Chuck: These cuts include chuck roast & country stew meat. These cuts are known for their tenderness and high flavor content. They are of a coarser texture than many bison cuts. They also have a slightly higher fat content than the 'Round' cuts- (Have no fear- They are still much leaner than beef!) They will not stand up well in intense or direct heat.

Do's: These meats do best if cooked in low heat conditions for longer periods of time, ie. slow roasting (300 degrees or lower/covered) or crock pot cooking (Both with small amout of liquid). These cooking methods allow the meat to maintain moisture well, therefore keeping a tender texture. The meat will often befome so tender that it develops a 'pulled' consistency, where the meat will 'fall apart' from the adjoining pieces (no need for a knife!) When seasoned to your liking, put it in BBQ sandwiches, tacos, burritos, stews, or just plain on your plate!

Do's: Grind raw chuck yourself and transform it into fabulous burger meat.

Don'ts: I would NOT advise broiling or grilling these cuts, for they will become very dry, tough, and could even get rubbery. The fats that are present are out in the open between the exposed meat fibers- they will burn up, and the meat will then dry up. Remember the meat fibers in these cuts become loosely connected when heated, therefore providing more surface area. The meat will have no way to maintain its moisture in these direct and/or heat intense cooking conditions.

Click here for roasting times & Temperatures

Loin: These cuts include tenderloin/filets, New York strips, Porterhouse, sirloin.

These are thought by many to be the best of the best. They are extremely lean and tender. The texture is smooth, and they can often obtain a 'melt- in-your mouth' quality. They can stand up to direct heat for short periods of time. However, becuase of these lean qualities, they have less inherent moisture and will dry out easliy if under any heat for too long. Below are some guidelines for grilling/broiling.

Do's: These are best grilled or broiled. If using a whole tenderloin (lucky you!), you may want to consider searing slightly on each side before broiling to keep in the juices- don't overdo the searing - remember, -only slightly.

Do: Marinate the sirloin. It is so lean that you actually need to add moisture to it before cooking by using a liquid marinade. We suggest marinating for at least 2+ hours depending on the thickness.

Don't: Marinate the tenderloins, strips, or porterhouse with liquid marinade. A dry rub is OK if you want to add some flavor, but these cuts are so inherently tender that they do not require any preparation in advance.

Don't: Overcook the loin meats. Unlike the chucks, which get better with time- these will get tougher. The reason that these cuts are more expensive is that they are THE most lean and tender cuts available- Overcooking them will defeat the purpose of your initial investment.

Approximate grill time at 450-500 degrees:

(TOTAL COOKING TIME-Remember to flip)

Rib: Rib roast, Rib-eye steaks, back ribs, short ribs.

Although these cuts are from the same section, the characteristics of the meats have great diversity. These roasts and steaks have a small internal ribbon of fat which provides the juiciness, for which they are well known (no worry- this ribbon is EASILY removed after cooking). They are knife tender.

Like the loin steaks, the rib steaks can easily tolerate direct heat.

The rib roasts (the bison equivalent cut to the prime rib of beef) require cooking at lower temperatures than the steaks and roasted in the oven. Because of their natural juiciness, they do not not require added liquid like the chuck or round roasts.

The back and short ribs have a higher fat content than other bison cuts, and the meat comes 'on the bone', adding great amounts of flavor in the cooking process. They also can tolerate high temperatures. It is important to realize that these ribs are in no way similar to pork 'baby-back' ribs. The meats are completely different and therefore need completely different cooking techniques.

Do: Start cooking your ribs (back and short) at low temperatures prior to high heat grilling by roasting dry. Yes, they will still be edible if you don't, but with bison- you can add a lot of tenderness to the meat if this is done first. We suggest roasting at 300 F in the oven or grill wrapped tightly in foil for 3 hours. Then grill at high heat - 500 F - with your favorite rub or sauce for the char-broiled flavor that we all know and love. If this 'pre-roast' is done on the grill- just make sure your grill thermomter is working and keep it at 300 F!

Do: season the Bison back ribs prior to grilling. Use your favorite dry or wet seasoning. You can also use smoking techniques/chips if you know how!

Don't: Use a fork to turn a rib-eye steak on the grill. The great juices (the reason you bought this kind of steak) will seep out of the holes.

Don't: Cook the Rib Roast under high temperatures. This requires lower temperatures for longer times.

Approximate grill time at 450-500degrees:

(TOTAL COOKING TIME-Remember to flip)

1" thick	rare 6 - 8 min.	medium 8 - 10 min.
1.5" thick	rare 8 - 10 min.	medium 10 - 12 min.
2" thick	rare 10 - 12 min.	medium 14 -18 min.

Round: Eye Round Roast, Top Round Roasts', London Broil

London Broils- come from the area adjacent to the sirloin steaks on the bison. Therefore, they are similar to the sirloin steaks in both texture and preparation style. They require marination in liquid, and are best served when cut across the grain after being grilled or broiled. Follow grilling/broiling guidelines listed in the website as a general guide.

The roasts are generally cut into family size - anywhere from 1.5 - 4 pounds. They are great for family gatherings. They can make good pot roasts, but they are of such exceptional quality that they do not require liquid for cooking. These roasts are very often 'braised' (low and long temperature). These cuts are very lean- unlike the prime rib, they do not have a ribbon of fat (because of this, we often suggest searing the sides of the roast before putting it in the oven- - (For sealing in the moisture). We strongly suggest using a meat thermometer for meauring internal temperature - this will ensure your personal preferences for desired 'done-ness'. Most meat thermometers will have markings that coincide with rare, medium, etc.

Do: Cook slowly and for a longer period of time.

Don't: Cook under high temperature. This will dry out the meat on the outside before the inside has even had time to cook.

Click here for roasting times & temperatures

FLANK: Flank steak, skirt steak

You only get 2 skirt steaks and 2 flank steaks per animal- Therefore- supplies are limited for these tasty cuts! They are extremely lean but flavorful. We strongly recommend that they be marinated for several hours before grilling. The texture offers a thin steak with meat fibers that are quite large-you can see them very easily with the naked eye. These steaks should be cut into very thin slices against the grain of the meat after grilling or broiling (similar to what you would do with a london broil). These steaks usually come thin and weigh around a pound to 1.5 pounds and are great for family dinners. Another wonderful alternative way to cook them is to stuff and roll them before baking- We at the farm love it this way!

Do: grill according to the general grilling instructions below-

Do: Marinate with liquid marinade

Don't: overcook - remember- because of the lean cut- reduce the cooking time by about 20% from what you would normally do with beef.

Approximate grill time at 450-500degrees:

(TOTAL COOKING TIME-Remember to flip)

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