Happy Bison Month yet again!
And we are back! Hope you enjoyed Dad's piece yesterday, those Sunday reads are fun and long....
Have bison rancher royalty in here today. One of the biggest legacy families in the industry. Just flipping wonderful people as well. Always look forward to spending time with them whenever we can.
Hope you have a truly great day!
Ron & T, and the crew here at the BWC
Starts Wed!!
Someone got a head start this weekend, and managed to get tossed.
Remember, always give the fluffy cows plenty of space, they are wild animals who don't always appreciate people in their environment
If you haven't competed in this before, remember, the pros always start with the horns...
The Flocchini Family: Pioneers of Bison Ranching and Dedicated Stewards of the National Buffalo Foundation
In the rolling prairies of northeastern Wyoming, one family has quietly shaped the modern story of the American bison for more than six decades. The Flocchini family’s journey—from San Francisco butchers to operators of one of North America’s largest and oldest bison ranches—embodies generations of hard work, innovation, and deep respect for the land and the animals they steward. As dear friends to many in our community, their story is one of family legacy, sustainable ranching, and meaningful leadership in the broader bison industry, particularly through their longstanding involvement with the National Buffalo Foundation (NBF).
The Flocchini story begins with Armando “Flo” Flocchini Sr. (1908–1992), an Italian immigrant who built a successful meat business in California. In the 1930s, he purchased an interest in the Durham Meat Company, where he worked as a butcher. The family expanded the business significantly over the decades, eventually handling large-scale cattle feeding operations.
In 1965, Armando Sr. purchased the historic B-Bar-B Buffalo Ranch near Wright, Wyoming—a sprawling 55,000-acre property that came with an existing herd of bison. He renamed it Durham Ranch, and the family’s commitment to bison was born. Bison were already present on the land when the Flocchinis arrived, and the operation quickly became one of the largest and most enduring single-family bison ranches in North America.
Armando Sr. himself was inducted into the NBF Hall of Fame in 1990, recognizing his early support for bison organizations and his pioneering work cleaning up brucellosis in the Durham Ranch herd through rigorous testing and management (achieving certified-free status in 1973 without government reimbursement).
Today, the ranch maintains a herd of approximately 2,000–2,200 bison (with numbers historically reaching as high as 5,000) that roam freely across the vast open range. The animals descend in part from Yellowstone National Park stock, giving the meat a distinctive connection to Wyoming’s wild heritage.
The family has always prioritized responsible, regenerative practices. They emulate how bison would have ranged naturally, using Holistic Resource Management principles. The ranch emphasizes land health, animal welfare, and traceability—no antibiotics or hormones are used. Everything born on the ranch stays until processing.
The family’s Sierra Meat & Seafood operation in Reno distributes these premium products. Several members of the extended Flocchini family, including Chris Flocchini who serves as president and chief operating officer, work there to ensure the legacy of quality and craftsmanship continues. Sierra Meat & Seafood serves over 1,000 active partners—including numerous casinos and restaurants—with high-quality specialty and exotic proteins such as bison from their own Durham Ranch, Wagyu beef, elk, venison, and more, along with seafood and handcrafted sausages through Flocchini Family Provisions.
Multi-Generational Stewardship. Four generations of Flocchinis have now been involved. Armando Sr.’s sons, Armando Jr. (“Bud”) Flocchini and Richard Flocchini, joined the family meat business in the 1950s and 1960s and helped expand the Wyoming operation. Today, the ranch is led by John Flocchini, grandson of Armando Sr.
John has managed the ranch since 1980 after earning a degree in agriculture from Cal Poly San Luis Obispo. He is supported by his wife Gaylynn, a truly amazing woman,and their family, including daughters such as Erin Flocchini. Durham ranch offers educational tours that allow visitors to safely experience the herd up close, fostering greater public appreciation for bison and sustainable ranching. John often notes a simple guiding philosophy: “What makes animals happy on the Flocchini family’s side of the fence makes customers happy on the other side of that fence.”
John and Bud Flocchini’s Leadership with the National Buffalo Foundation. Beyond their own ranch, the Flocchini family has been instrumental in advancing the entire bison industry.
Bud Flocchini has been a steady, influential voice. He was inducted into the National Buffalo Foundation’s Buffalo Hall of Fame in 1996 for his instrumental and composed leadership during the challenging merger process that unified the American Bison Association and the National Buffalo Association—helping give the industry a stronger, single voice. Bud has served the NBF in key officer roles, including as Treasurer, and remains an active leader committed to the organization’s mission.
John Flocchini is a founding board member of the National Buffalo Foundation. He served as its President for several years and continues to serve as a Director. His contributions extend across the industry: he previously served 10 years on the board of the National Bison Association, holding positions including Secretary/Treasurer, Vice President, and President, and remains active on various committees. John’s leadership has helped direct resources toward critical research on bison health, genetics, and sustainability—issues that directly benefit producers like the Flocchinis and the broader community.
Together, John and Bud’s work with the NBF exemplifies quiet, effective leadership: advancing science, fostering unity, and ensuring the bison industry remains economically viable and culturally significant for future generations.
A Lasting Legacy. The Flocchini family’s story is more than ranching—it is a testament to grit, multi-generational vision, and genuine care for both animals and people. From the bustling butcher shops to the wide-open spaces of Wyoming and the distribution channels of Sierra Meat & Seafood in Reno, they have helped transform bison from a near-vanished icon into a thriving, sustainable protein source while championing the organizations that support the entire industry.
Their involvement with the National Buffalo Foundation has helped fund research, preserve history, and build partnerships that strengthen bison producers nationwide.As dear friends, we are grateful for the Flocchinis’ example of stewardship, integrity, and community.
Their work ensures that the thunder of bison hooves continues to echo across the American West for generations to come.
Check out Durham Ranch Here- I have a small problem with their smoked bison jerky... everytime I open a bag, it evaporates so fast... truly amazing stuff.
Sierra Meats is an amazing site, so many wondeful things, I always get excited by something on their "push list" never know what you are going to find.
Bison Sausage Recipe, Just click the image to go to the recipe, from oohdish.com
This post was published
Hope you are having a great weekend!
Dad offered to write today piece for us, so you get a break from me for 24hrs.
This is his "Sunday Read" email, some fun literature and stories... if you are interested in the beginnings of the "Greatest Comeback Story in History" read on.. if not, go have a great day... it's a fairly long piece today.
grab a fresh cup and I think you will really enjoy it. It's packed with good stuff.
Here is the promised "opt in" link for these Sunday reads if you do want to continue receiving them from Dad. Herdwear: Sunday Reads List
also, since it's Sunday, I am not even gonna put products at the end, or try and sell you anything today. Figure we should give you something of value to read occasionally, instead of just trying to sell you stuff.
Do have some good stories and recipes lined up for this week, just have to write them, so that's something I get to do. Today I get to rebuild a couple freeze dryers, and finish scraping and tanning a hide, because we do tend to do silly stuff for fun. If you need us, just call or write, we are around.
Hope you have a wonderful day!
Ron and T, and the crew here at the BWC
Time for another "Sunday Read" ... and a bit more, have quite a few book recommends here today.
Today is a short - 6 page - snippet out of a 1951 book (reprinted in 2011).
In the meantime, Ron has gotten a very interesting request .... which he passed on to me to answer. So, I thought I would share both the "request' and the "answer'. Read on below ... but first, the next page from "The Cowboy". The part I have had reprinted (basically to recapture the Charles Goodnight part of the great JA {James Allard} ranch) is just 6 pages. ... all set out here.
Now here is that question I need to answer:
"Hello Ron,
I hope that this email finds you both doing well.
I need some book recommendations ole book wise one. Can you please refer me to the best books to consider for the following people-
1. Michel Pablo
2. George Bird Grinnell
3. William Hornady
4. Charles Goodnight
5. Buffalo Jones
6. Am I missing someone in this historical group?
Thank you for your time and considerations and look forward to talking soon. A. D.
That is a pretty dang complete list of the early "gang" who were instrumental in saving the bison from extinction around 1878.
So now our reply, A.D., Cecil Miskin here. I will set out below a selection of great historic and a few contemporary "reads" on the gang that helped keep the bison from extinction.
As to whom you might have missed of the bison saviors, let me suggest these others ... for the moment.
First would be Mary Ann (Molly) Goodnight, Charles Goodnights wife.
She is actually credited with getting Goodnight interested in bison and more to the point, getting him to round up bison calves from the bison mothers he had his workers kill ... bring them to her and let her bottle raise them. That was the beginning of Goodnight's herd.
On her, the current best material may well be Jane Little Bodkin's work (actually the book is not coming out until next year).
There is not a lot on Molly, unfortunately, but having had a good bit of time with Montie Gooden, the closest then living "relative" to the Goodnights, and her daughter, Elizabeth Magar, I have had a chance to listen to the best oral history available.
William Hornaday, Teddy Roosevelt (of course), Ernest Harold Baynes and Martin Garretson.
These 4 were all involved with the formation of the Original 1905 American Bison Society. The influence they wielded along with the financial clout went just as far to preserving bison as the Western ranchers named above did.
So, it will be a relatively long ...but incomplete list at the bottom of this email. Incomplete as I am away from Goodnight; have far less memory than I would like and have to rely on what I have on the website. Given another couple weeks and I can get more titles to you.
I think, however, that there will be more than enough to keep you busy between now and then.
As importantly, thank you for your list of "want to reads". Both impressive and so much valuable understanding of what it took to get us to today with bison.
Best wishes. Cecil, Theresa, Ron, Bob and the rest of us here.
OK ... here we go with the list I promised:
Please keep in mind that some of the books we have are "First Edition" or "Limited Printings". Many of those we only have one copy.
However, do not despair if you find a "sold out".
I often can find copies of reprints of many of the historical works (and sometimes additional First Editions.... so if there is a book you want and it either says sold out or the price scares you,
email or text me and I will see what I can find for you. That work?
by J. Evetts Haley Second book on Goodnight
(after you read the first)
"Father' is a very well done companion book by a very well qualified researcher and author -William "Bill" Hagan - that was designed to "fill in" some of what Haley left out - Goodnight's later years
Michael Pablo: Not many books just on Pablo: Rhonda Frazier has a very through write-up on Pablo on her "All About Bison"
Also in Return to the Wild
there is good discussion of how this herd (usually referred to as the Pablo-Allard Herd helped stock the Banff bison re-wilding)
George Bird Grinnell: If you want to read his writings, then
Books about George Bird Grinnell
William Temple Hornaday:
his report on his travels west to actually "count" the living bison,
"The Extermination of the American Bison", as published in the
Journal of the Smithsonian Institution
in 1889, is a great place to start. And then his truly seminal work,
and/or "Wild Animal Interviews". Keep in mind that Mr. Hornaday was a scientist and an egotist ... and wrote like both. But in his defense, he was right way more often than not.
A superb and well done read (from a non-scientific point of view) about Hornaday is "Mr. Hornaday's War"
Ernest Harold Baynes - His two trained bison; War Whoop and Tomahawk
Martin Garretson. "A Short History of the American Bison"
and/or "Recalling the Buffalo"
Teddy Roosevelt (of course)
"Hunting Trips of a Ranchman""Hunting Trips of a Ranchman""The Works of TR"Return to the WildThe American Bison Society - Biographical / Historical Info
(from the Denver Public Library)
The American Bison Society was founded on December 8th, 1905. Dr. William Temple Hornaday served as its first president and Theodore Roosevelt agreed to be an honorary president. The founding mission of the Society was the permanent preservation and increase of the American Bison and the protection of North American Big Game.
In 1905, only two herds (a total of twenty -nine bison) were protected by the federal government. One herd was in the National Zoological Park in Washington, D.C., and the second in Yellowstone National Park. The Society lobbied for protective legislation. In 1907, land was allocated for bison within the National Wichita Forest Reserve in Oklahoma. The next year, Congress created the National Bison Range in Montana. The Society solicited funds and donated forty bison to begin the herd.
The Society solicited funds and donated forty bison to begin the herd. They also contributed bison to three other reservations: Fort Niobrara, Nebraska; Wind Cave National Game Preserve, South Dakota; and the Pisgah National Game Preserve, North Carolina. Many of the bison were acquired from ranchers, such as Colonel Charles Goodnight, Charlie Conrad, Austin Corbin, Charles J. "Buffalo" Jones and Scotty Philip who raised herds commercially.
In its work to establish new bison herds, the American Bison Society created detailed census records on all bison, whether on public land or on private ranches. Using questionnaires sent out nationally and internationally to ranchers, zoo directors, and national park directors, the Society published a series of census reports from 1908-1934 of bison in the United States and overseas. Included in the census reports is a count of the wisent, the European bison, living in Europe and Russia. William P. Wharton worked on the census while he served as secretary for the Society, however, Martin S. Garretson, who became secretary in 1918, undertook most of the work. In 1927,
Garretson published The American Bison. This work was revised and a second edition published in 1934.
From the 1920s through the 1940s, the Society expanded its work by bringing attention to endangered game animals and waterfowl. In the 1920's, the automatic shotgun and the automobile gave hunters the ability to shoot large numbers of game while no bag limits existed, causing drastic reductions in the number of game species, especially migratory waterfowl. The American Bison Society, working through its membership, sent letters and stories to the press and worked with federal legislators and officials until legislation was passed which protected migratory birds. The Society was also a catalyst in the protection of pronghorn antelope and elk (wapiti). In the early 1950s, the American Bison Society formally disbanded.
The Book Hoard has been updated since Ronson Page's return from his "Summer Camp". The Current Book Hoard Books
The other "reads" I have .... authentic re-prints from the records of the Original American Bison Society .... a bit more drudgerious (if that is a word) but you can follow along with exactly how, who and when the Society got it's job done. Can you handle the truth??
OK, no more today and probably not next Sunday either. There will be more, of course, in good time. Hope you enjoyed the read .... and if not ... and you want off this readers list, just email me - Cecil@HerdWear.net and I'll not send any more. I will try not to use these mailings for products (well, I guess books ARE products ... only to share my collection of great historic articles and stories.
Until next time, my best wishes to all of you.
Cecil
Herd Wear Distribution center·10565 Juliet John Road, CLARENDON TX 79226-5125, United States
© 2026 Herd Wear Retail Store
This post was published
Happy Bison Month!
We made it to the weekend! Hope you had a great week!
It's kind of a big day here, T and I are celebrating 33 years being married today, We have our grands and most of our kids here with us, and the plan is to have some fun today. Don't tell T, but I got her a nice pair of socks to celebrate this anniversary, I didn't have a plan, but found some in the shipping room, taking that as a Win!
NanaCamp has been a blast, but they are heading back to Florida late today... will see the middle daughter and youngest grand on the Alaska trip... they haven't been up there yet, and we think everyone (yes, that includes you) should experience the most beautiful place on Earth, and the fair is coming up fast.
We now have pretty much all our product packed up and ready to ship up there, looks like two pallets this year, I hate running out of stuff for the people who really need it, and that has happened most times.
Huge thanks to Nester and The Knitting Mill, they are getting it done in time. It's flying out the door here fast though. Thank you all! We truly appreciate that, helps us keep making more and making this crazy mission work. What has been a lot of fun are the comments we keep getting on these ranch stories, really love hearing from the ranchers we are writing about.
I know it's been a lot of these bison rancher stories, but I can't give up now, have been saving some of the more fun stories and really excited about sharing them. The best is yet to come... have a list I need to get working on, the research and writing is the fun part.
So, gonna share a bit of family story here today... Hope you enjoy what we have in here. Dad is working on a "Sunday Read" for tomorrow, and he has no idea I wrote about him today... this could be fun.
Hope you have a truly great day!
Ron & T, and the crew here at the BWC
Hired a consultant, he told us we needed to work on our "Brand Awareness"
so, now you are aware of our brands...
Courageous Cowgirls
Women Who Rode the Trails, Ran Ranches, and Raced in Rodeos
"What a thrill to see the descendants of Molly Godnight’s buffalo herd at Caprock Canyon State Park! Molly instructed the cowboys on her ranch to bring her the orphaned buffalo calves. She fed them by hand and cared for them. She is one of a handful of people who helped save the buffalo from extinction when they were being slaughtered. Molly is featured in my upcoming book COURAGEOUS COWGIRLS, coming October 27 with TCU Press". - Sue Young You can preorder your copy now.
Dad and his herd
Cecil Miskin: A Pioneer and Leader in the American Bison Industry
Cecil Miskin stands as a foundational figure in the modern resurgence of the American bison. A former attorney from Detroit who became a passionate Texas rancher, he has dedicated more than four decades to raising bison, building organizations, serving in national leadership roles, and—most innovatively—transforming a once-overlooked byproduct into a valuable new industry: bison fiber. He started this whole crazy mission, we are just keeping it moving and growing.
Early Beginnings and Passion for Bison, Dad began raising bison in the late 1980s in Burleson, Texas, it was an interesting time in the bison industry as well. He had built a big log house there, bison just seemed to fit in well. They really made the pastures look pretty...
This whole thing started initially as a hobby and just for the love of the animals. What started small quickly grew into a family endeavor spanning four generations of Miskins deeply connected to these iconic animals.
In the early 2000's Dad moved up to Goodnight Tx, on Charles Goodnights homestead, and opened up the "Herdwear Store" (which has since been purchased by the State Historical Society... so dad built a new place across the highway) He also had a pasture full of direct decentants from Goodnight's Herd. These southern plains bison are born black instead of coppery red like most plains bison. It is an interesting trait specific to that region.
The family’s operations in the Goodnight, Texas area became a hub for bison ranching, education, and product innovation.
good video on the store here. From Texas Bucket List
Co-Founding and Leading the Texas Bison Association, One of Miskin’s earliest and most impactful contributions was helping establish the Texas Bison Association (TBA). Founded in 1994 to support bison producers across the state with education, resources, marketing, and community, the TBA has been a vital grassroots organization for Texas ranchers. (I was on the TBA board myself for several years, love that organization... so many great people involved)
Cecil, served in multiple leadership roles, including as president, and was instrumental in shaping the organization’s voice. He served as editor of the Texas Bison Journal from its inception, contributed numerous articles, handled advertising and communications, and helped guide strategic efforts. His writing and organizational work strengthened the TBA’s ability to advocate for producers and share best practices.
He has also been actively involved with the National Bison Association (NBA), the primary national trade organization for bison producers. His contributions were recognized in 2024 when he received the NBA Member of the Year Award at the Winter Conference.
National Leadership: NBA and NBF Boards, Miskin extended his influence nationally through dedicated service on key industry boards. He has held numerous offices and board positions across bison organizations and served as president/chair of the National Buffalo Foundation (NBF), where he advanced research, education, conservation, and fundraising initiatives Including support for the traveling bison exhibit and the SDSU Bison Center of Excellence.
Through these roles, Miskin helped bridge state-level efforts with national priorities, fostering collaboration among ranchers, researchers, and advocates. Pioneering Work with Bison Fiber, Miskin’s most distinctive legacy is his pioneering commercialization of bison fiber—the soft, insulating undercoat that bison naturally shed each spring. While the meat industry dominates bison economics, Miskin saw untapped value in this renewable byproduct. Beginning in the early 1990s, he and his family started collecting shed fiber. Originally called "The Brown Hair Project" What began with a few boxes sold informally evolved in the early 2000s into a serious commercial effort under Buffalo Gold Premium Fibers and later The Buffalo Wool Co., building directly on Cecil’s initiative and our learning about the properties of the fiber. Bison down is remarkably fine (typically 17–22 microns), warm, soft, durable, breathable, moisture-wicking, and naturally odor-resistant—properties that make it ideal for high-performance knitwear, especially in blends. An adult bison yields roughly 4-6 oz of usable down annually. Processing involves careful scouring to remove dirt (bison wallow in mud), dehairing to separate fine down from coarser guard hairs, and spinning into yarn.
This work turned a waste stream into a luxury American fiber, providing bison ranchers with an additional revenue stream and reinforcing the “use every part” ethic. The family’s Herd Wear store in Goodnight, Texas, showcased these products alongside other bison goods, bringing the story of the animal and its fiber to the public.
Enduring Legacy, Cecil Miskin’s contributions extend beyond business and boards. He has supported museum exhibits on bison history and ecology, contributed to documentaries and educational efforts, and consistently championed sustainable ranching and the ecological benefits of bison on the landscape.
His work helped bison herds grow dramatically—from critically low numbers in the late 20th century to hundreds of thousands today—while making the industry more economically resilient for producers.
As a father, mentor, writer, and industry statesman, Cecil Miskin embodies the spirit of innovation and stewardship that defines the modern bison renaissance. His vision turned a personal passion into lasting institutions and new opportunities for an entire industry. Doing our best to carry on his Legacy...
He also likes to fish... comes with us to Alaska every year now.
Congratulations to Winter Conference Recipe Contest
2nd Place winner Cecil Miskin - with a delicious Bison Corned Brisket Hash Ole’!
Bison corned brisket hash is a hearty dish made by combining corned bison brisket with diced potatoes and seasonings, typically cooked until crispy. It can be served for breakfast or as a comforting meal any time of the day.
From Cecil: Not hard, use what you got..
The hardest part of this recipe might be getting corned bison brisket. Mine came from Rocky Mountain Natural Meats in Henderson, CO ... but it was a special order and a fairly good size one. I have seen corned bison brisket on line from a number of our great bison meat providers .. just never ordered. Rock River Ranches, Northstar Bison, Benjamin Lee Bison, Nebraska Bison ... and my apologies to anyone left out. Just Google Corned Bison Brisket.
I served corned bison brisket sandwiches on homemade sourdough buns during the week long “Bash” celebrating the closing of the Herd Wear Store in Goodnight. It came cooked and sliced. ... and omg were they ever good. Some of you know first hand! There was “leftover” corned bison. After so many sandwiches, what next. Hash, of course.
Hash is not a phrew phrew dish, but it is hearty, tasty, nourishing ... and with bison as the base protein, it is great morning, noon or night. Want a little “South of the Border” heat added? That’s standard practice for us here in Tejas. Hash: Meat, ‘taters, onyons, topped with an egg or two if you like. Heat: sweet jalapeno peppers and some great salsa.
33 years ago or so.
We used to be so young... that ship has sailed.
This post was published
Happy Bison Month, it's Day 10 Friends!
Photo by Jacob W. Frank NPS
It's Friday, and we are almost to the weekend!
Hope you are having a great week!
Almost 1/3 of the way through bison month, and I hope you have enjoyed what we have been sharing... it's fun looking into how a lot of these ranches got started and really exciting to see where they are going. This is the greatest comeback story in history, and it's pretty cool being a little part of the gang that is making it happen. Have quite a few more stories we want to share, so I think that even when this 31 day run is over, will keep the ranch stories as part of the weekly update. Got a lot of very cool friends doing this amazing work.
In the meantime, have another wonderful friend's story today.. she is one of our favorite people, and if I can find a picture of her pup "Jack" he is pretty spectacular as well. It's a bit long today, Susan has earned it. She is absolutely the real deal and one of the best bison advocates anywhere.
Found one!!!
I think you are gonna love the tri-tip roast too, one of my favorite cuts when you can get it.
Hope you have a truly great day!
Ron & T, and the crew here at the BWC
Susan Maass: A Lifetime of Passion and Leadership in the Bison Industry
So fun to see Susan Maass and our dear friend Dixie Byrd!
For more than four decades, Susan Maass has stood as one of the bison industry’s most dedicated and influential figures. A pioneering producer, respected judge, longtime association leader, and steadfast advocate for genetic advancement, she has poured her energy, expertise, and heart into elevating bison ranching from its early days to a modern, professional sector. Peers consistently describe her as a “truly wonderful person, amazing bison producer, and just a great friend” and it's all completly true.. she is an amazing person, who is always ready with “a hand when you need it and a smile when you don’t.”Humble Beginnings and Building a Quality Herd".
Susan’s journey began in 1983 when she met Merle Maass, who dreamed of raising buffalo. Together they founded Colorado Bison Company (later CBC Bison) and bought their first three animals from legendary breeder Tony Heim, who emphasized selective, single-sire breeding. Committed to excellence from day one, they focused on registered, high-quality breeding stock rather than volume.The operation grew into a cow-calf enterprise with an emphasis on genetics and management. They maintained multiple single-sire herds (no teaser bulls), sold meat in Colorado and South Dakota, and carefully preserved hides—especially the beautiful ones from their darker animals. At its peak in South Dakota, the herd numbered 90–120 cows across four pastures, depending on conditions.Their dedication paid off. CBC Bison earned Producer of the Year honors in 1994, 2000, and 2010—earning the rare “bookends” around the Tony Heim Producer Award (named after the breeder who inspired them). They also produced and sold standout bulls such as CBC Chief Joseph and CBC Sioux Raindance at record-setting prices, supported by detailed pedigrees and advertising. Dad's favorite ever bull Tankashala, came from CBC bison about 25 years ago. Just a flipping beauitiful animal.
Trailblazing Leadership in Shows, Sales, and JudgingIn 1985, Susan took on the role of Show Chair for the Gold Trophy Show and Sale (GTSS) at the National Western Stock Show, partnering with Sale Chairman Bob Dineen (will get to Bob soon, heck of a great guy). Together they transformed the event: introducing the Producer of the Year award, upgrading trophies to bronzes, bringing operations in-house, improving the sale catalog, and turning it into a profit center for the American Bison Association (now part of the National Bison Association).Her judging career broke new ground. She became the first woman to judge both the GTSS and the Canadian National Bison Show (in 1996 and 1997).
She went on to judge shows for associations in Quebec, the Northwest, Wisconsin, and Dakota Territory’s “Girls Gone Wild,” often alongside legend Bill Lenton. Her fair, knowledgeable eye helped raise standards across the industry. Championing the North American Bison Registry (NABR) One of Susan’s most significant and enduring contributions is her work with the North American Bison Registry. She succeeded Merle as chair of the NABR committee in 1985 and led it through a critical technological shift.Under her leadership, the registry moved from older red blood cell (RBC) parentage testing to a modern DNA-based system (implemented around 1999–2001). This transition dramatically improved accuracy, reduced errors, enabled future genetic research into disease resistance, longevity, rate of gain, and other traits, and strengthened collaboration between U.S. and Canadian registries. Today, the NABR continues advancing tools like the Plains/Woods test for verifying breed percentages and exploring combined registries—work Susan remains deeply involved in because she sees its potential to unlock bison’s “spiritual and survivor power” at the genetic level. Life on the Land and an Unbreakable BondSusan has experienced the full spectrum of ranch life—the triumphs, the challenges, and even surviving a serious goring by a bull. She speaks movingly about the animals themselves: “Bison are amazing. I could watch them for hours. Their intelligence, their instincts for survival and mostly their physical power and spiritual power are immeasurable. I love this animal. And they are gorgeous.”
She also treasures the people: “As a bonus they attract the most interesting and loyal people that I have ever known; from countless diverse backgrounds.”After selling the South Dakota ranch and herd around 2013 to the Cammack family (who have repeatedly praised the quality of her genetics), Susan stayed “all in.” She has kept memberships in seven bison associations, served as President and now Secretary of the Western Bison Association, sat on the National Bison Association Winter Conference Committee for over a decade, and continues attending events focused on regenerative grazing, herd health, nutrition, and genetics. She even compiled and edited Bison Review for 15 years. (I am working on getting that all scanned and digitized with the SDSU Bison Center of excellence, it's not a fast process)
A Lasting Legacy Today, Susan remains active—still listed with CBC Bison in Colorado, visible at conferences (often with her beloved dog Jack, one of my favorite animals ever), and deeply engaged with the NABR’s future. Her story is one of quiet, consistent excellence: selective breeding when few others did it, professionalizing major shows and sales, pioneering as a female judge and leader, and driving the industry toward science-based genetics.As one recent tribute put it: “Susan has been ‘all in’ on bison, bison raisers, bison associations” for more than 40 years.Whether you’re a longtime producer, a new rancher, or simply someone who appreciates the return of bison to the prairie, Susan Maass’s contributions have helped make the industry stronger, more professional, and more connected. She is, without question, one of its favorite and most respected people, and we love her so much.
Spice Rubbed Bison Tri-Tip- Flipping delicious.
Ingredients
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon cayenne pepper
- 1 clove garlic, pressed or very finely minced
- 1 3-pound bison tri-tip roast
Instructions
- Combine salt, pepper, garlic powder, paprika, onion powder, rosemary, cayenne and garlic. Rub seasoning mixture into all sides of tri-tip roast.
- Cover roast and refrigerate 1 to 4 hours.
- Let roast sit at room temperature 30 minutes before cooking. Meanwhile, preheat grill for indirect heat. (Cooking over natural hardwood lump charcoal or with woodchips is recommended.)
- Grill roast over direct heat on both sides until a crust develops, about 3 to 4 minutes per side.
- Move roast to indirect heat; cover and grill approximately 20 minutes, or until meat reaches 130 degrees in the thickest part of the roast.
- Let meat rest at least 10 minutes before slicing against the grain. (Note that the tri-tip roast has two sections with the grain running in a different direction in each. For best results, cut the roast where those sections meat, and slice each portion separately against its grain.)
Just a heads up, we are down to 24 pairs of B.o.s.s in LG and 5 2packs of Med No-Shows.
And that big shipment had a whole bunch of extra Red Dog Kids Trekker socks we weren't expecting, so gonna offer up a deal on them this weekend.
This post was published
Happy Bison Month, it's Day 9 Friends!
Hope your week is going well, we are keeping pretty busy here, NanaCamp is in full swing, the kids are having fun, teaching them how to tan a hide right now. We have a lot of skills to cover here... they seem to love learning stuff.
Gonna be a quickie, I know we all have things that need doing... and today's piece combines a great bison conservation steward who is also a premier bison rancher. One of the coolest guys we know, and we are blessed to have some seriously cool friends. So only one story, and a short guide on how to grill a bison steak... cracked me up writing it, just being goofy... 4 am and not enough coffee seems to bring that out
So, let's continue celebrating Bison Month... it's been so much fun reading and learning how all our friends got started, what got them interested in raising bison, and some of the adventures they have had along the way. Still have quite a few more stories to share. It also reminds me why we we are on this mission and why we do what we do.
Hope you enjoy this one.
Hope you have a great day! From the Crew here at the BWC
Chad Kremer: Steward of the Bison
The annual Custer State Park Buffalo Roundup and Arts Festival attracts thousands of spectators.
Credit: Ackerman + Gruber
Guardian of the Black Hills In the sweeping grasslands and pine-covered hills of South Dakota, the thunder of hooves and the low rumble of a massive bison herd signal something timeless. For more than two decades, that iconic sound has been carefully managed, protected, and celebrated by one man: Chad Kremer, Bison Herd Manager at Custer State Park and co-owner of Kremer Buffalo Ranch. A true friend to those who know him, a dedicated family man, and widely regarded as one of the most knowledgeable bison experts in the country, Chad has carved out a life that blends cowboy grit, deep respect for wild animals, and a quiet passion for conservation. Whether he’s cracking a whip during the famous annual Buffalo Roundup or tending his own family herd in the eastern foothills of the Black Hills, Chad embodies what it means to live with bison rather than simply manage them.
From Minnesota Farm Boy to Black Hills Cowboy, Chad didn’t grow up dreaming of bison. Raised on a farm near Reading, Minnesota (just north of Worthington), he helped with cattle but planned a different path. He attended South Dakota State University in Brookings, studying landscape design. Everything changed during a public speaking class. Assigned a 25-minute informative speech, Chad chose bison after spotting a sale notice for Blue Mounds State Park. That decision sent him down a rabbit hole of research, breeder visits, and his first trip to the legendary Custer State Park roundup in the late 1980s. By 1992 or 1993, he had purchased his first bison calves.He gained hands-on experience working for Rod Sather at Mosquito Park Enterprises (1996–2000, and there will be a piece on Rod soon) and then Chad spent time on a ranch in central Colorado. Then, in 2001, tragedy struck Custer State Park: the previous bison herd manager was killed in a horse accident. Chad stepped into the role — and never looked back.
More than 24 years later, he remains the steady hand guiding one of the most famous and visible bison herds in North America. Leading the Herd at Custer State ParkCuster State Park’s bison herd is legendary — a living symbol of the American West that draws thousands of visitors each year. Chad oversees a closed herd of roughly 1,200–1,500 animals, managing everything from health checks and population control to the spectacular annual Buffalo Roundup held every September.As head cowboy, he coordinates 50–60 horseback riders (core team members, volunteers, and invited guests) who help funnel the herd into traps and holding pastures for sorting, vaccinations, and culling surplus animals. The event is part spectacle, part serious conservation work. Surplus bison are auctioned to private ranches, helping sustain the species across the country while keeping the park’s land in balance.
Chad has modernized many practices to reduce stress on the animals. He’s a strong advocate for minimal hands-on management: give bison enough space, and they largely take care of themselves. “If you give them enough room and let them do their thing,” he has said, “they are usually just fine.” Yet he also understands their wild side — they can run 35 mph, jump fences, and react powerfully when pressured. His approach combines practical cowboy skills with genuine respect for them as prey animals that still carry ancient instincts.custerresorts.com
Kremer Buffalo Ranch: Family, Ethics, and Grass-Fed Excellence. Parallel to his park duties, Chad and his wife Suzi, the only person I know tougher than Chad (married in 1995) run Kremer Buffalo, a small, family-owned grass-fed bison operation in the eastern foothills of the Black Hills near Keystone and Fairburn, South Dakota. After nearly 30 years working with bison, they raise their animals ethically and humanely, allowing them to graze and behave as naturally as possible while helping restore native prairie.Their three children — Hannah, Grace, and Isaac — along with son-in-law Matt, are involved in the business.
The ranch sells quarters, halves, and whole carcasses, emphasizing quality meat from animals raised with care. Chad’s personal philosophy shines through: bison are strong, smart, and occasionally “belligerent,” but they command respect. The family website carries a clear warning — these are wild animals, not pets — reflecting Chad’s honest, no-nonsense approach.
Friends call him the “Buffalo Whisperer,” but Chad is quick to correct that it’s really about mutual respect. He doesn’t force the animals; he reads them, works with their nature, and earns their tolerance through consistency and patience.A Life of Dedication, Challenges, and Quiet Wisdom Chad’s journey hasn’t been without cost. Like any real cowboy, he’s taken his share of knocks — including a serious shoulder injury during a winter calf roundup when his horse slipped on ice, requiring surgery. (and when I posted our "Don't Pet the Buffalo Shirts" Chad sent me a pic of the shirt he was wearing when he had a close encounter of the bison kind. Yet he continues to ride, lead roundups, and stay in the thick of it. His expertise extends beyond the fence lines.
Ranchers, researchers, and fellow bison enthusiasts frequently seek his advice on handling, satellite ear tags, low-stress techniques, and the realities of working with partially wild animals. I recently cornered him and got him to volunteer to moderate a rancher online Q/A forum. He is always willing to listen, give solid advice, and no B.S. ever... he is just a great guy.
In recent years, when a tragic incident involving a bison bull occurred in the park, Chad spoke publicly with characteristic compassion and clarity, reminding people that these are prey animals reacting under pressure — not aggressors by nature.
Why Chad Stands Out, What makes Chad truly special isn’t just his résumé — it’s the combination of deep knowledge, genuine humility, and infectious passion. He’s the guy who can explain bison behavior in plain terms while standing in the middle of a moving herd. He is a past president of the National Bison Association, and really enjoyed serving with him. He just want everyone to succeed.
He’s the steward who fights for the animals’ well-being even when it’s unpopular. He’s the family man who has built a legacy his children are proud to carry forward. Whether he’s cracking his whip on roundup day, checking on calves at dawn, or sharing stories over coffee with fellow bison folks, Chad Kremer lives the life most people only dream about.
He doesn’t just work with bison — he understands them, protects them, and helps others do the same. In a world where so many wild things are disappearing, Chad represents something rare and valuable: a bridge between the old West and modern conservation, between practical ranching and profound respect for nature.He’s not just good at what he does. He’s one of the best — and for those lucky enough to call him a friend, he’s simply one truly awesome guy.
Buffalo Roundup 2026 Arts Festival Schedule
THURSDAY, SEPT 24 - 10:00 A.M. - 6:00 P.M.
FRIDAY, SEPT 25 - 10:00 A.M. - 7:00 P.M.
SATURDAY, SEPT 26 - 9:00 A.M. - 4:00 P.M.
How to grill a bison steak properly..
you would be surprised how many people don't know this, I do get asked frequently.
First, understand one crucial fact: bison did not spend its life standing around in a feedlot eating corn and scrolling through its phone. It was out there living its best life, dodging wolves and judging lesser animals. That means the meat is leaner than a CrossFit instructor in January. Treat it with respect… or it will punish you by turning into expensive jerky.
Step 1: Acquire the steak
Get a thick one. At least 1-1.5 inches. Anything thinner and you’re not grilling a bison steak, you’re just angrily reheating a frisbee. Pat it dry like you’re trying to remove evidence.
Step 2: Seasoning: Salt. Pepper. That’s it. The meat brings it own delicious flavor. Do not drown it in marinade. Bison didn’t survive on the prairie by tasting like teriyaki. It survived by being delicious on its own. If you feel the need to get fancy, you may add garlic powder, but do it with the quiet shame of someone who puts ketchup on a hot dog.
Step 3: The Grill
Get it screaming hot. 500–550°F. We’re not gently coaxing flavor here; we’re performing a controlled burn. If your grill isn’t hot enough to make your eyebrows nervous, you’re doing it wrong.
Step 4: Cook it
Throw the steak on. Sear 2–4 minutes per side for medium-rare. Flip it once. Only once. Bison has trust issues. Multiple flips make it feel harassed. Use a thermometer. Pull it at 130–132°F.
I repeat: 130–132°F.
Bison does not do “well done.” Well-done bison is what happens when you hate joy and flavor.
Step 5: Rest
Let it sit for 5–7 minutes before you dive in. This is non-negotiable. Cut into it early and the juices will escape faster than your willpower. You will be left with a dry, sad steak and a deep sense of personal failure.
Serving suggestions:
- Something simple. Roasted vegetables, a baked potato, or just standing over the cutting board eating it with your hands like a respectable caveman.
- Optional: a cold beer and the quiet satisfaction of knowing you didn’t ruin a $28 piece of meat.
Final warning:
If your bison steak starts making any kind of noise while cooking, you have either achieved sentience in your dinner or you’re hallucinating from standing too close to the grill. Either way, step back and reevaluate your life choices.
This post was published
Happy Bison Month, it's Day 8 Friends!
Happy Hump Day Friends! and it's more bison more often...
Hope you like what we have here today... great stew recipe and some more of our favorite people
Gonna be a quickie... T has a long to-do list for me today. NanaCamp is going down to the river with the crew here... I get to stay behind and get some stuff done. It was a crazy busy day yesterday, and I still have quite a few orders to pack.
Have a great day!
Chris & Theda Pogue: Living the Buffalo Life at GP Ranch
Chris and Theda are some really good friends...never boring hanging out with them, really love them.
If you ask Chris and Theda Pogue what they do for a living, you might hear "bison ranchers." But spend a little time at GP Ranch in Sulphur Springs, Texas, and you'll quickly realize they're doing something much bigger—they're restoring prairie, preserving culture, teaching others, and proving that sometimes the best way forward is to follow the buffalo.
After retiring from the U.S. Navy, the couple traded military life for ranch life, purchasing their 60-acre property in 2017. What began as a dream of raising healthy food for their community soon evolved into a deeper calling. Rather than building a large commercial meat operation, Chris and Theda chose a different path—one centered on conservation, education, and stewardship of the American bison.
Today, GP Ranch is home to a carefully managed herd of grass-fed bison that live much as nature intended. Chris often says that successful buffalo ranching begins with healthy grass. Their focus on native prairie plants, rotational grazing, and pollinator habitat has transformed their land, bringing back deer, rabbits, butterflies, bees, and countless other species. The buffalo aren't just grazing—they're helping restore an entire ecosystem.
But the buffalo are only part of the story.
The Pogues love opening their gates to others. Whether it's welcoming school groups, hosting educational tours, teaching beginning ranchers, or sharing what they've learned about sustainable agriculture, GP Ranch has become a place where people reconnect with both the land and one another. National Bison Day is especially meaningful, with the ranch hosting blessings, hayrides, cultural demonstrations, and opportunities for visitors to experience buffalo up close. For many Native families, it's also a chance to reconnect with traditions that stretch back countless generations.
One of their most unique programs teaches tribal members how to utilize every part of a buffalo—from pasture to plate and beyond. Participants learn traditional harvesting, meat processing, hide preparation, and how the animal provides food, clothing, tools, and other necessities. It's a hands-on reminder that the buffalo has always represented far more than food—it symbolizes resilience, respect, and relationship. Chris has become quite the leatherworker..
Of course, life on a buffalo ranch comes with plenty of laughs. There are curious calves that seem to inspect every visitor, giant dust baths that leave buffalo looking more brown than black, and the occasional reminder that a 2,000-pound animal has absolutely no interest in your schedule. Chris and Theda have learned that buffalo don't just teach patience—they insist on it.
Their enthusiasm is contagious. Whether they're talking about native grasses, soil health, wildlife, or the history of the American bison, it's impossible not to catch their excitement. Every conversation becomes a lesson, every pasture tells a story, and every buffalo represents another step toward a healthier landscape and stronger communities.
For Chris and Theda Pogue, GP Ranch isn't simply where buffalo live. It's where history, conservation, family, and fun come together—one shaggy, grass-loving, dirt-rolling buffalo at a time.
The Tanka Fund is a national campaign to return Buffalo to the land, lives and economies of Native American people
Celebrating our Buffalo relatives is something we do every day. But as the United States marks its 250th year, National Bison Month gives us a meaningful opportunity to reflect on a much longer story — one rooted in Native lands, survival, and restoration.
Buffalo have shaped this land for generations, sustaining Tribal Nations and helping maintain the balance of the grasslands they call home.
Today, their return to Native lands is part of a larger story of healing, reclamation, and strengthening Native lives and economies.
Follow along this month as we honor our Buffalo relatives and the people working to bring them home. We are still here.
Bison Stew- Native style.
This is a "three sisters" style stew with corn, beans and squash, plus wild greens like amaranth or lambsquarters. Any greens (chard, kale, spinach, etc.) are fine.
Servings:8 servings
Author:Hank Shaw
Prep Time:20 minutes
Cook Time:3 hours
Ingredients
- 2 to 3 pounds bison stew meat
- Salt
- 4 ears of corn
- 3 bay leaves
- 1 ounce dried mushrooms, crushed roughly
- 1 pound dried beans
- 1 to 2 pounds winter squash, cut into chunks
- 2 tablespoons bison fat, beef fat, butter or oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 pound greens, lambsquarters, amaranth, spinach, etc.
- Green alder pepper (optional)
Instructions
- Cut the bison meat into big chunks. Just barely cover with water in a large pot and bring this to a boil. Once the foam collects on the surface after a few minutes, dump the water. Return the meat to the pot, add enough water to cover by several inches and return to a simmer.
- Slice the kernels off the ears of corn. Reserve the kernels and cut the cobs in two pieces. Put them in the pot with the meat. Add the bay leaves and salt to taste. Simmer 1 hour.
- Meanwhile, heat the butter or bison fat in a pan over medium high heat and brown the onion. When it's mostly browned, add the garlic and cook another minute. Scrape all this into the pot with the bison.
- After 1 hour, add the mushrooms and beans and keep simmering. After another hour, add the squash. When the bison is tender, fish it out and cut it against the grain into pieces you'll want to eat in a stew. Discard the corn cobs.
- Add the corn kernels and greens and cook 5 minutes. Add more salt if you want, along with the green alder pepper, if using.
- From Honest Food
This post was published
Happy Bison Month, it's Day 7 Friends!
Hope y'all are having a great day!
Socks showed up yesterday! Really excited to see how they finished the Yellowstones, they did them like the new steam tumbled Trekkers, they fit and feel perfect now! Nester is doing a stellar job making our stuff, honestly better than it ever was before, there have been some minor labeling issues (just typos), but the construction is perfect. Can't wait to go back up there, the people working are so happy and friendly, and we got a lot of good feedback and some cool ideas for the future from them. Great operation run by some good people.
We also received a few odds and ends from Fox River, a couple dozen of XL Field Crew socks, and a few Medium and one pair of XL Field Boot socks. (have them in the clearance section) Really hope to be able to make more of these and hopefully some Kodiaks... just a bit short on fiber this year to make such a high bison fiber percentage sock.
Got some more good friends in here today... really love the Heim and Assman Families... great people doing excellent stuff. Best bison meat stick I have ever had too.
Let's get into this, got some fun stuff today...
Today's Ranch: Dakota Pure Bison
The Dakota Pure Bison Story. Two Families, one legendary operation.
On the wide, rolling grasslands of South Dakota, where the wind still carries the spirit of the open plains, two ranching families found a shared purpose in the American bison.The story begins with the Assman family. Four generations had worked the land on the Rosebud Sioux Indian Reservation in south-central South Dakota. William Assman had arrived from Nebraska in the early 1900s, and his descendants built a life raising cattle and farming. By 2017, Mike Assman, his wife Darla, and their son Scott were running registered Angus cattle. Beef prices were falling, and they searched for something more sustainable.That first winter brought a powerful blizzard. While the cattle huddled near hay bales, the newly purchased bison simply stayed on the hill, strong and self-reliant. In that moment, everything changed.
The Assmans sold their beef cows and committed fully to bison. Today, Mike, Darla, Scott, his wife Kaylen, and their four young sons, continue the work at Antelope Creek Bison—stewards of the land, raising animals the way nature intended.
Farther north, the Heim family had already been part of the bison story for decades. In 1967, Ignatius Heim and his sons Tony and Leonard bought their first bison. They became pioneers, traveling across the country to hand out samples of bison meat so people could taste its clean, rich flavor.
Tony helped launch the Gold Trophy Show and Sale in the early 1980s, inspiring countless producers. Chad continued the original Heim Buffalo Ranch, while Leonard and his son Alex built Heim Land & Bison near Wood, South Dakota. Alex now manages nearly a thousand breeding females with his wife Cassie and their five children, using the bison as natural grass managers to help restore the prairie to its original strength.
In recent years, these two families—the Assmans and the Heims—came together under the name Dakota Pure Bison. They share a deep respect for the land, the animals, and the generations who came before them. Their bison roam freely on South Dakota ranches, just as they have for thousands of years—pasture-raised, hormone-free, and antibiotic-free. The families focus on regenerative practices, letting the bison help heal the soil while producing meat that is as nutritious as it is flavorful.
Today, Dakota Pure Bison brings that heritage straight from the prairie to your table. You won’t find their meat in most grocery stores. Instead, they sell it direct to consumers through their website, dakotapurebison.com. Customers can order premium cuts—ribeyes, T-bones, porterhouses, tomahawks, brisket, and ground bison—along with convenient boxes like the Steak Box, Sampler Box, or Party Size Griller Box.
They also offer bison meat sticks and hot dogs, perfect for on-the-go snacks or family meals.Every order ships free straight to your door, packed with care from their South Dakota ranches. You can also find their popular bison meat sticks on Amazon. Occasional special releases and community support (such as donations to local auctions and tribal food programs) show their commitment to the broader bison community.As the sun sets over the golden prairie, the bison graze peacefully, and the next generation of Assmans and Heims learns the same lessons of resilience and stewardship. Dakota Pure Bison isn’t just selling meat—it’s sharing a legacy of family, land, and the powerful spirit of the American bison.From the rolling hills of South Dakota to kitchens across the country, their story continues one delicious, responsibly raised meal at a time.
Smoked Ground Bison Queso - From Dakota Pure
1 pound ground Dakota Pure Bison burger 12 oz heavy cream
16 oz white sharp cheddar cheese 8 oz mozzarella cheese
4 oz chopped green chiles 1 teaspoon chili powder
1 tablespoon cumin 1/2 teaspoon red pepper flakes
1 tablespoon Traeger Chicken Rub (if you don’t have could make your own 1/2 teaspoon cane sugar, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon each of garlic powder, onion powder, and chili powder)
-Brown the DPB burger
-Bring cream and cheese to medium heat and simmer.
-Add browned burger, cream and cheese, and rest of ingredients to cast iron skillet
-Smoke at 425 for 15-20 minutes
-Enjoy!!
This post was published
Think we should make this into a shirt?
Happy Bison Month, it's Day 6 Friends!
Can you believe we got this far? What are the odds, I can do this for another 25 days? I am gonna try my best. It is so much fun though doing a little history dive on these awesome friends we have. Really love learning more about them. We are truly blessed to be in this industry with so many great people.
If I am reading the calendar right, it's Monday.. and that means a lot of us have to actually get stuff done today, like go to work... ugh. I hope you had a fun filled weekend, I know we did, and I am moving pretty slow this morning.
I vote we call this Second Sunday, maybe go back to bed for a bit, have some brunch, go back to church, and then maybe have a family fun day, seems completely reasonable..
We have that big truckful of socks coming at some point today... that's gonna be fun in this heat. But it's good to get stocked up again, the warehouse has been pretty empty and lonely. Nice to actually have socks in stock.
And I am so sorry about yesterdays Bison Tallow Deoderant screw up, Kim has turned off the tallow creme products because mailing them in this heat is not a good idea. Will be back this fall, in the meantime, check out her site here.
Hope you enjoy what we have today, will keep it sort of brief... we all got stuff to do.
Have a great week!
Ron & T and the crew here at the BWC.
The National Buffalo Foundation exists to ensure that story continues.
Dad has served as NBF president, T currently serves on the board.
As the nation's leading nonprofit dedicated to funding bison research and education, the Foundation invests in projects that protect the health of the species, preserve its rich heritage, and inspire future generations to appreciate America's National Mammal. Every grant awarded is an investment in the future of the bison—and in the people who care for them.
The Foundation's impact reaches across an impressive range of initiatives. It has funded groundbreaking research on bison genetics, disease prevention, fertility, nutrition, parasite management, grazing behavior, and meat quality—work that helps producers build healthier herds while advancing scientific understanding of the species. It has supported studies of how buffalo restoration benefits Tribal lands and communities, recognizing the deep cultural, ecological, and spiritual connection between bison and Indigenous peoples.
Beyond research, the National Buffalo Foundation helps tell the bison's remarkable story. They were major contributors to the Native: series of bison films, hopefully we will be able to release them soon. It has supported educational documentaries, traveling museum exhibits, interpretive displays at parks such as Custer State Park, educational programs at The Mammoth Site, the Vore Buffalo Jump archaeological site, youth judging scholarships, and international conferences that bring together bison experts from around the world. These projects ensure that the legacy of the American bison is not only preserved but shared with new audiences every year.
The Foundation's motto, "Preserve Their History. Foster Their Future.", reflects more than a mission—it is a promise. Through research, education, conservation, and collaboration, the National Buffalo Foundation is helping ensure that future generations will inherit healthy bison herds, thriving grasslands, and a deeper appreciation for one of North America's greatest conservation success stories. Every project funded today helps write the next chapter in the enduring story of the American bison.
Today's Ranch: Benjamin Lee Bison
On the windswept plains of western Oklahoma, where golden grasslands stretch toward the horizon along the historic Route 66, the Benjamin Lee Bison Ranch stands as a living example of family stewardship and sustainable ranching.
Nearly two thousand acres of carefully managed pasture supported a thriving herd of around eight hundred American bison—pasture-raised, 100% natural, hormone-free, and raised with genuine care. The ranch had grown from family land into one of Oklahoma’s premier operations, supplying premium bison steaks, briskets, and burgers to chefs and families who valued both quality and conscience.
At the heart of the ranch’s daily life and vision was Jessi Deardorf. Her passion for the bison was unmistakable. “If it wasn’t for the bison,” she would say while checking the herd or planning the next season, “we wouldn’t be in this business. It’s how we treat them that makes us special.” She worked side by side with her long-time partner, who shared her commitment to the land, the animals, and building something that would last for generations. Together they expanded the operation, entered new markets, and strengthened partnerships—including meaningful collaborations with tribal nations that honored heritage and values.
Their work didn’t stop at the ranch gates. Both became active in the wider bison community. Jessi’s clear vision, tireless energy, and ability to turn ideas into action carried her from leadership roles in the Oklahoma Bison Association all the way to the presidency of the National Bison Association. I really enjoy serving on the NBA Board with Jessi as our current NBA president, she has a way of getting things done. We have some good stuff in the works.
you can find them at Sissortail Farmers Market Frequently...
Bison Roast with Root Vegetables
- 1 (3-pound) bison roast, trimmed of excess silver skin
- 2 tablespoons clarified butter
- 1 large yellow onion, cut into 1-inch wedges
- 4 cloves garlic, smashed and peeled
- 3 large carrots, peeled and cut into 2-inch batons if you have parsnips those work as well.. use what you got.
- 1 pound baby potatoes, halved if larger than 1 inch
- 2 cups rich stock, preferably homemade bison stock, but beef works too.
- 1 tablespoon fresh thyme leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
Pat the bison roast completely dry with paper towels and season all sides evenly with the fine sea salt and freshly cracked black pepper. Heat the clarified butter in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
Sear the bison roast on all sides until a deep brown crust forms, approximately 4-5 minutes per side. Tip: Ensure the roast is thoroughly dried before searing to achieve optimal browning. Transfer the seared roast to a plate and reduce the heat to medium.Add the onion wedges and smashed garlic to the Dutch oven, sautéing until the onions are translucent and lightly caramelized at the edges, about 5 minutes.
Arrange the carrots and halved baby potatoes around the perimeter of the Dutch oven. Place the seared bison roast in the center of the vegetable arrangement. Pour the stock and Worcestershire sauce evenly over the roast and vegetables. Sprinkle the fresh thyme leaves over the entire contents of the pot. Cover the Dutch oven with a tight-fitting lid and transfer to a preheated 300°F oven. Slow-cook for 3-4 hours without opening the lid. Tip: Resist the temptation to peek, as this releases valuable steam and heat.
Check for doneness by inserting a fork into the center of the roast; it should twist easily with little resistance. Remove the Dutch oven from the oven and let the roast rest, covered, for 20 minutes before slicing. Tip: This resting period allows the juices to redistribute throughout the meat. Slice the bison roast against the grain into 1/2-inch thick portions.
Just pulled from the oven, the bison yields to the fork with a tender, almost buttery texture, while the root vegetables have absorbed the rich, savory notes of the cooking liquid, becoming meltingly soft yet retaining their structural integrity. I love serving this over a bed of creamy polenta or with crusty bread to soak up every last drop of the deeply flavored jus, making each bite a perfect harmony of earth and elegance.
Casual Crew 2.0 - Ultralight Gear Crew Socks
Our newest lightweight sock, designed for dry cool comfort in hot environments, with superior moisture regain properties, almost double the wicking of fine wool and bamboo is a naturally antibacterial, antifungal and odor resistant fiber (keeps your feet dry and sweat-free)
This has become my absolute favorite of all our socks... wear them with boots, shoes, waders... they are lightweight, warm, wicking and extremely comfortable. This latest run is almost bulletproof too. Just don't shoot yourself in the foot...
Exceptionally durable for outdoor activities or in your loafers on the way to work.
Sometimes a product idea just completely makes sense. We spent a lot of time experimenting and futzing with the base yarn for our B.O.S.S. Socks, trying to get something extremely lightweight, breathable, wicking, cushioning and durable. Getting the proper ratios of bison, wool, bamboo, to insulate, breathe and wick.. and the right amount of twist, not so tight it doesn't have "spring" not so lofty it doesn't wear properly. It took us more than a few attempts, and we missed the summer selling season last year, but our all-weather B.O.S.S. socks have been nothing short of a stellar smash. SO, we thought we would do the next logical thing and make a crew height version of this sock. (Mostly because short socks look kinda silly in dress loafers)
It is really the exact same ultra-tough design as our Casual Crew sock, just with a lighter, more breathable, softer fiber blend, they are extremely long-wearing and supportive but not restrictive.
A "true rib" jersey knit crew sock of the old-school variety, this sock has the great foot fit and stay of our technical socks. It is insulating, soft and durable, and wicks moisture away like nothing you’ve ever experienced.
These socks are incredibly easy to care for and due to their antimicrobial properties, feel free to wear them a few times before washing. But when they do need to be cleaned, simply machine wash warm, then toss them in the dryer.
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Yellowstone - Advantage Gear Crew Sock
Making more yarn to make more of these now. Probably won't see socks till end of March.
Go further, stay comfortable. Designed for long days hiking in extreme terrain and conditions. Easy on the foot, but tough on cold, sweat, heat, moisture. Slightly lighter weight than our Trekker socks, but still "Seriously warm-Surprisingly soft", our newest extreme sock, that will keep your feet warm and dry all winter long. Ultra-soft bison fiber that has been properly processed, no prickly itch from these socks. Thicker and more cushioning than our Pro-gear socks.
This sock has a terry loop padded footbed, and lighter ribbed construction all the way up the calf with just enough spandex to hold it above your 10" boot top...but not enough to cut down circulation. Nylon over-plaited in the toe and way up past the heel for long smooth wear.
Superior breathability, temperature regulation, and natural odor resistance!!
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Lounge socks
As many of you keep telling us, our Sleep Socks are one of our favorite products, ever, and some of you wanted them taller... so, here we are.
The lounge sock was designed as our taller version to leave unrestricted circulation around the cuff — a soft, generous top rising comfortably to mid-calf with no extra spandex... just the natural stretch of the terry loop construction.
It adds the perfect layer of insulation to keep your blood supply in the feet cozy whether you’re in bed, walking around the house, or even slipping them into shoes or slippers. This version of the lounge sock is a yak/nylon yarn blend.
Slipping into a cozy pair of ultra-soft, wicking, comfortable, natural-fiber lounge socks after a long day can be one of the most luxurious feelings. Not only do they help regulate body temperature by wicking away moisture, but socks made with natural fibers can also help prevent odors and fungal infections, making them a great choice for those with sensitive skin. Additionally, the softness and breathability of these socks can help promote a more restful night’s sleep, as they won’t irritate or constrict the feet.
Features:
- Stretch terry loop construction on inside, flat knit outside
- Loose cuff bind off the top of the sock, less restriction on the ankle
- Natural brown Yak fiber (no dyes)
- Knitted in USA
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Kenai - Ultralight Gear Boot Sock
Over the calf, and over the top.
This is a four season sock, great cushioning and support for standing in a river tossing flies at salmon, long hikes, hard hunts, and basically just keeping your feet dry and comfortable in most conditions. They will stay fresh and funk free for days on end... pack less, travel more. Less bulk and better fit, not quite as insulating as our Trekker or Pro-gear socks, but built to take whatever you can throw at them and still keep you cozy.
The Buffalo Wool Co. Kenai Boot Socks feature:
- URfit System for arch support and memory-knit construction
- Smooth and flat comfort toe seam
- Footbed is a luxurious bison down, ultra-fine merino, bamboo blend
- Leg Shaft is an extremely comfortable military-spec polypropylene
- Bison on toe indicates size (photo shows a large); small - brown, medium-yellow, large-blue, xlarge-red
Knit for us at Fox River Mills in Osage Iowa, those sock-creating geniuses marry military spec polypropylene on the sock shaft with our close-to-bulletproof bison down/ultra fine superwash Merino wool, and bamboo yarn blend in the foot. (the same yarn we use in our B.O.S.S. socks.)
Anyone that has ever worn a pair of military polypro socks knows how supportive they are, but you have never felt the footbed comfort and warmth of our bison/merino/bamboo yarn blend at the same time.
The result is the exact sock that Fox River knits for the US Military but with your feet surrounded with the warm, moisture-wicking, comfortable, durable proportions of our BOSS Sock. This Mil-Top sock is about 3" taller than our Trekker boot sock ... right at mid-calf ... and with the stay-in-place power of mil-spec polypropylene.
As to scent capturing, We had one of our spec testers, who claims to have worn them a ridiculous 12 days of elk hunting. Now that would just be "Socks Abuse"! But these are the top of the hunting/moving/walking sock food chain. They are my "go-to" hard-wearing outdoor socks anymore.
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Pro Gear Crew Socks
Seriously warm - Surprisingly soft
Large should be restocked by Mid/End of March.
We created a sock from Bison down and silk that will keep your feet warm and dry all winter long. When summer comes, don't worry, they will also provide dry cool comfort in hot environments, with superior moisture regain properties, and exceptional air-flow almost double the wicking of fine wool. (keeps your feet dry and sweat free)
Exceptionally durable for outdoor activities, long distance running, hold up strong for eighteen holes, or just knocking around town in your sneakers. These socks are incredibly easy to care for and due to their antimicrobial properties, feel free to wear them a few times before washing. But when they do need to be cleaned, simply machine wash on the warm or cool setting, then toss them in the dryer.
We very carefully remove all the guard hair, and scour the fiber so it is soft, cuddly and very very warm. No prickly itch from these socks.
The shorter brother to the Pro-Gear Technical Boot Sock. A terry loop cushioned footbed, vented and structured instep for smooth fit...but crew height. A nylon over-plaited toe and heel for added strength where you need and want it most. 8" rise (on average)
Features:
- Terry loop cushioned foot bed
- Vented side
- Flat toe seam
- Reinforced toe and heel, nylon over-plaited
- 8" rise from heel
- The bison on the toe indicates the size (photo shows a large); small-brown, medium-yellow, large-blue, xlarge-red. The black is an over dye that will cover the color coding.
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No-Show - Ultralight Yak Ankle Socks
THEY SHOWED UP!!!!
No-Show socks that stay hidden and comfortable all day. Soft, Comfortable, insulating, and Wicking, designed to disappear inside your shoe, they eliminate the worry of mismatched or visible socks. Featuring a contoured knit, they stay securely in place without slipping. With just the right amount of cushion, these socks protect your feet from blisters and chafing—so you enjoy the feel of going sockless without the pain. Experience comfort and confidence with every step.
Features:
- Two pairs per package or six pairs (3 packages of 2 pairs) purchase option
- Stretch fine terry loop construction on the inside, flat knit outside, no extra padding on the foot, the thinnest sock BWC makes.
- Loose cuff bind-off the top of the sock; no restriction at the ankle, below your pulse point.
- Knit in the USA
- Nylon is added for durability on the outside over-plaiting. What
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Heritage Leather Field Journal; Large and Medium
Introducing the exclusive Waxed Bison Heritage Leather Collection. Thoughtfully handcrafted, precisely finished, and intentionally built with you in mind. The pre-patinaed line allows for the vintage and heritage aesthetic, which will only improve with time—a coalition of premium American bison leather and achieving the ultimate rugged exterior with waxed elements. Flawless execution allows versatility for a lifetime of use to come.
Waxed American Bison Leather (our Heritage Leather) is ideal for refined leather goods such as this beautiful Heritage Leather Field Journal. With an included notepad (specific included paper may differ), this Field Journal is ready for the field out of the box. Once the paper is used, quickly replace it and continue using your Journal Cover. This handsome design is great for note taking at school, work, in the field & more with its easy to carry and pack size. It is also formal enough to find use in weddings, other ceremonies, business meetings, and anything else with a dress code. Made to last a lifetime.
Our Heritage Leather is a Waxed Bison Leather Product. The wax on these items will intentionally scratch with use to help make each bag unique and one of a kind. This is not the leather itself scratching. You may rewax your item if desired.
FEATURES & BENEFITS:
- Thick, premium Heritage Waxed Bison Leather construction
- Included field journal paper for immediate use
-
Refillable with new paper for continued use
- Bison Leather color and markings will vary slightly, and each product is one-of-a-kind.
- Subtle embossed with the Buffalo Wool Company logo - in stock
- Embossed with Duluth Pack name in the bottom right corner (without the Buffalo Wool Company) - made to order, anticipate 4-6 weeks for delivery.
- Made in USA Duluth, MN
SPECIFICATIONS:
- Medium Dimensions: Journal Cover:
-
- Open: 11.5" x 8.25"
- Closed Approximately 5.5" x 8.5"
- Journal: Included Paper May Vary. Fits Many Hardcover & Soft Cover Journals. It Is Recommended To Bring Your Journal Cover With To Test If Replacement Journals Will Fit Before Purchasing.
- Fits your kendal tablet
-
- Large Dimensions: Journal Cover:
-
- Open: 16" x 10.5"
- Closed Approximately: 8" x 10.5"
-
- Uses: Field Notes, Journaling, School, Business, Wedding Vows, Speach Notes, & More.
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Bison/silk scarf
This was no question our most popular item last fall and fastest selling item we have ever made, (sold out the entire production within one week of release) BUT it is back, and we made a heck of a lot more this time. Super soft bison fiber blended with mulberry silk makes this elegant scarf comfortable and seriously long lasting. A generous 9" wide and 64" long, our soft and cozy bison/silk 50/50 blend, with sophisticated cables running down the full length.
- 9" wide 64" long
- Cabled or Ribbed styles
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Pro Gear Balaclava - Full Mask
The best balaclava will keep you warm on the coldest of days. Made with our bison down yarn this is the best protection for the entire head, face and neck. Both are thin enough to wear alone or as a base layer under a parka, helmet, hat. This will give you the coverage that you have been wanting without worries of sweating. Bison fibers have an amazing warmth and best of all natural wicking keeping you both warm and dry! So bring on the cold weather you are out for a ride on your bike, fishing, hunting, skiing or even running the dogs on the Iditarod, this will help what ever you winter brings you..
Choose from two Performance Blend
- Extreme Gear - 90% Bison 10% Nylon - the heaviest and warmest
- Pro Gear (this product) - 50% Bison 50% Silk - the lightest and best fitting under a helmet
Other features
- Full coverage for the head and neck
- Long enough to cover you neck and able to zip up a jacket
- Care; machine wash and lay flay to dry
- Sizing fits most
- self wicking fibers
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Ultralight Slouchy Beanie
I can confidently say that our Ultralight Slouchy Beanie is a must-have for any cold weather wardrobe. Made with our bison/merino/bamboo fiber blend, this beanie is not only super soft and ultra cozy, but also incredibly lightweight. Experience the perfect combination of warmth and comfort without any bulk.
This hat is designed with a looser fit as a slouchy hat. The knitted pattern is diamond. Available in five colors, natural (undyed), blue, black, burgundy, and green.
Features:
- One size fits most
- Yarn blend; 34% American Bison, 33% American wool, 33% Bamboo (imported)
- Circular Circumference 20", laying flat
- Machine wash, lay flat to dry
- Kettle dyed (or natural grey)
- Yarn spun and knitted in the USA
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Bison & Wool Quilt Batting 80"x100"
Quilt your own Bison Comforter.
A bison & wool comforter and pillow is a wonderful way to keep you warm in the winter and cool in the summer while being an economical way to reduce your electrical bill! These wicking properties improve natural airflow, keeping you cool and dry as you sleep.
Comforters are treasured gifts and heirlooms that you will cherish for many years to come.
- Comforter fill is 70% bison fiber and 30% fine wool
- Natural fibers are moisture wicking
- Constructed with all-natural material free of toxic additives, fiber is NOT sprayed or treated with fragrance or bleach in order to preserve its natural content.
- 100" x 80", weight 8.3 lbs
- Made in the USA by a multi-generation family-owned mill
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Happy Bison Month, it's Day 5 Friends!
Hope you had a wonderful 4th of July! I know we did, had a great family cookout and fireworks show at the oldest daughters house... was fun.
Let's see what we can come up with for this today... still have a lot of friends ranches to share, and there are always great bison stories we like to bring you.
Got a big truckload of socks showing up tomorrow, restocking Kenai, Yellowstones, Pro-Gear Crew, and our new lounge socks... this will be our largest delivery this year I believe... am working on a couple new things too. Can't wait to spill the beans when we can.
Did get these sport sock prototypes in last week, and sending a bunch to Buffalo NY this week, let them see what real performance socks feel like.
Hope you enjoy what we got in here today! Some fun stuff and a great ranch in Ohio...
Thank you for reading our stuff.
Ron & T, and the crew here at the BWC.
So, someone sent me this, not sure how I missed it... great stuff and they even mention us.
Shearing Buffalo was Promoted Over 100 Years Ago
Back in the late 1800s, when American bison were teetering on the edge of extinction thanks to relentless hide hunting, some forward-thinking folks had a delightfully weird idea: don’t just protect them — shear them like giant woolly sheep and make money off their fabulous winter coats.
In 1888, the Cheyenne Leader ran a pitch from a taxidermist suggesting we domesticate bison so we could harvest their thick, fluffy wool every year. By 1889 the Laramie Sentinel was hyping rancher Frank “Buffalo” Jones and his growing herd, complete with crossbreeding experiments to make the animals a bit more chill and the wool even finer.
Fast-forward to 1920 and the Sheridan Enterprise reported that Yellowstone was seriously considering giving its 500-bison herd annual haircuts to turn all that shed wool into warm coats and blankets — because bison wool is lighter, fluffier, and way better at trapping heat than regular sheep wool.
A century later, that gloriously old-school idea is alive and kicking thanks to Buffalo Wool Co. in Weatherford, Texas. They’re turning real American bison wool (the stuff the bison naturally shed every year — no bison were harmed in the making of these socks) into ridiculously soft, lightweight, and insanely warm socks, scarves, and caps. Their products are lighter than sheep wool but warmer, and they actually outperform it in brutal cold.So yeah… the same “shear the buffalo to save the buffalo” business plan that newspapers were floating in 1888 is now a thriving modern company keeping toes toasty across the country. History’s hairiest conservation scheme finally grew up and got profitable.
A surprise bison calf was born on Illinois prairie for the first time in about 200 years
One of my favorites is from Illinois, where conservationists were thrilled when a bison calf was born on Burlington Prairie in Kane County. It's believed to be the first bison born on that tallgrass prairie in roughly two centuries—a milestone that shows prairie restoration is working. The calf wasn't even expected, making it an especially joyful surprise.
Cherokee Valley Bison, Thorneville Ohio
more of our favorite people, Carrie and Jerrod Starr are doing it right.
click the image to watch their segment from "Native: Prodigies of an Icon"
Some stories are about hard work. Others are about taking a leap of faith. Carrie and Jerrod Starr of Cherokee Valley Bison have done both, building a ranch that reflects their passion for the land, their animals, and creating memorable experiences for others.
Their journey has been inspiring to watch, and it's exciting to see them add a new chapter by welcoming travelers through their HipCamp setup. It's a wonderful way for visitors to experience ranch life, meet the bison, and enjoy the beauty and hospitality that make Cherokee Valley so special.
On a personal note, one of the greatest privileges I've had was serving alongside Carrie on the NBA board. Her thoughtful leadership, dedication, and heart for the bison industry have always stood out, and it's been a joy to see that same commitment reflected in everything she and Jerrod have built together.
If you're looking for a unique stop on your travels, Cherokee Valley Bison is well worth the visit. You'll leave with a deeper appreciation for ranching, conservation, and the people who make it all happen.
Bison Shepherd’s Pie
this is something we do here pretty regularly, usually I just use leftover bison roast and chop it up, put the gravy and bison in the bottom of a pie plate, blend the potato and carrots from the roast, top the meat/gravy mix, we do them in small 2 serving portions, and keep a couple in the freezer for easy meals on busy days. It's tough at the end of a long day to get to the kitchen and make something from scratch... we make a lot of our stuff in larger batches and keep easy freezer meals for just that reason.
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Happy Bison Month, it's Day 3 Friends!
Ok, so with the three pieces every day, it's not quite as short as I had envisioned, but will do my best to keep it fun and interesting.
Hope you enjoy what we got in here today! We are almost to the weekend,
Let the fun begin... and thank you for reading these. It's been fun sharing our friends, and their stories. Got quite a few good ones coming up.
So, with that, let's Gooooooooooooooooooooooooooooooooooo
I saw this last night, so now you have to as well... cracked me up.
A world-famous bison named Clyde just rolled into Cody, Wyoming, and immediately hit the bar like a local legend.The 2,000-pound celebrity strolled through the narrow hallways of the historic Irma Hotel, bellied up to Buffalo Bill’s Bar, and got served a drink (bourbon or margaritas — “he drinks what I drink,” says his owner). He didn’t smash anything, didn’t start any fights, and somehow didn’t realize he was a giant buffalo the whole time.Basically, the Fourth of July got a new mascot who’s already better at bar etiquette than most tourists.
Clyde started life as a two-week-old bottle baby rescued by saddle-making stuntman Clint Mortenson, who raised the 2,000-pound bison like a giant, hairy golden retriever on a ranch outside Santa Fe, where he played with dogs instead of terrorizing tourists. Halter-trained and apparently unaware he’s supposed to be dangerous, Clyde went full Hollywood, landing roles in Yellowstone, Outer Range, and commercials where he casually pushes YETI coolers while Clint’s son Wyatt rides him like it’s a normal Tuesday. Now he travels the country getting invited into bars and parades because he’s somehow better behaved than most people.
Minneopa State Park reports rising bison population after a decade of conservation work
Photo by Rick Pepper - North American Bison at Minneopa Park. From mankatolife.com
After 10 years of dedicated “prairie restoration work” (mostly grazing and casually making more bison), Minneopa State Park’s herd has tripled from 9 to 28 happy, shaggy residents. Part of Minnesota’s bigger conservation plan to reach 500 bison across multiple sites, these chunky ecosystem engineers are busy turning trees back into open prairie — one grass buffet at a time. The park calls the program “wildly popular.” We’re guessing the bison agree.
Today's Ranch: Rock River Bison,
Rex Moore, truly an offal person.
Rex is the man when it comes to fun non-traditional bison meals. He is also the reason we have soaps in the shop. Just a really great guy
Rex supplies my favorite restaurant with the most delicious bison ribs I have ever had. If you are ever in Denver, you really should check out Tocabe, so good!
Rock River Ranches: A Family Legacy Raising Quality Bison in the Rockies
Rex Moore and his family are carrying forward a multi-generational ranching tradition at Rock River Ranches, a Colorado-based operation dedicated to producing high-quality, naturally raised American bison.The Moore family’s roots in ranching stretch back to the 1930s, when Rex’s grandfather homesteaded in Wyoming.
In 1980, the family purchased their first bison, and in 2010 Rex launched Rock River Ranches by buying a herd of 30 bison in Cody, Wyoming. Today, under Rex and Julie Moore along with their two sons, the operation has grown to over 125 head, with animals raised across locations in Colorado and Wyoming in partnership with other like-minded ranchers.The bison are raised naturally on grass without antibiotics or growth promotants for roughly 18 months before being finished on hay and grain in small, low-stress groups. This humane approach, combined with small-batch harvesting every few weeks, helps deliver fresh, restaurant-quality meat that’s supplied to front-range Colorado restaurants as well as directly to consumers.
Some treats from the CSU Spur "Offal Party" supplied by Rock River Bison
Rex and the Moore family are strong advocates for the broader bison industry. They believe that “if we eat bison, we save bison,” supporting the goal of growing the national herd while promoting transparency and knowing exactly where your food comes from. By focusing on ethical raising practices, family-scale operations, and resilience through community connection, Rock River Bison contributes to a more sustainable and consumer-connected future for American bison.
Fiery Bison Liver Tacos
(Don’t knock it ’til you try it — these are surprisingly delicious!)
Bison liver is nutrient-packed (hello iron, vitamin A, and B vitamins!) and has a milder flavor than beef liver. This recipe turns it into bold, crispy-edged tacos with sweet caramelized onions, smoky spices, and bright toppings. It’s quick, fun, and a great way to use an often-overlooked cut.Ingredients (Serves 4)
- 1 lb bison liver, sliced into thin strips (about ¼-inch thick)
- 1 cup milk (for soaking)
- 2 Tbsp bison tallow or bacon fat for frying
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of cayenne (optional, for extra kick)
For the onions & assembly:
- 2 large yellow onions, thinly sliced
- 2 Tbsp butter or tallow
- 1 Tbsp brown sugar or honey (optional, for extra caramelization)
- 8–12 small corn or flour tortillas
- Toppings: Avocado slices or guacamole, fresh cilantro, lime wedges, crumbled cotija or feta cheese, pickled red onions or jalapeños, hot sauce or salsa
Instructions
- Soak the liver (this is key for mild flavor): Place the sliced bison liver in a bowl and cover with milk. Let it soak in the fridge for 30–60 minutes (or up to 2 hours). Drain, rinse under cold water, and pat very dry with paper towels.
- Season the liver: In a bowl, toss the dried liver strips with smoked paprika, chili powder, cumin, garlic powder, salt, pepper, and cayenne (if using).
- Caramelize the onions: While the liver soaks, melt butter in a large skillet over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 15–20 minutes until deeply golden and sweet. Add the brown sugar or honey in the last 5 minutes if you want extra caramelization. Remove onions from the pan and set aside.
- Cook the liver: Heat oil in the same skillet over medium-high heat. When the oil is shimmering, add the seasoned liver in a single layer (work in batches if needed). Sear for 1–2 minutes per side — you want it nicely browned on the outside but still pink inside (like medium-rare steak). Don’t overcook or it will get tough! Remove from heat immediately.
- Assemble the tacos: Warm the tortillas. Pile on some caramelized onions, then the seared bison liver. Top with avocado, cilantro, cheese, pickled onions, and a big squeeze of lime. Add hot sauce if you like it spicy.
So, Kenai, Yellowstone, Pro-Gear crew, and our new Lounge Socks (taller version of the sleep socks) will be here either today or Monday. So, that is a really good thing. I will get them in stock, will ship out Monday/Tuesday depending on when the truck shows up.
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