Recent Posts

Elk Ribeye Yakitori Skewers

Our Elk Ribeyes are the perfect cut for slicing thin and marinating simply with soy, sugar, garlic and sesame oil for a quick and delicious, Japanese inspired grilled yakitori style meal! Soy & Garlic Marinated Elk Ribeye “Yakitori” Ingredients: 2 ea. JHBMCo. Elk Ribeye steaks (8oz. ea.) 1 Tbsp. soy sauce 1 Tbsp. light brown sugar 1 Tbsp. sesame oil 1 tsp. chili flake 2 ea. garlic cloves, sliced thinly Serves: 4 - Begin by soaking 12ea. bamboo skewers in water. We prefer the double prong type as pictured. If you are using single skewers, we suggest using two, which...

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Elk Chuck Quesabirria Tacos

Our recipe for mesquite smoked and slow braised “birria style” elk chuck roast is perfect for chopping and making the famed northern Mexican street taco, quesabirria!With the addition of some melty queso Oaxaca or Monterey Jack cheese, corn tortillas griddled with the chili infused oil that pools on the rich cooking consommé, and a shower of fresh minced onion and cilantro, you’ll have yourself the famed quesabirria that’s part taco, part quesadilla and totally delicious!*The recipe contains a 3 lb. elk chuck roast, which will easily feed 4 hungry adults! Click HERE for the Elk Chuck Roast Recipe   Ingredients: - 3 lbs. @jhbuffalomeatco. elk...

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Smoked and Braised Elk Chuck Roast Birria

Our elk chuck roast (3 lb.  average) is the perfect cut for our take on the “Birria/Quesabirria” style tacos of Northern Mexico. After an aromatic spice rub and two hour smoke over mesquite, we slowly braise the meat in a chili, garlic and tomato laden broth until fall apart tender and delicious. A quick griddle with melty cheese, a chili stained corn tortilla and a hot cup of the consume for dipping is all that’s needed for a South-of-The-Border inspired cook-out with friends and family. 🔥* This will be a two-part recipe covering Birria inspired, smoked and slow braised elk chuck...

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