BISON

NATURALLY HEALTHY & DELICIOUS

Nutritional Composition revised

Premium Quality


  • no gamey taste or aftertaste
  • sweeter than beef
  • very lean
  • doesn't shrink
  • won't upset your stomach
  • 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 Steak & Roast
  • Ribeye Steak
  • Striploin Steak
  • T-Bone Steak
  • Tenderloin Steak & Roast
  • Tomahawk
  • Top Sirloin Steak

Medium Tender Cuts

  • Inside Round Steak
  • Eye of Round Steak
  • Hip Roast
  • Sirloin Tip Steak & Roast
  • Steak Slices

Less Tender Cuts

  • Brisket
  • Chuck Roast
  • Cross Rib Steak & Roast
  • Flank Steak
  • Ox Tail
  • Shanks (Osso Bucco)
  • Short Ribs
  • Stew Meat
PSX_20200524_071025.jpg
PSX_20200524_071025.jpg
Burger Patties
PSX_20200608_092343.jpg
PSX_20200608_092343.jpg
Chuck Roast
PSX_20201101_070912.jpg
PSX_20201101_070912.jpg
Cross Rib Steak
PSX_20200516_191819.jpg
PSX_20200516_191819.jpg
Extra-Lean Ground Bison
PSX_20201222_141450.jpg
PSX_20201222_141450.jpg
Eye of Round Steak
PSX_20200520_132216.jpg
PSX_20200520_132216.jpg
Farmer's Sausage
PSX_20201228_122307.jpg
PSX_20201228_122307.jpg
Prime Rib Roast
PSX_20200512_180852.jpg
PSX_20200512_180852.jpg
Prime Rib Steak
PSX_20200819_090344.jpg
PSX_20200819_090344.jpg
Shanks
PSX_20200529_063750.jpg
PSX_20200529_063750.jpg
Short Ribs
PSX_20200905_152505.jpg
PSX_20200905_152505.jpg
Sirloin Tip Steak
PSX_20210124_121528.jpg
PSX_20210124_121528.jpg
Steak Slices
PSX_20210424_182209.jpg
PSX_20210424_182209.jpg
Striploin Steak
PSX_20200509_065913.jpg
PSX_20200509_065913.jpg
T-Bone Steak
PSX_20210214_171553.jpg
PSX_20210214_171553.jpg
Tenderloin Steak
PSX_20200529_175239.jpg
PSX_20200529_175239.jpg
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

20200516_193746.jpg
20200516_193746.jpg
Pasta with extra-lean ground bison
20200520_183611.jpg
20200520_183611.jpg
Barbecue bison farmer's sausage on a bun
20200523_201355.jpg
20200523_201355.jpg
Bison chuck roast in the slow cooker
20200524_074822.jpg
20200524_074822.jpg
Scrambled eggs with bison protein sticks
PSX_20210124_115646.jpg
PSX_20210124_115646.jpg
Eggs benedict with bison steak slices
20210807_183708.jpg
20210807_183708.jpg
Pasta casserole with extra-lean ground bison
PSX_20210816_173710.jpg
PSX_20210816_173710.jpg
Bison liver dried in strips for dog treats
20210625_163641.jpg
20210625_163641.jpg
Two Hawks & a Bison from J&E's Bored 'N Saucy in Petawawa.
GIF_20210907_142830[1].gif
GIF_20210907_142830[1].gif
Bison tacos

OUR CUSTOMER'S MEAL CREATIONS

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

image843 horizontal

Photo credit: Jenny Cumper

Product: Extra-Lean Ground

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
received_959020821611940