Bison Butchery Guide: Understanding Primal Cuts vs. Subprimal Cuts

Shane & Ibby Bridwell
Oct 7
2 min read

When it comes to bison, every cut has a purpose and knowing the difference between primal and subprimal cuts can help you select the perfect steak, roast, or grind. As more health-conscious consumers turn to 100% grass-fed and finished Bluestem Bison for its lean protein and nutrient density, understanding butchery terms not only enhances your cooking but also connects you to the ranch-to-table process.

Four raw steaks on a wooden board: Ribeye, KC Strip, Tenderloin Filet, Top Sirloin. Each steak is labeled. — Learn the difference between primal and subprimal bison cuts. Discover how butchery shapes flavor, tenderness, and the dining experience.

What Are Primal Cuts of Bison?

Primal cuts are the first major sections of the animal that a butcher separates during processing. These foundational divisions form the roadmap of butchery.

The 8 primary bison primal cuts are:

Chuck – Shoulder, great for roasts and ground bison.
Rib – Home to ribeye steaks and short ribs.
Loin – Includes tenderloin, strip steak, and sirloin.
Round – Leaner section from the hindquarters, ideal for roasts or jerky.
Brisket – Flavorful when smoked or braised.
Plate – Source of short ribs and skirt steak.
Flank – Great for marinades and grilling.
Shank – Used in Osso Bucco or slow-braising dishes.

What Are Subprimal Cuts of Bison?

Subprimal cuts are the smaller portions taken from primal cuts, refined into the recognizable steaks, roasts, and specialty pieces you see in the butcher shop.

Examples include:

From the Rib: Ribeye steaks, prime rib.
From the Loin: Tenderloin filet, New York strip, sirloin steak.
From the Chuck: Chuck roast, flat iron steak.
From the Round: Top round, eye of round, sirloin tip roast.

By breaking down primal cuts into subprimal portions, butchers maximize tenderness and make each piece easier to cook and enjoy.

Why This Matters for Bison Lovers

Unlike commodity beef, bison is naturally lean and nutrient-rich, with more protein, fewer calories, and less fat.

Understanding primal vs. subprimal cuts allows you to:

Choose the right cut for grilling, smoking, or slow cooking.
Maximize value when purchasing bulk bison shares.
Appreciate the craftsmanship behind true ranch-to-table butchery.

The Bluestem Difference

At Bluestem Bison, we respect every part of the animal, following traditional butchery methods that highlight flavor, tenderness, and sustainability. From premium ribeye steaks to nutrient-dense roasts, our cuts are designed for health conscious families, athletes, and food enthusiasts seeking elite-level nutrition.