Tenderloin Bison – A Flavor You Won't Find in Premium Beef
Tenderloin steak is one of the most valued premium meat cuts. It is cut from the most tender part of the carcass—the lumbar muscle located near the animal's spine. This area hardly works, so the muscle fibers remain thin, flexible, and exceptionally tender. Bison tenderloin further surprises: the meat is naturally lean (almost complete lack of marbling), yet possesses a deep, intense aroma, unattainable for traditional beef. This is precisely the luxury segment of exotic meats.
Genetics and Nutritional Profile (The Leaner Choice)
Bison Tenderloin Steak has a more favorable nutritional profile—it is richer in protein and iron with minimal fat content. Although sometimes compared to beef, its unique structure is ideal for health-conscious individuals.
Canadian Freedom: Noble Premium Bison Farming
Our bison is sourced from Canada from the certified brand Noble Premium Bison. The farm covers over 3600 ha of pastures in Western Canada. The animals grow at a natural pace with minimal human interference. The feeding program includes approx. 20 months of pasture grazing (grass-fed) and only 90–120 days of grain-finish feeding outside the grazing season. This approach ensures healthy, full-flavored, highest-quality meat.
Aging and Preparation (Velvety Tenderness)
All bison tenderloin steaks are wet-aged—this process lasts about 40 days. Natural enzymes break down the muscle fibers, which enhances tenderness and flavor. Remember that due to its leanness, it requires short thermal processing (Medium Rare)—that is the key to its velvety texture.
Nutritional Values
| Ingredient |
Amount (per 100 g) |
| Energy |
142 kcal |
| Protein |
28.5 g |
| Total Fat |
2.2 g |
| Saturated Fat |
0.8 g |
| Iron |
3.4 mg |
| Zinc |
3.7 mg |
| Vitamin B12 |
2.6 µg |
