Colorado Bison Filet Steak — 6 oz (Rock River Bison)

$41.97· 6 oz · Vacuum packed, frozen · Rock River Bison

A 6 oz bison filet from Rock River Ranches. The tenderloin is the most tender muscle on the animal because it does almost no work. On bison, that leanness and tenderness come together without the richness of a strip or ribeye, which means the flavor is clean, and the texture is as close to butter as beef gets.

This is the cut for someone who wants the full bison experience without committing to a big plate. Six ounces is enough to understand what the fuss is about.

Good for: a simple pan sear in cast iron, a special dinner that doesn't need much done to it, pairing with roasted vegetables from the Hub, and anyone trying bison steak for the first time.

Comes frozen. Thaw completely in the fridge. High heat, 125-130°F internal for medium rare. Rest before cutting. The filet is lean — it goes from perfect to overdone fast.

ABOUT ROCK RIVER BISON 

Rock River Ranches is a family operation run by Rex and Julie Moore and their two sons out of Commerce City, Colorado. They run their own bison herds in Wray, Hudson, and Hartsel, Colorado. The animals are raised naturally on grass without antibiotics or growth promotants for about 18 months, then finished on hay and grain in small groups with room to move. They harvest in small groups of 10 to 14 bison every two to four weeks, which means fresh product is always moving. The same bison you're ordering from Sandy's Way is what's on the menu at Elway's, Tocabe, and Wolf's Tailor. I chose Rock River because of how they raise and handle their animals, and because they're Colorado's finest local producer.