Bison Tri-Tip
Cut from the bison’s sirloin, tri-tip is one of our leanest options. But while it might be low in fat, it is sky-high in terms of taste, making it the hero of any BBQ. Available in 1-1.5lb packages.
BEST FOR: Grilling, Smoking, Roasting
$19.99
ELEVATE YOUR PLATE
Rich in flavor, high in protein, and packed with nutrients, our premium grass-fed bison always makes an impression.
100% Grass-fed & Regeneratively Raised Bison
Our Bison meat is all 100% grass-fed and grass-finished. Naturally grazed in open pastures, the animals are raised according to regenerative ranching practices that have been scientifically proven to rejuvenate the soil and support native flora and fauna. This results in a better life for the animals, a better future for our land, and better meat for you.
Food you can trust. Naturally.
No Antibiotics, Hormones or Feedlots
Regeneratively Raised
Audubon Certified
Global Animal Partnership
American Grassfed Association
Certified B Corporation
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Joshua Woodward (verified owner) –
It’s a little pricey. I would buy it more often if the price were more manageable but overall very happy with it.
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SUSAN E. EBERT (verified owner) –
This is arguably the most flavorful meat I’ve ever eaten, as well as being lean, tender, and juicy. Bravo!
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Cameron (verified owner) –
The taste was fantastic and the meet was tender. I was very disappointed in the complete lack of trimming. I spent an hour trimming out the silver skin. For the money I would have expected a ready to go cut of meat.
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Daniel (verified owner) –
Always FABULOUS and this was no disappointment.
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Kenneth Myers (verified owner) –
Have not cooked it yet
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J. Trail (verified owner) –
Haven’t tried this yet, I’ve tried just about every other cut of Bison and they were delicious!
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Joshua Woodward (verified owner) –
It’s a little pricey. I would buy it more often if the price were more manageable but overall very happy with it.
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SUSAN E. EBERT (verified owner) –
This is arguably the most flavorful meat I’ve ever eaten, as well as being lean, tender, and juicy. Bravo!
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Brian Lenihan –
This tri-tip has become a summer staple for me. I’m particularly fond of preparing it sous vide and finished on the grill and topping with home-made chimichurri. So much so that I now have a garden pot committed to chimichurri ingredients. This is a piece of meat that needs no special treatment to be great! Salt, pepper and fire go a long way. And for those seeking premium meats while staying value-conscious, the tri-tip cut’s price per deliciousness can’t be beat.
I got my chimichurri recipe from Sunset Magazine: Bison Tri-tip Chimichurri Recipe
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