Why is the bison filet 4 oz instead of 8 oz like other tenderloins?

Three reasons. First, a 4 oz filet cooks more evenly than an 8 oz one — at petite size, the pan-sear finishes the cook completely without needing the oven, which means better edge-to-center doneness. Second, the smaller portion lets the filet work as a pairing or as part of a plate rather than the entire centerpiece, which is how serious cooks actually plate filet. Third, the price-per-portion comes down to a level where the filet stops being a once-a-year cut and starts being a Tuesday-night option. Order two if you want a traditional filet dinner; order one to pair with something else.

How many bison filets should I order?

Depends on how you're plating. Two filets per person for a full filet-anchored dinner (the equivalent of an 8 oz restaurant filet, but with better doneness). One filet per person when you're pairing with another protein — a small strip steak, a lobster tail, a lamb chop. For surf-and-turf, one filet plus the seafood per person is the right move. We recommend ordering in pairs regardless — they freeze well and they pair better as a duo than as a solo cut.

How do I cook a bison filet without overcooking it?

Hot pan, 90 seconds per side, pull at 118-120°F internal, rest 4-5 minutes to land at 128-130°F. No oven needed for the petite size. The single biggest mistake home cooks make is borrowing the technique from a thicker beef filet — searing then finishing in a 400°F oven. With a 4 oz bison filet, that finishes the cook past medium every time. Commit to the fast pan-sear and use a thermometer. The full method is in the cook guide above.

What internal temperature should bison filet be cooked to?

For medium-rare — which we strongly recommend — pull the filet at 118-120°F and rest to a final temperature of 128-130°F. For medium, pull at 122-125°F. We don't recommend past medium with bison filet at all. The tenderloin is the leanest cut Hightail offers, which means it dries out faster than the strip or the tomahawk. If you prefer your steak past medium, the bison NY strip or the tomahawk is the more forgiving choice.

What pairs well with bison filet?

Bison filet is the cleanest, most refined cut in the collection — it plays well with anything that doesn't fight it for the spotlight. On the protein side, lobster tail, large shrimp, scallops, lamb chops, or a small bison strip steak all work. On the side dish side, anything elegant: roasted asparagus, sautéed mushrooms, a Yukon Gold puree, or a simple butter-tossed green. Avoid heavy cheese sauces or sweet glazes. For wine, a Pinot Noir or a lighter Cabernet works better than a heavy red — the filet doesn't need the weight.

How does the bison filet compare to beef filet mignon?

Same cut from the same place — the tenderloin, the most tender muscle on the animal. The differences come down to fat and flavor. Bison filet is leaner than beef filet (which is already a lean cut), with a deeper, slightly more mineral flavor that comes through cleanly because there's less marbling to mask it. The cook is faster and less forgiving. If you like beef filet for its tenderness rather than its richness, you'll prefer the bison filet. If you order beef filet specifically because you want the buttery, fat-forward profile of a marbled cut, beef stays the better choice.

Is Hightail bison grass-fed and grass-finished?

Yes — both. We've verified directly with Hightail Ranch that their bison are 100% grass-fed and grass-finished. They eat no grain of any kind, are raised without added hormones, without antibiotics, and without vaccines. Hightail is certified by the American Grassfed Association (AGA), which is the standard we look for when evaluating any grass-fed claim.

How does Hightail bison ship?

Frozen, in insulated packaging with dry ice. Standard 1-3 day handling and 1-3 day transit nationwide. Because the steak is perishable and ships frozen and arrives frozen.

Bison Tenderloin Filet, 4 oz Grass-Fed | Hightail Ranch

Sliced bison tenderloin filet steak with a carrot and rosemary on a white plate, placed on a wooden surface.

Bison Tenderloin Filet — 4 oz | Hightail Ranch

$22.06

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Bison Tenderloin Filet — 4 oz | Hightail Ranch

$22.06

Grass-fed bison tenderloin filet from Hightail Ranch in Camas Prairie, Montana. Four ounces per filet, hand-trimmed, vacuum-sealed and flash-frozen.

Hightail Ranch raises bison the way bison are supposed to be raised — on 10,000 acres of Montana prairie, never grain, never hormones, never antibiotics, never even vaccines. The herd grazes rotationally on native grass year-round. We brought Hightail onto Valor because that standard matches ours.

The tenderloin is the most prized cut of bison. It's the most tender, the cleanest in flavor, and at most ranches it's also the most expensive. What makes Hightail's tenderloin different is the size: four ounces per filet rather than the eight-ounce single-portion most DTC bison brands push. The reason is practical. A 4 oz filet of bison cooks more evenly than an 8 oz one, costs less per portion, and works as part of a plate rather than the entire centerpiece. Order two for a serious dinner, one as a pairing with a heartier cut, or build a surf-and-turf without overcommitting.

If you want to try the most premium cut of bison without committing to a $50 steak, this is the cut. The petite size isn't a compromise. It's the feature.

Bison Tenderloin Filet Specifications:

Weight	4 oz per filet — serves 1 as a pairing or part of a plate
Cut	Tenderloin filet (filet mignon), boneless
Source	Hightail Ranch · Camas Prairie, Montana
Sourcing	Grass-fed and grass-finished · No hormones · No antibiotics · No vaccines
Certification	American Grassfed Association (AGA) certified
Pack	Single filet, vacuum-sealed, flash-frozen
Processing	Processed in a USDA-inspected facility
Shipping	Ships frozen with dry ice.