R E C I P E S
ELAND NECK ROAST BARBACOA
The neck roast is the right cut for barbacoa. It's loaded with connective tissue that breaks down slowly into exactly the kind of rich, pull-apart texture that makes barbacoa what it is — similar to beef cheek, which is the traditional cut for a reason. This is also about as low-effort as a recipe gets. Mix everything in a pot, put it in the oven, and walk away. If you don't have a heavy cast iron pot, a slow cooker works too. Either way, by the time it's done you'll have enough to fill tacos, tortas, rice bowls, or whatever else you're working with for the rest of the week.
Ingredients:
1 eland neck roast (approximately 4 lbs)
2 cups white onion, julienned
10 cloves garlic, minced
4 chipotles in adobo
6 limes, juiced (approximately ½ cup)
1 orange, juiced
1 quart eland or beef stock
⅛ cup apple cider vinegar
1 teaspoon cumin
2 teaspoons chili powder
3 teaspoons smoked paprika
1½ tablespoons kosher salt
3 whole cloves
3 bay leaves
½ cup eland or beef tallow
Instructions:
Preheat your oven to 300°F.
Combine all ingredients except the tallow in a heavy cast iron pot. Stir to distribute evenly.
Cover and cook for 4 to 6 hours, until the meat is falling apart and the liquid has mostly reduced but is not dry.
Remove the meat from the pot and shred coarsely, discarding the bay leaves and whole cloves.
Add the tallow to the pot with the remaining braising liquid and stir to combine. Return the shredded meat to the pot and fold to coat evenly.
Place the pot back in the oven, uncovered, with the heat turned off. Let rest for 45 minutes — the residual heat will finish the meat and allow the tallow to absorb into every shred.
Serve in tacos, tortas, rice bowls, or anything else you've got going.
L E T ‘ S G E T T O B U S I N E S S:
HOW TO COOK VENISON
EVERYTHING YOU NEED TO COOK PREMIUM CUTS WITH CONFIDENCE
Reverse-Seared Bull Ribeye
Perfectly pink center with a rich, smoky crust.
Eland & Broccoli
A quick, savory skillet packed with bold flavor.
Eland Steak Frites with Dijon Aioli
Crispy fries, tender steak, and creamy Dijon aioli.
S H O P O U R
FEATURED CUTS
★★★★★
Fall-Off-the-Bone Luxury
Short ribs are where patience pays off. When braised low and slow, they become incredibly tender, delivering deep, savory flavor with every bite. Eland short ribs offer all the richness you love, but with a cleaner finish that keeps you coming back for more.
Serve them over mashed potatoes, polenta, or simply on their own—they’re the kind of dish that turns any meal into an occasion.
Please Note: Orders are processed fresh to order. Please allow up to 2 weeks for processing before shipment.
★★★★★
Lean. Tender. Exceptionally Refined.
The petite filet is the most tender cut in the lineup—delicate, lean, and incredibly smooth in texture. It offers a mild, refined flavor that lets the natural quality of eland take center stage.
Quick to cook and easy to love, this is the perfect cut for an elegant dinner or a simple, high-quality weeknight meal.
Please Note: Orders are processed fresh to order. Please allow up to 2 weeks for processing before shipment.
★★★★★
Classic Steakhouse, Elevated
The New York strip offers a perfect balance of tenderness and structure, with a hearty bite and rich, savory flavor. It’s slightly firmer than a ribeye, making it ideal for those who love a traditional steak experience with a cleaner, more refined taste.
Season simply, cook hot, and let the natural quality of eland shine through.
Please Note: Orders are processed fresh to order. Please allow up to 2 weeks for processing before shipment.
★★★★★
Hearty. Honest. Full of Flavor.
The chuck roast is built for slow cooking and big flavor. With a rich, beefy profile and just the right amount of connective tissue, it transforms into fork-tender perfection when braised or slow-cooked.
Ideal for pot roast, shredded dishes, or comforting stews, this cut is all about bringing people together around a satisfying, no-fuss meal.
Please Note: Orders are processed fresh to order. Please allow up to 2 weeks for processing before shipment.
★★★★★
Low & Slow, Done Right
This is comfort food with a premium edge. Eland brisket brings all the smoky, slow-cooked satisfaction you expect—just with a cleaner, less greasy finish. When cooked low and slow, it becomes incredibly tender while holding onto a rich, beef-forward flavor.
Whether you’re smoking it for a weekend gathering or braising it for a family meal, this cut delivers depth, warmth, and crowd-pleasing results every time.
Please Note: Orders are processed fresh to order. Please allow up to 2 weeks for processing before shipment.
PREMIUM VENISON
Our venison is carefully sourced and selected for exceptional flavor, tenderness, and consistency. Naturally lean and clean, it delivers a rich, refined taste without the heaviness of conventional beef. Raised and prepared to stand apart at every level.
100% TEXAS RAISED
SHIPPED TO YOU
Rooted in Texas, built on hard work, and guided by a deep respect for the land—we do things the right way, not the easy way. Big Blue Bull was founded with a commitment to quality, transparency, and delivering something truly different to the table.
Every order is carefully packed and shipped to arrive in peak condition, ready for your table. We handle each cut with attention and care to preserve quality from start to finish. No shortcuts, no compromises — delivered when you’re ready to cook.