Bison (Buffalo) T-Bone Steaks
Ten 16oz Steaks (Approx. 10lbs Total)
Cut from the short loin section of the bison, the t-bone combines sections of the flavorful strip loin and the tender tenderloin in one steak. This combination makes the t-bone prized not just for its impressive size but also for its pleasurable variation in textures and flavors.
Bison's flavor is often described as a richer version of beef with just a hint of sweetness. It is not gamey at all, and has a deeper red color and coarser grain than beef.
Like many game meats, bison meat is much healthier than conventional grain-fed beef. Its primary health benefits are its low fat content (less than a third as much fat as similar cuts of beef), lower cholesterol (less than skinless chicken) and high amount of iron. This makes it an ideal red meat choice for those concerned about eating heart healthy food.
*Minimally Processed. No Artificial Ingredients.
Store bison t-bones in your freezer until you're ready to use them, then thaw as many as you need.
RECIPES & TIPS
Bison t-bones can be used in any recipe calling for beef t-bones, but it is important to remember that they will likely cook faster due to their lower fat content. Because bison is much higher in protein and also a little denser in texture, you’re likely to get full with smaller portions.
Bison pairs well with rustic flavors like chile peppers, beer, cumin, red wine, rosemary, and sage.
Like all meats, it is important to rest bison (covered) after cooking but before slicing in order to allow the meat’s juices to thicken so less of them will run out onto the plate. Steak should rest for 10-15 minutes. While resting, the meat will continue to cook slightly, so for best results remove it from the heat while it’s still a little below your preferred doneness.
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above