Many families are holding smaller celebrations this year. We’d like to suggest it’s a good year to include bison on your menu. We have beautiful small rib roasts, as well as whole tenderloins that can either feed a few as a main course or make a spectacular addition to the table. If you want toContinue reading “A different holiday?”
Have a request for a specific cut? For example, would you like more roasts or maybe a whole tenderloin? Short ribs? We can help. Send us an email or give us a call to order by July 29th and we’ll do our best to get what you want from the butcher.
Some days it gets too hot to eat hot dishes. This was a delightful salad, loaded with local mixed greens from Hartwood Farm and topped with a sliced sirloin that was cooked quickly in a frying pan on the stove top. Non-local diced cucumbers, sweet peppers and tomatoes (and we can’t wait for the goodContinue reading “Sirloin Steak Salad”
Happy to report that the freezers are full and all cuts are available. Joe made the round trip to the butcher yesterday. Our meat is processed with a New York State regulated butcher outside of Binghamton.
You know it tastes great, but it’s also good for you. Take a look at the nutritional profile!
A bison burger straight off a grill is a great meal. If you’re ready for a change of pace, consider some of these ideas.
Maybe it’s the wind on the back deck, but recently we’ve become converts to cooking steaks indoors. Here’s how we do it. Make sure your meat is at room temperature. We season with salt and pepper and sometimes just a little olive oil. Preheat your oven to 450 degrees Heat a cast iron pan thatContinue reading “Bison Steak: Grill or Frying Pan?”
Defrost. The hardest part about cooking bison is to remember to defrost it! Ideally that is done in the refrigerator for one or two days. If that didn’t happen, an alternate approach is to put the frozen pack on a cold cast iron pan, make sure it is out of direct sunlight. This is farContinue reading “Tips for Cooking Bison”