75 © 2017 2019 BONELESS STRIPLOINS, 180A Approx. 8-9lb Boneless striploins (aka New York roast) are most often cut into NY strip steaks. This steak is regarded by many to be the best cut because of its perfect balance of flavor and ten- derness. Bison striploins are similarly tender & flavorful, but with less fat and cholesterol. BUTCHER INFORMATION: Cut from the Loin primal. All bones removed. 1x1. COOKING/PLATING TIPS: While chefs can roast bison striploins whole, they are more often cut into strip steaks. The steaks can be pan-roasted, broiled, or grilled, and will work well with sauce, though none is required. MENU TYPE: Medium to High Price Point. Any restaurant looking to add a very high-quality steak to their menu should consider bison striploins, especially steakhouses. BONE-IN SHORT RIBS Bone-in short ribs are an economical cut that become a comfort food when slow- cooked. Bison short ribs are leaner & lower in cholesterol than conventional beef. BUTCHER INFORMATION: Cut from the Plate primal. Portioned into 3” strips. COOKING/PLATING TIPS: Short ribs are often prepared using slow-cooking methods that tenderize them such as braising, slow-roasting, or smoking. MENU TYPE: Low to Medium Price Point. Bone-in short ribs are often associated with Korean cuisine, but they are also common in Chinese, Jewish, British, Italian, Spanish and French dishes. BURGERS 8oz These hefty ½ lb bison burgers are a more healthy alternative to conventional beef burgers. BUTCHER INFORMATION: Ground from Chuck. 80/20 lean. COOKING/PLATING TIPS: Chefs can cook bison burgers as they would conventional burgers, but at a lower temperature to keep them from drying out. Traditional burger pairings will work well with bison burgers. MENU TYPE: Low to Medium Price Point. Perfect for American contemporary cuisine and steakhouse menus.