Hightail Ranch: 100% Grass-Fed Bison from the Montana Prairie
Written by: Patrick Montgomery
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Published on
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Time to read 10 min
Hightail Ranch: 100% Grass-Fed Bison from the Montana Prairie
There's a difference between grass-fed and grass-finished bison, and most consumers don't know which one they're buying.
Most "grass-fed" bison isn't grass-finished. The animals start on pasture, then get moved to feedlots for the final months and finished on grain. The label still says grass-fed because they started that way, but what ends up on your plate is a grain-finished product. The difference matters for flavor, fat composition, and nutritional profile. It also matters for the land the animals are raised on.
Hightail Ranch is one of the few American operations that does it the harder way: 100% grass-fed bison (which mean it's also 100% grass-finished), on 10,000 acres in Camas Prairie, Montana. No grain at any stage. No hormones. No antibiotics. No vaccines. Certified by the American Grassfed Association. Meaning the claim has been independently audited, not just printed on a label.
This is the story of the ranch, the people who built it, and what you taste when you cook one of their cuts.
Jon Sepp and Brittany Masters founded Hightail Ranch from scratch. Neither came from a ranching family.
Jon spent his military career testing parachutes. Brittany came from a corporate role in Seattle, focused on food quality. They're first-generation ranchers. Veteran-owned and woman-owned, and they built the operation by deliberately choosing the harder version of every decision.
The ranch sits on 10,000 acres in Camas Prairie, Western Montana. A single, contiguous operation, not patched together from leased parcels. The herd runs about 300 head. That works out to roughly 33 acres per animal, which is a meaningfully different stocking density than conventional cattle ranching, where the ratio is typically one to two acres per head. When Hightail says their bison are free-roaming, the math backs it up.
Outside of seasonal pasture moves for rotational grazing and one annual run through the corrals to tag and health-check the animals, the herd is left alone. No daily handling. No confinement. No routine medical interventions. Hightail calls this low-stress handling — and it's about as close to how wild bison live as a managed herd can get.
This matters because how an animal is raised changes what the meat tastes like. Stress hormones, feed composition, and movement patterns all show up in the final product. Hightail's bison eat the prairie they evolved on. They move across it the way bison have moved for thousands of years. When you cook a Hightail cut, that's what you're tasting.
What "100% Grass-Fed" Actually Means at Hightail
There's a hierarchy of grass-fed claims, and most consumers don't see it:
Tier 1: "Grass-fed" (the loosest claim)
Animals had some access to pasture at some point in their lives. Most often, they started on pasture and were finished on grain in a feedlot. This is the bare minimum interpretation — and it's where most supermarket grass-fed bison lands.
Tier 2: "Grass-fed and grass-finished"
Animals stayed on pasture for their entire lives. No feedlot phase. This is the standard most people assume "grass-fed" means by default.
Tier 3: "100% grass-fed, no grain, no hormones, no antibiotics"
The full diet is grass and forage, period. No grain at any stage. No added hormones. No routine antibiotics. This is the standard Hightail meets.
Tier 4: AGA-certified
Tier 3 has been independently audited and verified by the American Grassfed Association. The claim isn't self-reported — it's been checked. This is the standard Hightail also meets.
Hightail goes one step further than even AGA's standard: no vaccines. That's a stronger position than most premium bison ranches make, and it's not a small commitment. It means the herd's immune health comes from low stocking density, rotational grazing, and animal welfare practices. Not from intervention.
What does this mean for the meat?
Grass-finished bison runs leaner than grain-finished. The fat composition shifts toward more omega-3 fatty acids and a deeper, slightly more mineral flavor. The meat has a cleaner, more pronounced taste. Closer to what wild bison would have tasted like before European cattle arrived on the continent.
It also matters for the land. Bison graze differently than cattle.
Their hooves break up compacted soil.
Their grazing patterns rotate naturally across grassland, never picking it bare in one spot.
Their dung returns nutrients that cattle dung doesn't.
Hightail's rotational grazing system actively regenerates the soil, which is why "regenerative ranch" sits at the top of their brand identity, not as marketing language but as practice.
Bison Built This Continent
Before there were cattle on the Great Plains, there were tens of millions of bison.
They were nearly hunted to extinction in the 1800s, fewer than 1,000 animals left by 1900. The herds that survived were the ones that survived because people decided they should. Hightail's herd is part of that recovery.
The reason bison still matter, beyond the history, is the land. Bison graze differently than cattle. Their hooves break up compacted soil. Their grazing patterns rotate naturally across grassland, never picking it bare in one spot. Their dung returns nutrients that cattle dung doesn't. The Great Plains evolved around bison, and the prairie ecosystem genuinely doesn't work without them.
Raising bison well, the way Hightail does it, is one of the few things you can do as a meat producer that makes the land better than you found it. That's not a marketing claim. That's the actual ecology of how bison interact with prairie.
When you buy a Hightail cut, you're not just choosing a leaner protein. You're choosing to support a regenerative operation that's actively healing the American Plains, one harvest at a time. The economics of single-ranch bison are harder than the alternatives. The animals take longer to mature. The land requires more space. The certification process is exacting. But the result is a fundamentally different product — for your plate and for the continent.
The Hightail Cuts on Valor
Five cuts from Hightail Ranch are available on Valor. Every cut comes from the same herd, raised by the same family, on the same prairie. There's no quality variation between cuts because there's no sourcing variation.
1. Bison Tomahawk Steak - French-Cut, Bone-In
The showpiece cut. Available in three sizes: 24-28 oz, 32-40 oz, and the 48-55 oz trophy tomahawk (limited to five per harvest).
The French-cut bone gives the cut its visual drama — but the real value is in how the bone-in cook works for bison.
A slower temperature gradient through the meat means a more forgiving cook, which matters for a lean cut that punishes overcooking.
Reverse-sear is the method: low oven first, hard sear to finish.
2. Bison NY Strip Steak
The bridge cut between everyday and special-occasion.
Single-portion sized, fast to cook, and the right cut for someone trying Hightail bison for the first time.
If you cook beef NY strips regularly, this is the easiest cut to translate — just remember the bison rule: pull 5-10°F earlier than you would for beef.
3. Bison Osso Bucco - Bone-In Shank, 16-18 oz
The Italian classic adapted for bison.
Three-hour braise, mostly hands-off. The marrow inside the shank bone is part of the dish — don't leave it.
The Osso Bucco product page includes the full recipe and the marrow guidance for serving it the way it's meant to be served.
4. Bison Tenderloin Filet - 4 oz
The accessible premium cut. At 4 oz (range 3-5 oz), the filet works as a pairing or as part of a plate rather than the entire centerpiece.
The lower price point makes the most premium cut of bison something you can have on a Tuesday, not just a special occasion. Order two for a serious filet dinner.
The petite portion also cooks more evenly than an 8 oz filet would — entirely in the pan, no oven needed.
5. Grass-Fed Ground Bison - 1 lb Brick
The everyday workhorse.
1 lb brick, single ranch. Use it anywhere you'd use ground beef — burgers, tacos, chili, bolognese, meatballs.
Remember the lower fat content means you may want a touch of butter or olive oil in the pan if you're searing it for burgers.
How to Cook Hightail Bison
There's one universal rule for cooking bison, and it's the first thing every beef cook needs to know:
Bison cooks about 30% faster than beef. Pull 5-10°F earlier than you would for beef.
That's the difference between a clean medium-rare and a dry steak. Bison's lower fat content means there's less margin for overcooking. Get your temperature target right and the meat will reward you.
Beyond that universal rule, each cut has its own technique:
Reverse-sear the tomahawk. Low oven first (around 250°F until the internal temperature hits 110°F), then a hard sear in a cast iron pan to finish. Pull at 118-120°F for medium-rare.
Sear-then-rest the NY strip. Cast iron, high heat, 3-4 minutes per side for medium-rare. The most forgiving Hightail cut for first-timers. [LINK: doneness reference for bison → /products/[ny-strip-handle]]
Braise the osso bucco. Three-hour slow cook in red wine, tomato, and aromatics. The marrow finishes the dish. [LINK: the full Osso Bucco recipe and marrow guidance → /products/[osso-bucco-handle]]
Quick-sear the filet. 4 oz petite portions cook entirely in the pan — no oven needed. About 2 minutes per side for medium-rare.
Cook ground bison hot and brief. Higher heat than ground beef, less time, and add a touch of fat to the pan since the meat is lean.
Why Valor Partnered with Hightail
Valor only adds a ranch to the marketplace when we'd buy from them ourselves. Hightail cleared that bar by a wide margin.
What made it obvious: the operation runs on standards that go further than most premium bison brands. Single ranch, single herd. 100% grass-fed and grass-finished. No hormones, no antibiotics, no vaccines. AGA-certified — meaning the claim has been audited. Veteran-owned and woman-owned. First-generation ranchers who chose every harder version of every decision.
When we taste a cut, the proof is on the plate. When members try a Hightail cut for the first time, they almost always order again. That's the only metric that ultimately matters.
Hightail is one of several partner ranches on Valor — alongside KC Cattle Company (Pat Montgomery's flagship Wagyu operation), Grass-fed beef from Plainview Beef, and others. Members pay member pricing on every ranch in the marketplace. Single-ranch sourcing across beef, bison, and pasture raised poultry.
Want a discount on every ranch on Valor? Become a Valor Member →member pricing on Hightail, KC Cattle Company, Plainview Beef Co., and every other ranch in the marketplace. One-time lifetime fee.
Hightail Ranch raises truly 100% grass-fed and grass-finished bison on 10,000 acres in Western Montana, with no grain, hormones, antibiotics, or vaccines, and their practices are independently verified through American Grassfed Association certification
The ranch was founded by first-generation ranchers Jon Sepp and Brittany Masters, a veteran-owned and woman-owned operation focused on regenerative grazing, low-stress animal handling, and restoring prairie ecosystems through responsible bison ranching.
Valor Provisions partnered with Hightail because of its uncompromising standards and single-ranch sourcing, offering customers premium bison cuts ranging from Tomahawk Steaks and NY Strips to Osso Bucco, Filets, and Ground Bison.
Founder of Valor Provisions and a former U.S. Army Ranger with the 1st Battalion, 75th Ranger Regiment. After serving his country, Patrick traded the battlefield for the pasture—combining his passion for service, hard work, and high-quality food into a mission-driven Wagyu beef operation in Missouri. Today, he leads KC Cattle Company with a focus on excellence, ethical ranching, and honoring the legacy of his fallen brother-in-law, Staff Sgt. Jeremy Katzenberger. When he's not on the ranch, Patrick speaks on veteran entrepreneurship, the importance of preserving American Farming, and building businesses that make a real impact.
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FAQ
Is Hightail bison grass-fed AND grass-finished?
Yes — both. Hightail's bison are 100% grass-fed and grass-finished. They eat no grain at any stage. They're raised without added hormones, without antibiotics, and without vaccines. Hightail is certified by the American Grassfed Association, the standard we look for when evaluating any grass-fed claim.
Where is Hightail Ranch located?
Camas Prairie, in Western Montana — a 10,000-acre operation on a single, contiguous piece of land. The ranch is owned and operated by Jon Sepp and Brittany Masters.
How is Hightail bison different from beef?
Bison runs leaner than beef, with a deeper, slightly more mineral flavor. It cooks faster — about 30% faster across most cuts — and has a tighter margin for overcooking, especially past medium. Nutritionally, bison delivers more protein per ounce than beef and less fat. Members who like their steaks medium-rare and care about a clean finish almost always prefer bison once they've tried it cooked correctly.
How is Hightail bison different from other bison brands?
Three things, mostly. First, Hightail is a single ranch — every cut comes from one herd in one place, raised by the same family. Many bison brands aggregate from multiple farms or finish on grain; Hightail doesn't. Second, the no-vaccines claim is stronger than most premium bison brands make. Third, the AGA certification is independent verification — anyone can claim grass-fed, but AGA-certified means the claim has been audited. For us, that's the standard.
How does Hightail bison ship?
Frozen, with dry ice and gel packs. 1-2 day handling and 1-2 day transit nationwide. Flat rate shipping on all Valor orders. Because product is perishable and ships frozen, we don't accept physical returns — but if anything arrives damaged or doesn't meet your expectations, contact us within 30 days for a store credit refund or reship.
Best flank steak ever. Lazy me — marinated in bottled balsamic vinegar salad dressing for a couple hours, grilled for 3-5 minutes on each side and served with a fresh herb/red vinegar/garlic chimichura. Beef quality was the clincher.
