Fillets

Steaks

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We don't ship just yet. You must come pick up your order at the farm in Floyds Knobs, IN.

Where it comes from

The tenderloin, a long muscle under the loin that does almost no work.

The most tender cut on the animal. Fine grained, mild and buttery, with almost no fat.

Thaw it in the fridge overnight and let it sit out about 30 minutes before cooking.
Bake it on a rack at 275 until the middle reads about 120 for rare or 125 for medium rare. A 1 inch steak takes roughly 25 to 35 minutes.
Finish it in a very hot pan with a little butter, about one minute a side, for the crust.
Rest it five minutes. Bison is lean, so stop at medium rare and it stays tender.

Best at 275Never over 325

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