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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.

from Cowboy State Daily

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.

Check them out here.

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.