This cut is a favorite of Jill's: loaded with flavor, it comes from the most tender part of the primal round. A hidden cut that only skilled artisan butchers are aware of. We've cut it into a 12 oz. portion, making it a perfect dinner for two option. Marinade is optional. Rub with a little olive oil, salt and pepper and grill or pan sear. Available as a 12 oz. steak.View Bison Steak Recipes
A classic American favorite, lean and luscious. This steak is cut from the Short Loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any plate. Available as a 10 oz. or 14 oz steak.View Bison Steak Recipes
Steak lovers are serious about their ribeye’s, and our juicy, meaty Ribeyes will not disappoint. These steaks are incredibly tender due to the area of the bison from which they are cut: the Rib Primal section. Our 100% grass-fed Ribeye Steaks will redefine what you think a great steak is. Available as a 10 oz. or 14 oz steak.
The Ribeye Cap and bone add the extra richness to this classic cut. Our Bone-In Ribeye makes for a perfect presentation, and luckily they aren’t just for cowboys. Our Bone-In Ribeye was a featured winner of the 2012 Cooking Light Artisan Products Award. Available as a 16 oz. steak.