The loin holds bison’s most tender cuts — the tenderloin, strip, and T-bone. Lean and quick-cooking, these are the cuts to sear fast and serve pink.

Where Bison Loin Comes From

The loin runs along the back between the rib and the round, an underworked, tender area.

Popular Cuts from Bison Loin

• Tenderloin (filet mignon)
• New York strip
• T-bone / porterhouse
• Sirloin

How to Cook Bison Loin

• Grill over high heat
• Pan-sear and rest
• Sous vide for foolproof doneness
• Serve rare to medium-rare

Bison loin is part of the bison primals. Find a ranch selling bison direct near you.

Frequently Asked Questions

How do you cook bison tenderloin?

Sear it hot and fast or cook it sous vide, and serve rare to medium-rare. As the leanest, most tender cut, it dries out fast if overcooked.

How do you cook bison steak without drying it out?

Use high heat for a quick sear, pull it 5–10°F earlier than beef, and rest it. Sous vide is the most foolproof method.

Is bison loin lean?

Very — bison loin cuts are leaner than their beef equivalents, which is why they need careful, quick cooking.