At JJ Bison, we love our steaks! Because bison is leaner than beef and grass-fed, we do recommend cooking our bison at rare - medium (120 - 135°F) where it will still have that beautiful pink color. Steak can be used in a variety of ways such as steak sandwiches, fajitas, and of course, your amazing steak! Check out our selection below for a heart-healthy alternative to beef.
Chipped Steak is bison that is cut extremely thin and can be used in a variety of recipes including sandwiches, and even as a pizza topping!
Chuck Eye Steak
The chuck eye comes from the upper shoulder of the bison and has some lovely marbling!
Average 5 - 12 oz., 3/4 - 1"thick
The Delmonico is a high-quality cut of meat that is very thick and tender. It is cut from the rib or short loin. We recommend grilling or broiling this steak due to its thickness and marbling.
Average 3 - 5 oz., 1-1.5" thick
This is a succulent piece from the tenderloin and is usually the most prized part of the bison because it contains less tissue and is extremely tender.
Flank steak is super lean and is perfect for grilling, roasting, broiling, or sauteing.
Flat Iron Steak
Weight varies, 3/4 - 1" thick
Flat iron steak is cut from the shoulder of the bison. It is well-marbled and flavorful which makes it perfect for grilling to deliver a juicy piece of tender bison.
Hanger steak has great marbling and flavor and is taken from the upper belly of the bison.
NY Strip Steak
Average 6 oz., 3/4 - 1" thick
The strip steak is a tender cut of bison steaks from the short loin from a bison. It often has less fat than other pieces of bison.
This cut of meat is taken from the shoulder and is typically very lean due to the muscle of the shoulder. It’s a perfect cut to grill or broil!
Average 12 - 18oz., 1-1 1/4" thick
Porterhouse steaks are from the rear end of the short loin and provide some fat on the end of a lean bison steak.
Average 5 - 12 oz., 3/4 - 1" thick
The sirloin steak is near the posterior of the bison. The sirloin has no bones and has less fat than other cuts. This is perfect for grilling, broiling, sautéeing, or pan-frying.
The Ranch steak comes from the chuck and is incredible grilled, broiled, braised, or pan-fried
Skirt steak is cut from the diaphragm area of bison. It is very tender and juicy and is best cooked at high heat to hit a perfect rare - medium.
Average 12 - 18 oz., 1-1.25" thick
The T-Bone steak has a "T"-shaped bone with sections of the muscle on either side. The T-bone is tender and great for BBQs!