Buy "America's 1st Red Meat"
We stand behind our products - 100% satisfaction or your money back.
100% Bison Meat
Locally raised
No steroids, sub-therapeutic anti-biotic or growth hormones
Processed under USDA inspection
Very low in fat, calories, cholesterol - see chart
"Check out the FOX NEWS article on the benefits of Bison meat"
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Contact us for product availability or to place an order:
Ph: 410-754-5821
Fx: 410-754-5822
Email: bison@shorenet.net
To purchase: Come to our retail store at the ranch
7010 Hynson Rd., Hurlock, MD 21643- See map
See us at the Oxford Farmer's Market
every Wednesday 4 - 6:30 PM
Oxford Community Center, Oxford Maryland
Or come visit us at the Easton Farmer's Market, 8 AM - 1 PM
Every other Saturday, Harrison St. Easton, Maryland
Bison meat should be cooked using lower temperatures than other red meats because the meat is extra lean. Bison will cook to desired doneness more quickly. For best results, cook steaks and roasts to rare (135 degrees Fahrenheit), or medium rare (145 degrees Fahrenheit).
DO NOT cook beyond medium (155 degrees Fahrenheit) |
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STEAKS - Tenderloin, T-Bone, Porterhouse, Ribeye |
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- Cut Steaks 3/4 to 1 inch thick
- Place in lightly oiled skillet and use medium heat on stove or,
- Place Bison 6 inches from heat source in broiler or BBQ
- Cook 4-5 minutes per side
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ROASTS - Rib, Loin, and Tenderloin |
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- Use uncovered pan with rack
- Season as desired
- Cook at 275 degrees Fahrenheit until desired doneness
- DO NOT cook past 155 degrees Fahrenheit
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ROASTS - Sirloin Tip, Inside Round |
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- Use uncovered pan with rack
- Season and add 1-2 cups seasoned liquid to bottom of pan
- Brown roast in hot oven at 500 degrees Fahrenheit for 30 minutes
- Reduce heat to 250 degrees Fahrenheit
- Use meat thermometer and cook to medium rare, 145 degrees Fahrenheit or not more than medium, 155 degrees Fahrenheit
- Slice thinly at right angles to grain
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| TIP: Marinade Sirloin Tip and Inside Round Steaks for 8-24 hours in refrigerator to increase tenderness. |
POT ROASTS & BRAISING |
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- Use pan with cover to create moist heat to cook roasts, steaks, and cubes that come from the shoulder, brisket, outside round and short ribs
- Brown meat in small amount of oil
- Cook at a simmer on top of the stove, or
- Cook until fork goes into meat easily
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Farms, Inc.
Bill Edwards
7010 Hynson Road
Hurlock, MD 21643
1-410-754-5821 Office
1-410-754-5822 Fax
bison@shorenet.net
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