Lucky 8 Ranch strives to exceed the quality expectation of our products!
We Are Currently Taking Deposits and Fulfilling Bison Meat by the Portion!
Grass Fed & Finished Bison Meat
We sell by the pound or by the portion.
If you are interested in buying a whole or portions of an animal, please email firstname.lastname@example.org for an order form.
Where to Buy:
We sell direct from the ranch headquarters.
Visit our online store for our most current meat cut selections.
Why Choose Bison: It tastes better than most meat and is richer in flavor. Bison meat is healthier, more lean, lower in fat, and a nutrient-rich red meat alternative. The only meat endorsed by the American Heart Institute is Heart Healthy. Holistically raised. Grass-fed and finished. No Antibiotics or Growth Hormones.
Average Whole Animal Hot Hanging Weight: 650 lbs
Average Amount of Meat from a Whole Animal: 350 lbs
Average Amount of Meat from a Half Animal: 175 lbs
Average Amount of Meat from a Split Half Animal: 88 lbs
Estimated Amount of Meat from Each Cut of a Whole Animal:
Tenderloin or Filet Mignon Steaks: 5-7 pounds
Strip Loin or New York Strip Steaks: 15-18 pounds
Rib Loin or Ribeye Steaks: 15-18 pounds
Sirloin: 15-20 pounds
Chuck Roast: 35-45 pounds
Brisket: 3-4 pounds
Ribs: 14-16 pounds
Stew Meat: 20 pounds
Ground Products: 240 - 280 pounds
Whole Sale Prices:
All Prices are Subject to Change with the Current Market Value
For Current Pricing Call Us or Send an Email.
Based on Hot Hanging Weight
Whole: Current Market Value + Processing
Half: Current Market Value + Processing
Split Half: Current Market Value + Processing
Split Half: $250
Buyer Pays for Processing
Fees vary depending on the processor.
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 after cooking you trim off all fat, 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.
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