Bison is America’s original red meat — leaner than beef, subtly sweet, and almost always grass-fed and pasture-raised. It’s butchered into the same primals as beef, but because it carries far less fat, it cooks faster and is easy to overcook.

This is your guide to bison, primal by primal: where each cut comes from, how it behaves, and how to cook it without drying it out. Start with the primals below, then find a ranch selling bison direct.

The Bison Primals

A bison breaks down into the same eight primals as a steer. Explore each for its cuts, cooking methods, and tips.

• Chuck — shoulder; roasts, stew, and ground bison.
• Rib — ribeye and prime rib.
• Loin — tenderloin, strip, and T-bone.
• Round — lean roasts, steaks, and jerky.
• Brisket — for smoking and braising.
• Plate — short ribs and skirt.
• Flank — lean, beefy flank steak.
• Shank — osso buco and stock.

Cooking Bison: Leaner Means Faster

Bison has little marbling, so cook it to rare or medium-rare, use lower heat, and pull it 5–10°F earlier than you would beef. Tender cuts are best quick-cooked; tough cuts still reward low-and-slow braising.

Buy Bison Direct

Bison is raised on ranches across the country and sold by the cut or in bulk. Find a producer near you.