Bison Meat Cuts
|
| Sirloin Tip Roast |
The cut for meat lovers. It has a fine textured muscle that is made up of 3 muscle groups. Versatile as it can be cooked whole or sliced. |
| Best for: Roasting, Grilling or Slow Cooker |
| Strip Loin Steak |
A cut of steak from the short loin. Not as tender as the nearby filet or rib-eye but still a little used muscle resulting in a lean and tender steak. |
| Best for: Grilling |
| Brisket |
Comes from the overworked lower chest of the animal. Can be a very tough piece of meat, if not cooked properly. Cooking times will vary. |
| Best for: Smoking, Roasting, or Slow Cooker |
| Tenderloin Fillet |
A cut of steak from the small end of the tenderloin. Highly desirable as it is the most tender cut of meat on an animal. |
| Best for: Grilling |
| Flank and Skirt Steak |
Both are highly fibrous cuts from the abdominal area of the animal. Take to marinades well and should be cut against the fibers. |
| Best for: Grilling or Searing |
