|The only cut of meat unique to the bison, it is a large, lean roast from the highest part of the back or “hump.” Ideal for “low and slow” cooking via smoking, braising or roasting.
|Bold and meaty, these fantastically flavorful ribs should be cooked “low and slow” till they’re fall-off-the-bone tender. Great for smoking, barbecuing, or braising/pot roasting.
|More marbleization than other cuts, intensely flavorful and tender; best cooking methods include grilling, pan broiling, or skillet cooking.
|The ribeye section as a full roast, a wonderfully flavorful and tender option to feed a group, oven-roasted is the preferred cooking method.
|A terrific, flavorful, and versatile lean cut of bison that is perfect for grilling, pan broiling, skillet cooking, or for use in stir-fries.
|A delicious, two-sided steak that includes both leaner strip steak and a portion of tenderloin. Ideal for grilling, pan broiling, or skillet cooking.
|A t-bone steak from farther back on the short loin, including more tenderloin. Ideal for grilling, pan broiling, or skillet cooking.
|A tender, luxurious cut that provides fantastic flavor. Ideal for grilling, pan broiling, or skillet cooking finished in the oven.
|The entire tenderloin is, of course, a wonderfully tender and flavorful cut to feed a group. Should be cooked by grilling or oven-roasting.
|Top Sirloin Steak
|Lean, juicy, and tender, this versatile steak provides excellent depth of flavor and can be grilled, skillet cooked, or used in a stir fry.
|Petite Sirloin Steak
|A small lean cut of steak that provides great flavor; is best suited for grilling, skillet cooking, or oven roasting.
|A great lean roast that feeds a crowd. Popular for marinades and dry rubs. Can be grilled or cooked low and slow with braising or roasting. Slice across the grain.
|Top Round Roast
|A large, lean, yet delicious roast. Popular cut for pot roast meals or other “low and slow” cooking methods such as smoking.
|Top Round Steak
|Smaller portions than the roast, this lean, versatile, and flavorful steak can be grilled, skillet cooked, used in stir-fries, or braised as a pot roast.
|The lower chest portion produces an excellent roast that can, however, be tricky to cook correctly. We recommend “low and slow” methods such as smoking, braising, or roasting.
|An excellent steak that requires proper care, ideal for marinades, must be sliced across the grain. Should be grilled, skillet cooked, or used for stir-fries.
|Lean but flavorful, like the skirt steak, it's delicious in marinades and sliced against the grain, a great cut of meat for grilling and stir-frying.