Happy Bison Month, it's Day 6 Friends!
Think we should make this into a shirt?
Happy Bison Month, it's Day 6 Friends!
Can you believe we got this far? What are the odds, I can do this for another 25 days? I am gonna try my best. It is so much fun though doing a little history dive on these awesome friends we have. Really love learning more about them. We are truly blessed to be in this industry with so many great people.
If I am reading the calendar right, it's Monday.. and that means a lot of us have to actually get stuff done today, like go to work... ugh. I hope you had a fun filled weekend, I know we did, and I am moving pretty slow this morning.
I vote we call this Second Sunday, maybe go back to bed for a bit, have some brunch, go back to church, and then maybe have a family fun day, seems completely reasonable..
We have that big truckful of socks coming at some point today... that's gonna be fun in this heat. But it's good to get stocked up again, the warehouse has been pretty empty and lonely. Nice to actually have socks in stock.
And I am so sorry about yesterdays Bison Tallow Deoderant screw up, Kim has turned off the tallow creme products because mailing them in this heat is not a good idea. Will be back this fall, in the meantime, check out her site here.
Hope you enjoy what we have today, will keep it sort of brief... we all got stuff to do.
Have a great week!
Ron & T and the crew here at the BWC.
The National Buffalo Foundation exists to ensure that story continues.
Dad has served as NBF president, T currently serves on the board.
As the nation's leading nonprofit dedicated to funding bison research and education, the Foundation invests in projects that protect the health of the species, preserve its rich heritage, and inspire future generations to appreciate America's National Mammal. Every grant awarded is an investment in the future of the bison—and in the people who care for them.
The Foundation's impact reaches across an impressive range of initiatives. It has funded groundbreaking research on bison genetics, disease prevention, fertility, nutrition, parasite management, grazing behavior, and meat quality—work that helps producers build healthier herds while advancing scientific understanding of the species. It has supported studies of how buffalo restoration benefits Tribal lands and communities, recognizing the deep cultural, ecological, and spiritual connection between bison and Indigenous peoples.
Beyond research, the National Buffalo Foundation helps tell the bison's remarkable story. They were major contributors to the Native: series of bison films, hopefully we will be able to release them soon. It has supported educational documentaries, traveling museum exhibits, interpretive displays at parks such as Custer State Park, educational programs at The Mammoth Site, the Vore Buffalo Jump archaeological site, youth judging scholarships, and international conferences that bring together bison experts from around the world. These projects ensure that the legacy of the American bison is not only preserved but shared with new audiences every year.
The Foundation's motto, "Preserve Their History. Foster Their Future.", reflects more than a mission—it is a promise. Through research, education, conservation, and collaboration, the National Buffalo Foundation is helping ensure that future generations will inherit healthy bison herds, thriving grasslands, and a deeper appreciation for one of North America's greatest conservation success stories. Every project funded today helps write the next chapter in the enduring story of the American bison.
Today's Ranch: Benjamin Lee Bison
On the windswept plains of western Oklahoma, where golden grasslands stretch toward the horizon along the historic Route 66, the Benjamin Lee Bison Ranch stands as a living example of family stewardship and sustainable ranching.
Nearly two thousand acres of carefully managed pasture supported a thriving herd of around eight hundred American bison—pasture-raised, 100% natural, hormone-free, and raised with genuine care. The ranch had grown from family land into one of Oklahoma’s premier operations, supplying premium bison steaks, briskets, and burgers to chefs and families who valued both quality and conscience.
At the heart of the ranch’s daily life and vision was Jessi Deardorf. Her passion for the bison was unmistakable. “If it wasn’t for the bison,” she would say while checking the herd or planning the next season, “we wouldn’t be in this business. It’s how we treat them that makes us special.” She worked side by side with her long-time partner, who shared her commitment to the land, the animals, and building something that would last for generations. Together they expanded the operation, entered new markets, and strengthened partnerships—including meaningful collaborations with tribal nations that honored heritage and values.
Their work didn’t stop at the ranch gates. Both became active in the wider bison community. Jessi’s clear vision, tireless energy, and ability to turn ideas into action carried her from leadership roles in the Oklahoma Bison Association all the way to the presidency of the National Bison Association. I really enjoy serving on the NBA Board with Jessi as our current NBA president, she has a way of getting things done. We have some good stuff in the works.
you can find them at Sissortail Farmers Market Frequently...
Bison Roast with Root Vegetables
- 1 (3-pound) bison roast, trimmed of excess silver skin
- 2 tablespoons clarified butter
- 1 large yellow onion, cut into 1-inch wedges
- 4 cloves garlic, smashed and peeled
- 3 large carrots, peeled and cut into 2-inch batons if you have parsnips those work as well.. use what you got.
- 1 pound baby potatoes, halved if larger than 1 inch
- 2 cups rich stock, preferably homemade bison stock, but beef works too.
- 1 tablespoon fresh thyme leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
Pat the bison roast completely dry with paper towels and season all sides evenly with the fine sea salt and freshly cracked black pepper. Heat the clarified butter in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
Sear the bison roast on all sides until a deep brown crust forms, approximately 4-5 minutes per side. Tip: Ensure the roast is thoroughly dried before searing to achieve optimal browning. Transfer the seared roast to a plate and reduce the heat to medium.Add the onion wedges and smashed garlic to the Dutch oven, sautéing until the onions are translucent and lightly caramelized at the edges, about 5 minutes.
Arrange the carrots and halved baby potatoes around the perimeter of the Dutch oven. Place the seared bison roast in the center of the vegetable arrangement. Pour the stock and Worcestershire sauce evenly over the roast and vegetables. Sprinkle the fresh thyme leaves over the entire contents of the pot. Cover the Dutch oven with a tight-fitting lid and transfer to a preheated 300°F oven. Slow-cook for 3-4 hours without opening the lid. Tip: Resist the temptation to peek, as this releases valuable steam and heat.
Check for doneness by inserting a fork into the center of the roast; it should twist easily with little resistance. Remove the Dutch oven from the oven and let the roast rest, covered, for 20 minutes before slicing. Tip: This resting period allows the juices to redistribute throughout the meat. Slice the bison roast against the grain into 1/2-inch thick portions.
Just pulled from the oven, the bison yields to the fork with a tender, almost buttery texture, while the root vegetables have absorbed the rich, savory notes of the cooking liquid, becoming meltingly soft yet retaining their structural integrity. I love serving this over a bed of creamy polenta or with crusty bread to soak up every last drop of the deeply flavored jus, making each bite a perfect harmony of earth and elegance.
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