Winter Bison & Bison Ridge Kennels

Hours:

Monday-Friday:

9:00AM-11:00AM

1:00PM-5:00PM

Saturday:

9:00AM-11:00AM

Sunday:

Closed

Winter Bison has been raising bison since 1991 and raises their bison hormone and antibiotic free.  The bison are raised free range and are grass and hay fed. In their last 90 days they get a small amount of grain in with their diets to helps tenderize and sweeten the meat.


 

 

 

All products and prices are listed below. Prices are subject to change anytime.


Ground Price/Pound
Ground 8.25
Patties (1/4# & 1/3#) 8.75
Ground Chuck 9.00
Roasts
Brisket-Arm-Chuck-Round 8.25
Rolled Rump 8.75
Eye Of Round 9.75
Steaks
Minute 8.50
Sirloin & Sirloin Fillets 12.75
T-Bones 14.75
New York Strip 16.50
Rib-eyes 17.50
Fillets 25.75
Misc. Items
Short Ribs 6.00
Stew Meat 8.75
Soup Bones 3.00
Soup Bones Meaty-Shanks 6.00
Liver 2.50
Heart 8.50 EA.
Tongue 13.50 EA.
Oxtail & Rocky Mountain Oysters 5.00 EA.
Dog Bones 1.75
Specialty Items
Smoked Bacon 11.25
Hot Dogs 10.25
Ring Bologna 10.25
Summer Sausage 11.25
Summer Sausage-Jalapeno or Cheese

11.75

Summer Sausage- Jalapeno and Cheese 12.00
Buffalo Sticks- Multiple Flavors 14.75
Buffalo Jerky- Multiple Flavors 30.00

            


Tips For Preparing Bison

Bison meat is a very lean meat, as a result, it cooks quicker.  The golden rule is not to overcook. We like to instruct people, low, and slow, the rarer the better. 

Roasting

Set oven temperature to 250 - 275 degrees and use a meat thermometer to check for doneness at  110 - 120 degrees.  At this lower temperature your roast should take the same amount of time as beef is cooked at a higher temperature.

Pan Frying, Pan Broil

High heat only for searing!  Then turn the heat down.  Remember Bison cooks faster than beef, don't overcook that steak!  Watch your cooking time.

Braising

After searing, low, and slow and plenty of moisture.  Since Bison is so lean you'll need to keep it moist.  It's a good idea to marinate these cuts of meat first, and make sure that the meat is basted frequently.

Broiling/Grilling

Move your rack further away from the heat source.  Broil as with beef, but shorten the cooking time.  Turn the steaks a few minutes sooner and check for doneness.

Following these few simple guidelines will ensure a tasty, mouthwatering product that you will want to serve again and again.


                    


Bison Nutritional Information*

(per 100 grams of cooked lean meat)

      Fat(Grams) Calories(K Cal) Cholesterol (MG) Iron (MG) Vitamin B-12 (MCG)

Bison                    2.42           143                 82                      3.42        2.86

Beef(Choice)        10.15          219                 86                      2.99         2.65

Pork                      9.66           212                 86                      1.10         .75

Chicken(Skinless)7.41          190                  89                      1.21         .33

Lamb                    9.64           200                  87                      n/a           n/a

Veal                      6.94           176                106                      n/a           n/a

Venison                3.20           158                112                      n/a           n/a

Ostrich                 3.00           140                  83                      n/a           n/a

Sockeye Salmon  10.97         216                  87                      .55            5.80

*Bison Nutritional Information is from the USDA Handbook 8-5:8-10:8-13:8-17.