Didn’t see what you were looking for among our other Bison options? We have a wide range of lesser-known cuts available as well. From Buffalo Osso Bucco and Flap meat to Steamship and shoulder Clods, our range of cuts is as diverse as it is delicious. Sourced from free-range Bison that are allowed to graze and forage among their native grasses in the western prairies of North America, we have the finest Bison available on the market for your culinary consideration. Browse through our entire selection and order today to feature any of these delightful options on your menu as soon as tomorrow!
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You know the NY strip, Tenderloin, and Porterhouse, but how about the Hanging Tenders, the Shoulder Clod, or the Bottom Flats? Expanding your culinary repertoire not only makes you a better chef but can also save your business big bucks! Many of these lesser-known cuts are just as good, if not better than the more popular options. Just like a side of beef, Bison is separated into two sections when butchered each called a side. Those sides are then further broken down into what’s called the primal cuts, including the loin, rib, chuck, and round, and the lesser primals, the shanks, brisket, and plate. The chuck and round are located at either end of the animal and do most of the heavy lifting, meaning they are the tougher but more flavorful cuts. The further you work your way inward, the less the muscles are used, resulting in milder tastes and tender succulent meat. Both options have their benefits and drawbacks. With a little extra knowledge in terms of technique and which parts benefit most from them, each cut can offer its own religious culinary experience. Explore our entire selection of these hard-to-find Bison cuts and start to experience them for yourself!