Bison Cuts

Below you will find the most desirable bison cuts available in our store, with brief descriptions and recommendations on preferred cooking methods. Please contact us with your questions or for inquiries on other cuts.

Bison Cuts

Bison Cuts Explained

Cut TypeCut NameDescription
ChuckHump RoastThe 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.
RibBack RibsBold 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.
RibeyeMore marbleization than other cuts, intensely flavorful and tender; best cooking methods include grilling, pan broiling, or skillet cooking.
Rib RoastThe ribeye section as a full roast, a wonderfully flavorful and tender option to feed a group, oven-roasted is the preferred cooking method.
Short LoinStrip SteakA terrific, flavorful, and versatile lean cut of bison that is perfect for grilling, pan broiling, skillet cooking, or for use in stir-fries.
T-bone SteakA delicious, two-sided steak that includes both leaner strip steak and a portion of tenderloin. Ideal for grilling, pan broiling, or skillet cooking.
Porterhouse SteakA t-bone steak from farther back on the short loin, including more tenderloin. Ideal for grilling, pan broiling, or skillet cooking.
Tenderloin SteakA tender, luxurious cut that provides fantastic flavor. Ideal for grilling, pan broiling, or skillet cooking finished in the oven.
Tenderloin RoastThe entire tenderloin is, of course, a wonderfully tender and flavorful cut to feed a group. Should be cooked by grilling or oven-roasting.
SirloinTop Sirloin SteakLean, 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 SteakA small lean cut of steak that provides great flavor; is best suited for grilling, skillet cooking, or oven roasting.
Tri-TipA 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.
RoundTop Round RoastA large, lean, yet delicious roast. Popular cut for pot roast meals or other “low and slow” cooking methods such as smoking.
Top Round SteakSmaller 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.
BrisketBrisketThe 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.
Short PlateSkirt SteakAn 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.
FlankFlank SteakLean 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.