Cookouts & Grilling

Fire Up the Fourth: Your Buck Wild Bison Cookout Game Plan

This year the Fourth lands on a Saturday — a full three-day weekend with nothing to do but light the grill. Skip the same old beef patties and give your backyard crew something they'll actually talk about.

Independence Day is the single biggest grilling weekend of the year, and bison is built for the occasion. It's rich, beefy, and unmistakably its own thing — leaner than the supermarket standard, with a flavor that holds its own next to any sauce, slaw, or cold drink you put beside it. Here's everything you need to pull off a Fourth of July spread worth saluting.

The Cookout Lineup

Stock the cooler with the classics. Every item below is in stock and ready to ship for the holiday.

Bison Burgers from $28

The cornerstone of any cookout. Pre-formed 6 oz and 8 oz patties that go straight from freezer to grill — full of flavor, no fillers, no fuss.

Shop Burgers

Bison Hot Dogs $22

A backyard staple with a wild twist. Grab the Cheddar or Jalapeño & Cheddar for a little extra kick the kids and adults will both fight over.

Shop Hot Dogs

Bison Sausage $20

Want to upgrade the grill from "good" to "where did you get these?" Our Hot Italian links bring serious flavor — perfect on a bun with peppers and onions.

Shop Sausage

One Box, Whole Cookout

Short on time? Let us do the planning. The Backyard Cookout Bundle packs everything a Fourth of July grill needs into one box — and it ships frozen, ready to go.

Backyard Cookout Bison Meat Bundle $163

Two 12 oz ribeye steaks, two packs of 6 oz burgers (4 patties each), and two packs of bison hot dogs. Steaks for the grown-ups, burgers and dogs for everyone — sorted.

Only a handful left for the holiday.

Grab the Cookout Bundle

Feeding a bigger crowd or want to keep it simple? The Summer Grill Starter Pack ($101) and the Griller's Bundle ($194) are both built for the grates.

Grill It Right: 4 Quick Tips for Bison

Bison is leaner than beef, so it cooks faster and can dry out if you treat it like a regular burger. A few small adjustments make all the difference:

1. Dial back the heat. Medium, not screaming-hot, keeps bison juicy. Less fat means less margin for error.
2. Pull it early. Take burgers off around medium (135–140°F) — they keep cooking after they leave the grill. Aim ribeyes for medium-rare (130–135°F) and rest 5 minutes before slicing.
3. Don't press the patties. That sizzle is flavor escaping. Flip once and leave it alone.
4. A light brush of oil on the grates (or the meat) helps lean cuts release cleanly and build a great crust.

Beat the Holiday Rush

The Fourth sneaks up fast, and the popular cuts move quickly this time of year. Get your order in early in the week so your bison arrives with time to thaw before the coals are lit. Your guests will thank you — and you'll never look at a beef patty the same way again.

Shop the Full Buck Wild Bison Lineup

Happy Fourth from the herd at Buck Wild Bison. 🇺🇸