behind the scenes 🎥👀

We spent some time in the kitchen with Chef Zachary Perron at Blue Heron at Ojo Santa Fe.

Keep an eye out for this week’s chef feature. We’ve got a good one coming. 🔥

Friday night at the Governor’s Mansion. 🎬

Charcuterie, caviar, and scallops for the Santa Fe International Film Festival.

Good food, good company, and Zahn McClarnon of Dark Winds among the guests.

A bison skull looks even better with a little Cody Sanderson silver. 🦬✨

Congratulations to @codysandersondesigns, one of our lucky winners from this year’s Santa Fe Wine & Chile Fiesta raffle!

Safe to say this skull found the right home. 👌

Stew season. 🥘

Pasture-raised beef, fresh turmeric, ginger, garlic, and whatever vegetables are in the fridge.

A big pot of something good. 👌

You actually DO want to see how the sausage is made. 🐊

Alligator. Elk. Real ingredients. Made from scratch.

Chef Nate at Time Travelers Gastropub knows what’s up. 🤙

The American dream is alive and well. Just needs more wolf pups, good friends, steak for breakfast, and a ranch in the middle of nowhere. 🐺

An ode to Uptober

If you’ve ever worked for a small business, you already know. 😂🥩

A little bit of everything, and whatever it takes to keep the show going.

Send this to a coworker who wears all the hats. 🎩

Good food starts with great ingredients and the people who know what to do with them. 👨‍🍳

Meet Chef Nate Clements of Time Travelers Gastropub in Santa Fe, serving up elk & alligator sausage 🦌 🐊, steak frites, and some seriously creative dishes.

Proud to supply the meats behind his creations.

A little morning magic from the ranch. 🥚🌾

Simple things. Good life.

We know it’s your love language too 🥩

Your zodiac sign, according to your butcher. 🔮🥩

The astrological advice you didn’t know you were missing.

Did we nail yours? 🤷‍♂️

Good morning to everyone, including the vegans. ☀️ 🥩

Ancient petroglyphs a short hike from our ranch in New Mexico.

Spiritual visions? Messages from the past?

Some mysteries survive for centuries. 🪨

Long before our roads and cities, bison roamed North America. They might know a thing or two about living well. 🦬

5 lessons from the bison:

1. Protect your own. Herds defend their young.

2. Stay close to your herd. There is strength and safety in numbers.

3. Weather the storm. Bison endure bitter winters and fierce winds.

4. Choose your battles. Not everything deserves your energy.

5. Leave something behind. Bison help sustain the grasslands and countless other species.

Protect your people. Find your herd. Weather the storms. Choose your battles. Leave the world better than you found it.

There’s a side of New Mexico most people will never see. 🐻

Deep in the mountains, where the terrain is unforgiving and the wilderness still calls the shots.

Wild Game Rigatoni with alligator & elk sausage. 🐊🦌

Steak Frites with beef flank steak. 🥩

Chef Nate Clements at Time Travelers Gastropub in Santa Fe is doing some great things with our meats.

More from his kitchen coming this week.

Bison liver and tallow.

No overly processed commercial junk dog food.

Even the wolf pups get it. 🐺

just received a nice BTC order!

0.018005 Bitcoin #satsforsteak 🥩

you know who you are 😮‍💨 ⚡️ ⚡️

Proof of steak. 🥩

We don’t make the rules. 🤷‍♂️ 🥩

Wouldn’t trade a second of it.

Think elk is too gamey?

Ours roam 100,000 acres and have a beautifully clean, mild flavor.

If you’ve only had strongly gamey elk, you’re in for a surprise. 🦌🥩

You don’t move bison. You negotiate. 🦬😂

There are easier animals to ranch. But where’s the fun in that?

Months of work for these three. 🦬

Then we opened the doors and watched them run.

They’re family around here. Welcome home. 🤎

New pasture fence is finished. Bison have officially been moved into their larger, greener home. 🦬

Goodnight from the ranch. Video tomorrow. 🌄

You buy meat with Bitcoin. We stack the Bitcoin. 🥩🤝₿

Every BTC order goes into the Beck & Bulow strategic reserve.

No fiat conversion. Just up and to the right. 🚀📈

Wagyu flank is the weeknight cheat code.

Hot pan. Quick sear. Slice thin.

Tonight it landed on pasta. 🥩🍝

Good morning from the ranch 🐓

Once you go bison… 🦬🥩

Cold weather calls for a bird in the pot. 🐓🔥

Whole chicken. Root veggies. Rosemary. Broth. Low and slow.

$29.99 or ~35,000 sats. ⚡️🟠⚡️

Eat. Explore. Bother the bison. Nap. 🐺

1 is normal. 2 doesn’t care. 3 understands the ribeye. 4 needs to explain themselves.

A customer found us in a 2019 episode of Diners, Drive-Ins and Dives and reminded us to bring this back.

Bison gravy fries, Guy Fieri, and a little Tony and JP cameo. 🥩🍟

Wealth can be measured in many different ways.

Financial. Health. Relationships. Time. Knowledge. Freedom. Purpose. Spiritual. Experiences. Skills.

Which type of wealth is most important to you?

Found him all alone. Obviously we had to take him home. 🥩

Few understand.

9 ways to disrespect a perfectly good steak. 🥩

Some mistakes can’t be undone. Swipe accordingly.

Maybe you’re not depressed. Maybe you just need to sit down and cook a steak about it. 🥩

Wild-caught grouper, given the good treatment. 🐟🔥

Fennel, cumin and coriander seed ground with paprika, salt and pepper. Pan-seared in ghee, then finished with pickled carrots and fresh dill.

A whole Wagyu tenderloin doesn’t stay whole for long. 🔪🥩

Good morning from the ranch 🦬 ☀️

A reasonable amount of Wagyu brisket.

Trimmed, seasoned, braised low and slow, then cut into pieces that probably should’ve been smaller.

Braised Heritage Pork Belly ramen 🍜

Soy sauce, mirin, sake, ginger, garlic + Chinese five spice. Braise at 400°F for about 45 minutes, then slice it thick and add to your ramen.

Heritage Pork Belly | 1.5–2 lbs | $24.99 | ~30,000 sats 🥩⚡

Wine & Chile wrapped. What a week. 🍷🌶️

One last look at a few of the chefs cooking with Beck & Bulow, plus some actionable advice from Mary & Greg 😂

Only fiesta. No siesta.

Alright, back to meat, ranch life and regularly scheduled programming. 🥩

The brisket will be done when the brisket decides it’s done. 🥩

Plan accordingly.

Confirmed atleast 2 of you Nostriches were here representing 💪

The Beck & Bulow booth turned into a party pretty fast 🔥🥩 and somehow Wagyu brisket ended up with caviar on top.

Chile Friday was just the warmup 🌶️

Today: Grand Tasting. Wagyu brisket. Let’s go.

Come find Beck & Bulow 🔥

Gm from the ranch

We did say there’d be dinner…

What a fun night at the ranch for Boots & Bolos.

And that was only Tuesday.

Chile Friday is next, then the Grand Tasting Saturday. We’ll be cooking at both.

Plenty more to come from Wine & Chile week.

We’ve spent enough time behind the butcher counter to know people get VERY attached to their steak order.

So we decided to judge all of you.

Find yours and tell us how wrong we are. 🥩

The secret starts before it ever hits the pan. 🥩🔥

Elk tenderloin from Beck & Bulow, prepared at Vernon’s Speakeasy in Albuquerque.

Like & follow for more highly advanced cooking techniques. 🎣 🛸

You booked the venue for the views. We obsess over the rest. 💧 Every hydrant. Before every event.

When you can’t decide, make both. 🤷‍♂️

Back ribs AND chuck roast. Slow cooker season is officially creeping in. 🍂🥩

Seafood Sovereignty

Know where your fish comes from.

Wild Alaskan King Salmon.

Starting at $22.49 / 29,320 sats⚡️

The longer we stayed, the weirder the seafood industry got and the more dirty secrets came to light. 😱

In 2021, we spent a year in Alaska working directly with fishermen and running our own processing facility.

Literal tons of Alaskan seafood gets frozen, shipped overseas for cheap labor, thawed, processed, refrozen, then shipped all the way back to the US.

By the time it hits your plate, it may have been frozen and thawed 3 or 4 times.

And trust us, the deeper you get into “Big Fish,” the weirder it gets. 🐟

That’s a crazy way to buy food, folks.

Know your source. Buy from people you trust.

Ours is 100% wild caught, flash frozen and kept frozen.

Pay with bitcoin. 🚀⚡️

One restaurant secret worth stealing 👀

Buy better meat 🥩

Chef Marc Quiñones at La Fonda cooks with Beck & Bulow.

No reservation required to cook with the same ingredients the chefs do. 🥩⚡

Bitcoin Accepted 👇 www.beckandbulow.com