Seth and Scott Perkins are going to show you how to butcher an entire bison and describe all the cuts of bison meat along the way. This is the ultimate guide to how to cut bison with just your butcher knife and your butcher saw from your favorite butcher shop, Whitefeather Meats.

3:40 - Check out Seth's knife here https://bit.ly/3MEJW5U

49:04 - 😂 You do not want to miss this part 🤣

55:56 - An entire bison. Every Steak. All on one table 😲😲

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Index:
1:27 - Bison have an additional rib. To separate front from hindquarter, you'll separate between the 13th and 14th rib (vs 12th and 13th on beef).
2:05 - American Bison is the original ("OG") bovine of North America. Scott explains the differences between beef and bison.
6:24 - Seth removes the bison skirt steaks.
6:48 - Seth removes the plate to start making the bone in bison steaks like bison tomahawks, bison porterhouses, bison short ribs, etc.
8:37 - Start by removing the bison shank and bison brisket. Then, bison arm roasts and some bison crosscut shanks.
13:08 - Scott cuts some bison flat irons, bison chuck roasts and trims up some other steaks.
20:24 - Seth uses the bandsaw to make a nice set of bison ribs. After that, it's time to make some massive bison tomahawk steaks.
25:31 - Seth moves to the bison hindquarter for the bison flank steak and bison rose. Then he cuts the bison round for the bison round tip and bison tri tip. He also cuts the bison sirloin tip.
29:51 - Seth removes the bison kidney and bison suet. Behind the fat in the bone in portion are the bison sirloin steaks, bison porterhouse steaks and bison T-Bone steaks starting at 34:01. In the boneless portion, Seth will cut the bison sirloin, bison tenderloin (bison filet mignon) and bison strip steak.
31:41 - Back on the bison round portion, Seth will cut a bison Thor's Hammer from the bison shank and a bison oyster steak. Scott finishes cutting up the bison eye of round, top round, bottom round and heel of round at 38:16.
42:21 - The big reveal of all of the bison steaks cut so far.
43:40 - For the other half of the bison, Scott and Seth will make all of the opposite, boneless cuts from the first half. Seth starts with Bison ribeyes instead of more tomahawks.
48:16 - Seth cuts bison chuck eye steaks. Seth's hot tip: Toss the chuck eye or ribeye in the freezer to firm it up before cutting. Bison strip steaks, bison sirloin steaks, and the entire bison tenderloin come next.

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