FAQ

Buying Northstar Bison Meats

The Ground Bison Blend is a great product made with a 12.5% blend of each bison liver & heart. 1 lb pack = 12 oz. ground bison, 2 oz. bison liver, 2 oz. bison heart.  Makes into a great meatloaf or use in place of ground meat in any recipe that calls for it.   

The sausage products that are encased are made with the following:

Pork Casing: bratwurst, kielbasa
Sheep Casing: hotdogs, breakfast links
Collagen Casing: ring bologna, summer sausage, meat sticks

 

 

 

 

Our bison & elk steaks(ribeye, new york, sirloin) are wet aged for 21 days.  The beef steaks are aged for 28 days.  Wet aging is holding the steaks in a vacuum sealed bag in a temperature controlled cooler at 32 degrees for 21 days.  The enzymes still have time to naturally tenderize the meat enough to make it acceptable, and the biggest plus is that there's no weight-loss in the meat due to dehydration. 

 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.

We have our main ranch just 8 miles north of Rice Lake, WI at Hwy 53 & Cty Rd. V.  (715) 234-1496    GPS address: 1936 28th Ave., Rice Lake, WI  54868

            

**Our newest facility and wholesale meat store is on 2500 College Drive, Rice Lake, WI. (715)-234-9085.  Hours: Monday-Friday: 8-5 pm,  Saturday: 9-2 pm.

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

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.

Northstar Bison Animals

The Elk that Northstar Bison sells is farm raised on pasture grazing the grasses and forbs available. During winter, the elk are supplemented some non-GMO oats in addition to the sun dried hay that was baled from summer pastures. For this reason we are not able to advertise this meat as 100% grassfed.

It is not legal for us to sell wild hunted elk meat, so if you want that, we can refer you to an elk hunting expedition in NM that our son Sean guides for in the fall.  

Yes, you can take that to the bank!  Our animals NEVER receive any form of grain in their life.  100% grassfed meat has a very desirable CLA level and Omega 3's vs Omega 6 fatty acids creating a favorable ratio of 4:1 (6's to 3's). 

The CLA Advantage
Conjugated Linoleic Acid (CLA) is a naturally occurring free fatty acid found mainly in meat and dairy products in small amounts. CLA was discovered by accident in 1978 by Michael W. Pariza at the University of Wisconsin while looking for mutagen formations in meat during cooking. The most abundant source of natural CLA is the meat and dairy products of grass-fed animals. Research conducted since 1999 shows that grazing animals have from 3-5 times more CLA than animals fattened on grain in a feedlot. Simply switching from grain-fed to grass-fed products can greatly increase your intake of CLA. (Dhiman, T. R., G. R. Anand, et al. (1999). "Conjugated linoleic acid content of milk from cows fed different diets." J Dairy Sci 82(10): 2146-56.)

Omega 3's
Omega 3 is an essential fatty acid for human growth and development. We must have it to be healthy. Grass-finished beef is a great source for this essential nutrient. The source of Omega 3 is the green leaves of plants. When cattle eat their natural diet, beef becomes a great source of Omega 3. Grain is not a rich source of Omega 3, so standard, cattle-finishing practices cause the Omega 3 level to decrease dramatically.

You are welcome to visit any time. Our store is open Monday-Friday (8-5) at 2500 College Drive, Rice Lake,(winter hours) Friday 8-5 and Saturday 8-12 on the ranch.  We have virtual tours on our website, YouTube, & Facebook, 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 ranch.

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.

Northstar Bison Meats

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.

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.  Dr. Marchelo from NDSU did a double blind taste test and the results confirmed that grassfed bison had a very distinct, desirable flavor.

Usually nothing but you can add 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.

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.

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