​The Individual cuts are priced per pound unless noted otherwise.

Cut, price (average weight in lbs.)
The latest price list is based on the USDA's latest price report
Cut - Price per pound (Average weight in pounds)

Pot roast - $17 (3-4)
These roasts are the perfect place to start if you're new to cooking bison meat.   Cook in your crock pot on low heat with moisture until it falls apart. See my favorite recipe for more details. 

Brisket  - $17 (sizes vary)
Everyone loves bison brisket.  Smoke this cut, cook in your instapot, or in the oven. Low and slow. 

Ribs - $15 (2-3lbs.)
Just like brisket. Cook low and slow, preferably with moisture and lots of basting. 

Hotdogs - $15 per package (1 lb.)
So easy.  Grill, fry, or microwave for a minute and you're good to go. 

​Ring Bologna - $20 per package (1 lb.)
So easy. Grill, fry, or microwave. See my blog post for ideas on meals with ring bologna. 

STEAKS
Steaks are best when pan fried with some oil or bacon grease in the pan. (Seriously.)  Don't forget, bison meat has less fat than chicken, so don't over cook it! Bison cooks in half the time of beef.  Use a thermometer to be sure it's not cooked past medium.   Rest for five minutes to seal in the juices.  

Ribeye  Steak or Roast - $41 (steak 1/2lb., roasts vary)

NY Strip Steak - $12 (1/3 lb.)

Fillet/Tenderloin - $70 (2 fillets, 1/2lb., roasts vary)
One of the smallest cuts on a bison.  It's the most tender cut, and the most delicious.  

Ground Bison - $15 (1lb.)
Also easy to cook. Just remember, bison cooks in half the time of beef.   Use a little grease in the pan when browning the meat.  

Italian sausage -$15 (1 lb.)
Our butcher's family recipe.   It's got a little kick.   Perfect for spaghetti sauce, in chili, or breakfast burritos.

Flank - $18 (1 lb.)
Marinate well, cook in thin, cuts over high heat. 

Skirt - $21 (1 lb.)
Marinate well, cook in thin cuts over high heat.  

Tongue - $20 each
Cook like you would cook beef tongue. 
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Heart - $20 each
The heart is a strong muscle. It's a smooth and reminds me of liver and tenderloin combined.  Stew or cut into thin strips.   

Liver - $10 (1 lb.)
Fry with onions, dehydrate and grind into a powder to add to stews, or grind and mix with ground beef. 

Summer Sausage $20 each (more than 1 lb.)
Dad used to say wine and cheese required. He was right.  Also, it's a fabulous breakfast sausage. Slice and browned on both sides. 

Jerky $6 per package (3 rounds made from ground bison. Tasty, but not spicy.)