At Noble Premium Bison™ 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, striploin 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 spec unique to their business. Regardless of the cut, our goal is to maximize value by minimizing handling and waste. Click here for a full list of our cuts and specs.
Cut of the Week
This week we’re featuring two versatile cuts—our Top Sirloin Butt and Petite Tender. The Top Sirloin is a steak that doesn’t require a lot of expertise to provide a great flavour experience, and is perfect topped with garlic butter. Our Petite Tender can be prepared in a number of different ways to make the most of its natural flavor, tenderness and convenient size. Ideal for two, this cut is also suitable for brochettes, carpaccio (as featured here), as well as paired with rich sauces such as béarnaise, cognac, or peppercorn.
Classic Cut – Top Sirloin Butt
This classic cut is prized for it’s flavor and is excellent for steak cutting. The top sirloin butt consists of two major muscles that need to be separated for effective portioning. Crusted with spices and slow roasted, this cut will have a high yield and nice presentation on a buffet setting.
Needs to be aged to maximize tenderness and flavor
Purchase options can include center muscles or cap (coulotte) muscles; Top Sirloin Butt or Heart of Rump
Trim to remove all heavy membrane and remove all ragged edges
If roasting whole top sirloin, remember during carving to carve the cap muscle and main muscle differently, as the grain direction is different with both.
Top Sirloin Steak with Garlic Butter
Don’t skimp on the flavour here to save a few calories. This is delicious! The butter makes the steak melt in your mouth.
½ c (120g) butter
2 teaspoons (10ml) garlic powder
4 cloves garlic, minced
4 lbs (2kg) Noble Premium Bison top sirloin steaks
Salt and pepper to taste
Preheat grill to medium high heat.
In a small saucepan, melt butter over medium low heat with garlic powder and minced garlic. Set aside.
Sprinkle both sides of steak with salt and pepper.
Grill steaks about 3 minutes per side for medium rare. When done, transfer to warmed plates. Brush tops liberally with garlic butter and allow to rest for 2 to 3 minutes before serving.
Creative Cut – Petite Tender
The size of this cut makes it a good candidate for a number of applications such as the protein feature in a dinner salad, or cut into small medallions and grilled for an appetizer presentation. The size of most petite tenders is 0.34-0.7kg and is perfect for two servings (individual 170-225g portions).
Part of the shoulder clod located in the chuck; also known as clod tender, teres major
Ready to use with little additional cutting or yield loss
Should be aged for maximum tenderness
Not highly marbled, so care must be taken to prevent overcooking; cooks quickly
Attractive price point makes this cut a popular addition to casual menus
Bison Carpaccio with Balsamic Roasted Baby Vegetables,
Shiraz Reduction & Asiago
1 Noble Bison petite tender
1 cup total - mixed herbs (equal parts sage, thyme, tarragon)
2 tbsp (30ml) crushed Juniper berries
3 tbsp (45ml) olive oil
2 halves baby kohlrabi
2 each baby bunch carrots
2 halves baby white turnips
1 tbsp (15ml), as required, balsamic reduction (10:1 reduction)
1 tbsp (15ml), as required, Shiraz Reduction (10:1 reduction)
1 oz (30ml), as required, shaved Asiago cheese
Salt & crushed black pepper, to taste
Skin and clean the petite tender, cut lengthwise into three equal parts.
Rub with the chopped mixed herbs and crushed juniper berries.
Season with salt & crushed black pepper.
Pan sear in very hot olive oil on all sides. Remove from heat, chill.
Wrap tightly in plastic wrap and freeze.
Blanch the baby vegetables, chill and set aside for service.
Unwrap the frozen petite tender; let sit at room temperature for five minutes.
On a slicer, shave the bison paper thin - it should be almost translucent, but still full slices.
Lay the slices on the plate as they come off the slicer, forming an attractive pattern over 3/4 of the plate.
Place an assortment of the blanched vegetables in a pan, with a drizzle of the balsamic reduction, and roast at high heat for 6-7 minutes.
Drizzle the Shiraz reduction over the sliced carpaccio, and add the roasted vegetables.
Finish the plate with the shaved Asiago cheese and a twist of fresh black pepper.
© Bison Producers of Alberta