Diagram of bison meat cuts

All our products are a cut above

At Noble Premium Bison, we want to help you elevate the plate. Our premium product is made with care—by people committed to providing you with a superb eating experience. Using regenerative ranching practices, we produce tender, lean meat, full of flavour and free of additives, antibiotics and growth hormones.

We offer dozens of premium cuts of meat, generated from industry standard specs set by the North American Meat Producers (NAMP). From tenderloin to short rib, hammer shank to ribeye, our customers can anticipate receiving the same high standard each and every time. For high volume orders, we offer a custom spec service for clients who require a specification unique to their business. Regardless of the cut, our goal is to maximize value by minimizing handling and waste.

The following is a partial list of the cuts available. Contact us for information on our full list of premium and custom cuts.

NAMP
No. 116
Cut
Name
Chuck Roll
Dutch
Onderrib
German
Zungenstück
French
Collier Basses-Côtes
Spanish
Aguja
Italian
Reale
NAMP
No. 116B
Cut
Name
Chuck Tender
Dutch
Voormuis
German
Falsches Filet
French
Jumeau
Spanish
Pez
Italian
Fusello
NAMP
No. 114D
Cut
Name
Top Blade (Flat Iron)
Dutch
Sucade
German
Schaufelstück
French
Paleron
Spanish
Llata
Italian
Copertina Di Spalla
NAMP
No. 114
Cut
Name
Shoulder Clod
Dutch
Bloemstuk
German
Dickes Bugstück
French
Boule de Macreuse
Spanish
Espaldilla
Italian
Spalla Alta
NAMP
No. 112A
Cut
Name
Ribeye
Dutch
Ribeye
German
Entreôte
French
Noix D'Entrecôte
Spanish
Lomo Alto
Italian
Entrecote
NAMP
No. 123
Cut
Name
Short Ribs
Dutch
Short Ribs
German
Flache Rippe
French
Plat de Côte
Spanish
Pecho con Hueso
Italian
Costine Di Pancia
NAMP
No. 180
Cut
Name
Striploin
Dutch
Lende
German
Roastbeef
French
Faux-Filet
Spanish
Lomo
Italian
Controfiletto
NAMP
No. 189
Cut
Name
Tenderloin
Dutch
Haas
German
Filet
French
Filet
Spanish
Solomillo
Italian
Filetto
NAMP
No. 184
Cut
Name
Top Sirloin Butt
Dutch
Rump Met Vet
German
Steakhüfte
French
Rumsteak
Spanish
Cadera
Italian
Scamone A Cuore
NAMP
No. 184D
Cut
Name
Sirloin Cap
Dutch
Staartstuk
German
Hüftdeckel
French
Aiguilette de Rumsteak
Spanish
Tapilla de Cadera
Italian
Codone
NAMP
No. 185C
Cut
Name
Tri-Tip
Dutch
Ezel
German
Tafelspitz
French
Aiguilette Baronne
Spanish
Punta de Cadera
Italian
Spinacino
NAMP
No. 171C
Cut
Name
Eye Of Round
Dutch
Achtermuis
German
Semerrolle
French
Rond de Gite
Spanish
Redondo
Italian
Girello
NAMP
No. 168
Cut
Name
Inside Round
Dutch
Bovenbil
German
Oberschale Mit Deckel
French
Tende de Tranche
Spanish
Tapa
Italian
Fesa
NAMP
No. 171B
Cut
Name
Outside Flat (Round)
Dutch
Plattebil
German
Unterschale Ohne Rolle
French
Noix de gîte
Spanish
Contra
Italian
Sottofessa
NAMP
No. 167A
Cut
Name
Knuckle
Dutch
Spierstuk
German
Kugel
French
Tranche Grasse
Spanish
Babilla
Italian
Noce
NAMP
No. 193
Cut
Name
Flank
Dutch
Vinkenlap
German
Hose
French
Bavette de Flanchet
Spanish
Falda Magra
Italian
Bavetta Flanchet
NAMP
No. 120
Cut
Name
Brisket
Dutch
Borst
German
Rinderbrust
French
Poitrine
Spanish
Pecho
Italian
Punta Di Pancia
NAMP
No. 117
Cut
Name
Shank
Dutch
Schenkel
German
Hesse
French
Jarret
Spanish
Morcillo
Italian
Geretto