With a little trimming, this cut of Bison becomes perfectly tender. Even with the butchering, the final yield should result in 2 nice sized 16-20oz steaks. You will see a white colored connective tissue running down the center. In order to remove the connective tissue, take a knife and make a shallow “V” cut on either side of the connective tissue. Once removed, this steak is ready to marinate, grill, or roast.