Processing & Taxidermy

How you plan to use the meat affects how it should be processed and aged. Steaks and roasts from mature bulls need a week to ten days of aging at the processor to be tender, so build that into your timing. If you’re only after ground meat, aging isn’t necessary. Young bulls and heifers yield the most tender meat overall; with mature bulls, take the best steaks and roasts and turn the rest into burger.

Reserving your processing date is your responsibility. Contact the processor of your choice well in advance and reserve the date your bison will arrive to help ensure you get the cuts you’re looking for.

The processors listed below aren’t affiliated in any way with Twin Pine Bison Company. They’re local processors past hunters have used and recommend.

Every hunt leaves you with more than meat. The taxidermists and tanneries listed below aren’t affiliated in any way with Twin Pine Bison Company. They’re local taxidermists past hunters have used and recommend. They are experienced in head and shoulder mounts, hide tanning, and finished robes. Mature bison bulls make the most distinct and striking mounts and the largest robes, but young bulls and young heifers make great skull or head mounts and smaller robes definitely worth taking home.