Boneless Bison Arm Roast

The bison boneless arm roast comes from the shoulder, a lean cut that delivers deep, beefy flavor when cooked low and slow. While naturally leaner than beef, it becomes tender and juicy through braising, roasting, or slow-cooking. Raised on Kansas prairie grasses at Black Kettle Buffalo Ranch, this roast is a wholesome centerpiece for hearty family meals.

Key Features:

• Shoulder cut with bold, beefy flavor
• Boneless for easy carving and preparation
• Kansas-raised bison, rotationally grazed on prairie grasses
• Vacuum-sealed and freezer-ready

Package Details:

• Target weight: ~3 lb each (natural variation may occur)
• Ships frozen for freshness

Cooking Tip: Brown on all sides, then braise or slow-cook for 3–4 hours until fork-tender.

Recipe Idea: Classic pot roast with carrots, potatoes, and onions simmered in savory broth.