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Our bison eat grass throughout their entire lives. They are also offered free choice minerals and a bison-specific grain mix. The combination of these food sources results in the healthiest bison we can produce. 

Our grain mix includes all non-GMO barley, oats, and hemp. Free choice minerals mean we leave out a mineral block that they can lick at their free will depending on their individual needs. The block contains trace minerals such as copper salt, selenium iodine, zinc, and manganese.

Yes--our bison meat is individually packaged in vacuum-sealed packaging and frozen at the time of processing. This allows us to ship high-quality meat that arrives safely at your door. It is normal for some of the meat to begin to thaw when shipping long distances, but if the meat arrives cold, it is safe to put in the refrigerator or freezer. For more information, please visit our shipping page.

We ship our meat frozen using a combination of industry-leading insulation, dry ice, and ice packs, but we can't guarantee it will arrive frozen. Depending on the distance from our farm, the meat may arrive somewhat thawed. As long as the meat arrives cold (e.g., 41 degrees or below), it is safe to eat, refrigerate, or refreeze. Most of the time, the meat will arrive frozen.

Since bison is low in fat, it should be cooked at lower temperatures and for less time than beef. Ground bison should be cooked to an internal temperature of 155°F. Roasts and steaks should be cooked to an internal temperature of 135°F (medium rare) or 145°F (medium). Expect a bison steak to cook one-third faster than a beef steak. Oven temperature should be around 275°F for a bison roast. The roast will be done in about the same amount of time as a comparable size beef roast.

Bison is best cooked rare to medium-rare to maintain the moisture and flavor of the meat.