From Pasture to Plate Blog

TIPS FROM YOUR BUTCHER: 1. Choose the Right Cut: Our stew meat is hand-cut from the Top Round Roast or Bottom Round Roast. The Arm Roast or Sirloin Tip Roast can also be used. 2. Thaw the Meat: But keep it chilled. Slightly chilled meat is firmer and easier to cut. 3. Using a Chef's Knife or Butcher Knife: Cut the roast into long strips about 1-1.5 “ wide. Then cut the strips into 1-1.5” cubes. Try to keep the pieces consistent in size to ensure even cooking. 4. Use

Hands on time: 30 min / Total time: 2-2.5 hours Perfect for a cozy meal - Hearty bison stew with tender chunks of bison, carrots, and...

Hands on time: 20 min / Total time: 50 min Bison Meat Balls with Spaghetti & Marinara Ingredients: 1 lb ground bison 1/2 cup breadcrumbs...

Bison meat is lower in fat compared to other red meats which makes it easier to overcook. It appears a darker red because it contains less f

Hands on time: 30 min / Total time: 50 minutes Ingredients 3 Tbsp. salted butter, sliced 4-5 peeled garlic cloves, chopped 2 Tbsp. fresh rosemary, chopped 1 Tbsp. thyme, finely chopped 1 Tbsp. olive oil 2 tsp. oregano, finely chopped 1 tsp. salt, kosher 1/2 tsp. black pepper, ground 2 Bluestem Bison Ribeye Steaks Instructions Melt 1 Tbsp. butter in skillet over medium heat. Add diced garlic and stir 30 seconds until butter and garlic start browning. Remove from heat. Add rem