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 Shepherds Pie

Bison Shepherds Pie


  • 3 large yellow potatoes
  • 1 tbsp butter
  • 1/2 cup milk
  • 1 tbsp Parmesan cheese
  • 1/4 tsp fresh rosemary, chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 lb ground bison
  • 1 cup yellow onion, chopped
  • 1 cup carrots, chopped
  • 3 garlic cloves, crushed
  • 1/2 cup peas
  • 1/4 cup red wine
  • 1 tsp Worcestershire sauce
  • 1/2 cup chicken broth
  • 1 1/2 tsp fresh thyme
  • 1 1/2 tsp fresh sage
  • 1/4 tsp salt
  • 1 tbsp olive oil


  • Heat oven to 400 degrees
  • Bring a large pot of salted water to boil
  • Peel and chop potatoes
  • Boil potatoes for 15 minutes, or until soft
  • Drain off liquid
  • Add the strained potatoes back to the pot
  • Add butter, milk, parmesan, rosemary, garlic, salt, and pepper
  • Mash potatoes until smooth
  • Season to taste
  • Set aside while you prepare the filling
To make the meat filling…
  • Chop the onion, carrots, garlic
  • In a large oven-safe pan, heat oil over medium heat
  • Add onion, carrots, and garlic along with salt
  • Stir and cook for five minutes
  • Add meat to pan
  • Stir to break into small pieces
  • Chop the thyme and sage into small pieces
  • Add the herbs to the pan
  • Add wine, Worcestershire sauce, chicken broth and peas
  • Cook uncovered for 5 minutes
  • Once the meat is no longer pink, season to taste
  • Turn off heat to pan. Keep oven hot.
  • Spread meat mixture evenly across the bottom of the pan
  • Scoop the potatoes on top of the meat mixture
  • Spread the potatoes evenly over the meat mixture with a large spoon
  • Place the uncovered pan in the middle of the oven
  • Bake for about 20 minutes
  • To get a nice golden top, broil for the last few minutes