In April, 2013 our powerful irrigation well unexpectedly failed. Repeated attempts to repair it cost us our life savings. At the urging of our friends, we launched a make-or-break crowd funding campaign to build a new well that would cost us $150,000. Sixty days later, on January 20, 2014, we miraculously reached our goal all because of the outpouring of support by over 500 caring hearts. The ranch and our bison have been saved and the real work of rebuilding begins. Stay with us as we work through this historic California drought to restore water, reseed, re-fence the biodiverse pasture and haygrounds to a thriving, sustainable 100% grassfed bison operation.

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100% grassfed bison tastes similar to beef, with a slightly sweeter or fuller flavor. Properly prepared bison is wonderful and does not have a wild or ‘gamey’ flavor.

Naturally lean 100% grassfed bison has little to no fat marbling. Conveniently, this means it takes less cooking time and has less shrinkage in the meat. In other words, what you start with you pretty much end up with. The reason the lean meat cooks quicker is because fat and fat marbling act as an insulator or barrier to the cooking process; more marbling (fat within the muscle) takes longer cooking time while less marbling takes less cooking time.

For best results, see cooking tips and recipes below.

Cooking tips
(moist heat)
For crockpot or dutch oven (any pot with a lid), add water to come up halfway on roast. Add favorite seasonings, sliced onions and vegetables as desired. Cover, cook on low heat 4-8 hrs. or until tender.

OVEN ROAST (dry heat)
For oven, preheat to 200F & cook about an hour/lb. for rare. Meat continues to cook once removed from oven; use meat thermometer as a backup to make sure it’s not over-cooked.

STEAKS & BURGERS (dry heat)
Sear 10 seconds on high, drop heat immediately to medium. Cook about 2-3 minutes each side. Salt & pepper!

More tips
Use tongs or spatula to handle & turn. A fork may pierce the meat, causing precious juices to escape.

Added Value:
- little shrinkage in cooking
- little grease or water left in the fry pan
- no flare-ups on the grill or bar-b-q

We hope you enjoy the recipes below.


Kathy’s mom’s
Grassfed Bison Chili!

This treasured family recipe uses Lindner Grassfed Bison, which is lower in fat and cholesterol while being higher in protein. Something some may not care about, but you will, knowing when they ask for seconds, they are eating one of the most delicious & nutritious red meats on the planet.

And it’s easy to prepare!

1 lb. grassfed bison bulk burger
1 - 28 oz. can all natural whole tomatoes
1 - 4 oz. can all natural tomato paste
1 - 15.5 oz. can dark red kidney beans
1 c. water
1/2 c. sliced mushrooms
1/2 c. chopped onions
1/2 c. green peppers
2 t. chili powder
1/2 t. cumin
1 T. brown sugar, or to taste
1-2 Bay leaves
dash cayenne pepper
dash tobasco
Salt to taste

1. Crumble meat into large fry pan & lightly brown
2. Drain and rinse dark red kidney beans.
3. Dice onions, green peppers, mushrooms.
4. Combine in large crockpot or saucepan.
5. Add whole tomatoes and break apart with fork.
6. Add browned chunks of meat
7. Add remaining ingredients and gently stir.
8. Cover & simmer on low for 3-4 hours, adding water as desired for consistency.

Serve with fresh warm bread or rolls. Even better the next day!


Ken’s Grandma's
Grassfed Bison Potato Cakes

1 lb. grassfed bison burger
1 lb. mashed organic potatoes
1 medium sweet onion, diced
1 free range egg
1 t. sea salt
1/4 c. bread crumbs (regular or Italian style) flour
light olive oil

1. Combine burger, mashed potatoes, diced onion, breadcrumbs, egg and sea salt. Mix together thoroughly.
2. Form into 6 patties about 1" thick.
3. Coat patties lightly with flour.
4. Fry in olive oil on medium to medium low heat until the meat inside is just done. Do not over cook!

Ken’s much beloved grandmother raised 6 kids during the Depression with recipes like this one. She loved it because it extended one pound of burger to twice the usual number of patties. Definitely considered as ‘comfort food’ from Ken’s family of origin!

Today, we love it because it’s simple, easy and delicious! Especially when only the very best ingredients are used with Lindner Grassfed Bison - for example, small, favorful organic red potatoes, sweet onions and free range eggs. Above, served with wonderful heirloom tomatoes.

Bonus: A great use for leftover mashed potatoes. Also, a good option for those who insist on burger ‘well done’, while still keeping it moist. Enjoy!

Grassfed Bison Biscuits
made with grassfed bison kidney tallow

This recipe has been in our family for over 35 years. During this time, we’ve made it using vegetable shortening, butter and even margarine. Without a doubt, grassfed bison kidney tallow results in the richest, lightest biscuit we’ve ever tasted using traditional or commercially prepared shortening.

This discovery is too good to keep to ourselves, so we pass it along to you. Enjoy!

2 cups flour (we like the King Authur brand the best)
4 t. baking powder
1 t. salt
2/3 c. rendered grassfed bison kidney tallow
(at room temperature or until soft)
3/4 c. half & half

1. Measure flour, baking powder and salt into a mixing bowl. Mix well.
2. Cut in the bison tallow thoroughly, using the tines of a dinner fork, until the mixture looks like meal.
3. Stir in almost all the half & half. If the dough is not pliable, add just enough half & half to make a soft, puffy, easy to work dough.
4. Round up the dough on a lightly floured board. Knead lightly about 1/4 minute. DO NOT OVER WORK THE DOUGH.
5. Roll the dough out about 3/4" thick. Cut into squares about 2" by 2" wide, or use a cookie cutter to make rounds of about the same size.
6. Place on a non-stick cookie sheet, in a pre-heated oven at 400º. Bake for about 10 minutes, or until just golden brown on top.

Rendering grassfed bison kidney fat into tallow

for use as a wonderful natural shortening in your favorite recipes

1-2 lbs. grassfed bison kidney fat, ground or cut into small chunks

oven-proof casserole dish
screen for straining (we use a fry pan spatterproof screen)
cookie sheet for setting the rendered kidney fat (tallow)

1. Preheat oven to 250F
2. Put fat into oven-proof dish
3. Place into oven, uncovered for about 40 minutes or until the fat has melted.
Note: The fat will be a clear yellow and separate from other meat residue, called “cracklings”
4. Remove from oven and separate fat from cracklings by straining through a screen or strainer.
5. Pour onto cookie sheet; allow fat to set up (about 20 minutes).
6. Break apart, place in plastic bag to store
7. Place in freezer until ready to use.

• When rendering the fat, do not allow it to actually cook. It should be just warm enough for the fat to melt in order to separate it from the ‘cracklings.’
• For ease in use, we have found a cheese grater works great

Grassfed Bison Osso Buco

2 lbs. grassfed bison osso buco shank
1/2 c. each: diced onion, celery, carrots
3 cloves garlic, minced
1 T. grassfed bison tallow or oil
2 t. each basil & oregano
1 Bay leaf
8 oz. can plum tomatoes (or fresh tomatoes)
1/2 c. pomegranite juice (or red wine )
1/2 c. water
1 T. apple cidar vinegar*
1/2 t. lemon zest
salt & pepper to taste
optional garnish: chopped parsley & grated parmeson

1. Melt bison tallow (or heat oil) in braising pan.
2. Salt & pepper shanks to taste.
3. Brown all sides of shanks on high heat, quickly.
4. Remove shanks and reduce heat to med-low.
5. Add onions, carrots, celery & garlic Saute 5-10 minutes.
6. Add oregano, basic and bay leaf. Saute for a minute.
7. Add tomatoes; crush whole tomatoes with wooden spoon.
8. Reduce heat until it simmers
9. Add shanks and accumulated juices to pan.
10. Add pomegranite juice (or wine); add water & vinegar.
11. Cover, lower heat & slowly simmer 4-6 hrs. or until tender.
12. Add lemon zest at end of cooking.
13. Salt & pepper to taste.
14. Add parsley as desired.

Delicious and even better the next day after all flavors have fully melded! Best wishes, Mona

NOTE: For convenience, we converted this recipe for use in a crockpot. On a low setting (always), we cooked for about 6 hrs., let it sit overnight in the refrigerator, reheated it and inhaled it the next day over basmatti rice. Thank you Mona - it is as wonderful as you said! Ken & Kathy Lindner

* naturally extracts calcium from the bone for an even more healthful recipe!

Grassfed bison kabobs w/ fruit & green salad

Bison kabob cooking tips:
- Parboil slow-cooking veggies to give them a head start before lacing them onto skewers with quick-cooking bison cubes.

- Brush with a light barbecue sauce. Bison kabobs may also be marinated 2 hours or overnight, and many chefs prepare them with a rub of dry spices.

- Bar-b-q bison meat with seasonal fruit slices and place on bed of lettuce with basalmic vinegar.


This is a wonderful informal meal, great for parties and other get-togethers!

Everyone cooks their own meat, so they can prepare it, as they want. Since the meat takes some time to cook, this meal encourages conversation and a slower pace.

Add a green salad and rice pilaf to round out this quick & easy recipe!

2 lbs. Grassfed Bison top sirloin or top round, cut into 1" cubes
Olive oil, enough to create depth of oil that will just cover the meat chunks in fondu pot
Dipping sauce – see recipe below
Medium onion, finely minced or chopped

DIPPING SAUCE (enough for 4 guests)

1 cup mayonnaise
2 tablespoons catsup
1 tablespoon Worchester sauce
1 clove garlic, crushed

Combine all ingredients in a mixing bowl and mix well, until smooth and well blended.
Place into small bowls for each guest.

Put oil in fondu pot
place pot in center of dinner table

1. Heat the olive oil in the fondue pot to about 325 degrees, or until a drop of water placed in the oil sputters.
2. Provide all guests with:
- bowl of 1/2 lb. precut bison meat
- small bowl of dipping sauce (see recipe below)
- small bowl of finely chopped onion
- dinner plate, fondue fork, regular fork and steak knife
3. Place meat on fondu fork and place meat into oil in fondu pot.
Important: Alert your guests not to allow their meat to get overcooked. Medium rare to rare is best!
4. After a minute or two, remove and transfer meat to plate and cut into bite sized pieces.
5. Dip meat first into sauce, then into minced onions.

Repeat and ENJOY!

Ken’s Grassfed Bison Stroganoff

2-lbs. grassfed bison fajita strips (or top round cut into 1/2" wide by 1/4" thick strips)
1 medium onion, diced
2 tablespoons butter
1/3 cup flour
1 teaspoon salt
12 oz. fresh mushrooms, sliced
1/4 teaspoon nutmeg
1 tablespoon Worcestershire sauce
2 cups water
1 cup sour cream (low fat, or no fat ok)

1. Sauté the diced onion in one tablespoon of butter until transparent. Set aside.
2. Coat the meat in the flour.
3. Sauté the meat in a large, deep saucepan, in one tablespoon of the butter, until browned on the outside, but not cooked through.
4. Add the onions to the meat in the pan.
5. Add the salt, mushrooms, nutmeg, Worcestershire sauce and water to the meat and onion. Stir until thoroughly mixed.
6. SLOW cook for about 2 hours, or until the meat is tender.
7. Just before serving, stir in the sour cream until well mixed. Reheat as necessary to compensate for the addition of the cold sour cream.
8. Serve over cooked rice or pasta.

This recipe is very good reheated; (we think it’s even better the second day). It can also be made up in volume, portioned and frozen for heating later, for a quick and delicious meal.


1. Slowly* parboil grassfed bison short ribs in lightly salted water on stovetop or in crockpot for several hours or until tender.
** OR ** boil using a pressure cooker for about an hour until tender.
2. Grill with your favorite bar-b-que sauce to "crisp up"
3. Serve on preheated platter

*Low or gently rolling boil is best; be sure to add water as necessary.


1-2 lb Grassfed bison short ribs
4T Unsalted butter
2 medium Onions - finely minced
4c water
6T Barley
2 tb Freshly chopped thyme leaves
1t Dried thyme
1t Sea Salt to taste Fresh ground pepper
3c Sliced fresh mushrooms

Melt butter in 2-quart pot over medium-low heat on the stove. Add the onions and cook covered, stirring occasionally, for 10 minutes or until the onions are soft. Add water and grassfed bison ribs. Bring to slow boil. Reduce the heat to low, cover and cook slowly several hours or until tender. Add barley and cook 20 minutes. Add thyme, salt and pepper and mushrooms & simmer an additional 15 minutes.

Adapted from: Mastercook

Grassfed Bison Crockpot or Dutch Oven Roasts

Roast selection:
1. If you want your meat to flake, select chuck or rump.
2. If you want to slice the meat, select top round or sirloin tip.


* 3 lbs. grassfed Bison roast (chuck, rump, top or sirloin tip)
* 1 container of fresh salsa

Place meat and salsa in crockpot or dutch oven
Cover & cook on low 8-10 hours or until tender.
Suggested leftovers:
• Burritos
• Nachos
• Gazpacho

Note: For variety, instead of fresh salsa, use undiluted chicken broth or French onion soup.


* 3 lbs. grassfed Bison roast (chuck, rump, top or sirloin tip)
* 1 medium onion
* 3 stalks celery
* 6-8 large carrots
* 1 cup of sliced fresh mushrooms
* optional: 1/2 cabbage or 1/2 cauliflower
* salt & pepper to taste
* 1-2 cups water (depending on size of crockpot)

Place vegetables in bottom of crockpot. Add meat, seasoning & water. Cook on low 8-10 hours or until tender.


* 3 lbs. grassfed Bison roast (chuck, rump, top or sirloin tip)
* 1 T. dried Cajun seasoning
* 1 onion, chopped
* 1 14-oz. can diced tomatoes, undrained
* 1/2 t. hot pepper sauce (to taste)
* 1/8 t pepper

Sprinkle cajun seasoning over roast and rub to coat well. Place in 4-6 quart crockpot or dutch oven and top with onion. In small bowl, combine tomatoes with their juice, hot pepper sauce and pepper. Pour over vegetables and roast. Cover and cook on low setting for 8-10 hours or until tender. adapted from

with au jus

When your guests prefer a roast prepared rare to medium-rare, slow roasting is the way to go. This roast is delicious hot or room temper-
ature, making it an great addition to a buffet. Very thinly sliced, it also
makes great sandwiches. Bonus: prep time is minimal.

• 3-4 lbs. grassfed bison sirloin tip or top round roast
• favorite dry rub (we love Penzy’s “Northwoods”) - OR -
- Salt and pepper to taste
- 1 t. garlic powder
- 1 t. onion powder
- 1 t. ground cumin
- 1 t. dried thyme leaves
- 1/2 t. sweet paprika
• 2 T. olive or cooking oil
• 1/2 c. unsweetened pomegranite juice
• 1/2 c. water

1. Preheat oven to 200° F.
2. Poke roast with fork; rub seasoning on all sides (salt, pepper,
garlic powder, onion powder, cumin, thyme and paprika)
3. Pat gently to help herbs adhere.
4. Heat small roasting pan or large oven-proof skillet with removable
rack over medium-high heat.
5. Add the oil.
6. Place meat in pan & sear all sides until brown, about 20 seconds per
side. (Do not turn too soon or the herbs & spices will stick to the pan. However, if that happens, the water that is added before roasting will prevent the seasoning from burning in the bottom of the pan.)
7. Remove the meat from the pan.
8. Add just a little water to the pan.
9. Place rack in pan and roast on top of rack.
10. Insert meat thermometer & place in oven. Baste occasionally
with the pan juices.
11. Roast for about 1 hr./lb. or until meat thermometer reaches
about 135-140F for rare.
12. Remove roast from pan; cover lightly with foil and let rest in warm area about 5 minutes.
13. Meanwhile, remove rack and place pan over high heat.
14. Add unsweetened pomegranite juice and water and bring to a boil, stirring to scrape up any browned bits in the bottom.
15. Cook until reduced by half, about 4 minutes.
16. Thinly slice the roast across grain.
17. Serve on preheated plates, drizzled with some of the pan juices.


* * * * * *

Grassfed Bison London Broil with au juice for oven or grill

• 3 lbs. grassfed Bison top round roast (cut 2”-3” thick)
• favorite dry rub (we love Penzy’s “Northwoods”) - OR -
Dry Rub:
- Salt and pepper to taste
- 1 t. garlic powder
- 1 t. onion powder
- 1 t. ground cumin
- 1 t. dried thyme leaves
- 1/2 t. sweet paprika
• 2 T. olive or cooking oil
• 1/2 c. unsweetened pomegranite juice
• 1/2 c. water

Meat Preparation
1. Poke roast with fork; rub seasoning on all sides (salt, pepper,
garlic powder, onion powder, cumin, thyme and paprika)
2. Pat gently to help herbs adhere.
3. Brown meat in fry pan with a little oil; about 30 seconds each side on high.
4. Transfer roast to either uncovered roast pan in preheated oven (200F) - or- place on bar-b-q grill (medium heat.)
See directions below.

Au Juice Preparation
1. To the fry pan, add unsweetened pomegranite juice and water and bring to a boil, stirring to scrape up any browned bits in the bottom.
2. Cook on med.-high until reduced by half, about 4 minutes. 3. Cover, keep warm.

Oven Directions
1. Insert meat thermometer
2. Roast at 200F about 1 hr./lb. (check meat thermometer half way through cooking time).
3. Remove when meat thermometer reaches 135-140F (rare)
TIP: Meat continues to cook once removed from heat.

Grill Directions
1. Grill on medium heat about 4-5 minutes each Rare.
2. Remove, let rest on preheated platter.

1. Slice meat thinly across the grain.
2. Serve on preheated plates & drizzle warm au juice .


Book Now Available - Order Now

"Standing into the Storm” is a heart story, made astronomically more poignant because it's true. This is the untold story about the integrity food movement -- the sheer passion and persistence required to bring healing food to the culture. Behind the scenes of every integrity food producer is a story of finding heart, not losing heart, filling hearts. Kathy Lindner captures the drama and soul of heritage food like an Indian Chief protecting his village from the Seventh Cavalry. Few people have the privilege of living out such conviction and care. As I read this nurturing story, wiping tears many times, my heart yearned for everyone who cares to immerse themselves in these pages. It speaks to your heart.
- JOEL SALATIN, Polyface Farms,
Swoope, VA



Northern CA
Heritage Ranch/Home: (530) 254-6337