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
Rancher/owner Brett Rizzi always has the best recipes! Stuffed Leg of Lamb - Rancher’s Recipe Ingredients Leg of Lamb Show Products Spinellis Tomato Vodka Pasta Sauce Show Products Italian Bread Crumbs Asiago Cheese Capers Red Wine Garlic Cloves Oregano Cracked Pepper Salt Instructions -Unroll Leg of Lamb -In cast iron skillet sear Leg of Lamb on all sides till brown -After searing lay unrolled Leg of Lamb on cookie sheet -Add Salt, Cracked Pepper, spread a layer of Italian Bread Crumbs, Asiago Cheese, Capers, and Oregano on unrolled Leg of Lamb -Roll up Lamb as tight as possible and tie with the Butcher String in 3 areas, top, middle, and bottom -Put aside -Put Pasta Sauce (Spinellis Tomato Vodka Pasta Sauce), pour entire jar into a slow cooker -Add 2 glasses of Red Wine, 8 garlic cloves, and rolled Leg of Lamb into the slow cooker Cook on low for 4 hours
Cook them until crispy and then the possibilities are endless! What would you sprinkle Bacon Bites on? How about on top of pancakes?!
It’s Sample Saturday and something’s cooking at No Bull! Try it before you buy it and sample bison short ribs, fully smoked beef brisket, and pork hot links! 10-3.
We love Sample Saturday! You get to try it before you buy it! Come by between 10-3, try some samples, check out our incredible selection of prime and exotic meat!
Have you ever used duck fat?! It is known as the ultimate fat for roasting potatoes, hash browns, or root vegetables (like carrots and Brussels sprouts) to a golden, crispy finish. It is excellent for searing & roasting meat or poultry. It provides a deep, rich flavor when searing steaks or acting as a basting fat for roasting chicken or turkey. AND it is lower in saturated fat compared to butter!
Grilling season is upon us! Who is ready for ribs? We have pork, veal, grass-fed beef, Wagyu, and more! Stop by the store and we’ll show you our great selection! Can’t stop by? We deliver statewide and ship nationwide!
Brett, owner/rancher of No Bull always has the best recipes! Ingredients 1 Venison Tenderloin Show Products 1 Cup Butter (melted) 1.5-ounce Vinegar 1.5-ounce water 1 shallot (minced) 1 tbs Tarragon (minced) 3 egg yolks Instructions -Poach the shallot in simmering vinegar and water until soft, and reduce by half -Add the chopped tarragon and blend in the egg yolks away from the direct heat or over a water bath -Pour the warm butter in very slowly and whisk vigorously until it has emulsified completely -Season with a pinch of cayenne pepper and salt -Clean Tenderloin -Season all sides with salt and pepper -Grill Venison Tenderloin over hot coals until desired temperature (135° recommended) remove from grill and let rest for 5-10 minutes -Slice on a bias and top with Bearnaise sauce
