Why Bison?

Bison has one of the best protein densities among all common types of meat. This protein-dense meat is typically a minimum of 90% lean and offers more essential nutrients (protein, iron, zinc, selenium, and B vitamins) than fattier cuts of meat, while also being much lower in calories.

Perfected by Nature

Not all food is created equal. Where the use of growth hormones, antibiotics, and preservatives has become a common practice among other farmed animals, Bison are raised as naturally as possible, preserving the health of the animals as Nature intended. Cleaner food leads to a cleaner bill of health.

Let's get back to Nature!

Support Local

Do you know where your meat comes from?
Finding ethically sourced, quality meats is a growing concern for consumers in a world that is pushing unnatural products to enhance and replace organic meat.

In an effort to provide quality Grade A Bison meat at an affordable price, we are offering Bison directly to the consumer.  The result is best for the animals and the environment.

"We are proud to raise our small herd in an ethical and sustainable manner, always putting our animal's welfare first."
Jamie McDonald

Cooking Tips

Bison meat is naturally tender, full of flavor, and very easy to prepare. Simply substitute bison for beef in all your favorite recipes, but be careful, one of the biggest mistakes people make when cooking bison is overcooking!

Bison is a lean meat with very little fat, which means it will cook much faster than beef. Cook it slowly at a low temperature.

  • Don’t cook roasts or steaks to finish past medium 145°F internal temperature.
  • Cook ground meats to finish at 160°F internal temperature. (It is best to remove from heat about 5-10° below what the finished temperature will be and let the meat rest for 5-15 min covered.)
  • Try it in the slow cooker  – lower and slower is best!


Oops! Over-cooked your steaks or roast?

  • For steak, slice it up, and soak it overnight in your favorite marinade. Use it in wraps, soups, or pasta.
  • For roasts, place in the slow cooker with barbecue sauce, and cook on low for a few hours. Shred the meat, and make some tasty barbecue sandwiches!