74 © 2017 2019 BISON (BUFFALO) Bison meat (aka buffalo) has a beefy but slightly sweet flavor and is a healthy alternative to beef. • Free Range • No Hormones or Sub-Therapeutic Antibiotics. • High in Protein and Iron • Less Cholesterol than Skinless Chicken • Half the Fat of Conventional Beef • Easy Upgrade: Bison can Replace Conventional Beef in Most Recipes • Cooks More Quickly Due to Lower Fat Content TENDERLOINS, 189A Approx. 5lb These tenderloins are essentially the same cut as the lean, ultra-tender beef tenderloin (prized for filet mignon), but with the flavor & health benefits of bison. BUTCHER INFORMATION: Cut from the Loin primal. Surface & wing fat removed. Silverskin & side muscle on. COOKING/PLATING TIPS: Chefs can roast bison tenderloins whole, or cut them into steaks & medallions for grilling or pan-searing/ pan-roasting. Because the tenderloin has a more mild flavor than most other cuts, it is the perfect showcase for signature sauces. MENU TYPE: High Price Point. Bison tenderloins are great for steak- house menus, but beef-eating cultures the world over appreciate the tenderloin cut, and their recipes can be adapted for bison tenderloins by reducing the cooking time compared to beef. WHOLE RIBEYES, LIP ON Approx. 10-12lb Steak aficionados swear by the ribeye cut’s big, bold flavor. Bison ribeyes provide similar beefy flavor in a lower fat, lower cholesterol form. BUTCHER INFORMATION: Cut from the Rib primal. COOKING/PLATING TIPS: Chefs can roast bison ribeyes whole or cut them into ribeye steaks to be grilled, broiled or pan-roasted. Because they have a very robust flavor, ribeyes are often seasoned simply with salt & pepper and served without sauce. MENU TYPE: High Price Point. Ribeyes are a classic steakhouse cut, but are also used in French, Italian, British, Spanish, Korean & Japanese dishes. Bison ribeyes can be adapted for all of these, usually by simply reducing the cooking time compared to beef.