Order bison meat

Bison meat comes from the American bison – a large, strong and hardy animal that has lived freely on the North American prairie for thousands of years. The American bison differs from domestic cattle by its powerful forequarters, thick winter coat and natural herd structure. It is calm by nature but still a wild animal – which is why responsible handling requires respect and care.

The meat has shorter muscle fibres, giving it exceptional tenderness. It contains less fat than traditional beef.

Taste is subjective, but bison is often described as something between veal and game. It has a fine, delicate flavour, excellent juiciness and natural tenderness.

Bison meat is generally redder than beef because of its higher iron content. It is rich in protein and very low in fat. With us, you get lean, protein-rich meat from animals raised in Denmark under high animal-welfare standards, living their whole lives on open pasture and slaughtered calmly in the field without stressful transport.

Bison meat is:

• Leaner (lower fat and cholesterol)

• Darker in colour

• Higher in protein

• Richer and deeper in flavour

• Slower growing = better structure

It is an alternative to beef with a more intense flavour experience. Bisons are not suited for intensive farming – therefore the meat comes from animals that have had space, calm, and natural living conditions.

Bison meat is:

• Leaner (lower fat and cholesterol content)

• Darker in colour

• Higher in protein

• Richer and deeper in flavour

• Slower growing = better texture and structure

It is an alternative to beef with a more intense flavour profile than most people are used to from traditional beef.
Bison are not suited for intensive farming – which means the meat comes from animals that have had more space, more calm, and a far more natural life.

Because bison is leaner than beef, it should be cooked with a little extra care.

Roasting guide (Culotte, Cuvette, Roast Beef)

• Keep the meat slightly further from the heat source, whether grilling or oven-roasting.

• Do not cook above 180°C.

• Use a meat thermometer.

• Target core temperature: 55–57°C (medium-rare).

• Let the meat rest for 15–20 minutes with the thermometer still inserted.

• General rule: approx. 30 minutes per kg at 180°C.

• Braising: 1–1.5 hours per kg to reach approx. 80°C core temp.

For the best result, serve bison red or medium-rare. Because the muscle fibres are short, the meat will not feel “raw”.

You can also explore our recipe universe for inspiration.

At Randeris Bison, you can buy cuts, skins and various specialties. You can:

• Visit the farm shop (doorbell by the entrance)

• Contact us directly via email or phone

• Use our ordering page to reserve your cuts

Pick-up is at our farm, but delivery may be arranged by agreement.
We always respond quickly.

There are very few bison producers in Denmark – and even fewer who raise animals as naturally as we do.

You can buy bison meat directly here on our ordering page.
With us, you can be sure that the animals live naturally and are treated with respect.

🧊 Fridge: 0–5°C (shelf life depends on packaging and date)
❄️ Freezer: –18°C – bison freezes very well

Most of our cuts are vacuum-packed and keep well.
Always remove the meat from the fridge 30–60 minutes before cooking to reach room temperature.

There are very few places in Denmark where you can see bison up close.
At Randeris Bison, a small herd of American bison lives year-round in open pastures between Videbæk and Spjald. Visitors are welcome to walk along the fence and watch them peacefully.

We have an 800-meter nature trail with information boards about bison history and behaviour.
Access is free, and you do not need to book.

Our bison are slaughtered in the field with an authorised veterinarian present.
This avoids transport and stress, ensuring the process is as gentle as possible.

The animal is shot calmly with a rifle while in the herd. It is then transported to the abattoir.
This method is more ethical and produces better meat, as the animal does not release stress hormones before slaughter.