Understanding Bison Cuts

Many bison cuts have familiar names because bison carcasses can be broken into many of the same general retail cut categories consumers recognize from beef.

Expect familiar categories

Depending on the processor and the carcass, a bison order may include steaks, roasts, ground bison, stew meat and other cuts. Availability depends on how the animal is processed.

One carcass cannot become all steaks

Every carcass contains a limited amount of each muscle and cut. Ordering more of one style of cut can change what remains available for roasts, ground meat or other products.

Ground bison is an important part of the carcass

Trimmings and muscles not selected for other retail cuts can be used for ground bison. This helps make practical use of more of the animal.

Your processor influences the final package

Cut thickness, roast size, package size, deboning and other specifications can affect what arrives in your freezer.

Use more of the animal

Depending on the producer and processor, consumers may also be able to ask about bones, organs or other products. Availability and processing rules vary.