This is from a very small family run farm, and we only get a small amount of bison, hence the signature products status!

Grass-fed bison will usually have an Omega 6 to Omega 3 ratio of 4:1 or less when finished on fresh grass.

 When compared to grain-fed bison, grass-fed bison is:

• lower in total fat, especially saturated fat
• lower in cholesterol and calories
• considerably higher in beta-carotene and conjugated linoleic acid (CLA), both being practically non-existent in grain fed animals.
  Beta-carotene is used in the body to make Vitamin A, a powerful anti-oxidant linked to preventing cancer and cardio-vascular disease. It can also give grass-fed bison fat a slightly yellow color; something that the grain-driven part of the bison industry will sometimes erroneously play up as a negative factor. Grain-fed bison has white fat, much like you see in most, if not all, supermarket beef; a fat whose health benefits are compromised by high Omega 6 content.
  In preliminary studies CLA, a fatty acid, has been linked to reducing the risk of cancer, diabetes and obesity.

• The Tenderest Cuts

  The muscles that run along the backside of the bison are the ones that provide the tenderest cuts. In the roast category this includes prime rib, loin, sirloin, and to a lesser extent sirloin tip. The tenderest steaks include rib steak bone-in, rib-eye, loin (New York strip), sirloin, T-bone, and tenderloin. These tender cuts, both roasts and steaks, require minimal preparation. Their flavor is best enjoyed without any marinating; only a modicum of seasoning is sometimes used. For many people, salt and pepper is all it takes.