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 Steak Stir Fry

Bison Stir Fry


  • 2 (8-9 ounce) bison ribeye steaks
  • 1 1/4 cups beef broth
  • 1/2 cup teriyaki sauce
  • 2 Tbsp cornstarch
  • 1 tsp fresh ginger, grated
  • 1/2 tsp crushed red pepper, divided (optional)
  • 1 Tbsp sesame oil
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup chopped bell pepper, any color
  • 1 cup sliced mushrooms
  • 1 (8 ounce) can of bamboo shoots, drained
  • Cooked brown rice
  • 1/4 tsp toasted sesame seeds


  • Slice the bison steak into thin strips (Hint: partially freeze first for easier cutting)
  • In a bowl, mix the broth, teriyaki sauce, cornstarch, ginger, and ¼ of the crushed red pepper.
  • Heat oil in a skillet/wok. Add broccoli, carrots, bell pepper, mushrooms, and bamboo shoots, and cook for a few minutes. Set vegetables aside.
  • Add bison a few at a time to the center of the wok/skillet and cook until a little pink in the middle. Push to the side and add remaining strips.
  • Add the sauce to the middle of the pan and bring to a simmer until thickened. Add the vegetables and mix in the bison. Cook, stirring constantly for a few minutes.
  • Serve over cooked rice. Garnish with crushed red pepper and toasted sesame seeds.