Bison

Bison

Bison

Bison is one of the most popular proteins on the continent and has not left the diet since the times when an estimated 60 million bison roamed the plains.

Select Cuts

Tenderloin, Striploin, Rib Eye Roll, Full Hip – Bone In/Bone Out, Top Sirloin Butts, Sirloin Tip, Chuck Roll, Inside Round Roasts, Outside Round Roasts, Eye of Round, Flank Steak, Hump Roast, Shoulder Clod, Short Ribs, Finger Bones, Trim, Bison Smokies, Burgers, Carpaccio

Prep Tips

Low and slow are the order of the day with bison – as with all lean meats – and to ensure a fabulous finished product, aim for rare to medium. While bison had a reputation for being a tougher meat to chew, such fallacies have since been attributed to faulty cooking. Since bison is that much leaner than regular beef, it contains less fat marbling and tends to cook more quickly. Bearing this in mind, keep the heat turned down to about 275 F when cooking a roast – as opposed to the standard 325 F – and take the roast out at the same time you would a regular roast.