Bison Tomahawk — French-Cut, Bone-In | Hightail Ranch

The bison tomahawk, French-cut and bone-in, from Hightail Ranch in Camas Prairie, Montana. Three sizes, one cut, hand-trimmed to the bone.

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 tomahawk is the showpiece cut — a bone-in ribeye with the rib bone frenched clean for presentation. Bison ribeye eats leaner than beef ribeye, with the deeper, slightly mineral flavor bison is known for. The bone insulates the meat during the cook, which means a more even doneness from edge to center than you'll get from a boneless cut. This is the steak you cook when you want something to remember.

Three sizes. The 24-28 oz feeds two generously. The 32-40 oz is the best per-pound value and the size we recommend for most cooks. The 48-55 oz is the trophy cut — five available per harvest, when Hightail has them.

Bison Tomahawk Steak Specifications: