Bison Cuts

Below you will find the most desirable bison cuts available in our store, with brief descriptions and recommendations on preferred cooking methods. Please contact us with your questions or for inquiries on other cuts.

Bison Cuts Explained

Cut Type	Cut Name	Description
Chuck	Hump Roast	The only cut of meat unique to the bison, it is a large, lean roast from the highest part of the back or “hump.” Ideal for “low and slow” cooking via smoking, braising or roasting.
Rib	Back Ribs	Bold and meaty, these fantastically flavorful ribs should be cooked “low and slow” till they’re fall-off-the-bone tender. Great for smoking, barbecuing, or braising/pot roasting.
	Ribeye	More marbleization than other cuts, intensely flavorful and tender; best cooking methods include grilling, pan broiling, or skillet cooking.
	Rib Roast	The ribeye section as a full roast, a wonderfully flavorful and tender option to feed a group, oven-roasted is the preferred cooking method.
Short Loin	Strip Steak	A terrific, flavorful, and versatile lean cut of bison that is perfect for grilling, pan broiling, skillet cooking, or for use in stir-fries.
	T-bone Steak	A delicious, two-sided steak that includes both leaner strip steak and a portion of tenderloin. Ideal for grilling, pan broiling, or skillet cooking.
	Porterhouse Steak	A t-bone steak from farther back on the short loin, including more tenderloin. Ideal for grilling, pan broiling, or skillet cooking.
	Tenderloin Steak	A tender, luxurious cut that provides fantastic flavor. Ideal for grilling, pan broiling, or skillet cooking finished in the oven.
	Tenderloin Roast	The entire tenderloin is, of course, a wonderfully tender and flavorful cut to feed a group. Should be cooked by grilling or oven-roasting.
Sirloin	Top Sirloin Steak	Lean, juicy, and tender, this versatile steak provides excellent depth of flavor and can be grilled, skillet cooked, or used in a stir fry.
	Petite Sirloin Steak	A small lean cut of steak that provides great flavor; is best suited for grilling, skillet cooking, or oven roasting.
	Tri-Tip	A great lean roast that feeds a crowd. Popular for marinades and dry rubs. Can be grilled or cooked low and slow with braising or roasting. Slice across the grain.
Round	Top Round Roast	A large, lean, yet delicious roast. Popular cut for pot roast meals or other “low and slow” cooking methods such as smoking.
Round	Top Round Steak	Smaller portions than the roast, this lean, versatile, and flavorful steak can be grilled, skillet cooked, used in stir-fries, or braised as a pot roast.
Brisket	Brisket	The lower chest portion produces an excellent roast that can, however, be tricky to cook correctly. We recommend “low and slow” methods such as smoking, braising, or roasting.
Short Plate	Skirt Steak	An excellent steak that requires proper care, ideal for marinades, must be sliced across the grain. Should be grilled, skillet cooked, or used for stir-fries.
Flank	Flank Steak	Lean but flavorful, like the skirt steak, it's delicious in marinades and sliced against the grain, a great cut of meat for grilling and stir-frying.