Smoke & Sear Bundle

Four cuts of 100% grass-fed, pasture-raised bison — built for the grill, the smoker, and the cast iron. Low-and-slow showpieces. Fast weeknight fire. One freezer-ready box.

What's Inside

Dino Ribs — 2 Racks

These are the ones people stop and stare at. Massive, bone-in bison back ribs with deep marbling and the kind of bark that forms when you let the smoke do its work. Cook them low — 225°F for 6 to 8 hours — and the connective tissue breaks down into something between a braise and a brisket. Pull them at 200–205°F internal. Let them rest. Then tear in.

Brisket — 1 Half

The ultimate patience cut. Rub it the night before, let the salt draw into the muscle, and give it time. Low heat, steady smoke, and a long rest are the only secrets. Bison brisket is leaner than beef, which means a cleaner, more intense meat flavor — but you need to respect the cook. Don't rush it. It's worth every hour.

Skirt Steak — 2 lbs

The fastest cut in the box — and one of the most flavorful. Ripping hot pan or grill, two to three minutes per side, medium-rare. Slice thin against the grain. This is your fajita meat, your stir-fry, your quick Tuesday dinner that tastes like you put in real effort. It's also one of the best cuts for marinades — the loose grain drinks up flavor fast.

Bratwurst — 8 Links (2 packs of 4)

Grill them low and slow to let the casing crisp without splitting, or simmer in beer and onions before finishing over high heat. Either way, these are fully seasoned and ready to go. Bison brat, no fillers, no mystery. Just clean protein with the snap of a good sausage on an open flame.

What's in the Box

Two jaw-dropping racks of dino ribs. A patient, rewarding brisket. Two pounds of fast-cooking skirt steak. Eight fully seasoned brats ready for the grill. Enough clean protein to anchor your meals, and impress anyone at the table.

We only set aside a limited number of these for March. When they're gone, they're gone.