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| Nebraska Bison
and tenderness of bison meat. It is a process
that is hard to replicate in stores and restau-
rants due to the extra time it takes produc-
ers. Dry aging delivers a product that is truly
exceptional.
“
Most products are butchered and tak-
en to the grocery store or the consumer the
next day, whereas our product hangs for 14
to 21 days in the dry aging process,” Miller
says. “It’s a longer process, which creates a lot
better product.”
NebraskaBison.com’s products are
sold online through their website and at se-
lect restaurants and grocery stores. A num-
ber of bison are also shipped to packers in
Colorado. Their website also provides tips
on how to cook bison as well as recipes to
help people make the most of their meals.
“
We have a pretty diverse product selection
for our customers online. It’s every kind of
meat that you would get when you go to
your grocery store,” says Tamerius.
The company’s approach to customer
service is also critical to setting them apart –
they have a 100 per cent satisfaction guaran-
tee. As a result, business is largely made up of
repeat customers driven by word-of-mouth
referrals. When people call the company,
Tamerius is happy to address and resolve any
questions or concerns anyone may have. “We