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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Fajita Meat


Prairie Monarch's fajita cuts are great for quick, weekday dinners. Did someone say Fajita Friday? These tender, uniform strips are perfect for fajitas, tacos, burritos, even stir-fry.

Preferred cooking: braised, sauteed.

Quarter Bison


Filet Mignon Steak

3 – 8 oz. to 12 oz. Packages

Ribeye Steak

2 – 14 oz. to 16 oz. Packages

New York Strip Steak

4 – 10 oz. to 16 oz. Packages

Sirloin Steak

3 – 8 oz to 12 oz  Packages

Denver Steak

3 – 8 oz to 12 oz Packages

Tri-Tip Steak

1 – 8 oz Package

Top Round Roast

2 – 24 oz to 36 oz Packages

Bottom Round Roast

3 – 28 oz to 36 oz Packages

Chuck Eye Roll Roast

1 – 32 oz to 64 oz Package


1 – 48 oz Package


30 – 16 oz Packages

Stew Meat

6 – 16 oz Packages

Fajita Meat

2 – 16 oz Packages

Arm Roast

2 – 32 oz Packages

Sirloin Tip Roast

2 – 32 oz Packages

Soup Bones

4 – 16 oz to 24 oz packages


75 lbs total

*This is just a guideline. Individual package weight and numbers may vary. Total weight will be 75 lbs or a little over.

Stew Meat


Nothing says hearty, home cooking like a good stew. Prairie Monarch’s stew meat is pulled from the most tender portions of the bison that will bring the crowds back for more every time. Our butchers cut them into 3/4 inch chunks so you don’t have to.

Preferred cooking: braised, kabobs, slow cooked, stewed.

Soup Bones


Nutrient rich broth made from cross-cut shanks of grass-fed bison with delicious pieces of bison meat that will melt off the shank to make a rich, meaty, flavorful soup stock.

Preferred cooking: stewed, boiled.

Short Ribs


Love ribs, but don’t like getting your fingers too dirty? These short ribs are meatier and fattier than the long ribs. Start with fork and knife, then get comfortable and pick-up those bones for a finger-licking finish.

Preferred cooking: braised, grilled.

Long Ribs


Get in touch with your inner caveman. Long ribs are the perfect cut to eat with your hands and really enjoy your meal. Sitting right on the bone, the long ribs are very flavorful and great when cooked slowly.

Preferred cooking: braised, slow broiled, grilled, smoked.

Broth Bones


Our broth bones are cut from only the largest bones, with a mammoth center of nutrient dense, rich and flavorful marrow. Used to make a mouth watering broth that can be enjoyed on its own or used as the base for your favorite soup or gravy.

Preferred cooking: boiled, roasted.