Ground Bison Old World Blend - 1 lb
Northstar Bison
$26.70
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Northstar Bison
Ground Bison Old World Blend - 1 lb
Seven organs. One pound. Zero compromise. Northstar's Old World Bison Blend packs muscle meat alongside liver, heart, spleen, kidney, pancreas, thymus, and adrenal glands — in the exact proportions a whole Northern Plains bison naturally yields. 92% lean. 100% Grass-Fed & Finished. Small-batch ground with no fillers, no flavor enhancers, no colorings, no preserving agents. It cooks, smells, and handles exactly like ground meat — because it is ground meat, just the kind that actually feeds the whole body. Packaged frozen and delivered to your door.
- Use it anywhere you'd reach for ground bison or ground beef — burgers, chili, tacos, meatballs — organ nutrition in every bite, no prep or planning required
- 100% Grass-Fed & Finished Northern Plains bison; whole-animal organ ratios deliver B12, iron, fat-soluble vitamins, and peptide profiles that muscle-only ground meat categorically cannot provide
- Fits keto, paleo, carnivore, and gluten-free diets
Seven organs. One pound. No compromise. Northstar's Old World Bison Blend is 92% lean ground bison sourced from 100% Grass-Fed & Finished, regeneratively raised Northern Plains bison — muscle meat combined with liver, heart, spleen, kidney, pancreas, thymus, and adrenal glands in whole-animal, naturally balanced proportions. Small-batch ground with no fillers, no flavor enhancers, no colorings, and no preserving agents. Available in 1 lb packages and a 24 lb bonus pack.
Pick up conventional ground beef or plain ground bison at the grocery store and you're getting muscle meat — full stop. This blend changes that equation entirely. Northstar builds the ratios to match what a whole bison actually yields — not spiked for marketing effect, but balanced the way nose-to-tail eating has always worked. The result is offal-level nourishment in a format that cooks, smells, and handles exactly like ground meat. No organ prep. No acquired taste. Just a more complete animal protein in every bite.
The seven organs in this blend are among the most micronutrient-dense tissues in any animal. Liver contributes concentrated B12, iron, and fat-soluble vitamins that muscle meat cannot replicate. Heart adds peptides and CoQ10. Spleen, kidney, pancreas, thymus, and adrenal each bring distinct micronutrient and enzymatic profiles that round out the nutritional picture in ways no single-tissue ground meat can approach. Whole-animal ratios mean nothing is spiked or artificially concentrated — it's balanced as nature already worked out.
Cook it exactly as you would any ground bison or ground beef. Northstar recommends adding a dash of Bison Bone Broth Concentrate while cooking for an additional layer of nose-to-tail nourishment. This blend is a natural fit for keto, paleo, carnivore, and gluten-free diets, as it contains zero fillers, zero carbohydrates from additives, and nothing beyond whole bison muscle and organ tissue. Packaged frozen from regeneratively raised Northern Plains bison; store in the freezer for up to 12 months. Thaw overnight in the refrigerator before cooking; use within 5–7 days of thawing. Packaged frozen and delivered to your door.
Ingredients: Bison Muscle Meat, Bison Liver, Bison Heart, Bison Spleen, Bison Kidney, Bison Pancreas, Bison Thymus, And Bison Adrenal.
Common Questions
How does this compare nutritionally to conventional ground beef or plain ground bison?
Conventional 80/20 ground beef runs roughly 17-20g of fat per 3 oz serving and is drawn entirely from muscle tissue, meaning you get no meaningful organ-sourced B12 concentration, negligible CoQ10, and a modest omega-6 to omega-3 ratio that can exceed 10:1 in feedlot animals. Grass-fed bison muscle meat alone typically carries a 3:1 to 4:1 omega-6 to omega-3 ratio — already a significant improvement. This blend adds the organ layer on top of that baseline: bison liver alone contains roughly 15 mcg of B12 per 3 oz serving (compared to roughly 2 mcg in an equivalent serving of ground beef), plus preformed retinol (vitamin A) at concentrations 10-100x higher than muscle meat. Heart tissue adds L-carnitine and CoQ10 — a mitochondrial cofactor largely absent in muscle meat. At 92% lean, total fat per serving is notably lower than standard 80/20 ground beef, so you get more micronutrient density per calorie than virtually any single-tissue ground product on the market.
What does 100% grass-fed and finished actually mean, and why does it matter for the nutrient profile?
100% grass-fed and finished means the animals ate only forage — grasses and legumes — for their entire lives, with no grain finishing period at any point. This distinction matters because the finishing phase is where most of the nutrient difference accumulates. Research consistently shows that grass-finished beef contains significantly more omega-3 fatty acids, particularly ALA, EPA, and DHA precursors, than grain-finished animals. Conjugated linoleic acid (CLA), a naturally occurring fatty acid associated with body composition and immune function in animal studies, runs roughly 2x higher in grass-finished ruminants. The USDA allows products to be labeled 'grass-fed' even if animals received grain during finishing, so the phrase 'grass-fed AND finished' is the meaningful qualifier — it closes that loophole. Regenerative raising on the Northern Plains also means the animals graze on diverse native pastures rather than monoculture ryegrass, which further broadens the fatty acid and micronutrient spectrum passed through into the meat.
How do the specific organs in this blend each contribute something the muscle meat cannot provide?
Each organ occupies a distinct biochemical niche. Liver is the most nutrient-dense tissue in any vertebrate: it concentrates B12 (essential for myelin synthesis and red blood cell production), preformed vitamin A as retinol, heme iron (the most bioavailable dietary iron form), folate, and copper. Heart is the richest dietary source of CoQ10 (ubiquinol), a coenzyme critical to mitochondrial ATP production, along with carnitine and creatine at levels exceeding muscle meat. Spleen is the densest source of heme iron in the body and contains unique peptides tied to immune modulation. Kidney provides selenium, B12, and riboflavin. Pancreas supplies digestive enzymes and insulin-adjacent peptides that whole-animal advocates argue support pancreatic function through a 'like supports like' mechanism, though this remains mechanistically studied rather than clinically proven. Thymus and adrenal glands are rich in zinc, vitamin C (adrenal glands concentrate ascorbic acid at very high levels), and tissue-specific peptides not found in skeletal muscle. No supplement stack reliably replicates all of these simultaneously in food-matrix form.
Does this fit a strict keto, paleo, or carnivore diet, and what are the actual macros?
At 92% lean, a 4 oz cooked serving delivers approximately 26-28g of protein, 3-5g of fat, and effectively zero carbohydrates — carbohydrate content in pure meat and organ blends is negligible (under 0.5g per serving), primarily from glycogen trace amounts. That macro profile fits strict ketogenic targets (typically under 20g net carbs daily, high protein, moderate fat), though keto practitioners who prioritize higher fat ratios may want to cook this in tallow or butter to increase fat content. For paleo and ancestral eating frameworks, organ-inclusive whole-animal blends are specifically aligned with the core principle of consuming the entire animal as pre-agricultural populations did. Carnivore protocol adherents often treat organ meats as essential rather than optional, and this blend provides all seven commonly prioritized organs without requiring separate sourcing or preparation. There are no fillers, binders, seed oils, grains, or nightshade derivatives in the ingredient list.
Can this be used as a direct substitute for ground beef or ground pork in everyday recipes?
Yes, with only minor awareness needed. The blend cooks and handles identically to 80/20 or 90/10 ground beef in terms of texture and moisture behavior — burgers, meatballs, meat sauce, taco meat, stuffed peppers, meatloaf, shepherd's pie filling, and chili all work without any recipe modification. Because it's 92% lean, it releases less fat during cooking than 80/20 beef; in applications where fat is important for moisture retention (meatloaf, meatballs), adding a small amount of tallow or bone marrow butter to the pan compensates easily. The organ content does not produce a noticeable liver flavor or unusual smell at the whole-animal ratios used here — the organs are present in proportion to what a single bison naturally yields, not spiked, so the finished product tastes and smells like ground bison meat. Internal temperature targets remain the same: USDA recommends 160°F for ground meat. Northstar also suggests adding a dash of Bison Bone Broth Concentrate during cooking to deepen flavor and add additional collagen.
How can a buyer verify that the sourcing and raising claims are accurate and not just marketing language?
The most reliable verification pathway is the specificity and traceability of the claim rather than generic USDA labels. 'Regeneratively raised on the Northern Plains' with named small-batch processing is a verifiable geographic and operational claim — broad CAFO operations do not use this language because their supply chains cannot support it. The absence of added hormones and antibiotics can be partially verified through USDA's Process Verified Program, which audits specific on-farm practices rather than just requiring paperwork. 'Grass-fed and finished' is verifiable because finishing on grain is economically motivated and well-documented in commodity supply chains — small bison ranches on Northern Plains native pasture have no economic incentive to grain-finish, and bison as a species are far more resistant to confinement operations than cattle. The clean ingredient label itself is verifiable at the point of receipt: no preservatives (no sodium nitrate, citric acid, or BHA/BHT in the ingredients), no colorings, no fillers — these are observable facts on the label, not promotional claims. The small-batch designation means each grind run is traceable to a specific harvest group rather than pooled from anonymous regional suppliers.
Why are the organs included at 'whole-animal ratios' rather than maximized for marketing purposes, and does that make the blend less potent?
Whole-animal ratios reflect the actual proportional yield of organs relative to muscle meat from a single bison — liver, heart, spleen, kidney, and the glandular organs together represent a relatively small fraction of total animal weight, with muscle meat making up the majority. A bison liver represents roughly 1-1.5% of live body weight; when distributed across the total muscle meat yield, that percentage translates to a modest but genuine organ contribution per pound of blend. The alternative — artificially spiking organ percentages beyond natural yield ratios — would produce a product that tastes strongly of liver, requires different cooking handling, and represents a nutritional profile no ancestral population actually consumed. The whole-animal approach means the blend is nutritionally complete in the same way eating nose-to-tail is complete: no single nutrient is pushed to pharmacological levels, but the full spectrum of liver B12, heart CoQ10, spleen iron, adrenal vitamin C, and the remaining organ-specific compounds are all present together in a food-matrix form. For anyone seeking therapeutic organ dosing, dedicated organ supplements serve a different purpose; this blend is designed for daily whole-food nutrition without the preparation or acquired taste barrier.
Customers who make the switch to the Old World Blend describe it as a revelation — the organ profile adds depth and nutrition that plain ground meat can't match.
Pick up conventional ground beef or plain ground bison at the grocery store and you're getting muscle meat — full stop. This blend changes that equation entirely. Northstar builds the ratios to match what a whole bison actually yields — not spiked for marketing effect, but balanced the way nose-to-tail eating has always worked. The result is offal-level nourishment in a format that cooks, smells, and handles exactly like ground meat. No organ prep. No acquired taste. Just a more complete animal protein in every bite.
The seven organs in this blend are among the most micronutrient-dense tissues in any animal. Liver contributes concentrated B12, iron, and fat-soluble vitamins that muscle meat cannot replicate. Heart adds peptides and CoQ10. Spleen, kidney, pancreas, thymus, and adrenal each bring distinct micronutrient and enzymatic profiles that round out the nutritional picture in ways no single-tissue ground meat can approach. Whole-animal ratios mean nothing is spiked or artificially concentrated — it's balanced as nature already worked out.
Cook it exactly as you would any ground bison or ground beef. Northstar recommends adding a dash of Bison Bone Broth Concentrate while cooking for an additional layer of nose-to-tail nourishment. This blend is a natural fit for keto, paleo, carnivore, and gluten-free diets, as it contains zero fillers, zero carbohydrates from additives, and nothing beyond whole bison muscle and organ tissue. Packaged frozen from regeneratively raised Northern Plains bison; store in the freezer for up to 12 months. Thaw overnight in the refrigerator before cooking; use within 5–7 days of thawing. Packaged frozen and delivered to your door.
Ingredients: Bison Muscle Meat, Bison Liver, Bison Heart, Bison Spleen, Bison Kidney, Bison Pancreas, Bison Thymus, And Bison Adrenal.
Common Questions
How does this compare nutritionally to conventional ground beef or plain ground bison?
Conventional 80/20 ground beef runs roughly 17-20g of fat per 3 oz serving and is drawn entirely from muscle tissue, meaning you get no meaningful organ-sourced B12 concentration, negligible CoQ10, and a modest omega-6 to omega-3 ratio that can exceed 10:1 in feedlot animals. Grass-fed bison muscle meat alone typically carries a 3:1 to 4:1 omega-6 to omega-3 ratio — already a significant improvement. This blend adds the organ layer on top of that baseline: bison liver alone contains roughly 15 mcg of B12 per 3 oz serving (compared to roughly 2 mcg in an equivalent serving of ground beef), plus preformed retinol (vitamin A) at concentrations 10-100x higher than muscle meat. Heart tissue adds L-carnitine and CoQ10 — a mitochondrial cofactor largely absent in muscle meat. At 92% lean, total fat per serving is notably lower than standard 80/20 ground beef, so you get more micronutrient density per calorie than virtually any single-tissue ground product on the market.
What does 100% grass-fed and finished actually mean, and why does it matter for the nutrient profile?
100% grass-fed and finished means the animals ate only forage — grasses and legumes — for their entire lives, with no grain finishing period at any point. This distinction matters because the finishing phase is where most of the nutrient difference accumulates. Research consistently shows that grass-finished beef contains significantly more omega-3 fatty acids, particularly ALA, EPA, and DHA precursors, than grain-finished animals. Conjugated linoleic acid (CLA), a naturally occurring fatty acid associated with body composition and immune function in animal studies, runs roughly 2x higher in grass-finished ruminants. The USDA allows products to be labeled 'grass-fed' even if animals received grain during finishing, so the phrase 'grass-fed AND finished' is the meaningful qualifier — it closes that loophole. Regenerative raising on the Northern Plains also means the animals graze on diverse native pastures rather than monoculture ryegrass, which further broadens the fatty acid and micronutrient spectrum passed through into the meat.
How do the specific organs in this blend each contribute something the muscle meat cannot provide?
Each organ occupies a distinct biochemical niche. Liver is the most nutrient-dense tissue in any vertebrate: it concentrates B12 (essential for myelin synthesis and red blood cell production), preformed vitamin A as retinol, heme iron (the most bioavailable dietary iron form), folate, and copper. Heart is the richest dietary source of CoQ10 (ubiquinol), a coenzyme critical to mitochondrial ATP production, along with carnitine and creatine at levels exceeding muscle meat. Spleen is the densest source of heme iron in the body and contains unique peptides tied to immune modulation. Kidney provides selenium, B12, and riboflavin. Pancreas supplies digestive enzymes and insulin-adjacent peptides that whole-animal advocates argue support pancreatic function through a 'like supports like' mechanism, though this remains mechanistically studied rather than clinically proven. Thymus and adrenal glands are rich in zinc, vitamin C (adrenal glands concentrate ascorbic acid at very high levels), and tissue-specific peptides not found in skeletal muscle. No supplement stack reliably replicates all of these simultaneously in food-matrix form.
Does this fit a strict keto, paleo, or carnivore diet, and what are the actual macros?
At 92% lean, a 4 oz cooked serving delivers approximately 26-28g of protein, 3-5g of fat, and effectively zero carbohydrates — carbohydrate content in pure meat and organ blends is negligible (under 0.5g per serving), primarily from glycogen trace amounts. That macro profile fits strict ketogenic targets (typically under 20g net carbs daily, high protein, moderate fat), though keto practitioners who prioritize higher fat ratios may want to cook this in tallow or butter to increase fat content. For paleo and ancestral eating frameworks, organ-inclusive whole-animal blends are specifically aligned with the core principle of consuming the entire animal as pre-agricultural populations did. Carnivore protocol adherents often treat organ meats as essential rather than optional, and this blend provides all seven commonly prioritized organs without requiring separate sourcing or preparation. There are no fillers, binders, seed oils, grains, or nightshade derivatives in the ingredient list.
Can this be used as a direct substitute for ground beef or ground pork in everyday recipes?
Yes, with only minor awareness needed. The blend cooks and handles identically to 80/20 or 90/10 ground beef in terms of texture and moisture behavior — burgers, meatballs, meat sauce, taco meat, stuffed peppers, meatloaf, shepherd's pie filling, and chili all work without any recipe modification. Because it's 92% lean, it releases less fat during cooking than 80/20 beef; in applications where fat is important for moisture retention (meatloaf, meatballs), adding a small amount of tallow or bone marrow butter to the pan compensates easily. The organ content does not produce a noticeable liver flavor or unusual smell at the whole-animal ratios used here — the organs are present in proportion to what a single bison naturally yields, not spiked, so the finished product tastes and smells like ground bison meat. Internal temperature targets remain the same: USDA recommends 160°F for ground meat. Northstar also suggests adding a dash of Bison Bone Broth Concentrate during cooking to deepen flavor and add additional collagen.
How can a buyer verify that the sourcing and raising claims are accurate and not just marketing language?
The most reliable verification pathway is the specificity and traceability of the claim rather than generic USDA labels. 'Regeneratively raised on the Northern Plains' with named small-batch processing is a verifiable geographic and operational claim — broad CAFO operations do not use this language because their supply chains cannot support it. The absence of added hormones and antibiotics can be partially verified through USDA's Process Verified Program, which audits specific on-farm practices rather than just requiring paperwork. 'Grass-fed and finished' is verifiable because finishing on grain is economically motivated and well-documented in commodity supply chains — small bison ranches on Northern Plains native pasture have no economic incentive to grain-finish, and bison as a species are far more resistant to confinement operations than cattle. The clean ingredient label itself is verifiable at the point of receipt: no preservatives (no sodium nitrate, citric acid, or BHA/BHT in the ingredients), no colorings, no fillers — these are observable facts on the label, not promotional claims. The small-batch designation means each grind run is traceable to a specific harvest group rather than pooled from anonymous regional suppliers.
Why are the organs included at 'whole-animal ratios' rather than maximized for marketing purposes, and does that make the blend less potent?
Whole-animal ratios reflect the actual proportional yield of organs relative to muscle meat from a single bison — liver, heart, spleen, kidney, and the glandular organs together represent a relatively small fraction of total animal weight, with muscle meat making up the majority. A bison liver represents roughly 1-1.5% of live body weight; when distributed across the total muscle meat yield, that percentage translates to a modest but genuine organ contribution per pound of blend. The alternative — artificially spiking organ percentages beyond natural yield ratios — would produce a product that tastes strongly of liver, requires different cooking handling, and represents a nutritional profile no ancestral population actually consumed. The whole-animal approach means the blend is nutritionally complete in the same way eating nose-to-tail is complete: no single nutrient is pushed to pharmacological levels, but the full spectrum of liver B12, heart CoQ10, spleen iron, adrenal vitamin C, and the remaining organ-specific compounds are all present together in a food-matrix form. For anyone seeking therapeutic organ dosing, dedicated organ supplements serve a different purpose; this blend is designed for daily whole-food nutrition without the preparation or acquired taste barrier.
Customers who make the switch to the Old World Blend describe it as a revelation — the organ profile adds depth and nutrition that plain ground meat can't match.
- "Made some great burgers and lasagna. Easy to use and cook with. Definitely leaner mix. Will definitely buy again." — Wyatt, Verified Buyer
- "Bison is incredibly delicious and highly nutritious. It has a rich, slightly sweet flavor." — Matt P., Verified Buyer
- "The meat is very tasty and juicy. It's excellent for anything we make with ground bison." — Kathie, Verified Buyer
- __badge:
- Whole-Animal Blend
- __Storage_Location:
- Frozen
- __Volume:
- 600
- __Owner:
- NorthStar