2.5-3 lb Bison Chuck Roast
The bison chuck roast is cut from the shoulder and neck region of the bison, and is often called the bison pot roast. It has a richer taste and is a slightly fattier bison roast. It is best slow cooked, and as it braises and self-bastes itself, is very tender.
This bison chuck roast is your classic “Sunday Dinner” pot roast but that doesn’t mean you have to wait for Sunday to cook it! Cut from the shoulder of the bison, its flavor is brought out the most when slow-cooked or braised and is delicious any day of the week.
Possibly the finest of all bison roasts in our opinion: the Bison Chuck Roast. Slow roast to fall-off-the-bone-tenderness while creating a flavorful, brothy juice. Great for pulled bison roast and the traditional bison pot roast. Hint: add your vegetables the last hour or cooking to prevent them from getting mushy.This versatile bison roast is loaded with flavor, making it a regular on the dinner table at the ranch. The bison chuck roast is cut from the Chuck Primal and is best when braised. Great for bison pot roasts, Bison BBQ,Bison Carne Asada or slow cook first and then cut and grill for bison steaks.
BEST FOR: Slow-cooking, Braising, Roasting
THIS BISON MEAT ORDERED ONLINE IS SHIPPED FROZEN FOR YOU TO THAW AND USE WHEN YOU CHOOSE.
ENJOY YOUR BISON MEAT!