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Grass fed bison meat is great tasting and good for you. It is high in Omega 3s, protein, iron, B-12 and lower in cholesterol and calories than skinless chicken, Grass fed bison however, do have a very long production cycle.  Following a 10 month gestation, it takes between two and three years (24-36 months) for the animals to reach an optimal weight for processing.  Grain fed beef is around 14-17 months and grain fed bison around 24 months both are higher in Omega 6s. Our prices reflect the quality of the product, the nature of the production schedule and other costs associated with raising the animals....have you seen our fencing? Please call for specific prices, we are currently pricing based on the most recent processing.

  • Ground
  • Stew meat, bottom round, top round or sirloin tip
  • Shaved Steak top round or sirloin
  • Stir Fry, medallions cut from the eye of round
  • Boneless Rib Roast
  • Brisket
  • Short ribs
  • Sirloin
  • New York Strip
  • Rib Eye
  • Tenderloin, whole or steaks (filet)

If there is a particular cut of meat that you would like, please call and let us know. We are eager to learn what you prefer!  315-655-4429


Asian style, bison meatballs

This is the recipe for the meatballs that were sampled at the Buy Local Bash.  I hope you enjoy it!  Be sure and defrost your meat in the refrigerator a few days in advance.

1 1/2 pounds of ground bison
2 eggs
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1/2 cup finely minced mushrooms
1 tablespoon soy sauce
1 tablespoon fish sauce
2 teaspoons of sesame oil
3/4 cup of Panko breadcrumbs
1/2 cup chopped cilantro

Preheat oven to 450 degrees.  Combine Panko and cilantro together in a small bowl and set aside.  Mix everything else together in a large bowl.  Slowly add the panko/cilantro mixture making sure it gets evenly distributed.  Once everything is combined the mixture should be nice and firm and not overly wet.  Roll meatballs, I used a cookie scoop to measure them out then hand rolled. 

Place on rimmed cookie sheet and bake for about 12 minutes, flipping once during the cooking.  Be sure not to crowd on the sheet.

At the size sampled, the recipe will make about 40 meatballs.

The meatballs were sampled with a home made dipping sauce, but I usually serve them with a satay sauce and peanut noodles in the summer, or stir fried vegetables and rice in the winter.  I'm eager to hear how you adapt them for your family!