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.

Showing 21–30 of 40 results

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.

Arm Roast


The boneless arm roast is cut from the chuck portion of the bison. Often referred to as and English roast or chuck shoulder roast. It is a flavorful cut that is best when slow cooked.

Preferred cooking: braised, slow barbecued, slow roasted.

Chuck Eye Roast


Close your eyes and take a deep breath. What does home smell like? Slow down and remember an earlier time when life was less hectic. Bring amazing smells into your home with this classic pot roast cut. Tender and juicy when slow cooked.

Preferred cooking: braised, 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.

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.

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.

Clover Honey

Honey (1 lb)


Our small batch honey comes from several types of clover, alfalfa and other local wildflowers growing above 7200'.  This honey is raw and unfiltered.  A great addition to your tea, toast, or by the spoon full.  Limited supply.