Bison is cut into the same eight primals as beef, so if you know your way around a steer, you already understand a bison. The key difference is leanness: with a fraction of the intramuscular fat, bison cooks faster and dries out sooner.

The Eight Primals at a Glance

• Chuck — The hard-working shoulder; braises, pot roast, and the best ground bison.
• Rib — Ribeye steaks and prime rib — the most tender, flavorful bison.
• Loin — Tenderloin, strip, and T-bone; the premium quick-cooking cuts.
• Round — The lean hind leg; roasts, steaks, and jerky.
• Brisket — Collagen-rich; smoke or braise low and slow.
• Plate — Short ribs and skirt steak.
• Flank — Lean, grainy flank steak for grilling and stir-fry.
• Shank — Full of marrow and collagen; osso buco and stock.

Buying a Whole or Half Bison

Because bison are large, most people buy by the cut or a quarter/eighth share rather than a whole animal. Find a ranch near you selling bison direct.