Bison Meat

Price Options

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Lucky 8 Ranch strives to exceed the quality expectation of our products!

We Are Currently Taking Deposits and Fulfilling Bison Meat by the Portion!

We offer:

Grass Fed & Finished Bison Meat

Merch sold on site

We sell by the pound and in Bulk!

If you are interested in buying in bulk, you will be offered a discount depending on how much you are purchasing as well as free shipping on anything over 80 lbs.!

-- 15% discount for any order over 300 lbs.

-- 12.5% discount for any order over 150 lbs.

-- 10% discount for any order over 80 lbs.

Where to Buy:

We sell direct from the ranch headquarters and during the Colorado winter months, we also base of out Arizona.

(All locations listed on the website below)

Visit our online store --> https://app.barn2door.com/QANma/all

General Information:

Why Choose Bison? It tastes better than most meat and is richer in flavor. Bison meat is healthy, lean, low in fat, and a nutrient-rich red meat. It is the only meat endorsed by the American Heart Institute as Heart Healthy. Holistically raised. Grass-fed and finished. No Antibiotics or Growth Hormones.

Estimated Amount of Meat from Each Cut of a Whole Animal:

Tenderloin or Filet Mignon Steaks: 6-8 lbs.

Strip Loin or New York Strip Steaks: 12-14 lbs.

Rib Loin or Ribeye Steaks: 14-16 lbs.

Sirloin: 14-16 lbs.

Chuck Roast: 18-20 lbs.

Round Roast: 12-16 lbs.

Brisket: 8-10 lbs.

Ribs: 8-18 lbs.

Stew Meat: 18-20 lbs.

Ground Products: 190-200 lbs.

Sale Prices:

All Prices are Subject to Change with the Current Market Value

For Current Pricing Call Us or Send an Email.

Cooking with Bison

With Bison, you go low and slow, due to the leanness of the meat. We do not suggest cooking your meats over medium. We also suggest you trim off all the fat after cooking as bison fat tends to be a little like chewing rubber.

Grilling & Broiling

Use Medium Heat and cook for 4-5 minutes per side, dependent on thickness.

Roasts

Use an uncovered pan with a rack in it
Season and add 1-2 cups of liquid to the bottom of the pan
Brown roast in a hot oven (500 degrees) for 30 minutes
Reduce Heat to 250 degrees and using a meat thermometer cook to 145 for medium rare and 155 for medium
Slice at a right angle to the grain of the meat and serve

Pot Roasts & Braising

Use a pan with a cover to create moist heat to cook the meat from the shoulder, brisket, round, or short ribs
Brown meat in a small amount of oil
Simmer on top of the stove or in a 300-degree oven