Bison

North America’s original red meat is leaner than chicken breast. It is beefy, not gamey. Our bison is raised free-range in Texas on native grasses, and is not fed animal by-products, hormones or antibiotics.








available items

  • Tenderloin, 189A
  • Striploin, Boneless 1x1
  • Ribeye, Boneless Lip-on
  • Hanger Steaks, Cleaned
  • Outside Skirt Steaks, Peeled
  • 2” Hindshank Osso Bucco, center-cut
  • Stew Meat
  • Short Ribs, Bone-In, 3 bones wide
  • Export Rib
  • Shortloin, Bone-In
  • Top Sirloin
  • Teres Major (Petite Tender)
  • Tri Tip
  • Inside Skirt, Peeled
  • Flank Steak
  • Top Round
  • Sirloin Tips
  • Bottom Flats

  • Steamship Round
  • Shoulder Clod
  • Clod Heart Roast
  • Brisket
  • Corned Brisket
  • Flap Meat
  • Chuck
  • Chuckeye, Netted
  • Chuck Cross Rib
  • Back Ribs
  • Brochettes, 2x2
  • Oxtails
  • Eye of Round, denuded
  • Ground, 85% Lean
  • Burgers, 8oz, 85% Lean
  • Burgers, Round, 2-1, 3-1, 4-1, 8-1
  • Burgers, Oval, 2-1, 3-1
  • Burgers, Square, 2-1
  • Hot Dogs

  • Knuckle, Peeled
  • Frys (Rocky Mountain Oysters)
  • Tongue
  • Trim
  • Foreshank Bones

    • Portion Control Cuts:

  • Tenderloin 189A Steak
  • NY Strip Steak
  • Ribeye Steak
  • T-Bone Steak
  • Flat Iron Steak
  • Coulotte Steak
  • Cube Steak
  • Top Sirloin Steak
  • Pub Steak
  • Medallion

    • Elk

    Elk is lean, yet tender. It is raised free range and is free of added hormones or antibiotics.









    available items

    North American

  • 8-Bone Frenched Racks
  • Striploins, Boneless 0x0, TTS
  • Denver Leg, Denuded
  • 3” Hindshank Osso Bucco, center cut
  • Ground
  • Leg Bone-In, Shank On
  • Leg Bone-In, Femur On
  • Leg Boneless Denver
  • Leg Hind Boneless, Deskinned
  • Saddle Chop
  • Saddle Bone Half
  • Ground

    • New Zealand

  • 4-Bone Frenched Rack
  • 8-Bone Frenched Rack
  • Tenderloin, Denuded
  • Shoulder Roast, BRT
  • Bottom Round, Cap On
  • Inside Round, Cap On
  • Osso Bucco Hindshank, 2”, 3”
  • OssoBucco Foreshank, 2”, 3”
  • Jerky Steaks
  • Striploin, Denuded
  • Loin Boneless TTS
  • Flank Steaks

  • Medallion, 4/6/8oz
  • Loin Chops, Bone-In, 8-10,
    10-12oz
  • Rib Chops, Bone-In, 8-10,
    10-12oz
  • Stew
  • Ground
  • Burger, Round, 2-1, 3-1, 4-1,
    8-1
  • Trim, 90/10% Lean
  • Knuckle, Cap On
  • Bones

    • Rabbit

    These air-chilled, free-range rabbits are 100% grain-fed (fed no animal by-products), all natural and free of antibiotics and growth hormones. Air-chilling (contrasted with water-bath chilling) preserves natural flavor, inhibits bacterial growth and yields exceptionally tender and juicy rabbit meat with succulent flavor.







    available items

  • Whole Fryer
    (2.75-3lb/pc, Head Off)

  • Hind Leg Quarters

  • Saddle, Bone-In

    • Venison

    Venison is lean, naturally tender, and darker than beef. A versatile menu item, New Zealand venison is free-range and free of added hormones or antibiotics. It has extremely low levels of fat and cholesterol and high levels of omega 3 fatty acids







    available items

  • 4-Bone Frenched Rack
  • 8-Bone Frenched Rack
  • Tenderloin, Denuded
  • Whole Boneless Loins, Silver-Skin On
  • Striploins, Boneless 0x0, Silver-Skin Off

  • Denver Leg, Boneless, Denuded
  • Medallions, 4oz
  • 3” Hindshank Osso Bucco, center-cut
  • Stew
  • Ground
  • Hind Leg Quarters

  • Hind Leg Portions, Boneless
  • Saddle (11 Ribs w/Tender)
  • Leg Bone-In

    • Other Game Meats

  • Australian Crocodile
  • Camel
  • Frog

  • Goat
  • Iguana
  • Llama

  • Snake
  • Turtle
  • Yak

    • Email:

    Call Us: (888) 276-5955