Where are you sending this gift?
Enter their ZIP code and we'll make sure the cuts you want to give are available in their area.
Discover the perfect blend of flavor and health with Bison. Packed with protein and iron, yet lower in fat, calories, and cholesterol than traditional meats. USDA-recommended, our free-range, 100% grass-fed Bison promises a delicious, satisfying meal.
A New Source of Healthy Protein
Roger Gerber of Blackwing Meats always had an interest in healthy and delicious protein options. He started the business in 1996 raising ostriches, a surprisingly nutritious red meat, before expanding to offer bison a few years later.
Recognizing the strong demand for health-conscious alternatives, Blackwing now works with around 40 independent farms throughout the United States, including several in the Amish community. Blackwing has grown to become a leading provider of North American Bison—rich, flavorful, and one of the healthiest protein sources available.
America’s Original Red Meat
A naturally strong animal with a hardy immune system, Bison never need antibiotics or hormones — they grow at their own pace on the land, grazing on sweeping pastures of natural grasses and sedges. Blackwing bison live stress-free and are raised and managed in ways to preserve their natural instincts and behaviors. This way of living translates to the health and taste of the product — it’s mild, never gamey, and full of rich, buttery flavor similar to that of beef. Ground Bison can easily be substituted for any recipes that call for ground meat, and makes for delicious protein-packed chili or burgers.
Heart-Healthy, Full of Flavor
While it’s easy to compare bison to beef, there are a few differences. Bison is lighter, a bit sweeter, and has a slightly coarser texture. It also provides numerous health benefits, being naturally lean with less fat, calories, and cholesterol.
Additionally, bison is rich in protein and an excellent source of zinc and iron. Because of its lower fat content, it cooks up more quickly—up to a third less time than beef. Cooking to medium-rare is best; simply season with salt and pepper to bring out the juicy, mouth-watering flavors.
