FAQs

1)       GRASS? What else would bison eat?

Corn! And Soybeans!  Unfortunately 95% of the bison in the US go to the FEEDLOT for the last 120-180 days of their life where they are given corn and soybeans to make them get fat.  This makes the wrong kind of fat.  The desirable Omega 3’s are converted to Omega 6’s that congest our circulatory system and lymph system.  Most bison DO get grass prior to this but it’s the last part that builds all the fat.

2)       How expensive is it?

It’s about the same as Organic Beef.  A little bit more than factory meat, which may be a bit shocking at first, BUT when you see how it cooks up and how satisfying it is you will note that the “true cost” is far less than you think.  Our hamburger doesn’t fry away, which saves money.  Our steaks are so nutrient dense that an 8 oz steak will satisfy a big appetite.

3)       Where are you guys located?

We are in Rice Lake, WI.  Do you know where that is?  About 100 miles NE of Twin Cities area, just across the river in the marginal crop land area so it’s perfect for raising grass-fed bison.  We are LOCAL.

4)       Where can I get it?

Kowalski’s, internet at www.northstarbison.com, Mississippi Market, Lucia’s, Alma’s Restaurant. View STORE LOCATOR for a place near you.

5)       Do you sell direct?

Yes, it’s very easy to order direct. You can get as little as 5# or as much as an eighth, quarter, or half of a bison. Buying in bulk is cheaper and the larger size you get, the cheaper it is. You can buy a larger quantity and split the order with others. We direct ship right to your home.

6)       Is it “Organic”?

While we are not certified by the USDA, we consider the quality and safety of our meat beyond organic. We raise the animals on chemical free pastures. Our protocol makes sure we do not use antibiotics, hormones or pesticides plus, if health is your interest, 100% grass-fed is even more important than organic alone. We feel that organic feedlot bison still have problems we don’t have.

7)       Yum! What did you put on it?

A little sea salt, which is good for you, and occasionally, I use a little black pepper. So, just salt and pepper, nothing else! Really good meat stands alone without any sauces, marinades or other flavorings.

8)       Isn’t “corn fed” meat better tasting?

Corn fed bison certainly has a distinct flavor. We have, for the most part, grown up on it as it was all that was available but once people experience the clean, fresh flavor of the grass-fed one quickly becomes spoiled and nothing less will do! Grass-fed bison should never be gamey or strong. It should taste clean and delicious and slightly sweet.

9)       Are you at Beyerly’s? Whole Foods? Lunds? In Minneapolis, MN.

Since we are small and local we are not in some of the largest grocery chains that tend to feature less local food and more commodity foods. Kowalski and other stores strive to find the best in local, healthy farm-fresh food.

10)   How shall we cook it?

Check out our Cooking Guidelines. We do recommend that you try slowly cooking it to one stage less than you are used to having. We do this because over-cooking dries and toughens meat. It also destroys many of the vitamins, enzymes and nutrients. It takes a while to get used to the extra flavor but the rewards are great.

11)   How many cows to you guys have?

All our bison are not on one farm. We are an assembly of over 10 very small family farms and Nature Conservancies, no factories, that all work together with exact same standards. The average herd is around 50 head, and varies from 5 to several hundred.

12)   Can we see you farm?

You are welcome to visit any time. Our store is open Monday-Friday (9-5) and Saturday (8-3) .  We have virtual tours on our website and we conduct an annual Customer Appreciation Day as well as an Annual Producer’s Conference both of which are held on a producer’s farm. You can get these dates on the website. We can also arrange for private tours of our farm.

13)   Do you raise these bison yourself? Are you the owner?

I am the person who works closest with our customers. It’s hard to raise bison all day and then to the city to sell them! You can see pictures on our website.

14)   How many acres do you have?

We personally graze over 1200 acres and have 14 other producers who raise for us.

15)   What kind of grass do you feed them?

Our bison get a variety of grass and nothing is better than a ploy culture perennial prairie. Native prairies have 50-60 species. Of the newer grasses we include brome, perennial rye, orchard, fescue, Kentucky bluegrass, and even crab grass. We like to make sure there are at least 10% legumes which are clovers, alfalfa, lespedeza, birdsfoot trefoil and others. Lucky farmers can grow the native grasses such as big and little bluestem, buffalo grass, and others. We also enjoy the medicinal effects of certain “weeds” which can act as a wormer or even an antibiotic or stomach tonic.

16)   Do you have pre-formed patties?

We do! They are in the frozen section and they are very convenient. They can be put right into the skillet or on the grill while frozen. It is great for a fast meal, just start with a low flame. It’s the exact same bison with all the health benefits.

17)   Do you use pesticides on your grass?

The nice thing about prairie grass is that, with good management and rotational grazing, it just keeps getting better. Noxious weeds are crowded out and the better grasses just keep getting stronger. We do this by naturally healing the soil and reseeding the good grasses, sometimes every year until we get good pastures growing.

18)   Do you have 94% extra, extra lean?

Grass-fed is extremely lean by nature. We have just about the leanest meat around. However, it might interest you that you can enjoy the lean version (90%) as well since the fat in grass-fed bison is actually very good for you, essential actually. Most Americans and even 85% of the children in America are deficient in Omega 3 fat. Grass-fed bison has as much as a wild salmon.

19)   Is this buffalo?

Our bison are raised pretty much exactly like bison should be raised! They are free to roam and we rotationally graze them so they move just like a wild bison herd. Actually, about 95% of the bison in America are put into a FEEDLOT to fatten them. Why take a good product and ruin it with the corn-fed fat and all the feedlot problems. Bison are pretty miserable when they are forced to be confined and eat all that rich corn.

20)   Is this meat safe for a celiac person?

YES! This meat contains no glutens or particles from grain. It seems to digest very well for people with sensitive digestive systems.

21)   What do they eat in the winter?

Our bison graze as long as weather permits and then we give them stored hay and grass. It’s basically the same nutrients just stored from the summer. We can often stockpile some extra grass for late fall feeding. Some grazing is possible even in the winter as long as the snow is not too deep. Bison can smell grass thru 2 feet of snow and graze thru 4 or 5 feet of snow. They eat snow for their water.

22)   Isn’t it OK to give them a tiny bit of grain the “last few days”?

Actually NOT! This is the most critical time of the process and every bite of fat raised on corn or soybeans contains up to 20 times as much omega 6 fat (the inflammatory find) as omega 3. Feedlots also concentrate diseases and disease germs. Bison eating the unnatural diet of rich grains become acidic, they don’t feel good and they become more susceptible to illness.

23)   Which steak is the best?

This is a lot of personal preference here. We don’t make a bad steak though! Everyone likes the tenderloin, it’s the tenderest of all cuts and the size is smaller in general. The two most popular steaks are the NY strip and Rib eye. These are tender and very flavorful steaks that satisfy everyone. They are also a good size for a good appetite. Next on the list would be the top sirloin which is an extremely flavorful steak with lots of character.

24)   I live alone; can I get a half pound?

26)   Does your meat ever go on sale?

While we have occasional sales or promotions we try to keep the price of our meat as low as possible all the time.

27)   Why is your meat darker?

Many of our steaks are wrapped at our licensed processing plant in a new material called CRYOVAC. It’s a non-leaching material that makes a perfect seal for safety and to prevent freezer burn to damage the meat. Since the steak was only exposed to oxygen for a few seconds before packaging, it hasn’t turned bright red yet, a process that is called oxidation. All bison is the slight purple color when it is first cut. The oxidation will continue until it turns brown, a color change but one that won’t hurt you. As soon as you open the package you will see the color begin to change to the bright meat color.

28)   How long can I keep it before I use or freeze it?

The new packaging gives you lots of options. You don’t have to cook the meat on the day you buy it. Also, if you decide you want to freeze it instead, you may keep up for up to 3 years.  However we don't recommend that you wait that long to enjoy it. It will remain perfectly stable, fresh, delicious and nutritious. (Freezing all food lowers the nutrients slightly). The fresh, unfrozen ground is good at least 3-4 weeks and the fresh, unfrozen steaks for at least 8-12 weeks in your refrigerator in vacuum sealed packaging.

29)   How do you cook a roast?

We have two favorite ways. The most common is to slow cook it in a crock pot. It’s even better if you throw in a few vegetables such as potatoes and carrots, a bit of salt and pepper, and 1-2” of water. Cook it on low until the inner temperature is at least 140 degrees, which is about 5-6 hours for most roasts. It will be tender, juicy and extremely delicious! The other great method works great for parties. Take one or two roasts, put them in a crock pot or baking pan in the oven at 225 degrees. Add a bit of salt and pepper and some water and cook until done. Then slice the roast cross-grain and very thin, about the thickness of a quarter. Serve on buns with the au jus or some good organic BBQ sauce!

30)   Can I get a T-Bone or Filet Mignon?

31)   I’m not going right home, how long can I keep this in the car?

Meat needs to be kept refrigerated or at refrigerated temperature at all times except just prior to cooking. If no transportation cooler is available and one desires to bring home steaks, roasts, or ground, one can simply buy a small bag of ice and transport the meat items on ice in a plastic bag. If significant quantities of foods are purchased, the meat items can be bagged alongside the frozen food to keep it cold.

32)   Why isn’t your meat marbled?

Most Americans have become accustomed to the excess fattiness of feedlot beef and bison and in fact, beef  is still graded by the USDA according to the levels achieved in the feedlot. While a new standard has not been created yet for 100% grass-fed bison or beef, we can still assure our customers of what grading provides, that being an assurance of tenderness, juiciness, and flavor.

33)   How do you pick out a good steak?

First of all, you have already done the most important thing, get a naturally-raised and 100% grass-fed steak. That is utmost. The next most desirable characteristic of a good steak eating experience are flavor, tenderness, and high proportion of meat with very little waste. Beyond that, there are many subjective options. Most people agree that the most tender steak will be a Tenderloin, also called the Filet Mignon and the smaller muscle found in a T-bone steak, which is always of utmost tenderness. There is nothing wasted with this cut of meat. The Tenderloin should not be cooked beyond medium-rare. Moving up on the flavor scale, the most popular steaks are NY Strip and the Rib eye which are variations of the cut that includes the other and larger muscle found in a T-bone steak. Further down the loin muscle comes more flavors and a bit less tenderness. The Top Sirloin steak is usually less expensive, has a bit less tenderness but an abundance of flavor. Flank steak can make a good cut of meat especially if marinated or served as fajita strips or for stir-fry.

34)   Which restaurants have your bison?

There are approximately 15 restaurants, primarily in the Twin City area that serve our 100% grass-fed bison. A complete listing can be found on our website www.northstarbison.com

35)   Do you have pork, chicken, lamb, or other meats?

Yes, we have recently expanded out line to include chicken, lamb, goat, beef, elk and pork.

36)   For those not in the twin cities area, what other locations carry Northstar Bison products?

We have developed a distribution of our products thru out the US via Fedex or most economical  shipping method.  We have made our bison available to many coops and health food stores on throughout the upper Midwest.  Be sure to check the website for complete listings of our products and email: bison@centurytel.net for a direct inquiry about your particular location and to place your order for shipping directly to your home.

37)   How long have you guys been  in business?

Our company began in 1994 and has enjoyed a thriving growth ever since. We have become the largest distributor of 100% grass-fed bison in the United States.