Chefs Table
Bison or Buffalo?: It is now generally accepted that the preferred term is “bison” as opposed to “buffalo”. This isn’t just a linguistic preference; it is a more accurate description of the species. Furthermore, it prevents confusion in an international market: only bison come from North America.
Bison is every bit as flexible as beef when it comes to choice:
Steaks (ranked in order of generally-accepted standards):
- Tenderloin
- Top Sirloin
- T-Bone
- Ribeye
- Flank
- Flat Iron
- Hanger
- Skirt
Roasts
Ribs
Burgers
Sausages
Sliders
Stew
Kebabs
For further information on food service cuts, please view the Canadian Bison booklet.