Texas Panhandle-raised Bison Cutlets from Veteran’s Liberty Ranch. Thin, lean, and quick-cooking, cutlets are one of the easiest ways to turn bison into a fast dinner without saving it for a special occasion. Sourcing & Practices These bison are raised in the Texas Panhandle near Caprock Canyons State Park in a natural environment, grazing on grass before being grain-finished. Bison is a seasonal offering from Veteran’s Liberty Ranch, typically becoming available in late summer and fall. What to Expect Cutlets are thinner than a traditional steak, which means plenty of surface area for seasoning and a very short cooking time. Bison’s rich flavor works especially well with simple preparations that let the meat stay front and center. Pan-sear them with garlic and herbs, bread them schnitzel-style, slice them over a salad, tuck them into sandwiches, or serve alongside potatoes and seasonal vegetables. How to Use Thaw completely in the refrigerator. Pat dry, season, and cook quickly in a hot skillet with a small amount of oil or butter. Because these cuts are thin and lean, keep a close eye on them rather than treating them like a thick beef steak. Whole cuts of bison should reach at least 145°F followed by a three-minute rest. About the Ranch Veteran’s Liberty Ranch raises a wide variety of local proteins with an emphasis on animal health, land stewardship, and direct relationships with the families eating their food. Learn more about Veteran’s Liberty Ranch on our Partner page. Quick Details Raised by: Veteran’s Liberty RanchCut: Bison cutletsSize: 1 packageRaised: Texas Panhandle near Caprock Canyons State ParkFeeding: Grass-fed and grain-finishedAvailability: SeasonalBest for: Pan-searing, breaded cutlets, sandwiches, salads, and quick dinnersStorage: Keep frozen. Thaw in the refrigerator before cooking.Cooking note: Quick-cooking cut; avoid unnecessary overcooking.
