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Species Name
Bison
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Latin Name
Bison bison
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Harvest Method
Pastured
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Range & Habitat
Midwest United States
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Producer
SFS Partnership
Range & Habitat
Lean, Flavorful, Rich, Moist
Bison is becoming a frequent substitute for beef at the dinner table and at fine restaurants. Also healthy & sustainable.
Tender, Supple, Savory
Kangaroo meat is a fine textured soft meat with tender muscle fibers, virtually no fat and little connective tissue. Kangaroo meat is extremely healthy. Fat levels of kangaroo meat are typically 1-2%. This means the meat must be cooked rare and with care to avoid over cooking. It is clinically proven that the Kangaroo is a spectacular protein. Kangaroo meat is a staple on the menus of the US Olympics training center. It is a well-flavored meat with the intensity of the flavor ranging from subtle in young animals to distinctive in older animals. Kangaroo dishes respond well with aromatic spices and abundantly seasoned vegetables. Jump into Fall with an exotic on the menu.
Clean, Lean, Deep Flavor
Although not native, this is a "BIG" deer. The introduction of pastured Red Deer has revolutionize a part of the Venison demand. Presenting "slabs" of meat for a skilled hunter's dinner table and readied and plentiful cuts for the chef who "hunts" for quality. Venison of this prestige has the distinguished "wild" flavor of game and the refinement of a pampered protein.