Bison Filet Mignon Steak

$43.75

The Filet Mignon, cut from the tenderloin, is one of the most luxurious cuts of steak! Want to up your game even more? Try Bison Filet Mignon for a tender, flavorful eating experience with more nutrients than traditional beef.

Great on the grill or seared in a pan, our Bison Filet Mignon cooks quickly and only needs salt and pepper. We recommend cooking this steak until medium rare. It’s rich, perfectly portioned, and ideal for a date night or a special treat. It will also leave you feeling satisfied without feeling overly full.

We source our Bison from family-owned farms in Colorado and Canada. Chefs and industry professionals nationwide regard it as the best. Additionally, as part of the 'Never Ever Program,' the family-owned farmers we work with never administer antibiotics, steroids, or hormones to our bison.

Our farm partners raise our bison on open pastures and occasionally grain-finish them for a truly superior taste. Because of this, Bison is perfect for first-time game meat eaters, and we consider it a 'gateway game meat.'

Fossil Farms

$43.75

Weight:

7oz

Delivers by Tuesday, April 28th to

Fossil Farms

Learn more →

Cooking Instructions

Cooking methods: Grill, Broil, Pan-Sear
Wine pairings: Cabernet Sauvignon, Syrah, Zinfandel

Bison tenderloin steak is one of the more tender cuts of meat and is perfect for a quick and easy meal. Preheat your oven to 400 degrees and cook for about 10 minutes, depending on the thickness of your steak. One simple tip for elevating this ingredient is to marinate it in a mixture of olive oil, balsamic vinegar, and Dijon mustard before cooking. This will add flavor and moisture to the meat.

Flavor Profile

Bison is a very lean and healthy red meat that is often compared to beef. Its flavor profile is slightly sweeter and earthier than beef, with a delicate and slightly chewy texture. When cooked properly, bison tenderloin is a juicy and tender steak that is sure to please.

Why We Sourced It

Our products are thoughtfully sourced with integrity and sustainability at the forefront. We partner with trusted farms and producers to bring you premium quality meats that align with your values. Every cut is selected to ensure a unique dining experience, providing top-tier flavor, craftsmanship, and ethical standards you can feel good about.

Sustainably Sourced

All of our meats are sourced from small, independent farms and fisheries that prioritize animal welfare and environmental sustainability. Enjoy high-quality cuts with a clear conscience.

Transparency & Traceability

We provide full transparency about where your food comes from. Every product includes details about the farm, farmer, and sustainable practices, so you know exactly what you’re serving.

Exclusive, Premium Quality

From Japanese A5 Wagyu to pasture-raised beef, our selection offers premium, restaurant-quality meats not found in grocery stores. Indulge in top-tier cuts that make every meal unforgettable.

Game Meats

High-Protein

Small-Batch

Fossil Farms

Name: Bison Filet Mignon Steak
Brand: Fossil Farms
Price: 43.75 USD
Availability: InStock

Bison, elk, wild boar, venison. Proteins you can't buy at the supermarket, sourced by Fossil Farms from small North American ranches that raise animals the right way. Leaner than lean beef. Higher in protein. Flavor that tastes like the animal actually lived somewhere.

Meet The Producer

Game Meat, Sourced the Right Way

Fossil Farms has spent nearly three decades building one of the most respected all-natural game meat operations in the country. Based in Boonton, New Jersey, they work directly with a vetted network of small ranches and wild harvest operations across North America and New Zealand — sourcing bison from open rangeland in Colorado and Canada, wild boar from the Texas hill country and Canadian forests, elk from Eastern Canada and First Light® farms in New Zealand, and venison from the North Island of New Zealand.

Every animal in their lineup is raised under what Fossil Farms calls their Never Ever Program: no subtherapeutic antibiotics, no steroids, no added growth hormones. Ever. Animals are raised in environments suited to their species — bison on open grassland, wild boar foraging freely across fields and forest, elk on expansive ranch land. That commitment shows up directly on the plate: cleaner flavor, leaner texture, and more protein per calorie than conventionally raised beef or pork.

Know Your Proteins

Bison, elk, wild boar, venison. Four species, four regions, four very different proteins on your plate. Here's what you're working with.

Bison

American Bison

Great Plains bison from Colorado and Eastern Canada, raised on open grassland with no hormones or antibiotics. Clean, lightly sweet flavor with a mineral backbone — what chefs call the "gateway game meat." About 24g protein per 4 oz, 25% less fat than lean beef. Cuts: ribeye, NY strip, tenderloin, patties, ground.

Elk

Farm-Raised Elk

Roosevelt Elk from Eastern Canada and First Light® ranches in New Zealand, where they roam open pasture and forest. One of the leanest red meats you can buy — ~26g protein, almost no marbling, fine-grained and subtly sweet. The most approachable of the four. Cuts: medallions, stew meat, ground.

Wild Boar

Free-Roaming Wild Boar

Two sources: Purebred Russian Razorback from Canadian ranch land, and wild-trapped hogs from the Texas hill country. Darker and more savory than pork, with a deep nutty flavor from a natural forage diet — and about a third the fat. Cuts: tenderloin, patties, ground, jalapeño cheddar sausage, maple breakfast sausage.

Venison

Farm-Raised Venison

First Light® Red Stag from New Zealand's North Island — certified humane, exclusively grass-fed, never given antibiotics or hormones. More iron per serving than any other red meat, with less than half the fat of beef. Clean, mildly grassy flavor that loves a cherry or red wine sauce. Cuts: medallions.

FAQ

Frequently Asked Questions

What makes Fossil Farms different from grocery store meat?

Two things: species and sourcing. Most of what Fossil Farms sells — bison, elk, wild boar, venison — simply isn't available in the standard grocery meat case. When you do find it, it's usually imported, frozen for months, and carries no information about the ranch. Fossil Farms works directly with small North American ranches, raises every animal without added hormones or sub-therapeutic antibiotics, and maintains traceability from the ranch to the cut.

Why is game meat higher in protein and lower in fat?

Bison, elk, wild boar, and venison are built for very different lives than a feedlot steer. Elk and deer are constantly moving; wild boar forage for their own food; bison evolved on open plains. That activity, plus species-appropriate diets, produces animals with less intramuscular fat and more dense muscle tissue. Per 4 oz raw:

Elk — ~26g protein, very little fat Venison — ~26g protein, leaner than chicken breast Bison — ~24g protein, ~25% less fat than lean beef Wild Boar — roughly a third the fat of conventional pork

You get more protein per calorie than you would from comparable cuts of beef or pork.

What's the difference between bison, elk, wild boar, and venison?

Each is a different species, raised in a different environment, with a distinct flavor:

Bison — Clean, lightly sweet, mineral-forward. Think beef, but leaner and more iron-rich.

Elk — Fine-grained, tender, subtly sweet. Almost no marbling, and it doesn't read 'gamey.' The most beef-adjacent of the four.

Wild Boar — Darker and more savory than commodity pork, with a deeper, almost nutty flavor from a forage-based diet.

Venison — Clean and mildly grassy, extremely lean. Pairs well with sweet and acidic sauces (cherry, juniper, red wine).

How should I cook lean game meats?

The single most important rule with lean proteins: don't overcook them. With almost no marbling to buffer the heat, game meats go from juicy to dry fast.

Steaks and medallions — Sear hard in a ripping-hot cast-iron pan or on a grill. Pull them off at medium-rare (125–130°F internal) and rest before slicing.

Burgers and patties — Treat them gently. Season simply with salt and cook to about 130–135°F internal.

Ground meats and stew meat — Shine in chilis, ragùs, and braises where extra liquid protects them. Great one-to-one swap for ground beef in almost any recipe.

Where does each protein come from?

Fossil Farms partners with a small, vetted network of North American ranches. Bison are raised on open plains rangeland, elk on pasture in the Rocky Mountain region, wild boar roam freely in Texas hill country, and venison comes from pasture-based farms. All animals are raised without added hormones or sub-therapeutic antibiotics. Ranch-specific attribution is called out on individual product pages where applicable.

[Placeholder: confirm current ranch partners with the Fossil Farms team before publish.]

How is it packaged and shipped?

All Fossil Farms cuts arrive individually vacuum-sealed and frozen, packed in an insulated box with dry ice. Keep in the freezer until you're ready to cook. To thaw, move to the fridge overnight, or submerge in a bowl of cold water for 30–60 minutes if you're in a hurry.

One tip: because these proteins are leaner than conventional beef and pork, pat them completely dry before searing — extra surface moisture kills the crust.