Our bison sirloin steak is taken from the area between the ribs and the rump. Bison might be famously lean, but because the muscles here are rarely used, our sirloins are juicy and incredibly tender - simply sear them in a skillet to lock in the moisture and prevent them from drying out. Cook them until they are medium to medium-rare, and you won't have any complaints about their full flavor and succulent texture.
Although you won't need to rely on strong spices or herbs to dress our sirloin up, try preparing a salt and pepper rub to massage into the meat before cooking. (We suggest coarse sea salt, ground black pepper, and chili flakes). This will form a crust on the outside of the steak, enhancing the sear and locking in even more moisture.
Like all of our products, our bison are fed on 100% grass, with no added hormones, drugs, antibiotics, or steroids. We believe happy animals make tastier meat, which can be delivered to your door fully frozen and stored in insulated packaging for freshness.