BISON

NATURALLY HEALTHY & DELICIOUS

Nutritional Composition revised

Premium Quality


  • no gamey taste or aftertaste
  • sweeter than beef
  • very lean
  • doesn't shrink
  • low in fat
  • high in protein, selenium, zinc, vitamins B6 & B12, and essential fatty acids
  • healthier red meat option

All-natural

100% grass-fed


We have partnered with Bison du Nord to provide our communities with all-natural bison meat products while our young bison herd grows.


Bison du Nord is Certified 100% Grass-Fed and Animal Welfare Approved by A Greener World (AGW).


Our bison are pasture-raised and 100% grass-fed. We strive to reach the same certification as our mentors.

No hormones,

antibiotics, or finishing


Our bison do not need antibiotics and they are not given any hormones to grow bigger.


The foliage in their pen is a natural dewormer.


Bison is already sweeter than beef so there is no finishing required to sweeten bison meat.


GET TO KNOW OUR BISON CUTS

Know your Cuts with legend

Most Tender Cuts

  • Prime Rib
  • Ribeye
  • Striploin
  • T-Bone
  • Tenderloin
  • Tomahawk
  • Top Sirloin Butt

Medium Tender Cuts

  • Inside Round
  • Eye of Round
  • Flank
  • Hip
  • Outside Round
  • Sirloin Tip
  • Top Sirloin Cap

Less Tender Cuts

  • Brisket
  • Chuck
  • Cross Rib
  • Ox Tail
  • Shanks (Osso Bucco)
  • Short Ribs
  • Stew Meat
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Burger Patties
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Chuck Roast
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Cross Rib Steak
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Extra-Lean Ground Bison
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Eye of Round Steak
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Farmer's Sausage
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Prime Rib Roast
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Prime Rib Steak
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Shanks
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Short Ribs
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Sirloin Tip Steak
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Steak Slices
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Striploin Steak
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T-Bone Steak
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Tenderloin Steak
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Tomahawk Steak

HOW TO COOK BISON

Most Tender Cuts

A dry heat is best for most tender cuts

(no cover, no liquid)

  • Broil
  • Grill on the barbecue
  • Oven roast
  • Pan fry
  • Smoke

Medium Tender Cuts

A combination of dry and moist heat

  • Sear and braise (gently cook in water or broth)
  • Sear & slow cooker
  • Marinade and broil
  • Marinade and grill on the barbecue
  • Marinade and pan fry
  • Marinade and oven roast
  • Marinade and smoke

Less Tender Cuts

Moist heat is best for less tender cuts

  • Braise (gently cook in water or broth)
  • Pot roast
  • Slow cook
  • Brisket and flank steak are wonderful in the smoker!

Bison meat is lower in fat and higher in moisture than beef. This means bison will cook more quickly than beef. Since bison has very little or no marbling, it is recommended not to cook steaks or roasts past medium.

Always remember:

  • Use low cooking temperatures
  • Cook slowly
  • Cook less tender cuts until fork goes in easily
  • Do not cook steaks and roasts past medium

Source: Canadian Bison Association, Canadian Bison A Wealth of A Goodness Publication


BISON MEAL IDEAS

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Pasta with extra-lean ground bison
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Barbecue bison farmer's sausage on a bun
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Bison chuck roast in the slow cooker
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Scrambled eggs with bison protein sticks
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Eggs benedict with bison steak slices
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Pasta casserole with extra-lean ground bison
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Bison liver dried in strips for dog treats
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Two Hawks & a Bison from J&E's Bored 'N Saucy in Petawawa
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Bison tacos

OUR CUSTOMER'S LOVE TO COOK!

Photo credit: Alex Newcombe

Product: Tomahawk Steak

Cooking: sous vide and broiled

Photo credit: Darren Irvine

Product: Extra-Lean Ground

Preparation: shaped into burger patties

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Photo credit: Jenny Cumper

Product: Extra-Lean Ground

Recipe: Bison & Cheddar Meat Pie from Bison du Nord

Photo credit: Drew Charkavi

Product: Brisket

Cooking: sous vide at 135F for 16 hours then smoked over charcoal for 3 hours at 200F

Photo credit: Mark Capone

Product: Tomahawk Steak

Photo credit: Alex Newcombe

Product: Bison Hot Italian Sausage

Recipe: Bison Sausage Stew

  • 6 bison sausage, pre-grilled
  • 1L bison or beef stock
  • canned beans of your choice
  • frozen corn
  • carrots
  • onions
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 2 Tbsp Italian sesoning
  • kale/spinach/chard mix
  • salt and pepper to taste

Cooking:

  • cut grilled sausages and veggies into bite sized pieces
  • add all ingredients to a crockpot/slow cooker
  • cook on low for 8 hours or on high for 5 hours
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