Grass fed bison meat is great tasting and good for you. They are also a very long production cycle. Following a 10 month gestation, it takes between 30-36 months for the animals to reach an optimal weight for processing. Our prices reflect the nature of the production schedule and other costs associated with these animals....have you seen our fencing?
Ground, $9.00 per pound
Stew meat, $10.00 per pound
Shaved Steak, $12 per pound
Stir Fry, $10 per pound
Bottom Round Roast $10 per pound
Brisket, $10 per pound
Short ribs, $11 per pound
Sirloin, $14 per pound
New York Strip, $19 per pound
Rib Eye, $20 per pound
Tenderloin, $28 per pound
If there is a particular cut of meat that you would
like, please call and let us know. We are eager to learn what you
Asian style, bison meatballs
This is the recipe for the meatballs that were sampled at the Buy Local Bash. I hope you enjoy it! Be sure and defrost your meat in the refrigerator a few days in advance.
1 1/2 pounds of ground bison 2 eggs 1 tablespoon finely minced garlic 1 tablespoon finely minced ginger 1/2 cup finely minced mushrooms 1 tablespoon soy sauce 1 tablespoon fish sauce 2 teaspoons of sesame oil 3/4 cup of Panko breadcrumbs 1/2 cup chopped cilantro
Preheat oven to 450 degrees. Combine Panko and cilantro together in a small bowl and set aside. Mix everything else together in a large bowl. Slowly add the panko/cilantro mixture making sure it gets evenly distributed. Once everything is combined the mixture should be nice and firm and not overly wet. Roll meatballs, I used a cookie scoop to measure them out then hand rolled.
Place on rimmed cookie sheet and bake for about 12 minutes, flipping once during the cooking. Be sure not to crowd on the sheet.
At the size sampled, the recipe will make about 40 meatballs.
The meatballs were sampled with a home made dipping sauce, but I usually serve them with a satay sauce and peanut noodles in the summer, or stir fried vegetables and rice in the winter. I'm eager to hear how you adapt them for your family!