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Bison Meat

The great North American Plains Bison raised in Colorado and Eastern Canada has been regarded as the “Best” by chefs and industry professionals nationwide. Part of the “Never Ever Program”, our Bison have never been administered antibiotics, steroids or hormones. Considered a “gate way game meat”, perfect for the first timer, these Bison are pasture raised and grain finished for superior taste. Bison is similar to beef in color but has a slightly sweeter taste. Roam around our selection of Bison meats and cook at your home on the range! Bison is recommended by the American Heart Association and the American Diabetes Association as a lean and healthy protein alternative to beef.

  • Bison Flank Steak

    2 lb. (average)
    Bison Flank Steak

    Trimmed perfectly and ready to cook right from the package. This item is packaged as one piece and weighs approximately 1.5 - 2 lbs. each.

    For grilling or pan searing, rub with olive oil, salt and pepper and your favorite spice blend. Grill or sear over high heat. After 2 min turn 45 degrees to get that restaurant signature X. Go another 2 minutes then flip and repeat. Like all grilled and roasted meats, let rest for a few minutes then slice on a 45 degree angle against the grain.

    What proteins can I eat if I am adhering to a Paleo diet? Bison meat should be one of your go-to proteins! This lean, all-natural meat is an ideal option for those keeping with the Caveman diet. 


    Fossil Farms Bison Flank Steak with Salsa Verde and Grilled Poblano Peppers

    Download printable .pdf file.

    1 package Fossil Farms Bison Flank Steak 1 bunch cilantro
    1 bunch mint
    1 bunch tarragon
    1 bunch parsley
    4 Poblano peppers
    1⁄4 cup extra virgin olive oil Kosher Salt
    Fresh black pepper

    Preheat grill to 450 degrees.

    Remove Bison from package and pat dry with towel. Lightly brush with olive oil and coat generously with salt and course ground black pepper. Grill Bison on each side for 6-8 minutes or until it has reached desired internal temperature. Remove from heat and let rest minimum 7 minutes.

    Wash poblano peppers and coat with oil, salt and pepper. Grill for 15-20 minutes total, rotating the peppers and being sure to evenly cook until fork tender.

    To make the Salsa Verde, evenly pick and chop all the herbs. Mix with 1⁄4 cup olive oil and season with salt and pepper.

    Clean the cooked peppers by slicing off the tops and removing the seeds. Slice the steak and peppers and serve with Salsa Verde on the side.

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    Bison Flank Steak
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