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- Grass-fed and grass-finished sourcing: From 100% grass-fed and grass-finished bison.
- Top sirloin steak cut: Lean, structured cut with balanced flavor.
- High-heat cooking versatility: Suitable for grilling, pan-searing, or broiling.
Parker Pastures
Grass-fed Bison Top Sirloin Steak
Top sirloin steak from grass-fed and grass-finished bison.
Our 100% Grass-Fed & Finished Bison Top Sirloin is cut from between the ribs and the rump — a hardworking muscle that delivers everything you want in a steak. Deep, rich, naturally sweet flavor.
Sear it hot in a cast-iron pan or lay it straight over the grill. Keep it simple — salt, pepper, a knob of butter, and good heat. Pull it at medium-rare, rest it, and slice against the grain. That's all this steak needs to be extraordinary.
Key Details
- 100% Grass-Fed & Grass-Finished
- No Hormones, Antibiotics, or Grains
- Nutrient-Dense & Full of Flavor
- Raised on Regenerative, Organic Pastures
Cut: 8 oz. Top Sirloin Steak
Why It Matters
The top sirloin cut provides a lean, structured steak option, while grass-fed and grass-finished sourcing ensures a clean, straightforward ingredient profile.
Description
Grass-fed Bison Top Sirloin Steak
Top sirloin steak from grass-fed and grass-finished bison.
Our 100% Grass-Fed & Finished Bison Top Sirloin is cut from between the ribs and the rump — a hardworking muscle that delivers everything you want in a steak. Deep, rich, naturally sweet flavor.
Sear it hot in a cast-iron pan or lay it straight over the grill. Keep it simple — salt, pepper, a knob of butter, and good heat. Pull it at medium-rare, rest it, and slice against the grain. That's all this steak needs to be extraordinary.
Key Details
- 100% Grass-Fed & Grass-Finished
- No Hormones, Antibiotics, or Grains
- Nutrient-Dense & Full of Flavor
- Raised on Regenerative, Organic Pastures
Cut: 8 oz. Top Sirloin Steak
Why It Matters
The top sirloin cut provides a lean, structured steak option, while grass-fed and grass-finished sourcing ensures a clean, straightforward ingredient profile.