For your visual dining pleasure: Thunderheart Bison Tenderloin, Roasted Beets + Carrots with a Sauteed Mushroom Sauce. In general, I’m not a big fan of beef tenderloin. I prefer a little more flavorful cut. This bison though, is another animal altogether (BAM!). Still very soft, but with a more complex texture and flavor. My top two proteins are still Tuna and Lamb, but Bison is number three (with a bullet).
Thunderheart Bison available at SFC Farmers Market and at Wheatsville Food Co-op
That looks mighty tasty. I was a bit disappointed with my Thunderheart. I think it was sirloin steaks, I bought it from the farmers market and when it defrosted I found it was cut really unevenly and had a bunch of silverskin still attached.
At the same market I bought a bunch of carrots that turned out to be rock hard in the center and inedible. Makes it difficult to spend the extra money to buy local when the quality just isn’t there.
In the past, I have been disappointed with butchering of local lamb, beef and bison (fish too sometimes). I think the product is good, but butchering is another layer that we come in contact with that (for the most part) is independent from the rancher. In my eyes, over the last few years, things have improved. I guess there is sometimes a trade off between ‘small and local’ and ‘mass farmed and uniformly processed’.