Ordering is as simple as 1,2,3:
- Review our products and price list below.
- Once you have decided what you would like to order, please email your order to firstname.lastname@example.org or call us at (971) 720-0462. Include your contact information (phone number and email).
- We will respond within 24 hours to confirm and finalize your order.
Need a special gift for a special person in your life? Give them a gift certificate for some Green Fields Bison meat. Send us an email (email@example.com) with an order specifying the amount of money and the name and location of the recipient. We are able to ship as far east as Colorado for a reasonable cost.
Pick Up and Shipment:
Orders of frozen, packaged bison meat can be picked up by appointment at our ranch which is located off of King’s Valley Highway (Highway 223) south of Dallas, Oregon. The ranch address is: 16055 Gilliam Road, Dallas, Oregon 97338. We have a locked gate so please call us when you plan to visit so we can be here to meet you.
We can ship product as far east as Colorado. The order should be a minimum of 12 lbs. of meat in order to keep the meat frozen during transit. Shipping and handling costs will apply.
We also sell our frozen bison meat at local farmer’s markets in the Willamette Valley. Current Farmer’s Market schedule is on the Green Fields Bison “Home” page. During the Farmer’s Market season, you can also check out our Facebook page for latest updates on where we will be selling our wildly nutritious bison meat.
We accept checks, cash and credit/debit cards as payment.
Bulk Bison: Purchasing a Whole, Half or Quarter Bison
***For the 2018 season, we are putting customers names who are interested in purchasing bulk bison on a waiting list. We have a limited supply of animals/meat this year, and we will not know until August (after the animals come off of grass) whether we will have enough animals to sell as a bulk purchase. If you are interested in buying in bulk, please let us know and we will put you on our waiting list. We will contact interested parties by the end of July.
We encourage people to purchase bison in the form of a whole, one half or one quarter portion. There are many benefits to buying meat in bulk.
- Ease and Access: One of the things we love about having a half of a bison in our freezer is the ease of deciding what to have for dinner. By buying a bison in bulk, you have a huge choice of healthy meat options just a few feet away from your kitchen.
- Choice and Variety: By purchasing in bulk, it provides you with a choice in how your meat is cut and processed. You can decide on the thickness of your steaks and whether you want your roasts to be small, medium or large in size. You can also choose to have a number of specialty items such as bacon, salami, sausage and jerky made for you. Additionally, soup bones, tongue and organ meats (can be used for dog food if you do not eat organ meats) are part of the bison carcass and are included in a bulk purchase.
- Lower Cost: If you are interested in a variety of cuts, buying in bulk is the most economical option.
Some people hesitate to buy bulk bison because they think it will be too much meat. If a quarter of a bison (60-65 lbs. of meat) seems like too much consider splitting this with family or friends.
If you are new to buying meat in bulk, it may be helpful to understand the process and how it affects the quantity and quality of the bison meat you will receive.
We typically harvest bison 4 times a year, mostly between June and October. In our opinion, the best time to buy grass-fed and finished bison is in July and August after they have been feeding on nutritious green pastures for several months.
We use mobile slaughter with our bison which means that someone comes out to our ranch and harvests the animal while they are in the field. The slaughtering process is essentially immediate and the animal does not have the experience of stress or pain. Humane slaughtering also makes for better tasting meat. Once the bison is slaughtered, the hide, head, hooves and non-usable organs are removed. What remains is called the carcass, which is typically split down the middle into two halves.
When the carcass arrives at the meat processor both halves are weighed. This is referred to as the “hanging weight”. With bison the hanging weight of the carcass is usually around 56% of the live weight. After arriving at the processor, the carcass will be hung in a cooler for about 10 days for dry aging. This improves tenderness, enhances flavor and also further reduces weight due to evaporation. Because a bison carcass has a thinner fat coat it doesn’t need to hang as long as a beef carcass.
After aging, each side is made into individual retail cuts. If you are getting a quarter you will get half of the mixed assortment of cuts from the front and rear of the animal. The weight of meat after the carcass is butchered is called the “boxed” or “take home” or the “carcass yield” weight. The boxed weight will be less than the hanging weight. With bison, the yield of meat from the carcass is generally around 60% of the hanging weight. This percentage can vary based on whether or not you choose to have bone-in versus boneless meat, the amount of fat trimmed on the meat cuts and other specifics regarding butchering. The processor will call you prior to butchering to take your cutting order (e.g.: desired thickness of steaks, size of roasts, any special orders of sausage or jerky) and answer any other questions you may have.
All this is interesting, but you still want to have an idea of the basics: How much meat will I take home, what kind of cuts will there be and what will this all cost?
Traditionally, when you buy meat in this way the price is set based on hanging weight. So here is an example: A two and a half year old bison weighing 715 pounds is chosen for harvest. Once slaughtered, the carcass hanging weight on this animal will be approximately 400 pounds (715 lbs. x 56%). A quarter share of this carcass would weigh 100 pounds. Once the bison is butchered, there will be about 60 pounds of meat in a quarter share (100 pounds of carcass x 60%). The price for the quarter of bison is $7.00 per pound of hanging weight x 100 pounds or $700. The customer pays the cut and wrap fee. The current processor we use charges $0.59/lb./hanging weight for butcher wrap or $0.79 /lb./hanging weight for vacuum sealed packaging. For example, if a customer wanted their meat packaged in butcher wrap, the cut and wrap fee for a quarter would be: $59 (100 pounds hanging weight x $0.59/lb.). The total cost for the quarter of bison meat in this example would be $759 ($700 + $59). That comes out to $12.65 per pound of bison meat which is less than the average cost for the variety of cuts that you receive.
About 17% of the meat will be steaks, 55% will be ground bison, 25% will be roasts (which can be made into jerky, sausage, or made into ground meat or stew meat if roasts are not desired), and 3% will be other (short ribs and ox tail). If you would like a variety of cuts, buying in bulk is definitely the most economical option.
In addition to meat, customers buying bulk also receive proportional amounts of bones and organ meat at no additional cost. Bones are great for making stock and soups and organ meat are some of the most nutrient dense parts of the animal. Customers buying quarters or halves will receive proportional amounts of the liver, heart and kidneys. Those customers buying a whole bison will also receive the tongue and the rocky mountain oysters (if available). Customers buying a whole bison also have the option to receive the head and hide (unprocessed) for an additional cost.
One last detail – you should figure on having access to 1 cubic foot of freezer space for every 35-40 pounds of frozen bison.
We ask our customers to put a deposit down at the time of ordering bulk meat. The deposit for a quarter is $300 and $600 for a half bison. Once the hanging weight is obtained the exact amount of the remaining balance will be known and should be paid before picking up your meat from the processor.
There’s still some things to think about – who to invite for dinner, your favorite recipe or something new…but I think we’ve covered the basics and its all enjoyment from here on!