Our bison london broil is taken from the top round and is a lean, mean, taste bud pleasing machine. Accepts a marinade very nicely and should be broiled, seared, or grilled and sliced thinly across the grain.
1.5 - 2.5 lb. London Broil
Recipes for this item:
*Product weights in description for our bison london broil are approximate
Ounce for ounce, grass fed bison offers significant nutritional advantages over other meat. It is lower in fat, calories, and cholesterol than chicken and beef, while being higher in iron and vitamin B-12.
Naturally flavorful and tender with a slightly sweeter flavor than beef, bison has a soft texture and can be used in any red-meat recipe. Bison is like the best beef steak or burger you've ever had, but better! Try it for yourself!
Bison were once nearly hunted to extinction, but American ranchers have secured the future of this amazing animal. Our grass fed bison are humanely raised in rural New Jersey without the use of hormones or antibiotics.
I have been buying ground bison and bison steaks from local grocery stores for over a year. I recently bought a few bison steaks and hamburgers from Buck Wild Bison not expecting much of a difference.
I was wrong! Huge difference in taste, makes a world of a difference. Will try to buy all my bison meat from them from now on.
— Mark Rushing
We love bison meat! Who knew? We were drawn in by the nutrition facts - lower fat than chicken! But we come back for the flavor. So much flavor! So rich, quick cooking and a 6 oz. burger stays close to 6 oz. It doesn't shrink on the grill. We have had the burgers, the NY strip, the sausage, the ribeye and a chuck roast. And every single option was delicious. And we don't season it much at all. Very, very good!
— Joyce Dougherty
I have ordered bison meat online from various companies and also bought locally at a few super markets when available. The items I purchased from Buck Wild was the BEST tasting bison meat I have ever had: filet mignon, hotdogs, hamburgers, rib-eye. Tender, flavorful, and worth every penny. This will now be my only source for bison meat!
— Maryaurelia Newlin