My readers know that, this spring, I harvested a big meat Bull on the plains of South Dakota with Jim River Guide Service and guided by world class guide Willie Dvorak. I used my Ruger Safari Rifle in .375 Ruger and 300g Nosler AccuBonds I handloaded. 

I had this bull butchered in South Dakota, frozen and shipped 250 one pound vacuum sealed packs to my home in NH. I have plenty of freezer space.

My South Dakota Bison cuts:

Tenderloin and Ribeye –

By Far the tenderest cuts. Simply delicious. I eat it   rare to medium rare. Best method is to grill or pan sear. I use Sous Vide technique in a water bath (see Wikipedia video below)

at internal temperature of 126F with herbs and spice, then grill at 400F for “grill marks only” or pan “sear” in a hot cast iron pan with beef tallow. Many families are now using less seed oils for frying and searing and more tallow/animal fat in their cooking. It’s better for you. 

NY Sirloin- In my buffalo, these were the tougher cuts. I recommend stewing this meat or smoking slow for 12 hours. Great flavor just have to cook till tender. Because I have a lot of other tender bison meat, I stew this NY cut with a pressure cooker, browning with beef tallow, thyme and then add 1/3 cup flour and 4 cups beef bouillon broth.

Pressure cook for 40 to 50 minutes.  Add veggies to the pressure cooked meat and pressure cook for 11 minutes. OMG Buffalo stew, so delish on a cold night. My favorite food after snow blowing and shoveling the driveway. 

Sirloin Tip – Marinade with red wine, Worcestershire sauce, thyme and minced garlic for two or three days. Pan sear and enjoy.

Bison Burger – I have lots of burger in 1 pound packs. I asked my butcher to add beef tallow. Excellent as burgers, chili, in pasta sauce, meat balls and sausage. One pound makes 4 burgers. We make patties and freeze them. 

Great Meat! Maybe a buffalo in your future?