This past month our President, Bob Dineen, along with some of our leadership team were able to sit down with Meat and Poultry Magazine writer, Kimberlie Clyma once again to discuss product trends and all things ground bison. Ground bison, along with our fresh burger patties is our best-selling product, and we are seeing a huge increase in consumer demand. As Bob says, “There’s bison product on an awful lot of grocery store shelves today that weren’t there 20 years ago.”

This is in part because it is an easy and cost-effective introduction to a delicious and healthier protein. According to Bob, the price gap between bison and other forms of protein has closed considerably in recent years, “…our 90% lean ground bison brick is a great way for consumers to enjoy bison affordably – especially new bison consumers.”

Once again we want to send a big thanks to Meat and Poultry Magazine! Click the link below to read the entire article and learn more about nature’s perfect protein or try one of our delicious featured recipes.

A big thanks to Meat and Poultry Magazine! Check out the full article using the link below or try one of our delicious featured recipes.

Try One of Our Featured Recipes