Bison Gab (Chuckroast)
Bison Gab (Chuckroast)
Flavorful, exceptionally juicy, and versatile. Perfect for braised dishes and roasts.
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The Bison Gab, also known as the shoulder clod or shoulder meat, is a versatile cut from the rear shoulder of the bison. This particular cut is characterized by its rich flavor and is ideal for slow-cooked dishes such as braises, stews, and roasts.
Through slow cooking, the bison chuck steak develops a tender texture and robust flavor that pairs perfectly with hearty sauces and classic side dishes. The humane rearing and natural feeding of the bison ensure high quality, evident in every bite.
Nutritional information per 100g
Preparation: Cut the meat into uniform pieces (if not already portioned) and season with salt, pepper, and, if desired, a light marinade of red wine, garlic, and herbs.
Fry: Sear the Gab pieces in a roasting pan or large pot over high heat until they develop a nice crust.
Braise: Deglaze with red wine or broth, and braise together with root vegetables, onions, and bay leaves at a low temperature for 3–4 hours.
Serving Suggestion: Pair the Gab with mashed potatoes, polenta, or homemade dumplings, accompanied by a rich sauce.
Bison Gab (Chuckroast)
The bison chuck, also known as the shoulder cut, is a traditional cut from the rear shoulder area. This meat contains a moderate amount of connective tissue, which, during braising, naturally thickens the sauce and imparts a particularly intense flavor to the dish.Compared to other cuts, the Gab is lean yet juicy, making it versatile for various preparations—from roasts to ragouts. The bison's natural rearing imparts an authentic flavor to this cut, perfect for lovers of classic cuisine.
