Frequently Asked Questions

 

  1. Are your Bison fed any corn or other grains?  No, never.  We just feed pasture grasses and harvested hay from our pastures.
  2. Do you use the "rinse and chill" process on your carcasses like they do with the bison sold at Whole Foods, Kroger and other large chain stores?  No!
  3. Is your meat dry aged?  Yes.
  4. Do you flash freeze your meat?  No
  5. Do you add preservatives or MSG to your meats?  No!
  6. Do you sell fresh (never frozen) meat?  No.  But now The Colorado Meat Company is selling our bison fresh!  They are in Avon.
  7. Do you sell meat at the ranch?  Yes, it is best to phone ahead.
  8. Do you accept credit cards?  Yes, we accept Visa and MasterCard.
  9. How do I get your meat?  ‚ÄčIt is available at the ranch by appointment and see other locations at "where to find our meats" on this  page
  10. Where is your meat processed?  Our bison are processed at a small USDA facility in Montrose, Colorado
  11. Do you give tours of the ranch?  Yes, and there is no charge.  We give tours by appointment only, so please phone 970.835.7600 in advance to schedule a time.
  12. Do you ship your elk velvet antler capsules?   Yes, we ship daily.  
  13. How do I order Antler Capsules?    We do take orders over the phone at 970.835.7600 

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Bison Recipies

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Steaks

 Baste steak with olive oil and clove of crushed garlic. Place steak on either a hot frying pan or on a hot grill.  Grill quickly.  1 inch steaks cook 3 minutes first side, 2 minutes second.  1 1/2 inch to 2 inch steaks increase cooking time by 2 minutes per side. 

Slow Cooking Cuts

 

(like Short Ribs, Osso Bucco, Brisket, Chuck Roasts)

Cook in either crock pot on low or cast iron covered pot in oven at 250 for a minimum of 4 hours.  Before cooking add an inch of liquid to the pot.  Red Wine, water, broth all work well.  Season with garlic, chopped onions, along with your other favorite seasonings.  As an option you may add other vegetables one hour before finished.

Pot Roast

 

Braise roast in heavy pan.  Cube all vegetables and put them in covered pot along with roast.  Bake at 350 for 12-14 minutes per pound of meat.  Cook to internal temperature of 130 degrees.