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by Jack
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The top sirloin is my favorite cut. Very flavorful! I usually do it in a marinade and grill it to between medium and medium rare. To serve, I make think slices + cut against the grain on an angle.
The ground bison is very lean. I usually add about 4 tablespoons of olive oil per pound and use it in all the same ways I'd use hamburger.
You can't go wrong with the special!
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