There is probably nothing more North American than bison. Roaming the plains, they were a predominant food source for the indigenous peoples and came to the brink of extinction in the 1800s. On their comeback tour they have rebounded from a few hundred to about 500,000. Sustainable ranching and preserves have brought back this lean meat for more to enjoy.


Depending on who you talk to, the term “buffalo”, is either an acceptable substitution for “bison” or a misnomer. If you’re in North America, you probably would say buffalo and it’s not hard to see why. Buffalo, bison, whatever way you want to say it, awesome possum. We must be “technically correct” so we refer to those big shaggy ox-like animals as bison.

a swell looking example from our herd

Most of the time you will only find bison burgers, but we offer a full line of bison products all sourced from independent family ranches. We’re ready for the pro and home chefs alike. Raised Without -Antibiotics
-Artificial Ingredients
-Vegetarian Fed
-Minimally Processed
-Trace and Source Verified
Our bison are all raised on small independent family ranches. A majority of competitors use corporate owned bison, but we always believe in working with the little guys. They participate in educational best practice programs and care deeply about the bison they raise, after all, it’s all they do. This is where we really shine. Naturally harvesting doesn’t add water to the meat, which leads to these benefits:

-The flavor isn’t tainted.
-The color doesn’t lighten.
-It creates clean labeling because additional ingredients, like phosphates, aren’t added.

We are USDA and EU approved with GFSI and SQF Certifications. We also harvest and fab in a bison only facility so there is no chance of beef cross contamination.
We ship throughout the United States via UPS/FedEx.

You can find us in grocery stores and restaurants throughout the world.

Are you a restaurant or business interested in wholesale or exporting? Email [email protected]
Overview Claims to Fame Ranches Cattle & Farms Harvesting Distribution

Let’s face it. most of us question if we are really getting the best when selecting bison. There are 4 key criterion to consider. 

Cuts Cuts Marbling-1 You may notice light flecks of white in your raw meat, that’s marbling! This paired with moisture levels helps the flavor. Marbling Color Color Bison tends to be a deeper red than beef but should never be purple hued. Muscles that are exercised more can lead to a darker color meaning that one animal can have varying levels of color. Breed Remember earlier when we talked about terminology with bison and buffalo (and if you don’t you are now realizing you probably should have read it) well it’s important when it comes to food labeling. The National Bison Association has launched a petition to refine labeling policies because some products simply labeled “Buffalo” contains water buffalo…yikes. Only 100 percent bison thanks! Labeling Marbling Labeling Cuts Color


Thawing in The Refrigerator

  1. Safest way to defrost
  2. Take packaged meat out of the freezer and put on a plate
  3. Place the plate in refrigerator away from other foods
  4. Product should be ready to use by the next day

Thawing in Cold Water

  1. Fastest way to defrost
  2. Take packaged meat out of the freezer and place in airtight bag (Ziploc works great!)
  3. Place the bag in cold water and change water every 30 minutes
  4. Cook immediately

Rubs & Marinades

We always enjoy a quick brushing of olive oil over our bison before cooking to seal in the juices and whatever rubs we decide to use.

Feeling Adventurous?

Check out our social media for some inspiration!

Safety Tips

  • Never wash raw meat, as it can help bacteria spread by splashing on countertops and sink.
  • Use one cutting board for meat, and another for fresh produce.
  • Always have separate surfaces (plates etc) for raw and cooked products
  • Wash hands before and after handling raw meat


  1. Premier American Bison® is more delicate than beef and does not respond well to excessive heat. 
  2. The meat is best prepared on low to medium heat or indirect heat when preparing on a grill. 
  3. The fat content in bison means bison will cook more quickly so be careful!
  4. Low and slow is a great rule but be sure to add moisture and acidity. We always like red wine and/or tomatoes for roasts or other large cuts.

Measuring Temperature

For Steaks

  1. Insert a food thermometer into the thickest section of the meat.
    • For steaks thicker than 1.5 inches insert horizontally
  2. Do not allow the thermometer to touch bone or fat.
  3. Always let meat rest before serving
  4. Thoroughly clean that thermometer!

For Roasts

  1. Select an oven proof thermometer and leave for the duration of cooking or insert the thermometer near the end and leave for 15 seconds.
  2. Do not allow the thermometer to touch bone or fat.
  3. Always let meat rest before serving
    • Note that roasts rise in temperature while resting from 5 ºF to 15 ºF which can take 15-20 minutes
  4. Thoroughly clean that thermometer!


Important tools to have in your kitchen/backyard:

  • Pan
    1. Always use the size specified in the recipe
    2. Too small of pans pack meat constraining the ability to brown and kill bacteria properly
    3. Too big of pans may overcook meat
    4. So be like Goldilocks and pick a pan that’s just right.
  • Tongs
    1. Tongs are perfect for turning pieces of meat
    2. Forks are not. It pierces the meat releasing those precious juices.
  • Spatula
    1. Flip those burgers or ground beef with a spatula.
    2. Avoid pressing down, it releases those juices that would otherwise make that first bite melt in your mouth.
  • Heat Source
    1. Grills are great for that quintessential steak flavor
      • Remember indirect heat
      • We sometimes rub a little red wine onto the meat before grilling to prevent charring. (and we may drink some too)
    2. Stove Tops
      • Also great for steaks but will help with browning
    3. Stoves
      • Perfect for that roast


After enjoying your Premier American Bison® you may (or may not) have some leftovers.

  • Refrigerate those leftovers within 2 hours of cooking and store (probably in your refrigerator or freezer) at a minimum of 40 ºF
  • If the temperature is about 90 ºF, food should not be out for more than an hour.
  • Use shallow covered containers or wrap in airtight packaging (Think green! Use reusable products that can be cleaned)
  • Plan on eating those leftovers in 3 to 4 days either cold, or reheated to 165 ºF

Citation: United States Department of Agriculture. (2013, August 6). Bison from Farm to Table.
Retrieved 2019, from


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Mailing Address: 
1 S. Platte Clay Way
Kearney, MO 64060

Physical Address: 
300 Sam Barr Drive
Kearney, MO 64060

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