Ground Bison & Burgers
Ground meat can be used in a variety of recipes from tacos to casseroles. The possibilities are endless when considering what recipes any chef or home cook can use ground bison! Ground bison can also be used to make burgers. Alternatively, you can buy your own bison burgers from us here! We offer a variety of burger sizes that will tickle your tongue with their flavor and juiciness. Checkout our versatile ground bison, and our mouthwatering patties today below.
Finely chopped bison that can be used in a variety of recipes including burritos, chili, and even shepherd’s pie!
6 oz. Bison Burgers
4 portions of 6 oz. burgers great on any bun with a variety of condiments.
Bison roasts, just like beef roasts, are a great way to make a meal for your family or restaurant and have tons of leftovers. These roasts can be cooked in a variety of ways including pot roast, searing and slow roasting, braising, roasting, and slow-cooking. Roasts are super popular at restaurants and at JJ Bison, we carry a wide selection for your restaurant and home. Check out our options below all weighing 3-5lbs.
Arm Roast comes from the same part of the bison as chuck, and is best for slow cooks and braising.
The brisket is a cut from the lower chest of the bison. This cut is particularly popular for pot roasts.
After browning this roast, it's popular to slow-cook this as it is a naturally tougher piece of meat.
Chuck Tender Roast
The chuck tender comes from the shoulder and is perfect for slow cooking, braising, or pot roast!
The eye roast comes from the back-side of the bison, so it's very lean and less tender. Great for a delicious roast!
Roast London Broil
London broil is a lean cut of meat that is great for roasts.
Roast Prime Rib, Ribeye
This cut of meat is from the rib itself and is very tender.
This comes from the hindquarters of the bison and is extremely lean. It's fantastic to use in a slowcooker.
Sirloin Tip Roast
This sirloin roast comes from the hindquarters and is very lean. It should be braised, stewed, or oven roasted.
A large cut of meat from the tenderloin is perfect for slow cooks and looks beautiful when cut!
Top Roast Round
Typically used for deli meat, the roast top round is cut from the hind leg and is very tender and juicy. It's perfect for braising or slowcooking!
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 12.5 oz., 1-1.5" 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 6 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, 1-1.5" 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 9.5 oz., 1-1.5" 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 18 oz., 1-1.5" 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 24.5 oz., 1-1.5" 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
Weight Varies, 1-1.5" thick
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 14.5 oz., 1-1.5" 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!
Bison Organ Meats & Bones
At JJ Bison, we utilize as much of the bison as we can which includes using cuts like the heart and tail! See our specialty cuts below.
The bison heart is one of the lesser-known cuts of bison. It is tough and low in fat and cooks well quickly, or in slow cooks.
Average 4 oz.
Bison jerky is a trimmed and pressed piece of bison that has been cut into strips and dried with spice.
The liver is perfect to meet the daily recommended amount of vitamins and is one of the most nutritionally dense foods in bison, or any animal.
Osso Buco comes from the shank of the bison, and contains a bone as well as tender meat.
Average 16.5 oz.
The short rib is taken from the brisket, chuck, or rib areas of bison. It includes a short portion of the rib bone with delicious, tender meat around the bone.
Cubed bison perfect for, you guessed it, stew! (amongst other things)
Bison can be broken down into several different cuts that JJ Bison has available for your table!
JJ Bison uses the entire bison when butchering a bison. Using a USDA-certified butcher, steaks, ground meat, and other products are utilized and stored in an industrial freezer.
Restaurants and families can purchase multiple cuts! If you don't see a cut available above, please contact us today!