Bison Strip Steak (Grass-Fed & Grain-Finished)

Texas Panhandle-raised Bison Strip Steak from Veteran’s Liberty Ranch. A classic steakhouse-style cut with the rich, clean flavor of bison, this is an easy choice for grilling night when you want the steak itself to do most of the talking.

Sourcing & Practices

These bison are raised in the Texas Panhandle near Caprock Canyons State Park, grazing on grass before being grain-finished.

Bison is a seasonal offering for Veteran’s Liberty Ranch, generally available in late summer and fall rather than year-round.

What to Expect

Strip steak sits in a sweet spot between tenderness and bold steak flavor. The bison version is particularly well suited to simple seasoning and high-heat cooking.

Serve with compound butter, chimichurri, sautéed mushrooms, crispy potatoes, grilled vegetables, or a simple tomato salad.

How to Use

Thaw completely in the refrigerator. Pat dry and season generously with salt and pepper.

Grill or sear in a heavy skillet, keeping a close eye on the steak because bison’s leanness means it can move from perfectly cooked to overdone relatively quickly.

Allow it to rest before slicing. Whole bison steaks should reach at least 145°F followed by a three-minute rest.

About the Ranch

Veteran’s Liberty Ranch raises and sells a wide range of proteins with an emphasis on healthy animals, thoughtful land management, and helping customers know the people responsible for their food.

Learn more about Veteran’s Liberty Ranch on our Partner page.

Quick Details

Raised by: Veteran’s Liberty Ranch
Cut: Bison strip steak
Raised: Texas Panhandle near Caprock Canyons State Park
Feeding: Grass-fed and grain-finished
Availability: Seasonal
Best for: Grilling, cast-iron searing, steak dinners, slicing, and steak salads
Storage: Keep frozen. Thaw completely in the refrigerator.
Cooking note: Bison is lean and cooks quickly; rest before slicing.