In preparation to unveil our Bison & Blue Cheese sliders at the wine bar, Kyle and I took a trip to Cibola Farms in Culpeper, Virginia to check out the facility and the beasts we might be eating. If you have not seen a bison up close, that is quite an experience. They are huge! We have always been interested in supporting local farmers and using bison in our cooking, so sourcing our meat from them seemed like an easy fit. At Cibola Farms they grass-feed their bison through a thoughtful program of field rotation, not unlike what New Zealand farmers do with lamb. This results in a leaner, more flavorful and healthful meat. All sounds good to us.
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