Bison Cuts

Bison Cuts

Best Sellers - Bison

Bison is lean, dry and naturally tender meat and can quickly dry out if overcooked. Therefore we do not recommend cooking it past medium, or it will taste tough and chewy.

Note: Bring your meat to room temperature before cooking. Cooking cold meat results in a tough and unenjoyable finished product.

Allow your cooked Bison to rest a few minutes before serving. This gives the juices time to redistribute throughout the meat to ensure a delicious, juicy piece of meat. If you serve immediately, you will wind up with dry unappealing meat.

There are many ways to cook bison. Below is a list of styles and techniques!

Grilling Icon


Season your bison as desired, and preheat your grill, BBQ, pan or oven. Cook to your desired medium doneness and salt the steak after cooking.

Common Cuts: Bison tenderloin steak, bison t-bone steak, bison rib steak, sirloin steak

Ground Beef Icon

Ground Bison

This delicious lean meat cooks quickly and is cooked on medium heat. Make sure to use plenty of oil, or it will stick to your pan.

Stir Fry Icon

Fast Fry

Slice thin, across the grain. It is easier to slice when the meat is partially frozen. Always preheat and use enough oil so the bison does not stick to your pan.

Common Cuts: sirloin, rib, round

Slow Cooker Icon

Stew & Soups

Slice your cubes or your roast and season as desired—Brown your meat in 1-2 tbsp of oil. Add a liquid and cover and cook at 240F until your fork easily pierces the meat. Add more liquid as needed. Don't be afraid to use vegetables to turn in into a delicious stew or soup!

Common Cuts: Brisket, chuck, flank, shank

Marinating Icon


Allow your steak to marinate for at least 6 hours before cooking. Marinating bison steaks or roasts will make it more flavorful and tender. Remember, overcooking bison will make it tough and chewy.

Common Cuts: Flank, brisket, chuck, sirloin - any cut!

Roasting Icon


Low-temperature roasting works excellent for nearly every tender cut; season your bison roast, and place fat side up in the oven. Remember always to let a roast stand for approx 20 minutes before carving.

Common Cuts: Sirloin, rib, round

Bison Cooking Temperatures

55°C/130°F Rare
63°C/145°F Medium Rare
71°C/160°F Medium

Featured Bison Recipe

Bison Pepperoni Pizza Turnover

Cheesy Bison Turnovers


  • 1 pkg refrigerated pizza dough (13.8 oz)
  • 3/4 cup bison sausage—pepperoni seasoned
  • 3/4 cup grated mozzarella cheese
  • 1/2 cup pizza sauce
  • 2-3 green onions, sliced
  • Milk
  • 1/4 cup grated Parmesan cheese
  • Pizza sauce


  • Preheat oven to 400°F/200°C
  • Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out the pizza dough and cut into 9 5-inch squares.
  • Make the filling by mixing the bison sausage, mozzarella cheese, ½ cup pizza sauce, and green onions.
  • Place the filling evenly on the squares of dough, fold each square to make a triangle and seal the edges. Make small steam vents in the top of each turnover with a fork.
  • Put the turnovers on the baking sheet, brush with milk, and cover the top with parmesan cheese.
  • Bake for 15 minutes or until the dough is golden brown. Heat the remaining pizza sauce for dipping and enjoy!