- Range raised
- Ethical animal care
- Rigorous food safety
- Nature’s superfood
Filet Mignon: The ultimate in tenderness. Thick, juicy, very lean. Pairs beautifully with sauce.
New York Strip: The most popular bison steak. Perfect for creating custom flavors with marinades and spice ribs. Fabulous on the grill.
Rib eye: Marbled for succulence. Smooth texture, rich flavor profile. Grills like a dream with a variety of spice rubs.
Sirloin: The leanest steak and the most versatile. Serve as a steak or as an ingredient in other dishes. Ideal for marinades. Super heart healthy!
Flank: The best value steak. Marinade for flavor and tenderness. Cut into strips and add to pasta dishes. Also great served cold.
A spice rub is a blend of herbs and spices. When rubbed on both sides of the steak, it adds texture and varies flavor.
Spice rubs are best applied at room temperature 20 minutes before grilling.
If you use dried or powdered ingredients, spice rubs can be made ahead and stored in tightly sealed glass jars for up the six months. (Great gift for Bison steak lovers)
Marinades are a blend of oil, an acidic liquid like vinegar or lemon juice, herbs and spices. Together, they tenderize by breaking connective tissue and infusing the meat with rich flavor.
For best results, marinate bison steaks a minimum of 4-6 hours before grilling. Over night is best. For food safety, always discard marinade once steaks are removed.
Place steaks in a single layer in sealed food storage bags or in a covered casserole. Pour marinade over top. Turn steaks once during the marinating time to ensure both sides have equal exposure to the marinade.
Sauces create a nice finish to steaks, add depth to flavor and provide an extra element of tenderness.
Sauces can be served on top of steaks or on the side.
Most sauces are quick to assemble on the stovetop in a good heavy bottom saucepan. If the sauce recipe calls for wine or beer, be sure to use a quality you would happily drink. The better the quality, the richer the flavor of the sauce.