Bison Meat Products

Bison Meat Products

All of our meat is:

Certified Grass-Fed
Animal Welfate Approved
USDA Certified Grass-Fed
USDA Inspected
Certified Grass-Fed by AGW
Animal Welfare Approved
Arkansas Born & Raised
Antibiotic & Hormone Free
Non-GMO
Only fed grass and forage
Never a grain or grain by-product
Always on Pasture
USDA Certified Grass-Fed
USDA Inspected

All meats are Vacuum Packed for Freshness and Extended Freezer Life

Bison Meat is only sold at local establishments and on the farm.
We do not ship our meat.



Ground Bison

Bison Steaks

Bison Roasts

Other Bison Meats

Ground Bison

10- 1 pound packages.

All of our ground bison is 90-95% lean and 100% North American bison with absolutely no additives and derived from our pasture-raised, certified grass-fed, and grass-finished bison naturally raised without any antibiotics or hormones on our farm in Fox, Arkansas.

Ground Bison

10- 1 pound packages.

All of our ground bison is 90-95% lean and 100% North American bison with absolutely no additives and derived from our pasture-raised, certified grass-fed, and grass-finished bison naturally raised without any antibiotics or hormones on our farm in Fox, Arkansas.

Ground Bison

1 pound pre-formed bison burger patties.

Pre-formed 1/3 pound patties, 3 per package, offering the convenience of pre-made bison burgers.

Bison Tenderloin Filets (Steaks)

Our premium cut. . .so tender you can cut 'em with a fork. Our grass-fed bison tenderloin filet has a "butter knife" texture and rich grass-fed sweet taste.

Sold by the pound, approximately 8 oz.

Bison Ribeye Steaks

Steak lovers love their ribeyes. Our juicy ribeyes will not disappoint you. These steaks are incredibly tender, cut from the rib primal section. These grass-fed ribeye steaks will redefine what you think a great steak should taste like.

Sold by the pound, approximate 11-16 oz steak

Bison Rib Steaks

The difference between a Ribeye and a Rib Steak is that a Ribete is boneless while the Rib Steak contains the bone

Steak lovers love their ribeyes. Our juicy ribeyes will not disappoint you. These steaks are incredibly tender, cut from the rib primal section. These grass-fed ribeye steaks will redefine what you think a great steak should taste like.

Sold by the pound, 2 steaks per package. Approximate total weight 2lbs

Bison New York Strip Steaks

A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak is always take center stage on the grill.

Sold by the pound, approximately 1 lb steak

Bison Top Sirloin Steaks

Top sirloin steaks are a flavorful and somewhat tender steak cut of meat from the primal loin, subprimal sirloin that can be cut into almost any size portion. Not quite as tender as cuts from the loin or rib, but not as pricey either. Top Sirloin is well suited for grilling, broiling, and pan-searing.

Sold by the pound, usually 6-10 oz.

Bison T-Bone Steaks

Bison T-bone steaks combine the NY strip with the tenderloin (Filet Mignon) for a hefty portion of meat for the true steak aficionado. Now you don't have to choose. Enjoy the terrific flavor of the NY strip and tenderloin all in one.

Sold by the pound, usually 14-16 oz.

Bison Flank Steaks

There are only TWO Flank Steaks available in each bison, making the Bison Flank Steak a limited supply. This particular steak is one of our favorites so rarely available. The flank steak is very versatile as a griller steak, marinated as fajitas (a common use), or baked as cold sandwich meat. It is cut from the abdominal muscles or lower chest of the bison. It is the original meat in the "London Broil"

Sold by the pound, usually 14-16 oz.

Bison Skirt Steaks

Skirt steak is a cut of steak from the plate, similar to a flamk steak and a common fajita meat. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, which is the tail of the porter house and T-bone steaks of the short loin found on the flank.

Sold by the pound, usually 14-16 oz.

Bison Sirloin Steaks

The sirloin steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. It contains the top sirloin, the bottom sirloin, which in turn connects to the sirloin tip roast. The sirlopin contains 2 hip bones and a piece of the tenderloin. Removing the tenderloin and the bones creates the New York Strip. This, the sirloin contains 3 steaks in one: the top and botton sirloin and the tenderloin. Yum.

Sold by the pound, Approximately 1.5-2 lbs

Bison Porterhouse Steaks

The undisputed king of the steakhouse, one porterhouse steak can weigh 2 pounds; it's the classic "hanging off the edge of the plate" dinner extravaganza. Generally marketed in restaurants as a meal for two, the porterhouse combines the tender filet mignon with the meaty-flavored New York strip, eliminating the need to make a difficult choice. The porterhouse is a composite steak that's derived from the point where the tenderloin and top loin meet. If you remove the bone and cut out the two steaks that make up the porterhouse, you get a tenderloin steak and a top loin (or New York strip steak).

Sold by the pound, Approximately 1.5-2 lbs

Bison Prime Rib Roast

Unbeatable for its taste and tenderness, the rich flavor of the prime rib is known as the king of roasts. Cut from the primal rib of the bison, a succulent, tender and flavorful Prime Rib Roast will make your dinner guests feel extra special.

Available with bone-in or bones by special order

Sold by the pound, usually 3-6 lbs.

Bison Chuck Roast

Also known as the "7 bone steak", the chuck roast is loaded with flavor, making it a regular on the dinner table and the classic "Sunday Dinner". Cut from the shoulder of the bison, its flavor is brought out the most when slow-cooked or braised. This is the classic pot roast, becoming moist and tender and full of rich, bison flavor.

Sold by the pound, approximately 3 lbs.

Bison Hump Roast

Only from the bison. Some claim the best part as bison were harvested specifically for this roast over 100 years ago. Roasted slowly, this roast makes an interesting nutritious combination of muscle and fibrous connections that merge into nutritious collagen.

Sold by the pound, approximately 2.5 lbs.

Bison Rump Roast

Similar to the botton round, the rump roast, is from the outside muscle of the upper leg. Considered the primal round cut, it contains the eye, outside round (flat) and the heel. This cut is often referred to as the gooseneck. The meat is de-boned and netted to hold together. Best results occur when the meat is pot-roasted, which helps to tenderize the meat

Sold by the pound, approximately 2.5 lbs

Bison Bottom Round Roast

The bottom round roast, similar to a rump roast, is from the outside muscle of the upper leg. Considered the primal round cut, it contains the eye, outside round (flat) and the heel. This cut is often referred to as the gooseneck. Best results occur when the meat is pot-roasted, which helps to tenderize the meat.

Sold by the pound, approximately 2 lbs

Bison Top Round Roast

A top round beef roast is a practical cut with full flavor, and very little waste. If you purchase a boneless top round roast, you can be sure of getting the most for your dollar. The top round roast is a great choice for a weekend meal, and is versatile enough to provide many options for leftovers. With proper preparation and roasting, a top round roast can be tender, juicy, and loaded with flavor.

Cut from the inside of the hind leg, the top round roast is the cut most commonly used for deli roast beef. Roasting is the best cooking method.

Sold by the pound, approximately 3 lbs

Bison Brisket

Brisket is a cut of meat from the breast or lower chest. The brisket is one of the nine primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. These muscles support about 60% of the body weight of standing or moving animals. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.

Sold by the pound, approximately 5 lbs

Bison Oxtail

Oxtail is the bison tail cut into small sections. Bison tail gives a very robust flavor for soups, stews, and broths that are collagen rich for healthy muscles, bones & teeth. It is a traditional stock base for soup and the main ingredient of the Italian dish "coda alla vaccinara" (a classic of Roman cuisine).

Sold by the pound,approximately 1/2 lb per package

Bison Shanks

Cut from the lower leg portion (shin) of the bison, bone-in shanks are the traditional meat in the Italian dish "Osso Buco". Also common in soups and the marrow is coveted as a delicacy and is wonderful on toast points. Cross-cut into sections 1.5-2" inches in thickness. Four shanks per package.

Sold by the pound, approximately 2 lbs per package

Bison Stew Meat

Convenient pre-cut stew meat is cut from the chuck and sirloin primal on our bison. Ready to use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff.

Sold by the pound, approximately 1 lb per package

Bison Short Ribs

Cut from the rib areas of the brisket, chuck or plate, or rib areas consisting of a short portion of the rib bone overlain by meat which varies in thickness. Our short ribs are cut in the "English" fashion, cut parallel to the bone and leaving the bone up to 6 inches in length. English cut short ribs may be served individually. Short ribs are popular in many international cuisines.

Sold by the pound, approximately 1 lb per package

Bison Marrow & Soup Bones

Cut from the long bones, shank & knuckle and other bones with plenty of marrow. Excellent for making your own stock, or try roasting and serving the marrow with toast.

Approximately 2 pound packaging

Bison Meaty Bones

Meaty bones will not only add a lot flavor to any stocks, soups, or stews, but they will also add nutrients, antioxidants, and minerals! Cut from the neck, tail, loin bones and other meaty areas.

Approximately 2 pound packaging

Bison Soup Bones

Not sure what they were thinking when the processing plant cut these soup bones. They are large shin bones loaded with meat. Perfect for a shin bone soup or even a stew.

Approximately 2 pound packaging

Bison Summer Sausage

This is a nice change from regular summer sausage. Seasoned with a blend of natural spices, jalapeno pepper and cheddar cheese, our summer sausage is made using coarsely chopped pure 100% bison meat, real jalapeno peppers and cheddar cheese. The cheddar and jalapenos give it a bit of a spicy kick that is sure to please at gatherings.

Approximately 1 pound packaging

Bison Bratwurst

Our German-style bison bratwurst are made with high quality 100% pure bison and a mixture of traditional spices, bursting with classic German flavor that you are sure to love. The fresh bison has a succulent, sweet meaty taste, while the natural casings "snap" for a delightful texture. These brats are vacuum-sealed and flash-frozen so they taste as fresh when you cook them as they did the day they were made!

Approximately 2 pound packaging

Bison Seasonal Sausage

In addition to our Summer and bratwust sausages, we offer in limited supply a variety of the sausages which vary from year to year. These include:

Bison Mesquite Lime Sausage:
This is an uncured bison sausage flavored with salt, sugar, red pepper, black pepper, white pepper, coriander, mustard, paprika, garlic, marjoram, parsley, smoke flavor, lime juice powder, and collagen casing.Very popular in Latin or Asian flavored dishes.

Approximately 2 pound packaging

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