Showing 11–20 of 22 results

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.

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.

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.

Bison Oxtail


Collagen-rich bison oxtail provides a great, rich flavor to your soups and broths or try it in a risotto.

Preferred cooking: braised, boiled, stewed.

Bison Kidney


Bison Kidney is great to cook as a delicacy or added to your favorite sausage recipe. Typically 14 oz – 16 oz. Packaged individually.

Preferred cooking: braised, sauteed, stewed.

Meaty Knee Bones


Meaty knee bones are an excellent treat for your four-legged friends. Let them get in touch with their wild side for hours of enjoyment. These bones are frozen raw. 1-2 lb packages.

Bison Tongue


This delicacy is prepped and ready to be roasted, braised, pickled, sliced thinly, or served on toast; the possibilities are endless!