More Than Just Ground and Jerky
When most people think of bison meat, they usually land on the basics—ground bison, maybe some stew meat, or jerky. And while those are great, they only scratch the surface.
The reality is simple: If you can get it from a beef animal, you can get it from a bison.
That means steaks, roasts, specialty cuts—the whole lineup. And if you’ve only ever tried ground bison, you’re missing out on some of the best parts.
This guide is meant to open that door a bit. We’ll walk through the major categories of bison cuts, and then in future posts, we’ll go deeper into each one.
TL;DR
Bison isn’t just ground meat or jerky. Just like beef, you’ve got ribeyes, filets, strips, and a whole lineup of great cuts—plus some hidden gems. Knowing what’s available (and how to use it) opens up a whole new way to cook bison.
What Cuts of Meat Come from a Bison?
Bison meat includes the same cuts as beef, such as ribeye, filet mignon, New York strip, T-bone, and porterhouse, as well as lesser-known cuts like flat iron, bavette, and Denver steak. Each cut comes from the same primal sections as beef and is suited for similar cooking methods, from grilling and searing to slow cooking. Understanding these cuts helps you choose the right bison meat for your recipe and cook it properly.
Let’s dive in and start with the cuts most people already know—and the ones that tend to get all the attention.
Premium Bison Steak Cuts
This is where most people fall in love with bison.
These are the same high-end steaks you’d expect from beef, just with a slightly leaner profile and a clean, rich flavor:
- Ribeye – Known for flavor and tenderness
- Filet Mignon (Tenderloin) – Extremely tender, very lean
- New York Strip – Balanced, firm texture with great flavor
- T-Bone – A combination of strip steak and tenderloin
- Porterhouse – Similar to a T-bone, but with a larger portion of tenderloin
These cuts are best suited for grilling or searing, and they really don’t need much—just heat, a little seasoning, and attention to temperature.
We’ll break each of these down individually in a future post, including how to cook them right without drying them out.
Everyday & Specialty Steaks
Beyond the premium cuts, there’s a whole range of steaks that often get overlooked—but shouldn’t.
These cuts can be just as flavorful (sometimes more), and they tend to offer a better value:
- Flat Iron Steak – Tender and well-suited for high heat
- Skirt Steak – Thin, flavorful, great for fajitas
- Flank Steak – Lean, best when sliced against the grain
- Denver Steak – From the chuck, surprisingly tender
- Chuck Eye Steak – Often called the “poor man’s ribeye”
- Sirloin Steak – Lean, versatile, and dependable
- Bavette Steak – A loose-textured, highly flavorful cut from the bottom of the sirloin
Each of these has its own personality, and how you cook them matters. Some love a quick sear, others benefit from marinating or careful slicing.
We’ll be doing a full sub-series on these cuts so you can get comfortable using them.
Hidden Gems: Bison Cuts You’ve Probably Never Heard Of
Beyond the familiar steaks and everyday cuts, there are a few that don’t always make it into the spotlight. These are smaller, lesser-known pieces—but they’re some of the most flavorful cuts on the animal. Because of their size and limited yield, they’re often reserved for the top tier of high-end steakhouses rather than showing up in everyday retail cases.
- Hanger Steak – Often called the “butcher’s cut,” because, historically, butchers would keep it for themselves, this steak is prized for its rich, beefy flavor. It has a looser grain and benefits from a quick, hot cook and slicing against the grain.
- Petite Tender (Teres Major) – A small, tender cut from the shoulder that eats a lot like a filet. Lean, versatile, and one of the best-kept secrets on the animal.
These cuts don’t show up in large quantities, which is part of why they fly under the radar—but if you get the chance to try them, they’re well worth it.
Roasts and Slow-Cooking Cuts
Not everything needs to hit the grill.
Some of the best bison meals come from cuts that take their time:
- Chuck Roast
- Brisket
- Arm/Shoulder Roast
- Tri-tip Roast
- Shank/Osso Buco
These cuts are ideal for:
- Slow cookers
- Roasters
- Braising
Low and slow cooking helps break down tougher fibers, turning them into rich, hearty meals.
Ground Bison, Stew Meat, and Ready-to-Use Bison Cuts
This is where most people start—and there’s nothing wrong with that.
- Ground Bison – Great for burgers, tacos, pasta, and meal prep
- Stew Meat – Pre-cut for soups and slow cooking
- Jerky – A convenient, high-protein option
These are versatile, easy to work with, and a great entry point—but they’re just one piece of the bigger picture.
Why This Matters
A bison isn’t just “ground meat with a different label.” It’s a full animal with a full range of cuts—just like beef.
When you start exploring those cuts, a few things happen:
- You get more variety in your meals
- You find new favorites
- You make better use of the whole animal
And honestly, that’s where bison really starts to shine.
What’s Next
This post is just the starting point.
From here, we’ll go deeper into:
- Each premium bison steak cut
- Specialty bison steaks and how to cook them
- Best cooking methods for different cuts of bison
If you’ve only been cooking ground bison, this is your invitation to branch out a bit.
Frequently Asked Questions (FAQs) about Bison Meat Cuts
Q: Are bison cuts the same as beef cuts?
A: Yes. Bison offers the same cuts as beef—ribeye, filet, New York strip, roasts, and more. They come from the same primal sections and are prepared in similar ways.
Q: What are the best bison cuts for steak?
A: Premium cuts like ribeye, filet mignon, New York strip, T-bone, and porterhouse are the most popular for steaks. They’re tender, flavorful, and ideal for grilling or searing.
Q: What are some lesser-known bison steak cuts worth trying?
A: Cuts like flat iron, Denver steak, bavette, skirt steak, and chuck eye are often overlooked but offer excellent flavor and value. Many of these cuts cook well over high heat and benefit from proper slicing.
Q: Are there cuts of bison that are better for slow cooking?
A: Yes. Cuts like chuck roast, brisket, shank, and round roasts are best suited for slow cooking methods like braising, roasting, or using a crockpot.
Q: Why don’t I see some of these cuts available all the time?
A: Some cuts—especially smaller ones like hanger steak or petite tender—are limited in quantity. Since each animal only yields a small amount, they’re often reserved for specialty markets or high-end restaurants.
Q: Is bison meat harder to cook than beef?
A: Not harder—just different. Bison is leaner than beef, so it cooks faster and can dry out if overcooked. Using a thermometer and avoiding overcooking will give you the best results.
Q: What’s the best way to start trying different bison cuts?
A: Start with familiar cuts like ribeye or sirloin, then branch out into lesser-known steaks like flat iron or Denver. It’s an easy way to build confidence while discovering new favorites.