Natural Tanning A Bison Hide With Clay Hayes

Our good friend Clay Hayes breaks down the step by step process of brain tanning one of our winter buffalo hides. Follow along to see how it’s done. We offer winter hides from mid December through late February. You can order yours here

How to Butcher a Bison | ENTIRE BREAKDOWN | The Bearded Butchers!

Seth and Scott Perkins are going to show you how to butcher an entire bison and describe all the cuts of bison meat along the way. This is the ultimate guide to how to cut bison with just your butcher knife and your butcher saw from your favorite butcher shop, Whitefeather Meats.

A Visual Guide to the Cuts of Bison: Where Every Cut of Buffalo Comes From | By The Bearded Butchers

Witness The Bearded Butchers, Seth & Scott, break down half a bison and lay the individual meat cuts out on a diagram explaining where every cut of bison comes from on the carcass. The Bearded Butchers also review the different types of cuts, such as steaks, roasts, trimmings, bones, and fat that come from the animal.

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What you typically get

1-3 Tenderloin steaks, 1-2 Ribeye streaks, 2-3 New York steaks, 3-4 Top round steaks, 1 Bottom round steak, 2-3 Sirloin steaks, 1 Flank steak or Skirt Steak, 1 Tri-Tip or Flat Iron, 1 Roast. Remainder is 90% lean grind with no outside fat added.

What you typically get

3-4 Tenderloin steaks, 2-4 Ribeye steaks, 4-5 New York steaks, 7-8 Top round steaks, 1 Bottom round steak, 5-6 Sirloin steaks, 1 Flank steak, 1 Skirt steak, 1 Tri-Tip, 1-2 Flat Iron, 1 Tip roast. Remainder is 90% lean grind with no outside fat added.

What you typically get

6 – 8 Tenderloin steaks, 8-10 Ribeye Steaks, 8-10 New York steaks, 14-16 Top round steaks, 2 Bottom round steak, 10-12 Sirloin steaks, 2 Flank steak, 2 Skirt steak, 2 Tri-Tip, 2-4 Flat Iron, 2 Tip roast. Remainder is 90% lean grind with no outside fat added.

What you typically get

12-16 Tenderloin steaks, 15-20 Ribeye steaks, 16-20 N

ew York steaks, 28-32 Top round steaks, 4 Bottom round steak, 20-24 Sirloin steaks, 4 Flank steak, 4 Skirt steak, 2 Tri-Tip, 4-8 Flat Iron, 4 – Roast, 1-2 Brisket. Remainder is 90% lean grind with no outside fat added.

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