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Every animal we send to processing has spent its life doing what bison have done for thousands of years on these plains — grazing native Colorado grass, drinking from our pastures, growing on its own time. Two to three years from start to finish. No grain. No feedlot. No hormones. Just bison the way they're supposed to be.
The Pierce family has been raising livestock outside Deer Trail for years, and bison has always been our focus. We chose this animal because the land here is built for it — high prairie grass, big skies, room enough that the herd never feels crowded. The result shows up in the meat: leaner than beef, deeper in flavor, and rich with the kind of color you only get from an animal that lived right.
We've curated our cuts based on what our family raises bison for in the first place: meals worth gathering around. That means the steaks and roasts you'd recognize from any good steakhouse, plus a few cuts worth getting to know — flat iron, flank, short ribs, brisket. Ground bison and patties round out the lineup for everyday cooking.
Want the best value? Our whole and half bison options price out lower per pound and let you work directly with the processor on your own cut sheet. Just looking for a steak or two? Order what you need — no minimums.
Bison ships Mondays. Every order goes out the same day in an insulated cooler with food-safe dry ice, picked up by UPS and on its way within hours of leaving our facility. Most orders arrive within 2 to 3 business days, still frozen, ready for the freezer.
We work with a USDA-inspected processing facility in northern Colorado. Every animal is handled with care and processed to federal food safety standards, so what arrives at your door is something we can stand behind.
USDA inspection means a federal inspector is on the floor during processing, checking every animal and every cut against federal food safety standards. It's a higher bar than custom processing, and it's the reason we can ship our bison across state lines instead of just selling at the ranch gate.
When you order from Pierce Land Bison, the meat you get has been raised by our family, processed by a federally inspected facility, and packaged by us before it ships. That whole chain is something we can stand behind.
A clean animal. Honest work. Meat that traces back to one ranch, one family, one piece of Colorado prairie. That's the whole story.
Six steak cuts from our 100% grass-fed Colorado bison, each cut a full inch thick and packaged two steaks per pack. From the tenderloin filet to the marbled ribeye, every steak in this collection comes from animals raised on open grassland with no hormones or antibiotics. Bison cooks approximately 30% faster than beef due to its lower fat content, so use a meat thermometer and aim for an internal temperature of 130 to 135 degrees for medium-rare. Always rest before slicing.
