Cuts of Meat

Bison Meat Descriptions


All of our ground bison is 90-95% lean and 100% North American bison with absolutely no additives and derived from our pasture-raised, certified grass-fed, and grass-finished bison naturally raised without any antibiotics or hormones on our farm in Fox, Arkansas.


Bison Tenderloin Filets (Steaks)

Our premium cut. . .so tender you can cut 'em with a fork. Our grass-fed bison tenderloin filet has a "butter knife" texture and rich grass-fed sweet taste. 2 filets per package

Bison Ribeye Steaks

Steak lovers love their ribeye's. Our juicy ribeyes will not disappoint you. These steaks are incredibly tender, cut from the rib primal section. These grass-fed ribeye steaks will redefine what you think a great steak should taste like. 2 steaks per package

Bison New York Strip Steaks

A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak is always take center stage on the grill. 2 steaks per package

Bison T-Bone Steaks

Bison T-bone steaks combine the NY strip with the tenderloin (Filet Mignon) for a hefty portion of meat for the true steak aficionado. Now you don't have to choose. Enjoy the terrific flavor of the NY strip and tenderloin all in one. 1 steak per package (limited availability)

Bison Porterhouse Steak

The undisputed king of the steakhouse, one porterhouse steak can weigh 2 pounds; it's the classic "hanging off the edge of the plate" dinner extravaganza. Generally marketed in restaurants as a meal for two, the porterhouse combines the tender filet mignon with the meaty-flavored New York strip, eliminating the need to make a difficult choice. The porterhouse is a composite steak that's derived from the point where the tenderloin and top loin meet. If you remove the bone and cut out the two steaks that make up the porterhouse, you get a tenderloin steak and a top loin (or New York strip steak). 1 steak per package (limited availability)

Bison Sirloin Steaks

Sirloin steak is frequently cited as the favorite cut of steak among steak connoisseurs. This premium cut originates from the animal's hindquarters and is known for being exceptionally delicate. The sirloin steak is cut from the sirloin, the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast. Thus, the sirloin contains 2 steaks in one: the top and bottom sirloin. Yum 1 steak per package

Bison Skirt Steaks

Skirt steak is a cut of steak from the plate, similar to a flank steak and a common fajita meat. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, which is the tail of the porter house and T-bone steaks of the short loin found on the flank. 1 steak per package

Bison Flank Steaks

There are only two Flank Steaks available in each bison, making the Bison Flank Steak a limited supply. This particular steak is one of our favorites so rarely available. The flank steak is very versatile as a griller steak, marinated as fajitas (a common use), or baked as cold sandwich meat. It is cut from the abdominal muscles or lower chest of the bison. It is the original meat in the "London Broil" 1 steak per package


Bison Prime Rib Roast

Unbeatable for its taste and tenderness, the rich flavor of the prime rib is known as the king of roasts. Cut from the primal rib of the bison, a succulent, tender and flavorful Prime Rib Roast will make your dinner guests feel extra special. Available with bone-in or boneless by special order Usually 3-6 lbs.

Bison Chuck Roast

Also known as the "7 bone steak", the chuck roast is loaded with flavor, making it a regular on the dinner table and the classic "Sunday Dinner". Cut from the shoulder of the bison, its flavor is brought out the most when slow-cooked or braised. This is the classic pot roast, becoming moist and tender and full of rich, bison flavor. Usually 2-5 lbs.

Bison Hump Roast

Only from the bison. Some claim the best part as bison were harvested specifically for this roast over 100 years ago. Roasted slowly, this roast makes an interesting nutritious combination of muscle and fibrous connections that merge into nutritious collagen. It requires a long slow cook or a pressure cooker method of cooking in order to become tender. Usually 2-3 lbs.

Bison Top Round Roast

A top round roast is a practical cut with full flavor, and very little waste. If you purchase a boneless top round roast, you can be sure of getting the most for your dollar. The top round roast is a great choice for a weekend meal, and is versatile enough to provide many options for leftovers. With proper preparation and roasting, a top round roast can be tender, juicy, and loaded with flavor. Cut from the inside of the hind leg, the top round roast is the cut most commonly used for deli roast beef. Roasting is the best cooking method. Usually 2-3 pounds

Bison Bottom Round Roast

The Bottom Round roast comes from the upper outside portion of the rear legs around the hip and rump area. It is often called a rump roast. These leg muscles support most of the animal's weight and provide the mobility that drives it around all day, and as such, it is incredibly lean and very tough in its raw form. As long as you cook it slowly, it will be nice and tender by the time you serve it. Bottom Round roasts are best cooked via slow moist-heat methods including braising, or even smoking and basting. Usually 2-3 pounds

Bison Rump Roast

A rump roast is a cut of meat from the top of the back end of a bison, as far back as you can go before reaching the tail. The entire rump and top of the back leg is called the round, but only the top is rump. Rump roast comes from a muscle group that gets a lot of exercise; therefore, it has little fat and is extra lean. It will be tough unless you cook it correctly; however, cooked the right way - low and slow - it melts into a very flavorful, tender roast. The rump roast is often called a Bottom Round Roast. We never order bison Rump Roasts. We only have them on occasion when the processing plant assumes that our request for a Hump Roast is a typo (Hump vs Rump). Usually 2-3 pounds

Other Meats

Bison Brisket

Brisket is a cut of meat from the breast or lower chest. The brisket is one of the nine primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. These muscles support about 60% of the body weight of standing or moving animals. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue. Usually 3-5 lbs

Bison Shanks

Cut from the lower leg portion (shin) of the bison, bone-in shanks are the traditional meat in the Italian dish "Osso Buco". Also common in soups and the marrow is coveted as a delicacy and is wonderful on toast points. Cross-cut into sections 1.5-2" inches in thickness. Approximately 2 lbs per package

Bison Stew Meat

Convenient pre-cut stew meat is cut from the chuck and sirloin primal on our bison. Ready to use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff. 2 lbs per package

Bison Short Ribs

Cut from the rib areas of the brisket, chuck or plate, or rib areas consisting of a short portion of the rib bone overlain by meat which varies in thickness. Our short ribs are cut in the "English" fashion, cut parallel to the bone and leaving the bone up to 6 inches in length. English cut short ribs may be served individually. Short ribs are popular in many international cuisines. Usually 1 lb per package

Bison Marrow & Soup Bones

Cut from the long bones, shank & knuckle and other bones with plenty of marrow. Excellent for making your own stock, or try roasting and serving the marrow with toast. Usually 2 pound packaging

Bison Meaty Neck Bones

Meaty bones will not only add a lot flavor to any stocks, soups, or stews, but they will also add nutrients, antioxidants, and minerals! Cut from the neck and other meaty areas. Approximately 2 pound packaging

Bison Soup Bones

Not sure what they were thinking when the processing plant cut these bones. These are a variety of marrow and other bones, some loaded with meat, others full of cartilage. Approximately 2 pound packaging


Bison Summer Sausage

This is a nice change from regular summer sausage. Seasoned with a blend of natural spices, jalapeno peppers and cheese, our summer sausage is made using chopped 100% bison meat, real jalapeno peppers and cheddar and Pepper Jack cheese. The cheese and jalapenos give it a bit of a spicy kick that is sure to please at gatherings. Approximately 1 pound packaging

Bison Bratwurst

Love sausage? Then you may already know bratwurst, the German sausage that's popular in and beyond much of the United States. It's a delicious hot dog alternative that's also great as meal with no buns in sight. Although typically made from pork, ours is made from 100% pure bison with no additives or preservatives. While there are numerous variations, herbs and spices like marjoram, coriander, nutmeg and pepper are typically added to bratwurst to give it a distinctive flavor. Approximately 1 pound packaging

Other Sausage

We occasionally have different bratwurst-like sausages made that have a slightly different taste than our normal brats. One of our favorites is our Mesquite-Lime sausage. All of our sausage is made from 100% bison, never any other meats or additives other than spices. Approximately 1 pound packaging


Bison Tongue

In the 1700's and 1800's, bison were often slaughtered for only their tongues as early settlers and Indians relished this delectable food. Sliced thin and sautéed, this mouth-watering delicacy will be the appetizer hit at any dinner party. Usually 1-2 lbs (limited availability)

Bison Liver

Liver is a nutritional powerhouse and is packed with important nutrients like vitamins A, D, E, K, B12, and folate acid along with minerals such as copper and iron. Slightly milder flavor than beef liver. Sold in 1 lb packages

Bison Heart

Bison heart is very nutritious and an excellent natural source of CoQ10. Available as whole heart (1-3 lbs).

Buffalo Fries (Prairie Oysters)

Also known as Rocky Mountain oysters or calf fries, this novelty meat are bison testicles that are often deep-fried after being peeled, coated in flour, pepper and salt, and sometimes pounded flat. This delicacy is most often served as an appetizer. Packaged by the pair

Bison Kidney

Bison Kidney is great to cook as a delicacy or added to your favorite sausage recipe. Bison Kidney is high in Selenium, Iron, Copper, Zinc and B12. Sold as individual whole kidney


Where our Meat is Sold & Served