Melrose Bison Farm
Melrose Bison Farm offers premium quality bison meat, also known as “America’s Original Red Meat”. Perfectly produced from our farm, we strive to make customers’ meals more flavorful with top-grade, delicious bison meat that can be shipped anywhere in the US.
Our Products
Tenderloin $35/lb
Tenderloin beef, often regarded as the pinnacle of steak cuts, is celebrated for its unparalleled tenderness and buttery texture. Situated along the spine of the cow, this prized cut is exceptionally lean yet marbled with fine threads of fat that enhance both flavor and juiciness. Its supreme tenderness comes from the fact that it is a muscle rarely used by the animal, resulting in meat that melts in the mouth with each bite. When cooked to perfection, tenderloin beef offers a luxurious dining experience, embodying a delicate balance of succulence and subtle beefy flavor that makes it a favorite among steak enthusiasts worldwide.
New York Strip $25/lb
The New York strip steak, also known simply as the strip steak, is renowned for its robust flavor and excellent marbling. Cut from the beef short loin, this steak features a fine balance of tenderness and rich beefy taste. Its distinctively bold flavor profile comes from the marbling of fat throughout the meat, which caramelizes beautifully when grilled or pan-seared, creating a delicious crust. The New York strip steak is prized for its versatility and is a favorite choice for steak lovers seeking a hearty, flavorful dining experience.
Boneless Ribeye $25/lb
The ribeye steak, celebrated for its exceptional flavor and juicy tenderness, is cut from the rib section of the cow. It is distinguished by its generous marbling of fat, which enhances both taste and texture. This marbling melts during cooking, infusing the meat with rich, savory flavors and ensuring a buttery mouthfeel. Ribeye steaks are often favored for their robust beefy taste and are a popular choice among steak aficionados seeking a premium dining experience.
Sirloin $19/lb
Sirloin steak, sourced from the rear back portion of the cow, is prized for its balance of flavor and texture. It's typically leaner than cuts like ribeye or New York strip, with a moderate amount of marbling that contributes to its juicy tenderness when cooked. Sirloin steaks are versatile and can be grilled, pan-seared, or broiled to perfection, offering a hearty beefy flavor that appeals to a wide range of palates. Its affordability and versatility make it a popular choice for everyday meals and special occasions alike.
Flank Steak $18/lb
Flank steak is a flavorful, lean cut of beef sourced from the abdominal muscles of the cow. It's known for its robust beefy taste and distinctive long, fibrous grain. Often used in dishes like fajitas, stir-fries, and as a standalone grilled steak, flank steak benefits from marinating to enhance tenderness and flavor absorption. It's typically sliced thinly against the grain to maximize tenderness when cooked.
Cube Steak $13/lb
Cube steak is a tenderized cut of beef, usually from the top or bottom round or chuck. It's tenderized by pounding with a meat mallet or running through a mechanical tenderizer, which creates a cube-shaped pattern of indentations on the surface. This process helps break down tough muscle fibers, making cube steak more tender and easier to cook quickly. It's often used for dishes like chicken-fried steak or Swiss steak, where it's typically dredged in flour and pan-fried or braised until tender.
Chuck Roast $13/lb
Chuck roast is a cut of beef that comes from the shoulder area of the cow. It's well-marbled with fat, which contributes to its rich flavor and juiciness when cooked low and slow. Known for its versatility and affordability, chuck roast is ideal for pot roasts, stews, and braises. When cooked slowly, the connective tissues break down, resulting in a tender, moist, and flavorful meat that easily shreds or slices. It's often considered a comfort food staple due to its hearty texture and ability to absorb flavors from accompanying ingredients like vegetables and herbs.
Stew Meat $13/lb
Stew meat refers to bite-sized pieces of beef typically used for stews, soups, and other slow-cooked dishes. It's often cut from tougher cuts of beef such as chuck, round, or brisket. The pieces are usually well-marbled with connective tissue, which breaks down during long, slow cooking, resulting in tender and flavorful meat. Stew meat is versatile and can be browned first to develop a rich flavor before being simmered in a broth or sauce along with vegetables, herbs, and spices. This process allows the meat to absorb the flavors of the dish while becoming tender and succulent.
Chorizo Sausage $15/lb
Chorizo sausage is a highly flavorful and spicy sausage originating from Spain and Portugal, with regional variations found throughout Latin America. It is typically made from pork, although there are also beef and chicken versions. Chorizo is seasoned with paprika (which gives it its distinctive red color), garlic, and other spices like cumin and oregano, giving it a robust and slightly tangy taste.
Short Ribs $10.50/lb
Short ribs are a cut of beef that come from the brisket, chuck, or rib area of the cow. They are named "short" ribs because they come from the shorter portion of the rib bone compared to traditional ribs. Short ribs are known for their rich, meaty flavor and tenderness when cooked low and slow.
Bison Liver $4/lb
Bison liver is a nutrient-rich organ meat. It is known for its deep, robust flavor and dense texture. Bison liver is prized for its high protein content, along with vitamins A, B12, and iron. It can be prepared similarly to beef liver, often sliced and pan-fried with onions, or incorporated into dishes like pâtés and terrines. Bison liver is valued both for its nutritional benefits and its distinctive taste in various culinary traditions.
Soup Bones $4.60/lb
Soup bones, also known as marrow bones or beef bones, are bones typically used to enhance the flavor and nutrition of soups, broths, and stocks. They are usually large and contain marrow, which adds richness and depth to the cooking liquid when simmered. Soup bones can come from various parts of the animal, such as the shank, knuckles, or joints, and may include some meat attached.
Hamburger 1lb Pack $13/lb
Ground bison meat, often referred to simply as bison or buffalo meat, is a lean and flavorful alternative to traditional ground beef. 1lb Pack
Burgers 3 - 1/3lb Patties $14/lb
Ground bison meat, often referred to simply as bison or buffalo meat, is a lean and flavorful alternative to traditional ground beef. 3 - 1/3lb Patties Pack
Our Passion
The Resurgence of Bison Farming: A Passion RekindledIn the heart of North America, where the vast plains meet the sky, there lies a noble beast that once roamed in countless numbers: the American bison. Once driven to the brink of extinction, these majestic creatures are now at the center of a remarkable revival driven by a passionate community of farmers and conservationists.
A Rich HistoryBison, often mistakenly called buffalo, have deep roots in the cultural and ecological tapestry of the Americas. For Native American tribes like the Lakota, Cheyenne, and Blackfeet, bison were not just a vital source of food, clothing, and shelter but also held spiritual significance. In the 19th century, the bison's population plummeted from tens of millions to just a few hundred due to overhunting and habitat loss, threatening its very existence.
A Conservation Success StoryFortunately, dedicated efforts in the 20th century have seen a remarkable recovery. Bison farming emerged not only as a means of conservation but also as a sustainable agricultural pursuit. Today, the bison population in North America has rebounded to around 500,000 individuals, with a significant portion managed by private ranchers and conservation organizations.
Passionate Stewards of the LandAt the heart of this resurgence are the bison farmers themselves — a community united by their love for these iconic animals and a commitment to sustainable practices. Bison farming is more than just a business; it's a way of life that honors tradition while embracing innovation. These farmers prioritize the well-being of their herds and the preservation of natural habitats, often opting for organic and grass-fed methods that contribute to healthier ecosystems.
Culinary and Health BenefitsBeyond conservation, bison meat has gained popularity for its lean, flavorful qualities and nutritional benefits. Lower in fat and calories than beef, yet rich in protein and essential nutrients like iron and zinc, bison meat appeals to health-conscious consumers looking for sustainable alternatives to traditional meats.
Educating and InspiringEducation plays a crucial role in the bison farming community. Farmers and ranchers actively engage with the public through farm tours, educational programs, and partnerships with conservation organizations. These efforts not only raise awareness about the bison's ecological importance but also foster appreciation for sustainable farming practices.
Challenges and Future DirectionsDespite its successes, bison farming faces challenges such as land availability, genetic diversity, and market demand. However, innovative solutions and collaborations between farmers, scientists, and policymakers are paving the way for a sustainable future. Initiatives focusing on habitat restoration, genetic preservation, and expanding market opportunities are key to ensuring the long-term viability of bison farming.
A Call to PreserveThe resurgence of bison farming is a testament to the resilience of both the species and the human spirit. It embodies a harmonious relationship between conservation and agriculture, where economic prosperity aligns with environmental stewardship. As we look to the future, supporting bison farming means not only preserving a piece of American heritage but also safeguarding a symbol of wildness and freedom on our nation's landscapes.
In conclusion, our passion for bison farming transcends profit margins; it's about preserving a legacy for future generations and cultivating a sustainable way of life. As stewards of the land and admirers of nature's majesty, we stand united in our commitment to the bison — a symbol of strength, resilience, and the enduring spirit of the American West.
A Rich HistoryBison, often mistakenly called buffalo, have deep roots in the cultural and ecological tapestry of the Americas. For Native American tribes like the Lakota, Cheyenne, and Blackfeet, bison were not just a vital source of food, clothing, and shelter but also held spiritual significance. In the 19th century, the bison's population plummeted from tens of millions to just a few hundred due to overhunting and habitat loss, threatening its very existence.
A Conservation Success StoryFortunately, dedicated efforts in the 20th century have seen a remarkable recovery. Bison farming emerged not only as a means of conservation but also as a sustainable agricultural pursuit. Today, the bison population in North America has rebounded to around 500,000 individuals, with a significant portion managed by private ranchers and conservation organizations.
Passionate Stewards of the LandAt the heart of this resurgence are the bison farmers themselves — a community united by their love for these iconic animals and a commitment to sustainable practices. Bison farming is more than just a business; it's a way of life that honors tradition while embracing innovation. These farmers prioritize the well-being of their herds and the preservation of natural habitats, often opting for organic and grass-fed methods that contribute to healthier ecosystems.
Culinary and Health BenefitsBeyond conservation, bison meat has gained popularity for its lean, flavorful qualities and nutritional benefits. Lower in fat and calories than beef, yet rich in protein and essential nutrients like iron and zinc, bison meat appeals to health-conscious consumers looking for sustainable alternatives to traditional meats.
Educating and InspiringEducation plays a crucial role in the bison farming community. Farmers and ranchers actively engage with the public through farm tours, educational programs, and partnerships with conservation organizations. These efforts not only raise awareness about the bison's ecological importance but also foster appreciation for sustainable farming practices.
Challenges and Future DirectionsDespite its successes, bison farming faces challenges such as land availability, genetic diversity, and market demand. However, innovative solutions and collaborations between farmers, scientists, and policymakers are paving the way for a sustainable future. Initiatives focusing on habitat restoration, genetic preservation, and expanding market opportunities are key to ensuring the long-term viability of bison farming.
A Call to PreserveThe resurgence of bison farming is a testament to the resilience of both the species and the human spirit. It embodies a harmonious relationship between conservation and agriculture, where economic prosperity aligns with environmental stewardship. As we look to the future, supporting bison farming means not only preserving a piece of American heritage but also safeguarding a symbol of wildness and freedom on our nation's landscapes.
In conclusion, our passion for bison farming transcends profit margins; it's about preserving a legacy for future generations and cultivating a sustainable way of life. As stewards of the land and admirers of nature's majesty, we stand united in our commitment to the bison — a symbol of strength, resilience, and the enduring spirit of the American West.
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