The
round is from the hindquarter, comprised of the rump and hind
leg. It produces some of the leanest meat on the bison, and
is often sought out for that reason. The top round is the
home of the London Broil, one of our best sellers.
Also in the top round are the Top Round Roasts.
The eye round is found just beneath the top round, and most
often is used as an Eye Round Roast. Because
this cuts roast so well, they can be cooked and sliced for
roast bison sandwiches. The eye round is where we make the
Shaved Bison. Below the eye is the bottom round,
which can be roasted, but we save it for our Jerky because
it cuts into strips very nicely. The hind shank, along with
the fore shank, make the Osso Bucco cut, a great
piece for slow cooking. |
