Wagyu & Prime Beef, Prime Bison, Prime Pork, Prime Lamb, Prime Goat and Chicken
Certified All-Natural
"We take pride in producing some of the best meats in New Mexico."
From the ranch where we raise our animals to the way we prepare our meats, at No Bull Prime Meats corners are never cut and quality can be seen throughout.
All animals, feed and processing are Certified All-Natural. No antibiotics and strict guidelines lead to healthier, cleaner and tastier meats.
All our meats are Prime and produced in the great state of New Mexico.
Our Prime meats are great for gourmet cooking, BBQ competitions, backyard grilling and everyday healthy eating.
FREE Samples every Saturday
Swing by our store, located at 1208 Griegos Rd NW 87107, and browse our selection of Prime meats, locally sourced products and Italian specialty items. We're open Monday through Saturday from 8:00am to 6:00pm.
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What is Prime Meat?
Meats are graded based on marbling. These grades range from Prime, being the highest, to canner, being the lowest. Your average grocery store sells Select or Choice grade meats. At No Bull Prime Meats we only produce meats rated the highest Prime grade.
What is Certified All-Natural?
No antibiotics, no artificial flavors, no artificial colors and no synthetic additives found in any of our products. Our meats, our animal feed and all meat processing is clean...the way it should be.
Keep In Touch
Brett is getting the samples ready! Prime leg of lamb! Prime pork country ribs! Stop by around 10am!
Cast Iron Beef Tomahawk The ideal internal temperature for a tomahawk steak depends on how you like it cooked: Rare: 120-125°F Medium Rare: 130-135°F Medium: 135-145°F Medium Well: 145-155°F Well Done: 155-165°F Ingredients Beef Tomahawk Steak Show Products Salt Pepper Butter or Olive Oil Instructions -Thaw the steak in the refrigerator for at least 24 hours, then let is sit at room temperature for 30-40 minutes. -Season the steak with salt and pepper, or your favorite steak rub. -Preheat the cast iron skillet over medium-high heat. Allow the pan to come to temperature gradually so it heats evenly and retains heat. Add butter or olive oil to the pan and sear the steak for 2-3 minutes per side. (You can use the bone as a handle to turn the steak). -You can either finish cooking the steak in the skillet or transfer to the oven. Skillet: Spoon butter over the steak while it's searing, then cook until it reaches your desired internal temperature. Oven: Transfer the steak to a rimmed baking sheet or a rack in a baking sheet and roast until it reaches your desired internal temperature. -Let the steak rest on a plate tented with foil for 5-10 minutes. The internal temperature will continue to cook while it rests, so it may increase by 5-10°F.
Stop by on Saturday and sample while you shop! Starts around 10am. Samples don’t last long!
Have you tried our grass fed beef, yet?!
Woo hoo! We are thrilled you loved everything!
Easy peazy dinner! And super delicious!
Getting the samples ready!!
Nathan our meat processing director at Balloon Fiesta park!! Look what popped up behind him!! It's all about beef and that's No Bull!
