Bison

  • Free Range
  • No Growth Hormones
  • No Sub-Therapeutic Antibiotics
  • High in protein and iron
  • Less cholesterol than skinless chicken
  • Half the fat of conventional beef
  • Easy upgrade: Bison can replace conventional beef in most recipes

A Healthy Beef Alternative

North America’s original red meat is leaner and lower in cholesterol than chicken breast, but still packed with clean (not gamey) beefy flavor. Chefs will find bison is an easy, eye catching game meat to add to their menu. It can be subbed for beef in most recipes, as long as its lower fat content (and thus faster cooking) is taken into account.

Available Cuts:

  • Tenderloin, 189A
  • Striploin, Boneless 1x1
  • Ribeye, Boneless Lip-on
  • Hanger Steaks, Cleaned
  • Outside Skirt Steaks, Peeled
  • 2” Hindshank Osso Bucco, center-cut
  • Stew Meat
  • Short Ribs, Bone-In, 3 bones wide
  • Export Rib
  • Shortloin, Bone-In
  • Top Sirloin
  • Teres Major (Petite Tender)
  • Tri Tip
  • Inside Skirt, Peeled
  • Flank Steak
  • Top Round
  • Sirloin Tips
  • Bottom Flats
  • Steamship Round
  • Shoulder Clod
  • Clod Heart Roast
  • Brisket
  • Corned Brisket
  • Flap Meat
  • Chuck
  • Chuckeye, Netted
  • Chuck Cross Rib
  • Back Ribs
  • Brochettes, 2x2
  • Oxtails
  • Eye of Round, denuded
  • Ground, 85% Lean
  • Burgers, 8oz, 85% Lean
  • Burgers, Round, 2-1, 3-1, 4-1, 8-1
  • Burgers, Oval, 2-1, 3-1
  • Burgers, Square, 2-1
  • Hot Dogs
  • Knuckle, Peeled
  • Frys (Rocky Mountain Oysters)
  • Tongue
  • Trim
  • Foreshank Bones

PORTION CONTROL CUTS:

  • Tenderloin 189A Steak
  • NY Strip Steak
  • Ribeye Steak
  • T-Bone Steak
  • Flat Iron Steak
  • Coulotte Steak
  • Cube Steak
  • Top Sirloin Steak
  • Pub Steak
  • Medallion