Bison New York Strip Steak, Trimmed - 6 oz
Northstar Bison
$24.05
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Northstar Bison
Bison New York Strip Steak, Trimmed - 6 oz
21-day aged, 1¼" thick, and cut from 100% Grass-Fed and Finished bison raised on the Northern Plains. No feedlot. No finishing grain. No hormones, antibiotics, or shortcuts at any stage. Northstar's Zero Stress field harvest method keeps the animal calm from pasture to processing — and that shows up in the eating. The result is a genuinely leaner, more nutrient-dense strip steak with a depth of flavor that 21 days of wet aging only deepens. Sear hard, rest well, and slice clean. Hand delivered to your door by local drivers.
- Cut 1¼" thick and aged 21 days — sear 3–4 minutes per side over high heat for medium-rare, then rest before slicing
- Grass-Fed and Finished on Northern Plains pasture — the animal's diet never changed from birth to harvest, delivering a leaner fat profile with more omega-3s than grain-finished beef
- Keto, paleo, carnivore, and gluten-free; Non-GMO, Soy-Free, and Corn-Free
21-day aged and cut 1¼" thick from 100% Grass-Fed and Finished bison raised on the Northern Plains — this is the New York Strip the way it should be. Northstar has been ranching regeneratively on the Northern Plains since 1994, and their Zero Stress field harvest method is exactly what it sounds like: no feedlot, no transport stress, no finishing grain, no hormones or antibiotics at any stage of life. One steak per pack, vacuum sealed to protect against freezer burn and lock in everything 21 days of aging built.
Here's what separates this from the beef strip steak in your grocery case: conventional beef is almost always grain-finished, which shifts the fat profile away from omega-3s and toward omega-6s. This bison New York Strip is grass-fed and finished — meaning the animal's diet never deviated from pasture to plate. Pair that with 21-day wet aging, Non-GMO, Soy-Free, and Corn-Free raising standards, and no added hormones or antibiotics, and you have a strip steak that is genuinely leaner and more nutrient-dense than conventional grain-finished beef — not as a marketing claim, but as a function of how the animal was raised from birth.
A thin strip of gristle along the back is easily removed after cooking. Sear over high heat — 3 to 4 minutes per side for medium-rare — and let it rest before slicing. The crust it builds holds a cleaner, richer flavor than any grain-finished strip steak at the same thickness.
Customers who've tried this steak are consistent: the tenderness and clean flavor stand out, and the packaging arrives in excellent condition. A few note variability in flavor across cuts, which the brand addresses directly — an honest acknowledgment from a company that stands behind its product.
“Best strip steak I ever had!” — Russell, Verified Buyer
“Everything came shipped perfectly, and the portions make it super easy to pop out some steaks for a special dinner. Very happy with this clean bison.” — Tom O., Verified Buyer
“Great cut!” — Adam A., Verified Buyer
Keto, paleo, carnivore, and gluten-free friendly — with a single-ingredient label (bison steak, nothing else) and zero additives, fillers, or marinades, this cut fits strict elimination protocols without modification. Packaged frozen and delivered to your door by local drivers; store up to 24 months in your home freezer, thaw in the refrigerator 12–24 hours before cooking, and use within 5–7 days of thawing.
Ingredients: Bison New York Strip Steak.
Common Questions
How does grass-fed and finished bison compare nutritionally to conventional grain-finished beef strip steak?
Grass-fed and finished bison New York Strip is meaningfully leaner than a conventional grain-finished beef strip. A 3.5 oz (100g) serving of bison typically contains around 109–143 calories and 2–7g of total fat depending on the cut, compared to a similarly sized conventional beef New York Strip at roughly 200–250 calories and 10–17g of fat. Beyond calories, the fat composition differs significantly: grass-fed and finished bison carries a omega-6 to omega-3 ratio closer to 2:1 to 4:1, while grain-finished beef commonly reaches 7:1 to 20:1, depending on the duration and type of grain finishing. Bison also tends to be higher in iron — particularly heme iron — and zinc per calorie than conventional beef, partly because the leaner muscle tissue concentrates these minerals more densely. The difference isn't cosmetic; it's a direct result of the animal eating what its digestive system evolved around: perennial grasses rather than corn and soy.
What does 'grass-fed and finished' actually mean scientifically, and why does it matter for omega-3s and CLA?
Grass-fed and finished means the animal ate only pasture and forage from birth through slaughter — no grain at any stage, not even a brief finishing period before harvest. This matters because the fatty acid profile of ruminant meat is directly shaped by what the animal eats. Fresh grasses are rich in alpha-linolenic acid (ALA), an omega-3 precursor, which ruminants convert and deposit into their muscle and fat tissue. Grain finishing — even for just 90 days — measurably depletes omega-3 content and elevates omega-6 linoleic acid, shifting the ratio unfavorably. Grass-fed and finished ruminants also produce significantly higher levels of conjugated linoleic acid (CLA), a naturally occurring fatty acid found in the fat and milk of grazing animals. Research published in Nutrition Journal found that grass-fed beef contained about 2–5 times more CLA than grain-fed beef; bison raised on pasture shows a comparable pattern. CLA has been studied for its roles in body composition, immune function, and inflammation modulation, though clinical dosing research is still ongoing. The core point is that finishing on grass preserves the nutritional profile the animal built on pasture — grain finishing reverses it.
Does this bison strip steak fit a strict keto, paleo, or carnivore diet?
Yes on all three. For keto, the steak is essentially zero carbohydrate, high protein, and contains moderate fat — the single ingredient is bison, with no additives, marinades, or fillers. The fat content is lower than a comparable beef strip, so carnivore and keto practitioners who want higher fat may choose to cook it in grass-fed butter or tallow to hit their macros, which complements the flavor. For paleo, grass-fed and finished bison is one of the most protocol-aligned proteins available — it mirrors the wild game that ancestral diet frameworks are modeled around, with no feedlot, no grain finishing, no hormones, no antibiotics, and no GMO feed. For carnivore, the ingredient list is exactly one item: bison New York Strip Steak. No soy, no corn, no gluten, no fillers. The 21-day wet aging doesn't involve any additives; it's a time-and-refrigeration process that breaks down connective tissue using the meat's own enzymes. Anyone managing autoimmune protocols or elimination diets will find nothing in this product to flag.
Can I substitute this bison New York Strip for beef in standard steak recipes, and are there any cooking adjustments I need to make?
Bison New York Strip substitutes directly for beef New York Strip in virtually any recipe — steakhouse sear, pan sauce, compound butter finish, or steak salad — but there are two important cooking adjustments. First, bison is significantly leaner than grain-finished beef, which means it has less intramuscular fat to buffer against overcooking; it can go from medium-rare to overdone faster than beef. Reduce your target internal temperature by about 5°F compared to what you'd use for beef — pull bison at 125–130°F for medium-rare, where most chefs pull beef at 130–135°F. Second, high heat for a short time works better than lower heat for longer — a 1¼-inch cut like this does well with 3 to 4 minutes per side in a very hot cast iron or stainless pan, then a rest of at least 5 minutes tented in foil. For recipes like steak au poivre, chimichurri steak, or a simple garlic-butter baste, zero adaptation is needed beyond temperature. For dishes that braise or slow-cook strip steak (less common), reduce time by roughly 20–25% to prevent drying out.
How do I verify that Northstar Bison's 'grass-fed and finished' and other claims are real, and what do their certifications actually require?
The USDA 'grass-fed' label standard has a known loophole: it only requires that the animal was fed grass at some point, not that it was finished on grass — so a steer could be grass-fed for most of its life and grain-finished before slaughter and still legally carry a USDA grass-fed label. Northstar Bison explicitly states 'grass-fed and finished,' meaning the diet was exclusively pasture and forage through the point of harvest — no finishing grain at any stage. Their Non-GMO, Soy-Free, and Corn-Free certifications further close the feedlot grain pathway, since commercial grain finishing relies almost entirely on corn and soy. The no added hormones and no antibiotics claims are verifiable through their ranch protocol — bison are not approved for synthetic hormone implants under FDA regulations the way cattle are, which is an additional structural safeguard. Northstar has operated on the Northern Plains since 1994 and uses a Zero Stress field harvest method, which is an on-pasture harvest approach that eliminates the transport and feedlot stress common in conventional harvest. Buyers who want to go deeper can contact the brand directly or look for third-party regenerative agriculture verification, which the brand pursues as part of their raising standards.
What exactly is 21-day wet aging, and how does it affect the texture and flavor of this strip steak?
Wet aging is a controlled enzymatic process: the steak is vacuum sealed immediately after butchering and held at refrigerator temperatures — typically 34–38°F — for a set period, in this case 21 days. During that time, the meat's own naturally occurring enzymes (primarily cathepsins and calpains) break down the collagen and connective tissue within the muscle fibers, which increases tenderness without any loss of moisture, because the vacuum seal retains all the natural juices. This is different from dry aging, where the exterior of the cut desiccates and develops a more concentrated, funky flavor; wet aging produces a cleaner, milder, and slightly more savory result that lets the natural flavor of grass-fed bison come forward. For a lean cut like bison New York Strip — which doesn't have the fat marbling that tenderizes beef during cooking — 21 days of wet aging is particularly meaningful because the connective tissue softening does work that fat marbling would otherwise do. The result is a strip steak that cuts and chews noticeably more easily than a fresh-butchered equivalent at the same leanness.
What does the 5.5 lb pack contain, and is there any trimming or prep needed before cooking?
The 5.5 lb pack contains one bison New York Strip steak per vacuum-sealed package, cut to 1¼ inches thick. The steak comes from the short loin and will have a characteristic strip of external fat and gristle running along the back edge — this is normal anatomy for a New York Strip from any species. On bison, because the animal is leaner overall, this strip is thinner and slightly firmer than on a conventional beef strip. It's easily removed after cooking with a single knife pass, and some people choose to leave it on during the sear to add a small amount of rendered fat to the pan. No other trimming is typically needed. The vacuum seal locks in the benefits of 21-day aging and protects against freezer oxidation during storage. Thaw in the refrigerator 12–24 hours before cooking for the most even result, and bring the steak close to room temperature for 20–30 minutes before it goes into the pan to promote an even sear.
Here's what separates this from the beef strip steak in your grocery case: conventional beef is almost always grain-finished, which shifts the fat profile away from omega-3s and toward omega-6s. This bison New York Strip is grass-fed and finished — meaning the animal's diet never deviated from pasture to plate. Pair that with 21-day wet aging, Non-GMO, Soy-Free, and Corn-Free raising standards, and no added hormones or antibiotics, and you have a strip steak that is genuinely leaner and more nutrient-dense than conventional grain-finished beef — not as a marketing claim, but as a function of how the animal was raised from birth.
A thin strip of gristle along the back is easily removed after cooking. Sear over high heat — 3 to 4 minutes per side for medium-rare — and let it rest before slicing. The crust it builds holds a cleaner, richer flavor than any grain-finished strip steak at the same thickness.
Customers who've tried this steak are consistent: the tenderness and clean flavor stand out, and the packaging arrives in excellent condition. A few note variability in flavor across cuts, which the brand addresses directly — an honest acknowledgment from a company that stands behind its product.
“Best strip steak I ever had!” — Russell, Verified Buyer
“Everything came shipped perfectly, and the portions make it super easy to pop out some steaks for a special dinner. Very happy with this clean bison.” — Tom O., Verified Buyer
“Great cut!” — Adam A., Verified Buyer
Keto, paleo, carnivore, and gluten-free friendly — with a single-ingredient label (bison steak, nothing else) and zero additives, fillers, or marinades, this cut fits strict elimination protocols without modification. Packaged frozen and delivered to your door by local drivers; store up to 24 months in your home freezer, thaw in the refrigerator 12–24 hours before cooking, and use within 5–7 days of thawing.
Ingredients: Bison New York Strip Steak.
Common Questions
How does grass-fed and finished bison compare nutritionally to conventional grain-finished beef strip steak?
Grass-fed and finished bison New York Strip is meaningfully leaner than a conventional grain-finished beef strip. A 3.5 oz (100g) serving of bison typically contains around 109–143 calories and 2–7g of total fat depending on the cut, compared to a similarly sized conventional beef New York Strip at roughly 200–250 calories and 10–17g of fat. Beyond calories, the fat composition differs significantly: grass-fed and finished bison carries a omega-6 to omega-3 ratio closer to 2:1 to 4:1, while grain-finished beef commonly reaches 7:1 to 20:1, depending on the duration and type of grain finishing. Bison also tends to be higher in iron — particularly heme iron — and zinc per calorie than conventional beef, partly because the leaner muscle tissue concentrates these minerals more densely. The difference isn't cosmetic; it's a direct result of the animal eating what its digestive system evolved around: perennial grasses rather than corn and soy.
What does 'grass-fed and finished' actually mean scientifically, and why does it matter for omega-3s and CLA?
Grass-fed and finished means the animal ate only pasture and forage from birth through slaughter — no grain at any stage, not even a brief finishing period before harvest. This matters because the fatty acid profile of ruminant meat is directly shaped by what the animal eats. Fresh grasses are rich in alpha-linolenic acid (ALA), an omega-3 precursor, which ruminants convert and deposit into their muscle and fat tissue. Grain finishing — even for just 90 days — measurably depletes omega-3 content and elevates omega-6 linoleic acid, shifting the ratio unfavorably. Grass-fed and finished ruminants also produce significantly higher levels of conjugated linoleic acid (CLA), a naturally occurring fatty acid found in the fat and milk of grazing animals. Research published in Nutrition Journal found that grass-fed beef contained about 2–5 times more CLA than grain-fed beef; bison raised on pasture shows a comparable pattern. CLA has been studied for its roles in body composition, immune function, and inflammation modulation, though clinical dosing research is still ongoing. The core point is that finishing on grass preserves the nutritional profile the animal built on pasture — grain finishing reverses it.
Does this bison strip steak fit a strict keto, paleo, or carnivore diet?
Yes on all three. For keto, the steak is essentially zero carbohydrate, high protein, and contains moderate fat — the single ingredient is bison, with no additives, marinades, or fillers. The fat content is lower than a comparable beef strip, so carnivore and keto practitioners who want higher fat may choose to cook it in grass-fed butter or tallow to hit their macros, which complements the flavor. For paleo, grass-fed and finished bison is one of the most protocol-aligned proteins available — it mirrors the wild game that ancestral diet frameworks are modeled around, with no feedlot, no grain finishing, no hormones, no antibiotics, and no GMO feed. For carnivore, the ingredient list is exactly one item: bison New York Strip Steak. No soy, no corn, no gluten, no fillers. The 21-day wet aging doesn't involve any additives; it's a time-and-refrigeration process that breaks down connective tissue using the meat's own enzymes. Anyone managing autoimmune protocols or elimination diets will find nothing in this product to flag.
Can I substitute this bison New York Strip for beef in standard steak recipes, and are there any cooking adjustments I need to make?
Bison New York Strip substitutes directly for beef New York Strip in virtually any recipe — steakhouse sear, pan sauce, compound butter finish, or steak salad — but there are two important cooking adjustments. First, bison is significantly leaner than grain-finished beef, which means it has less intramuscular fat to buffer against overcooking; it can go from medium-rare to overdone faster than beef. Reduce your target internal temperature by about 5°F compared to what you'd use for beef — pull bison at 125–130°F for medium-rare, where most chefs pull beef at 130–135°F. Second, high heat for a short time works better than lower heat for longer — a 1¼-inch cut like this does well with 3 to 4 minutes per side in a very hot cast iron or stainless pan, then a rest of at least 5 minutes tented in foil. For recipes like steak au poivre, chimichurri steak, or a simple garlic-butter baste, zero adaptation is needed beyond temperature. For dishes that braise or slow-cook strip steak (less common), reduce time by roughly 20–25% to prevent drying out.
How do I verify that Northstar Bison's 'grass-fed and finished' and other claims are real, and what do their certifications actually require?
The USDA 'grass-fed' label standard has a known loophole: it only requires that the animal was fed grass at some point, not that it was finished on grass — so a steer could be grass-fed for most of its life and grain-finished before slaughter and still legally carry a USDA grass-fed label. Northstar Bison explicitly states 'grass-fed and finished,' meaning the diet was exclusively pasture and forage through the point of harvest — no finishing grain at any stage. Their Non-GMO, Soy-Free, and Corn-Free certifications further close the feedlot grain pathway, since commercial grain finishing relies almost entirely on corn and soy. The no added hormones and no antibiotics claims are verifiable through their ranch protocol — bison are not approved for synthetic hormone implants under FDA regulations the way cattle are, which is an additional structural safeguard. Northstar has operated on the Northern Plains since 1994 and uses a Zero Stress field harvest method, which is an on-pasture harvest approach that eliminates the transport and feedlot stress common in conventional harvest. Buyers who want to go deeper can contact the brand directly or look for third-party regenerative agriculture verification, which the brand pursues as part of their raising standards.
What exactly is 21-day wet aging, and how does it affect the texture and flavor of this strip steak?
Wet aging is a controlled enzymatic process: the steak is vacuum sealed immediately after butchering and held at refrigerator temperatures — typically 34–38°F — for a set period, in this case 21 days. During that time, the meat's own naturally occurring enzymes (primarily cathepsins and calpains) break down the collagen and connective tissue within the muscle fibers, which increases tenderness without any loss of moisture, because the vacuum seal retains all the natural juices. This is different from dry aging, where the exterior of the cut desiccates and develops a more concentrated, funky flavor; wet aging produces a cleaner, milder, and slightly more savory result that lets the natural flavor of grass-fed bison come forward. For a lean cut like bison New York Strip — which doesn't have the fat marbling that tenderizes beef during cooking — 21 days of wet aging is particularly meaningful because the connective tissue softening does work that fat marbling would otherwise do. The result is a strip steak that cuts and chews noticeably more easily than a fresh-butchered equivalent at the same leanness.
What does the 5.5 lb pack contain, and is there any trimming or prep needed before cooking?
The 5.5 lb pack contains one bison New York Strip steak per vacuum-sealed package, cut to 1¼ inches thick. The steak comes from the short loin and will have a characteristic strip of external fat and gristle running along the back edge — this is normal anatomy for a New York Strip from any species. On bison, because the animal is leaner overall, this strip is thinner and slightly firmer than on a conventional beef strip. It's easily removed after cooking with a single knife pass, and some people choose to leave it on during the sear to add a small amount of rendered fat to the pan. No other trimming is typically needed. The vacuum seal locks in the benefits of 21-day aging and protects against freezer oxidation during storage. Thaw in the refrigerator 12–24 hours before cooking for the most even result, and bring the steak close to room temperature for 20–30 minutes before it goes into the pan to promote an even sear.
- __badge:
- 21-Day Aged
- __Storage_Location:
- Frozen
- __Volume:
- 8000
- __Owner:
- NorthStar