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Red Frazier Bison Ranch

Friends Rock Bison Ranching
Trio touts product as healthier red meat

Almost two decades after bonding as rock 'n' roll bandmates, three Indiana friends have teamed up again to provide a beef alternative to area consumers.

“We all hung out together in college and now we’re partners in a bison ranch,” says Zach Martin. “We figured out spending hours upon hours traveling together that we worked well together.”

Working well together evolved into the group of friends running multiple businesses before ultimately deciding to raise bison. They bought property near Solsberry, Indiana, and their first animals in 2014.

Zach Martin and Jennifer Karnes co-own Red Frazier Bison Ranch, while Marc “Huffy” Huffman manages the 320-acre farm. Jennifer also handles sales and distribution and Zach ensures the business is planning for its future, when not jumping in to provide support on the many day-to-day tasks.

“I grew up in agriculture, in a traditional crop environment, and I really wanted to do something farming-wise as a hobby. But then, as I started looking into my options, I realized bison farming could truly become a successful business,” Zach says. “It grew and grew and became what it is today.”

Today, dozens of North American bison graze their Greene County, Indiana, pastures. The large animals take care of themselves in the herd, calve without assistance and are generally more self-sufficient as a herd than their cattle counterparts.

While bison require less handling than cattle, they do need taller, stronger fences and gates and an intensive rotational grazing system to protect their health and the land.

“We have to do a lot more out-thinking them,” Huffy says. “You can make a bison do anything it wants to do.”

“We all fell in love with bison, both the animal and the meat” Jennifer says. “Bison is a healthy and lean red meat that is high in iron and protein and low in fat and cholesterol. It also tastes delicious!”

Zach adds, “We are committed to growing the bison population the way nature intended – free of growth hormones, antibiotics and artificial reproduction practices.”

Red Frazier Bison markets its meat directly to consumers and restaurants, operates a prepared bison food trailer with a full menu, sells at local farmers markets, and ships orders through the company’s website.

“We are developing relationships with restaurant chefs and butcher shops throughout the Midwest,” Jennifer says. “It’s about taking the cuts people are used to and substituting bison for beef.”

The farm's bison products are similar to the typical beef cuts consumers are already familiar with, including burgers, classic steak cuts, roasts, flank, skirt, flat-iron, bones, and organ meat.

“Bison once sustained families for hundreds of years and are again poised to become the source of a healthy and delicious meat for generations of families to come,” Zach says. “We're proud to do our part to bring an American icon back to the rolling hills of southern Indiana.”

For more information, visit Red Frazier Bison’s Facebook page or website.

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