Dear Valued Customers,

We had a fire at our processing and shipping facility. Luckily, no one was hurt and none of the product was affected.

Due to this unforeseen event, we are suspending our online orders for a short time, but you can still purchase Prairie Monarch Bison at the Big Hollow Coop in Laramie, WY.

If you have any questions or concerns feel free to call us at 1-888-927-7892 or send us an email at

Thank you for your understanding as we work to get up and running again.

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Strip Loin Steak


The strip loin – also called New York Strip – is one of our best sellers. This premium, lean steak is a classic. Known for its tenderness and flavor, the New York strip lends itself nicely to simple preparation methods.

Preferred cooking: grilled, sauteed.

Buffalo TenderloinCooking Buffalo Tenderloin

Filet Mignon


Must love food! Feel the heat of the perfectly seared, most tender cut of bison on your face as the rich scent of grass-fed bison fills your nose. Savor that first, tender, juicy bite and let everything melt away. Best enjoyed alone or with that special someone.

Preferred cooking: grilled, sauteed.

Buffalo Ribeye Steak

Ribeye Steak


This 100% grass-fed steak is a favorite among steak lovers due to its rich flavor and tender, juicy texture.

Preferred cooking: grilled, sauteed.

Denver Steak


Take your taste buds out west for a juicy, flavorful steak.

Preferred cooking: grilled, sauteed.

Bistro Filet

Bistro Filet


The Bistro Filet – also called the shoulder tender or teres major – is the second most tender cut of the bison. While sold whole, it is excellent served as tender, juicy, flavorful medallions.

Preferred cooking: broiling, grilling, pan-seared.

Skirt Steak


Looking for intense meat flavors for your favorite stir-fry? The skirt steak is a great cut of lean muscle that is best tenderized. Use classic tenderizers such as salt, coffee, tea, or tomatoes; or try something new such as ginger, tea, baking soda, or buttermilk.

Preferred cooking: grilled, sauteed, seared.

Tri Tip Steak


Cut from the bottom of the sirloin subprimal, the tri-tip steak is known for its reliable texture, juicy and full of rich flavor.

Preferred cooking: grilled, sauteed.

Flank Steak


This cut is from the abdominal region and is lean and flavorful. Ideal for marinating and best when sliced thinly against the grain.

Preferred cooking: braised, grilled, seared, stuffed.

Chuck Eye Steak


The tender center of the chuck is a great choice for a marinating or grilling. This cut is similar to the ribeye in flavor, but smaller and more tender.