This is a RARE cut, from the hump of the bison - long revered as a coveted rarity for peoples connected to bison and their dramatic and often tragic history.

The bison hump is the muscle that directs this majestic animal's head: and so cooking it SEEMS daunting, because who wants stringy meat? Don't let fear deter you, however.

Make sure the roast is perfectly trimmed, and make a simple marinade (I recommend rosemary, garlic, sea salt and high-quality pepper, and olive oil). Rub the marinade over the meat 24 hours before you plan to eat, then truss the roast to guarantee an even cooking temperature. 

Cook the roast about 4 hours in a 325-degree oven, and allow it to rest. Slice thin, and serve with your favorite side dishes and vegetables.

Please note: We do not ship meat. Our ranch pop-up store at 575 North Green Valley Road off Hwy 46 in Cambria is open Saturdays from 11 a.m. to 2:30 p.m. We also offer weekly deliveries for orders $150 and up to the North County, as well as the Coast from San Simeon to San Luis.