We sell most on our bison as large orders direct to consumers or restaurants all across BC. Prices are based on Hot Carcass Weight (HCW), which is the weight of carcass after skinned with head/organs/hooves removed and hung with bone in. Animals should be around 500-650 lbs HCW, which yields about 75% of that in boneless meat weight (375 – 490 lbs for full animal). We do recommend dry aging (hanging) them for 18-21 days – meat much higher quality. It does lose about 5-10% more water weight over this time, but not nutritional value. Our butcher will vacuum wrap as primal cuts usually for restaurants or butchers who want to wet age the meat themselves.

Cost varies a bit each year with the market and cutting/transport costs.