Grass-Fed Bison/Buffalo

Grass-Fed Bison/Buffalo

The American bison is the largest land mammal in North America since the end of the Ice Age. It is a member of the buffalo family. Estimates of the pre-European herd size vary from 30,000,000 to 70,000,000 animals and they ranged over most of North America.

There are three subspecies of bison: the Plains bison, Wood bison, and the European Wisent.

Today, bison number over 350,000 and can be found from Alaska to Florida and from New York to California. Most of these animals are privately owned, but public herds can be found in many states. Many Native American tribes are also bringing back the bison.

Just as the original Americans had many uses for bison, current Americans also use many parts of the animal. The meat is used for food, the hide for leather, the wool is knitted into garments, and the skulls are used for decoration.

Where are the bison today?

Privately owned bison - U.S. - 244,000

Privately owned bison - Canada - 100,000

Public herds - U.S. - 10,000

Public herds - Canada - 3,000

Native American herds - 7,000

Bison in zoos - 750

Bison outside U.S. & Canada - 300

One frequently sees reports claiming that buffalo meat is a healthier meat than others. But in most cases it is not. The nutritional characteristics of buffalo meat, like the meats from all other livestock species, is directly related to what the buffalo eat. Grain-fed buffalo have the same horrible fatty acid imbalances and vitamin deficiencies as grain-fed cattle, grain-fed chicken, and so on. Consequently if one is focused on eating right for their long-term health, then they should only eat "grass-fed" buffalo when they dine on buffalo meats.

Most of the buffalo meat sold in America comes from GRAIN-FED bison. In fact, we had to look high and low for a buffalo producer who raises them with the same strict no-grain, no-foreign-foods-of-any-kind approach we demand. We've located a couple of them, but the supply is less than we'd like. But keep in mind that when it comes to nutritional characteristics, grass-fed Bison/Buffalo have no advantages over grass-fed pork, grass-fed lamb, grass-fed goat, or grass-fed beef. So if you are interested in eating right, take a look at all of our grass-fed meats. Uniquely some of our buffalo meat comes from Water Buffalo! There are no distinguishable differences in either the nutrients or the flavor when it comes to grass-fed Bison and grass-fed Buffalo.

Package descriptions are below price lists.

100% American Grass-Fed Bison/Buffalo	Price/Lbs.*
Tenderloin Filets -- IN	$24.98
Porterhouse Steak (Bone-In) -- IN	$12.78
Boneless Rib Eye Steak -- IN	$12.78
New York Strip Steak (Boneless) -- IN	$11.78
T-Bone Steak (Bone-In) -- IN	$11.78
Sirloin Steak (Boneless) -- IN	$9.98
Flank Steak (Boneless) -- IN	$11.18
Minute Steaks (Cutlets/Cube Steaks) -- IN	$6.38
Round Steak (Tenderized) -- IN	$6.38
Tenderloin Stir Fry Strips -- IN	$20.28
Eye of Round Roast (Boneless) -- OUT	$6.38
Top Round Roast (Boneless) -- IN	$5.68
Rump Roast (Boneless) -- OUT	$5.68
Sirloin-Tip Roast (Boneless) -- IN	$5.68
Chuck Roast (Bone-In) -- IN	$4.78
Arm Roast (Bone-In) -- IN	$4.58
Stew Meat (Tips) -- IN	$5.88
Short Ribs (Boneless) -- IN	$5.68
Baby Back Ribs (Bone-in) -- IN	$5.48
Brisket -- IN	$5.98
Ground Buffalo (Two-Pound pack) -- OUT	$5.58
Ground Buffalo (One-Pound pack) -- IN	$5.78
Ground Buffalo Patties (4 in 1 lbs) -- IN	$5.98
Ground Buffalo Patties (10 in 2.5 lbs) -- IN	$5.78
Ground Chili Meat (2 lbs. Packages) -- IN	$5.58
Ox Tails -- OUT	$3.98
Meaty Neck Soup Bones -- IN	$1.58
Marrow Bones (Leg) -- IN	$1.38
Marrow Bones (Knuckle) -- IN	$1.08
Liver -- OUT	$2.68
Tongue -- OUT	$3.18
Heart -- IN	$4.28
Kidneys -- IN	$2.58
Spleen -- IN	$1.58
Fries -- OUT	$5.98
Buffalo Suet (4# Packs) (Limit 2) -- OUT	$2.98
Buffalo Fat (4# Packs) (Limit 2) -- OUT	$2.98
* Prices do not include shipping charges and they are subject to change.

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Product Descriptions

Our 100% grass-fed bison/buffalo cuts are paper wrapped. All cuts are frozen and freezer ready.

Steak Descriptions

Tenderloin: Two to Four one-inch thick filets packaged in approximately one-pound packages.

Porterhouse Steak: Cut one-inch thick. No tail. Wrapped one to a package. Package weights range from 0.7 to 0.8 pounds.

Boneless Ribeye Steaks: The feather bone, rib bone, and the cap have been removed leaving only the ribeye. Steaks are one-inch thick and wrapped two to a package. Package weights range from 0.7 to 0.8 pounds.

Sirloin Steaks: Cut one-inch thick. One to a package. Package weights vary from 1.0 to 1.1 pounds.

New York Strip Steaks: Cut one-inch thick. Two to a package. Package weights vary from 0.7 to 0.8 pounds.

T-Bone Steaks: Cut one-inch thick. No tails. Wrapped two to a package, usually with a larger T-Bone paired up with a smaller T-Bone. Package weights range from 1.0 to 1.1 pounds.

Flank Steak: One to a package weighing 0.9 - to 1.1 pounds.

Cube Steaks: Cut from the round in five- to six-ounce steaks. Mechanically tenderized and packaged four to a package. Package weights range from 1.1 to 1.25 pounds.

Tenderized Round Steak: Cut ½-inch thick and mechanically tenderized. Wrapped one steak to a package. Package weights range from 0.6 to 1.0 pounds.

Roast Descriptions

Top Round Roast (Boneless) weigh 1.75 to 2.25 pounds.

Eye of Round Roast (Boneless) weighs 2.5 to 2.7 pounds.

Rump Roast (Boneless) weighs 1.8 to 2.0 pounds.

Pike's Peak Roast (Boneless) weighs 2.5 to 2.7 pounds.

Sirloin Tip Roast (Boneless) weighs 1.75 to 2.25 pounds.

Chuck Roast (Bone-in) pot roast weighs 3 to 3.5 pounds.

Arm Roast (Bone-in) pot roast weighs 2.5 to 3.0 pounds.

Specialty Cut Descriptions

Sirloin Stir Fry Strips: Strips of Sirloin packaged in approximately 1-pound packages.

Tenderloin Stir Fry Strips: Strips of Tenderloin packaged in approximately 1-pound packages.

Barbecue Cut Descriptions

Boneless Short Ribs: Cut from the "cap" on the Primal Rib. Wrapped in approximately 2-pound packages.

Baby Back Ribs: Meaty slabs of ribs that weigh 2.4 to 2.8 pounds.

Brisket: Flat cut and trimmed. Weights vary between 2.0 and 2.5 pounds.

Ground Meat Descriptions

Ground Buffalo: We target our Ground Bison to be 90% lean and 10% fat. It is made from meat trimmings. (Remember, the fat in grass-fed meats is good for you.)

Ground Buffalo Patties (1 Lbs Pkgs): Four round patties per pack.

Ground Buffalo Patties (2.5 Lbs Pkgs): Ten round patties per pack.

Special Items and Organ Meat Descriptions

Heart: Wrapped whole and weighs about 1.25 pounds.

Liver: Sliced and wrapped in approximately 1-pound packages

Tongue: Wrapped whole and weighs about 1.5 pounds.

Rocky Mountain Oysters: Wrapped two to a package and weighs about 0.75 pounds.

Buffalo Suet: Wrapped in four-pound packages. Excellent fat source for venison sausage, pemmican, and as cooking fat. Also makes a great winter feed for birds.

This is a genuine Grass-Fed Bison Bull.

Our e-mail address is: goodmeat@slanker.com

The toll free number is: 866-SLANKER (752-6537)

The local number is: 903-732-4653