Lone Peak Bison Products
All Natural Lone Peak brand bison products are the finest quality bison meat products available. Stringent quality control and extended shelf life combine to result in products that you will come back for time and again.
- Raised Humanely
- Raised Without Hormones
- Raised Without Antibiotics
- Never Fed Animal By-Products
Our Bison Products
Fresh Ground Bison
Ground Bison is extremely versatile; you can use in place of beef in most recipes. Note that because bison is much leaner than beef, it cooks faster so keep an eye on your stovetop or grill when cooking bison.
Making burgers? Cook to medium-rare or medium for the best flavor and texture; well-done will dry out the meat. Also, don’t overload burgers with condiments as you might with beef. Bison has a delicious flavor all on its own. If you want to take your burgers up a notch, we highly recommend our Black & Blue Bison Burger.
Fresh Bison Sirloin Steaks – (2) 6 oz. steaks
Our 6 oz. sirloin steaks are the perfect portion size, and are extra tender and juicy. Want a little twist? Cut them into pieces and make kabobs.
Use a meat thermometer to ensure the best taste and texture. Bison is best enjoyed medium-rare (130˚F) or medium (140˚F); well-done bison is considered overcooked as it becomes quite dry. If you prefer well-done beef, you’ll most likely enjoy a medium-cooked bison.
Fresh Bison Boneless Strip Steak
Bring this steakhouse favorite home for a cut that is sure to please everyone! The Strip Steak is cut from the short loin, making it lean and tender. These steaks are best prepared on the grill or pan-seared.
Use tongs to turn over the steak when grilling. Using a fork will puncture the meat, letting all the delicious juices out.
Fresh Bison Ribeye Steak
Ribeyes have the perfect blend of lean bison meat and fat, known as marbling. Cut from the prime rib, they are incredibly tender and flavorful.
Bison has a natural slightly sweet taste so it doesn’t require marinades or rubs to give it flavor. However, if you choose to marinade, we recommend 6-8 hours in the fridge as it will help to keep the meat tender and from overcooking. For seasoning, it’s as simple as salt, pepper and a dash of olive oil.