Winter Bison &
Bison Ridge Kennels

(563) 381-3671


(563) 381-9011




Winter Bison

Winter Bison has been raising bison since 1991 and raises their bison hormone and antibiotic free. The bison are raised free range and are grass and hay fed. In their last 90 days they get a small amount of grain in with their diets to helps tenderize and sweeten the meat.

Meat Store- Winter Bison Hours:

Monday- Friday: 9:00 a.m. - 11:00 a.m., 1:00 p.m. - 5:00 p.m.
Saturday: 9:00 a.m. - 11:00 a.m.
Sunday: Closed


All products and prices per pound  are listed below. Prices and product selection are subject to change anytime.


Ground $8.25
Patties (1/4# & 1/3#) $8.75
Ground Chuck $9.00


Brisket-Arm-Chuck-Round $8.25
Rolled Rump $8.75
Eye Of Round $9.75


Minute $8.50
Sirloin & Sirloin Fillets $12.75
T-Bones $14.75
New York Strip $16.50
Rib-eyes $17.50
Fillets $25.75

Misc. Items

Short Ribs $6.00
Stew Meat $8.75
Soup Bones $3.00
Soup Bones Meaty-Shanks $6.00
Liver $2.50
Heart $8.50 EA.
Tongue $13.50 EA.
Oxtail & Rocky Mountain Oysters $5.00 EA.
Dog Bones $1.75

Specialty Items

Smoked Bacon $11.25
Hot Dogs $10.25
Ring Bologna $10.25
Summer Sausage $11.25
Summer Sausage-Jalapeno or Cheese $11.75
Summer Sausage- Jalapeno and Cheese $12.00
Buffalo Sticks- Multiple Flavors $14.75
Buffalo Jerky- Multiple Flavors $30.00

Buffalo on the Range

Tips For Preparing Bison

Bison meat is a very lean meat, as a result, it cooks quicker. The golden rule is not to overcook. We like to instruct people, low, and slow, the rarer the better.


Set oven temperature to 250 - 275 degrees and use a meat thermometer to check for doneness at  110 - 120 degrees.  At this lower temperature, your roast should take the same amount of time as beef is cooked at a higher temperature.

Pan Frying, Pan Broil

High heat only for searing!  Then turn the heat down.  Remember Bison cooks faster than beef, don't overcook that steak!  Watch your cooking time.


After searing, low, and slow and plenty of moisture.  Since Bison is so lean you'll need to keep it moist.  It's a good idea to marinate these cuts of meat first and make sure that the meat is basted frequently.


Move your rack further away from the heat source.  Broil as with beef, but shorten the cooking time.  Turn the steaks a few minutes sooner and check for doneness.

Following these few simple guidelines will ensure a tasty, mouthwatering product that you will want to serve again and again.

Bison Nutritional Information*

(per 100 grams of cooked lean meat)

(K Cal)
Cholesterol (MG) Iron
Vit. B-12
Bison 2.42 143 82 3.42 2.86
10.15 219 86 2.99 2.65
Pork 9.66 212 86 1.10 .75
7.41 190 89 1.21 .33
Lamb 9.64 200 87 n/a n/a
Veal 6.94 176 106 n/a n/a
Venison 3.20 158 112 n/a n/a
Ostrich 3.00 140 83 n/a n/a
Sockeye Salmon 10.97 216 87 .55 5.80
*Bison Nutritional Information is from the USDA Handbook 8-5:8-10:8-13:8-17.