Gold Coast Bison

Our bison are 100% grass fed on the majestic Diamond Mountain Ranch, located in Greenville, CA

Gold Coast Bison believes in sustainable ranching and have established a close working relationship on Diamond Mountain Ranch owned by Jeff and Cindy Miller. Their ranching technique follows careful grazing practices that actually improve their land over time. The Millers are mentoring Gold Coast Bison on their sustainable ranching practices to help us reach our dream to own a sustainable ranch and continue the growth of our herd. 

Click on picture to download recipe

Click on picture to download recipe

Roasted London Broil with Warm Potato Salad and Squash Puree  

Recipe Created by Chef Gavin Mills of Mills & Co

London Broil

1 3-4 # London broil
Sea salt
Cracked black pepper
Olive oil

  1. Heat the oven to 250 f
  2. 30 before cooking bring the steak out and season with fresh cracked black pepper and sea salt
  3. Sear the steak in a heavy bottom cast iron pan
  4. Plane the steak on a sheet try and cook in the oven till medium rear or 125 f internal temperature turning every 10 minutes to make sure it cooks evenly
  5. Take the meat out of the oven and rest for 20 minutes meanwhile  heat the oven back up to 400 f
  6. Place the steak back in the oven for 5 minutes to reheat
  7. Make sure you slice the meat across the grain to insure tenderness

Warm Potato Salad

1 pound red bliss potatoes
½ onion, sliced
3 cloves garlic, chopped
¼ cup olive oil
2.5 Tbs cider vinegar
2 Tbs fresh parsley, chopped

  1. Boil the potatoes gently in water with the garlic
  2. When potatoes are fork tender strain and then add back to the pan
  3. Add the onions, vinegar, olive oil and parsley to the potatoes and crush gently with a fork
  4. Season with salt and pepper to taste

Butternut Squash Puree

1 medium butternut squash, peeled and seeded
½ onion, sliced
2 cups half and half
1 clove garlic
1 sprig of fresh thyme

  1. Add all ingredients together in a pan
  2. Cook on a medium heat till the squash is very tender
  3. Strain the squash and onions but reserve the liquid
  4. Add the vegetables to the blender and 3/4 cup of the cooking liquid
  5. Puree till very smooth

To assemble dish pace 2 large spoons of the puree in the plate then ½ a cup of the salad, then the meat slices on top.  Serve with a Shiraz wine for best pairing