Not finding what you're looking for? We harvest our bison in the fall and it is first come first served. Because of great demand for our 100% grass-fed and finished bison, the items you are looking for may not be available. Do not despair! We will be back with all of our great meat collections in October. Sign up for our newsletter, as we will send an email to our customers when we are back in stock this fall.
We sell a whole lot of tasty grass fed bison steaks and burgers, but those of use who eat a lot of bison know that it's super easy to make incredibly delicious meals from other cuts as well. I've become a big fan of our tri tip roasts. They're around 1.5lbs, give or take, so it's plenty of meat for 4 people, and a terrific value cut. Here's all I do to it:
Dry the meat with a paper towel and then rub it with some olive oil. Then slather it up with a dry rub - I've been using this one at Whole Foods made by Allegro that has coffee and cocoa powder in it - the flavors perfectly compliment the taste of the bison, but any dry rub you are a fan of will do. Let it sit on a plate for a bit so it's not ice cold when you start to cook it.
I get my grill nice and hot then lower it to medium when I put the meat on. My grills thermometer reads about 500 through the cooking process. I do 3.5-4 minutes, flip it over (use a tongs, never a fork), another 3.5-4 minutes, flip again, 2-3 minutes, flip again, 2-3 minutes. You want a nice crust going but not too much char. About 15 minutes total.
While that's going on, take a square pyrex baking dish and put a big sheet of foil in it. Put in a preheated 350 degree oven. When the grilling time is done, put it in the foil, lay a few pats of unsalted butter along the top, close up the foil and put it in the oven. You want an internal temp of 140 degrees; it usually takes about 15-20 minutes to get there. You can baste with the melted butter halfway through, and at the end.
When it's done cooking, pull the tri tip out, leaving it in the foil (but taking it out of the baking dish) and let it rest for 20 minutes. You can continue to baste once or twice while it rests. After this time, slice the tri tip nice and thin against the grain. Then toss the meat with several good spoonfuls of the drippings and some finishing salt (I like to salt bison at the end rather than the beginning to avoid excess moisture loss).
Once a month, we set up shop at various locations to give our customers and fans a chance to shop our tasty grassfed Bison meat in person. For folks in the Denver/Boulder metro areas, it's a great opportunity to pick out exactly what you want, check out limited-selection items we may not carry online, and meet the people who raise your Bison!
We'll be in Lafayette at Atlas Valley Wine & Spirits Friday January 17th from 3-530PM. Save yourself time by preordering in our online store and selecting the FREE Buff Truck pickup from the shipping options. We'll have your order packed up and ready for you when you arrive!
We will once again have a preorder-pickup-only location in Capitol Hill (Denver) on Saturday January 18th from 11AM-12PM. Please place your order in advance, select FREE Buff Truck pickup from the shipping options, and note 'Denver Buff Truck pickup' in the special instructions and we will confirm the pickup address with you.
Be sure to subscribe to the newsletter (at the top of the page) to be the first to know & to stay in the loop on scheduling updates and other fun stuff!
I hope the new year is starting off great for all of you! Winter is one of my favorite times of year because I can run the oven as much as I want (not having A/C makes that a dicey proposition in the summer), which means lots and lots of stews & braises. Slow-cooking is an awesome way to make a whole lot of fall-apart-tender-bison all at once; our Tender Bison Stew recipe is in constant rotation all winter long; I use it not only as a stew but also shred the meat and use in sandwiches. Now I'm getting hungry....
If you're looking for a new idea on cooking Bison, head on over to our recipes page. And if you've got a special bison recipe you'd like to share, we'd love to feature it - just send it on over to us. Try something new and let us know how it is!
We're getting close to our big Bison harvest at the end of September, and are offering discounted pricing on whole and half Bison through the end of August. Ordering a whole or half Bison is a great way to stock up on our tasty Colorado grass-fed Bison, and gives you 100% control over how your meat gets processed. Want your steaks thin or thick? Want more or less of one cut or another? Want to keep the offal bits? You get to decide, and our USDA inspected processor will work with you directly to make sure you get what you want.
If you preorder before September 1st, we are offering a discounted price of $6.05/lb on the hanging weight of your animal. If you're interested in learning more about how the process works, approximately how much meat you would get and what your approximate outlay would be, just contact us and we'll send you a PDF which lays it all out.