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Tri Tip - crazy, delicious, crazy easy
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).
Bon Appetit!
Tasty, tasty Rib Roast Recipe
Made this Rib Roast recipe over Christmas and then again yesterday and oh man is it incredible. Written for beef but our Bison Rib Roast works just as well. It doesn't have to be a special occasion to make a rib roast; it's a great way to make lots of meat allat once to eat for days! The Porcini Bacon sauce is great too, but the winner for me is the horseradish sour cream. Give it a try!Find us at Alfalfas!
You can now find our tasty grass fed ground Bison, as well as select other cuts, at Alfalfas Market in Boulder! Alfalfas truly values working with Colorado producers of natural & organic foods & shares our passion for naturally-raised, grass fed and finished meats. And if you haven't been in there yet, the store itself is worth the trip; they've done a wonderful job there. Find them at Arapahoe & Broadway in Boulder.Buff Truck this weekend!
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!
New Year, New Bison Recipes
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!
Happy Holidays and Thank You!
It's been quite a year for Eagle's Wing Natural Bison, and we just wanted to say a quick THANK YOU to all the people who've made it so great. Talking to our customers about our tasty grass fed Bison meat, and hearing from people who fall in love with it, is so fulfilling and reminds us why we do what we do. Just tonight, we got a Facebook message from someone who had some of our Bison steaks for dinner and he said they were the best steaks he'd ever had! That's pretty high praise and something we don't take lightly. We will always strive to bring you the best 100% grass fed & finished Bison available anywhere. Happy Holidays to you and your families and thanks again for everything!Bison for the holidays
We've got some terrific meat in stock just in time for the holidays! These animals ate to their hearts content all summer on the wonderful grass in our fields, so the flavor is really extraordinary and they're the most juicy I think we've ever produced. We even have bone in rib roasts which make a wonderful dinner when entertaining! Click to shop onlineJust a couple more weeks on more Bison Meat...
Hi everyone - we're really sorry for the extended delay in getting our Bison meat back in stock, but I can tell you that we'll have everything back in by the end of October. If you have anything you'd like us to hold aside for you when it comes in, shoot me an email and let me know. Thanks!Bison Steaks and Burger back in stock soon!
Good news for everyone wondering when we'll have more tasty grassfed bison for sale again - we should have everything back in stock by the second week of October. Be sure to sign up for our newsletter at the top of this page to be notified when it happens!Special Pricing on whole and half Bison
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.