Cuts of Bison Meat: The Lowdown

Understanding Bison Cuts From a Butcher's Perspective

Bison offers a full range of cuts comparable to beef, but the leaner muscle structure changes how each cut should be handled. Here is the complete guide to bison cuts from the Beck and Bulow butcher team.

Tenderloin

The most tender cut on the bison. The psoas major muscle sits along the spine and does almost no work, resulting in exceptional tenderness. Pull at 125 degrees F. Rest fully before slicing.

Ribeye

Cut from the rib section, the bison ribeye carries more intramuscular fat than most other bison cuts. Excellent for high-heat searing. Pull at 128-130 degrees F for medium rare.

New York Strip

The longissimus dorsi, cut from the short loin. Firm texture, clean bison flavor. Cast iron at high heat, butter baste at the end.

Tomahawk Ribeye

The bone-in ribeye with the full rib bone intact. Reverse sear at 250 degrees F to 125 degrees F internal, then hard sear on cast iron to finish the crust.

Flank Steak

From the abdominal muscles. Lean and flavorful. Marinate before cooking. Slice thin against the grain. Pull at 130 degrees F for best texture.

Ground Bison

The most versatile format in the catalog. Drops directly into any ground beef recipe. Bolognese, chili, burgers, tacos. Leaner than beef ground so avoid overcooking.

Chuck Roast

The slow cook flagship. Braise at 300 degrees F for 3-4 hours. The collagen converts to gelatin and the bison shoulder becomes fork-tender.

Short Ribs

Braise low and slow. The fat and collagen in bison short ribs produce a rich, deeply flavored braise. Korean-style, red wine braise, or simple salt and pepper with stock.

Medallions

Cut from the teres major or tenderloin. Quick-cook format. Hot pan, fast sear, pull at 125-128 degrees F, rest five minutes.

Shop Bison Cuts

Browse the full Bison Meat catalog at beckandbulow.com. Beck and Bulow sources pasture-raised bison from partner ranches in Colorado and South Dakota. No hormones. No antibiotics. Nationwide shipping.