Bison Cuts Explained: Every Cut and How to Cook It

When people first order bison, they usually start with ground or a ribeye and call it a day. Understandable. But bison has a full range of cuts that work across every cooking method, every occasion, and every budget. And because bison is leaner and slightly different in structure from conventional beef, knowing which cut to choose and how to handle it makes a real difference in the result.

This guide covers every cut Beck & Bulow carries, what each one is, where it comes from on the animal, and exactly how to cook it. Whether you are cooking a quick weeknight dinner or a slow Sunday braise, there is a free-range bison cut that fits.

Why Bison Cooks Differently From Beef

Before getting into the cuts, one thing matters above everything else: bison is leaner than beef, and leanness changes how you cook.

Free-range, pasture-raised bison carries significantly less intramuscular fat than grain-finished beef. Less fat means less insulation, which means bison cooks faster and reaches doneness at lower internal temperatures than you might expect from beef experience. The rule of thumb across all bison cuts is to pull them 5 to 10 degrees F earlier than you would pull beef, and to rest them properly before cutting.

The reward for respecting bison's leanness is extraordinary: a clean, slightly sweet, mineral-forward flavor that conventional beef simply does not produce. Grass-fed, free-range animals eating natural forage their entire lives taste like what meat is supposed to taste like. Bison is not a beef substitute. It is a better version of the concept.

Ready to stock up? The full free-range bison collection has every cut available for delivery nationwide.

The Steaks: High Heat, Quick Cook

Bison Boneless Ribeye (12 oz)

The bison boneless ribeye comes from the rib section, ribs six through twelve. It is one of the least-worked muscles on the animal, which translates directly to tenderness. The ribeye carries more marbling than most other bison cuts, which means more flavor and more forgiveness during cooking.

How to cook it: Cast iron at high heat. 2 to 3 minutes per side for a 1-inch cut. Pull at 125 to 128 degrees F for medium-rare. Rest 5 to 7 minutes before cutting. Season with kosher salt and coarse pepper only. The meat does the rest.

Bison Tomahawk Ribeye (30-36 oz)

The bison tomahawk ribeye is the same ribeye muscle with the full rib bone left attached, typically 16 to 18 inches long. It is a show-stopping cut designed for occasions that deserve it. The bone adds presentation and some additional flavor through the cook.

How to cook it: Reverse sear is ideal for a cut this thick. Bring to 115 degrees F in a 250 degrees F oven (45 to 60 minutes), then sear in cast iron at screaming high heat for 90 seconds per side. Rest 10 minutes. The result is edge-to-edge medium-rare with a serious crust.

Bison New York Strip (12 oz)

The bison New York strip comes from the short loin, just behind the rib section. It is a firmer, tighter-grained cut than the ribeye with a fat cap along one edge and a bold, assertive flavor. The strip is the best cut for understanding what bison actually tastes like because the clean grain carries the flavor of the animal without fat interference.

How to cook it: Pat dry, season aggressively, screaming hot cast iron. 2 to 3 minutes per side. Render the fat cap by standing the steak on its edge for 60 seconds. Pull at 124 to 126 degrees F. Rest 5 minutes. Do not skip the fat cap render: it is some of the best flavor on the cut.

Bison Tenderloin Filet (6-8 oz)

The bison tenderloin filet is cut from the psoas major, a muscle that does no work and therefore develops no toughness. It is the most tender cut on the animal. The bison filet is also the clearest expression of bison's flavor profile: slightly sweet, clean, and unmistakably distinct from beef.

How to cook it: Medium-high cast iron. Sear 2 minutes per side, then add butter, a crushed garlic clove, and a thyme sprig and baste continuously for 90 seconds. Pull at 120 to 124 degrees F. Rest 5 minutes. The bison filet is lean: butter basting adds the moisture and richness the cut needs.

Bison T-Bone (1.5-2 lbs)

The bison T-bone is two cuts in one: a New York strip on one side of the bone and a tenderloin filet on the other, connected by the T-shaped vertebra. It is the best value steak format for people who want to experience both cuts in a single purchase.

How to cook it: The challenge of a T-bone is that the strip and filet cook at different rates. High heat cast iron, 3 to 4 minutes per side. Pull at 125 degrees F and let the filet side carry over slightly. Rest 7 minutes. The bone retains heat and continues cooking the meat nearest it, so factor that into your pull temp.

Bison Flank Steak (14-16 oz)

The bison flank steak is a lean, flat cut from the abdominal area with a pronounced grain running along its length. It is a highly flavorful cut that rewards proper marinade and correct slicing.

How to cook it: Marinate 4 to 8 hours in an acid-based marinade (citrus, vinegar, or wine) to help tenderize the fibers. High heat grill or cast iron, 4 to 5 minutes per side for a 1-inch thick flank. Pull at 125 to 128 degrees F. Rest 7 minutes then slice against the grain at a 45-degree angle into thin strips. Slicing direction is not optional: slicing with the grain produces a tough, chewy result.

Bison Medallions (1 lb)

The bison medallions are cut from the teres major, sometimes called the shoulder tender or bistro tender. It is one of the most underrated cuts on the animal: nearly as tender as the tenderloin but with more flavor and a more accessible price. Medallions come in 1-inch rounds that cook fast and plate beautifully.

How to cook it: High heat cast iron, 2 minutes per side. These are thin, so they go fast. Pull at 120 to 124 degrees F. Rest 3 to 4 minutes. Excellent with a pan sauce built from the fond left in the cast iron after cooking.

Bison Tri Tip (2-3 lbs)

The bison tri tip is a triangular cut from the bottom sirloin with a distinctive grain that runs in two directions, meeting at the center point of the triangle. It is a versatile cut that works on the grill, in cast iron, or in the smoker.

How to cook it: Season generously and sear all sides in cast iron. Finish in a 375 degrees F oven to an internal temp of 130 degrees F (it will rise to 135 during rest). Rest 10 minutes. Slice against the grain, which means identifying the grain direction on each half of the triangle and adjusting your angle accordingly.

The Roasts: Low and Slow

Bison Chuck Roast (3-4 lbs)

The bison chuck roast comes from the shoulder area, one of the most worked muscles on the animal. That work creates collagen-rich connective tissue that, when cooked low and slow, converts to gelatin and produces the rich, pull-apart texture of a great braise.

How to cook it: Brown all sides in a Dutch oven over high heat. Add aromatics, a braising liquid (stock, wine, or a combination), cover, and cook at 300 degrees F for 3 to 3.5 hours until the internal temperature reaches 200 to 205 degrees F and the meat pulls apart easily. Bison chuck is leaner than beef chuck so check the liquid level halfway through and add more if needed.

Bison Short Ribs (5-6 lbs)

The bison short ribs are cut from the plate section between the belly and the rib. They are rectangular sections of rib bone with meat layered on top. Short ribs are a rich, collagen-heavy cut that becomes extraordinary with patient braising.

How to cook it: Season and sear all sides until deeply browned. Transfer to a braising vessel with mirepoix, tomato paste, red wine, and stock. Cover and cook at 275 degrees F for 4 to 4.5 hours. The ribs are done when the meat is completely tender and pulls cleanly from the bone. The braising liquid reduces to a remarkable sauce. Bison short ribs produce a leaner result than beef short ribs: all the richness comes from the collagen rather than fat, which makes the final dish cleaner and less heavy.

Bison Brisket (4-5 lbs)

The bison brisket is cut from the pectoral area, the chest muscles that support most of the animal's weight. It is a tough, collagen-heavy cut that requires long, patient cooking to reach its potential. Done correctly, bison brisket is one of the most rewarding cuts in the entire lineup.

How to cook it: Season with a simple dry rub (salt, pepper, garlic powder) and smoke or slow-roast at 225 to 250 degrees F for 8 to 10 hours to an internal temperature of 195 to 200 degrees F. Wrap in butcher paper when the internal temp stalls around 165 degrees F (the stall). Rest for at least 1 hour before slicing. Bison brisket is leaner than beef brisket, so the fat cap is smaller. Cooking fat-side up helps baste the meat through the cook.

Bison Back Ribs (4-5 lbs)

The bison back ribs are the rib bones from the rib section after the ribeye muscle has been removed. They have less meat than short ribs but the meat between the bones is extraordinarily flavorful: the rib cap scraps that cling to the bones are some of the best bites on the animal.

How to cook it: Remove the membrane from the bone-side of the rack. Season with dry rub. Smoke at 225 degrees F for 4 to 5 hours, or roast wrapped in foil at 300 degrees F for 2.5 to 3 hours. Finish unwrapped at high heat for 15 minutes to set the bark or glaze. Pull when the meat between the bones pulls cleanly and bends without breaking when lifted at one end.

Bison Osso Buco (4-5 lbs)

The bison osso buco is cross-cut sections of the hind shank with the marrow bone intact. The marrow is the prize: rich, unctuous, and extraordinary when it has slowly rendered into the braising liquid around it.

How to cook it: The classic preparation. Season and brown the cross-cuts in a Dutch oven. Add a soffritto of onion, carrot, and celery, then white wine and stock to come halfway up the meat. Cover and braise at 325 degrees F for 2.5 to 3 hours until the meat is falling off the bone. Serve with gremolata (lemon zest, garlic, parsley) and allow each person to excavate the marrow from the center bone with a narrow spoon. This is the best version of the dish you will ever have.

Bison Stew Meat Cubes (1 lb)

The bison stew meat cubes are pre-cut pieces from the chuck and shoulder, trimmed and ready for any slow-cooked application. It is the most practical and versatile cut in the lineup for weeknight cooking.

How to cook it: Brown in batches, never crowd the pan. Add aromatics and liquid and braise for 1.5 to 2.5 hours at 300 degrees F depending on cube size. Bison stew meat is excellent in chili, stew, curry, and any braised application where the meat is the vehicle for a flavorful liquid. It holds its shape better than beef stew meat through long cooks.

The Bones: Stock and Marrow

Bison Broth Bones (3-4 lbs)

The bison broth bones are knuckle, neck, and joint bones, the most collagen-rich bones on the animal. They produce the richest, most gelatinous bone broth possible. Free-range, grass-fed animals produce bones that are denser in minerals and collagen than those of grain-fed animals.

How to use them: Roast at 400 degrees F for 30 to 40 minutes until deeply browned. Transfer to a stockpot or slow cooker, cover with cold water, add a splash of apple cider vinegar (helps draw minerals from the bone), and simmer for 12 to 24 hours. Strain, season, and use as the foundation for every soup, sauce, and braise. The broth will gel completely when chilled, which is the mark of a well-made bone broth.

Bison Canoe Cut Marrow Bones (2-3 lbs)

The bison canoe cut marrow bones are femur bones split lengthwise to expose the full marrow channel. Roasted marrow is one of the oldest foods in human history and one of the best.

How to cook them: Season the marrow surface with flaky salt. Roast cut-side up at 450 degrees F for 15 to 20 minutes until the marrow is bubbling and just beginning to separate from the bone. Serve immediately with crusty bread, lemon, and sea salt. Do not overcook: overcooked marrow liquefies and runs out of the bone before you can eat it.

Bison Cross Cut Marrow Bones (3-4 lbs)

The bison cross cut marrow bones are the same femur cut perpendicular to the bone, producing cylindrical sections with marrow visible in the center. They roast slightly differently from canoe cut: the marrow is more contained and less likely to run during cooking.

How to cook them: Same protocol as canoe cut. 450 degrees F for 15 to 18 minutes. Use a marrow spoon or narrow knife to extract the marrow from the cylinder. These work beautifully as a composed starter or alongside a steak dinner.

The Ground and Burgers: Everyday Premium

Bison Ground (1 lb)

The bison ground is the most versatile product in the lineup and for many buyers the best entry point into the brand. It is leaner than conventional ground beef, which means it cooks faster and at lower temperatures. Use it anywhere you use ground beef and notice how much cleaner and more flavorful the result is.

How to cook it: Do not cook past 155 to 160 degrees F internal for crumbles and patties. Bison ground dries out quickly at higher temperatures because of its low fat content. Medium heat, not high. For burgers, handle the meat as little as possible and form patties with a light touch. Overworking lean ground meat makes it dense and dry.

Bison Burger Patties (1 lb)

The bison burger patties are pre-formed, consistently sized, and ready to cook straight from the freezer. Same cooking rules as ground: medium heat, do not overcook, let them rest 2 minutes before eating.

Bison Primal Burger Blend with Organs (1 lb)

The bison primal burger blend is ground bison combined with organ meat for a nutritional profile that goes well beyond standard ground. The blend delivers the flavor and texture of a great burger with the dense micronutrient content of liver and heart blended seamlessly into the meat. You will not taste the organs. You will feel the difference.

The Organs and Offal: The Most Nutrient-Dense Cuts

Bison Liver (12 oz)

The bison liver is the most nutrient-dense food available per calorie. Higher in B12, iron, vitamin A, copper, and zinc than virtually any other food. Bison liver is milder and cleaner tasting than beef liver, which makes it more approachable for people who have had bad experiences with conventional organ meat.

How to cook it: Slice into 0.5-inch pieces, season, and cook in butter over medium-high heat for 2 minutes per side. It is done when it is just barely pink inside. Overcooked liver becomes grainy and intensely mineral: the sweet spot is just past rare. Classic preparation: caramelized onions, butter, fresh thyme. Everything else is optional.

Bison Heart (1-1.25 lb)

The bison heart is a working muscle, which means it has the texture of a lean steak rather than the softer texture of liver or kidney. It has a clean, assertive flavor and cooks like a dense, extremely lean roast. One of the most underrated cuts in the lineup for people open to exploring organ meat.

How to cook it: Trim any exterior fat and connective tissue from the ventricles. Slice into thin strips and marinate for 4 hours in a citrus or vinegar-based marinade. Grill or cast iron at high heat, 2 minutes per side. Alternatively, slow roast whole at 275 degrees F to an internal temperature of 160 degrees F. Heart is best when treated like a lean steak: do not overcook it.

Bison Tongue (1.5-2 lbs)

The bison tongue is one of the most tender cuts on the animal when cooked correctly. It requires a long simmer to become tender, after which the outer skin peels away to reveal an extraordinarily rich, buttery interior that eats like the most luxurious pot roast imaginable.

How to cook it: Simmer in water with aromatics (onion, garlic, bay leaves, peppercorns) for 2.5 to 3 hours until a knife slides in with almost no resistance. Remove and immediately peel the outer skin while still hot. Slice and serve as-is with salsa verde, or chill and slice thin for tacos or sandwiches. One of the most dramatic before-and-after cuts in the entire bison lineup.

Bison Kidney (14-16 oz)

The bison kidney has the most assertive flavor of the organ cuts. It pairs exceptionally well with strong aromatics and is used extensively in British and French cuisine in dishes like steak and kidney pie.

How to cook it: Halve and remove the white core. Soak in cold salted water for 1 hour to draw out any strong flavor. Pat dry, slice, and cook quickly in butter over high heat (2 minutes), or dice and incorporate into a rich braised dish with onion, mushrooms, and stock. Kidneys are best cooked decisively: either very briefly at high heat or long and slow in a braise. The middle ground produces an unpleasant texture.

Bison Rocky Mountain Oysters (12-14 oz)

The bison Rocky Mountain oysters are a regional specialty and a statement about using every part of a responsibly raised animal. For the curious and the adventurous.

How to cook them: Slice thin, bread in seasoned flour or panko, and pan fry in butter or oil at medium-high heat for 2 to 3 minutes per side until golden. Serve with hot sauce or a remoulade. The flavor is mild and the texture is tender when prepared correctly.

Bison Oxtail (2-3 lbs)

The bison oxtail is cross-cut sections of the tail, a collagen-rich cut that produces deeply gelatinous braising liquid and fall-off-the-bone meat after long, slow cooking. A foundational ingredient for exceptional stocks and the cornerstone of classic oxtail stew.

How to cook it: Brown all sides deeply, then braise in red wine, stock, and aromatics at 300 degrees F for 3 to 4 hours. The oxtail is done when the meat slides off the bone without resistance. The braising liquid is extraordinary: gelatinous, deeply flavored, and perfect reduced as a sauce or used as the base for a soup.

The Sausages and Specialty Cuts

Bison Hickory Smoked Sausage (12.8 oz)

The bison hickory smoked sausage is fully cooked and ready to heat. Pan fry, grill, or slice into rounds and add to pasta, rice dishes, or sheet pan dinners. The hickory smoke and bison flavor work extremely well together.

Bison Cajun Andouille Sausage (12.8 oz)

The bison cajun andouille sausage brings bold Cajun spicing to premium bison. Excellent in jambalaya, gumbo, red beans and rice, or grilled whole and sliced. The bison base makes it leaner than conventional andouille without sacrificing any of the flavor.

Bison Jalapeño & Cheddar Sausage (12.8 oz)

The bison jalapeño cheddar sausage is a crowd-pleaser format: the heat of jalapeño and the richness of cheddar balance the leanness of bison perfectly. Grill over medium heat for 8 to 10 minutes, turning occasionally. Rest 3 minutes before serving.

Bison Hotdogs (13.8 oz)

The bison hotdogs are the same concept as a conventional hotdog but made from premium, humanely raised bison with no artificial additives. Grill, pan fry, or steam. They make for an excellent backyard cookout upgrade that no one will complain about.

The Bison Whole Cuts: For the Serious Cook

Bison Whole Tenderloin

The bison whole tenderloin is the full psoas major muscle, available untrimmed, trimmed, or center cut. This is the format for a dinner party centerpiece, a holiday roast, or anyone who wants to butcher their own filets at home and maximize yield. Roast whole at 275 degrees F to 125 degrees F internal, rest 15 minutes, then sear the entire exterior in cast iron. Slice into medallions at the table.

Bison Boneless Prime Rib and Bone-In Rib Roast

The bison boneless prime rib and bone-in rib roast are the rib section in large roast format. The prime rib experience in bison is extraordinary: all of the rib section's flavor without the fat heaviness of conventional beef prime rib. Roast at 250 degrees F to 120 degrees F internal, rest 20 minutes, then blast at 500 degrees F for 10 minutes to crust the exterior. Serve with au jus made from the drippings.

Bison Teres Major Family Pack (5-6 lbs)

The bison teres major family pack is a bulk pack of the shoulder tender, the same muscle as the medallions but in a larger format for families or meal preppers. Cook the same way as the medallions or slice into steaks and grill quickly. Outstanding value per pound for a genuinely tender, flavorful cut.

Quick Reference: Every Bison Cut at a Glance

Cut	Category	Best Method	Pull Temp
Boneless Ribeye	Steak	Cast iron, high heat	125-128°F
Tomahawk Ribeye	Steak	Reverse sear	115°F (oven), then sear
NY Strip	Steak	Cast iron, screaming hot	124-126°F
Tenderloin Filet	Steak	Cast iron, butter baste	120-124°F
T-Bone	Steak	Cast iron, high heat	125°F
Flank Steak	Steak	Marinade, high heat, slice against grain	125-128°F
Medallions	Steak	Cast iron, high heat, 2 min/side	120-124°F
Tri Tip	Steak/Roast	Sear then oven finish	130°F (rises to 135 at rest)
Chuck Roast	Braise	Dutch oven braise, 300°F	200-205°F (pull-apart)
Short Ribs	Braise	Braise, 275°F, 4-4.5 hrs	Bone-pull tender
Brisket	Smoke/Slow Roast	225-250°F, 8-10 hrs	195-200°F
Osso Buco	Braise	Dutch oven braise, 325°F	Fall-off-bone tender
Ground / Burger Patties	Ground	Medium heat, do not overcook	155-160°F

Frequently Asked Questions

What is the most tender cut of bison?
The bison tenderloin filet is the most tender cut on the animal by a significant margin. It comes from the psoas major, a muscle that does no work throughout the animal's life. The result is a butter-soft texture with zero toughness. The bison medallions (teres major) are a close second and excellent value for tender eating.

What is the most flavorful cut of bison?
This depends on what kind of flavor you are after. For rich, complex flavor, the bison ribeye carries the most intramuscular fat and therefore the most fat-forward flavor. For clean, assertive, species-forward flavor, the bison NY strip showcases what free-range bison actually tastes like most clearly. For depth from collagen and slow cooking, bison short ribs and osso buco are in a category of their own.

What internal temperature should I cook bison to?
Bison is leaner than beef and therefore cooks faster. For steaks, pull 5 to 10 degrees F earlier than you would beef. Ribeye and strip: 124 to 128 degrees F for medium-rare. Filet: 120 to 124 degrees F. Ground and burgers: 155 to 160 degrees F. Braised and slow-cooked cuts: cook to probe-tender (200 to 205 degrees F for pull-apart texture). Always rest steaks for at least 5 minutes before cutting.

Is bison better than beef nutritionally?
Bison is significantly leaner than conventional grain-finished beef, with fewer calories and less saturated fat per serving. It is higher in protein per calorie and carries a better omega-3 to omega-6 ratio than grain-fed beef due to its grass-fed, free-range lifestyle. It is also higher in iron, zinc, and B vitamins than comparable beef cuts. For people who want the nutritional profile of wild game with the accessibility of a familiar meat, bison is one of the best choices available.

Why does bison taste different from beef?
Bison tastes different because it is a fundamentally different animal with a different diet, different fat composition, and different muscle structure. Free-range bison eating natural grasses and forage their entire lives develop a slightly sweeter, cleaner, more mineral-forward flavor than grain-finished cattle. The leanness of bison also means there is less fat to carry flavor compounds, which makes the protein flavor itself more prominent and distinct. Many people find bison more complex and interesting than beef once they have tried it properly prepared.

What is the best bison cut for beginners?
The bison ground is the most forgiving entry point: familiar format, straightforward cooking, remarkable flavor upgrade from conventional ground beef. For a first steak experience, the bison NY strip is the best showcase of what the species tastes like. The bison ribeye is the most forgiving steak for anyone not yet confident cooking lean meat.

How should I store bison meat after it arrives?
Beck & Bulow ships bison flash-frozen and vacuum-sealed. Keep frozen until ready to use. Thaw in the refrigerator for 24 hours before cooking, never at room temperature or in a microwave. Once thawed, use within 2 to 3 days. Vacuum-sealed bison keeps in the freezer for 12 to 18 months without quality degradation.

What is the difference between bison and buffalo?
In North America, the terms bison and buffalo are used interchangeably in common usage, though technically the animal is the American bison (Bison bison), not a true buffalo (which are African and Asian species). When someone in the U.S. says buffalo meat, they mean the same animal as bison. Beck & Bulow sources 100% American bison, free-range and pasture-raised on open ranchland in the American West.

Every cut in the free-range bison collection at Beck & Bulow comes from animals raised on open pasture, never in feedlots, eating natural grasses their entire lives. That sourcing standard is the foundation of everything: the flavor, the nutrition, the ethics. Browse the full lineup and find the cut that fits your next meal.