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About our Bison


For thousands of years, the bison has provided for the indigenous people of North America. At the Shape Ranch we honor this tradition by allowing our bison to be free-ranging, independent, and from the day they are born, to live with minimal interference.


By not weaning the calves, we allow for the natural establishment of extended family groups and the formation of their inherent matriarchal society. This husbandry practice lends security to the herd and is essential to the social wellbeing of the bison. With this guiding principle, we raise bison whose health and powerful immune systems are legendary.


By grazing on native grasses and never being confined to a feedlot, our bison utilize what nature intended for them. Hooded windmill, little bluestem, and curly mesquite are just some of the native grass species that blanket our pastures. To ensure the quality of our product and reduce stress, all animals are field harvested under the supervision of a licensed inspector from the Texas Department of Health.

Our bison are field harvested on the ranch and processed onsite in accordance with all Animal Welfare guidelines.  This also improves the qualuity of the meat because of the lack of fear and trauma in the harvesting.


The result? Thunder Heart Bison produces the absolute finest, premium grade bison meat available — the purest protein on the planet.

Additional Benefits:
Unlike most Bison, which is grain-fed, grass-fed Thunder Heart Bison not only enables you to avoid many of the negatives associated with meat; it also provides important positives for your diet: Grass-fed Bison has as many Omega-3s per serving as Salmon. It contains the highest-known levels of the fat-blocker and anti-carcinogen, CLA (conjugated linolaic acid). It also has high concentrations of selenium, a natural trace element that acts as a mood elevator. The original “happy meal”. Bison fits the dietary recommendations of the American Heart and American Diabetes associations.


Cooking Tips:
Bison is best when pink and juicy in the center. Due to its lower fat content, Bison cooks faster than beef. It should be cooked slowly at low heat to avoid overcooking. When grilling Bison, raise the meat four to six inches above medium-hot coals. When broiling Bison, place the oven rack one notch lower than you would for beef. Check the oven regularly because Bison cooks more quickly. When roasting Bison, use lower temperatures and longer cooking times to keep the meat tender and juicy. Use a meat thermometer to make sure it’s fully cooked.

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