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Quality of our Bison meat
We don't believe in feedlots, dehorning, or castrating our animals and they are never treated with antibiotics, hormones, pesticides or any other substances. We are quite attached to our animals and care immensely about how they are treated. We haven't actually certified them organic simply because organic hay is not an option for us locally and we won't truck it long distances. Otherwise, our animals are treated in an organic manner. All of the bison that we sell are born here, raised by us on native grasses and hay, and we personally oversee the butchering. At no time are our animals ever in anyone else's care, so it is easy for us to be absolutely certain what has been done with them
Ways we sell Bison meat
Typically, we sell our bison by the quarter of an animal. A "quarter" of a bison really means one fourth of all of the cuts, not a quarter as in front quarter, hindquarter, etc. Thus, one quarter of a bison will include T-bone steaks, rib steaks, Round Steaks, various types of roasts, stew meat, and burger. Quarters are sold by the hanging weight (the weight of an animal after it is skinned and gutted) plus the cost of processing and butchering.
Occasionally we will sell our meat by the pound if we have it available, but you'll need to contact us for details because it is highly variable.
Meat Prices
We sell our buffs as "live animals", priced at $3.50/lb hanging weight (the weight of the carcass when it is delivered to the butcher), then we add on the cost of processing. Half of a bison is around 140 to 180 lbs of cut, wrapped and frozen meat, depending on size of the animal (a quarter is half of that - evenly divided). Since each animal is a little different in size, the price varies with the animal but finish price is usually between $5.50 - $6/lb of cut and wrapped meat (so half a bison runs around $800 to $950). Normally our butcher wraps the cuts in plastic wrap, then again in butcher paper and the burger is in 1.5 lb plastic tubes. If you are getting a half or whole, you can have the cuts done to your specification (would you rather have it cut to maximize steaks or roasts, how thick do you want your steaks, how many to a package, what type of packaging, etc) if you let us know ahead of time.
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