Bison Brisket
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Naturally lean and nutrient-dense bison is the original good-for-you red meat, with as much protein per ounce as beef but far less fat and cholesterol. While lean, bison has a depth of flavor with subtly sweet, grassy notes, without being gamey. Bison brisket is a favorite cut for those who appreciate fall-apart tenderness. Taken from the chest area of the bison, brisket is known for its deep, savory flavor. It's collagen-rich connective tissue is perfect for slow cooking methods, like smoking, braising, and roasting at low temperatures for extended periods of time.
While we've included a recipe for hardwood smoked bison brisket under cooking and serving, the cut will work beautifully in any braised beef recipe, especially with robust ingredients like red wine, woody herbs, and demi-glace.
- 100% pasture-raised with access to grain and hay
- No hormones or antibiotics
- Sold in an uncooked state
- Product of USA & Canada
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Check out a recipe for smoking bison brisket.
These indigenous animals, often incorrectly called buffalo, are raised on vast pastures in Canada and the U.S. to our exacting specifications. The Plains Breed Bison graze on prairie grasses as they have done for many centuries, with minimal human interaction. Their grass-based diet is supplemented with grain and hay.
A state-of-the-art integrated system of corrals, funneled walkways, and chutes are designed to provide safe and humane movement of bison on and off the ranches. The bison are brought to market at 22-26 months of age.
