Blackwing bison is free ranged and 100% grass fed and finished on North American prairie, with the flavor of beef and less fat than skinless chicken or turkey. The retail cuts we ship most are bison ground, bison tenderloin, and bison brisket. The animals are processed in a USDA facility, and the meat is free of GMOs.
Lean red meat, full cut list
Bison—buffalo on a lot of American menus—cooks like beef with a cleaner, leaner bite. We stock it the same way we stock the beef case: Ground & Burgers for Bison Ground and Bison Patties, Steaks & Cubes for rib eye, NY strip, tenderloin, and sirloin, and Brisket, Ribs & Roasts when you want a longer cook. Breakfast sausage, hot dogs, and summer sausage fill out Brats, Franks, Sausages & Meat Sticks; chili and ready heat-and-eat options sit in Soups & Chili.
Lean meat rewards a light hand. Pull steaks a few degrees earlier than a well-marbled beef rib eye, rest them before slicing, and avoid overworking ground when you form patties. Salt, pepper, and a hot grate usually beat heavy marinades. New to bison? Start with a familiar cut—Bison Rib Eye Steak or a pack of ground—then move into tri-tip, chuck roast, or skirt once you know how it behaves in your kitchen.
Weeknight smash burgers, lodge-style chili, and grilled strip steaks are the hits here. Keep sides simple—roasted potatoes, sharp greens, pickled onions—so the meat stays the focus. Organ cuts, tongue, liver, and soup bones are in Organ Meats & Bones; storewide hubs for cross-species shopping are Organ Meat and Bones.
When you want classic beef richness and wider everyday volume, shop Beef. Another lean red-meat lane with a full cut tree is Elk. Featured bison pricing, when available, lands on Current Specials—then order the same way you would fill a butcher list: burgers for the week, steaks for the weekend, a roast when you have time to let it rest.
BISON FAQ
Common questions about how we raise, pack, and ship our meats.
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