BISON
NATURALLY HEALTHY & DELICIOUS
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
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
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
![GIF_20210907_142830[1].gif](/assets/public/images/GIF_20210907_142830%5B1%5D.gif)
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
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
