Showing posts from July, 2012

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Cooking Bison Meat Indoors

I don't know about where you're at, but I know here in the Midwest we have been having a HOT summer with no end in sight! So, I thought this might be a good opportunity to offer up some tips for cooking bison indoors, if it's just too hot to fire up that grill outside. So here's some tips for cooking your bison indoors:

This method will work out whether it's a bison steak or a bison burger you are craving. All you need to do, is take out your favorite non-stick skillet or frying pan and add a little bit of olive oil or butter, about a tablespoon would be great. Be sure to keep your heat at medium or medium low - any higher and your tender bison meat will cook too fast and run the risk of becoming tough and chewy.

Season your meat your favorite way - with garlic, pepper, rosemary or, may I suggest our specially created Bison Steak & Burger Seasoning with Sea Salt? Once your oil or butter has had a chance to eat up a little bit, ad…

Ranch & Owners featured on 'Pure Nebraska'

A few weeks back, Brad Anderson and John Vanderford from 10/11 News took a visit to our ranch in Adams, NE. We talked about bison, our business model and the benefits of bison meat.

And now, you can catch us in this segment of 'Pure Nebraska', as Randy (our owner) talks about and his ranch (click the link entitled 'The Good Life: Nebraska Bison").

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