At TenderBison, we respect our animals from farm to table. Often, this looks like partnering with ranchers who prioritize native grazing for their bison, but it also looks like reducing waste by utilizing as many parts of the bison as possible. Here’s a guide to the many cuts we sell, where they come from, and how to cook them to perfection.
CHUCK
Chuck comes from the back of the bison, near the shoulders. It’s generally less tender than the rib or sirloin but is still hearty and delicious when cooked correctly! We recommend roasting our bison chuck roast or pan-frying our ranch steaks.
If you’re hosting a big dinner, satisfy everyone with our Christmas roast recipe — don’t worry, it’s tasty enough to serve year-round.
RIB
The rib comes from the upper-middle part of the bison, where its ribs are. This cut is one of the most tender, where the ribeye, ribeye roast, and short ribs come from.
Our favorite way to cook rib meat is with our bar-b-q bison rib recipe. Our second favorite way is using the leftovers to make tacos!
SHORT LOIN
The short loin lies in between the rib and sirloin. It’s very tender and very popular as the New York strip, T-bone steak, and tenderloin all come from this area. Whether it’s pan-fried, broiled, or grilled, you’re in for a treat.
If you’re looking for short loin meal inspiration, our bison kabob recipe is fresh and easy!
SIRLOIN
This tender cut is found on the upper-back part of the bison, in between the short loin and the round. Once you get your hands on a bison sirloin steak or stew meat the possibilities are endless.
Keep it light with our bison citrus salad or turn up the flavor with teriyaki-marinated sirloins.
SHORT PLATE
The short plate is found on the lower middle portion of the bison and is home to the skirt steak! This area is not as tender as others but is still nutritious and great for cooking. Take your bison south –of –the border by whipping up our fajita or enchilada recipes.
ROUND
The round is located on the far backside of the bison. Typically, cuts from this region are moderately tender and best cooked ”low and slow.” We recommend dry roasting our round bison roast over a 24-to-48-hour period.
BRISKET
Located directly under the chuck is the brisket region. Brisket is less tender than the round, but the lean cut is best for braising. If you have a BBQ coming up, grab a bison brisket and get cooking!
