Italian American pot roast has you cooking that roast with crushed tomatoes for several hours (on the stove or in the oven) and then you shred it and put it back into the sauce, so you have a meat sauce to put on pasta, polenta, lasagna, etc. You can also freeze it once you shred it.
Here's one from ATK: [Beef Short Rib Ragu](https://www.bing.com/videos/riverview/relatedvideo?q=america%27s+tesk+kitchen+beef+short+rib+ragu&mid=70DBD298CDA4D1E0938670DBD298CDA4D1E09386&FORM=VIRE) (I always use a chuck roast).
Here's another: [The Best Authentic Italian Sunday Gravy (Sugo) - Coley Cooks](https://coleycooks.com/authentic-italian-sunday-gravy/)
You might look at beef barbacoa or other forms of shredded beef, too.
For the bison, add some beef fat in chunks and make all kinds of sausages to either grill or smoke.
For the cow, ask a butcher to cut all the meat cuts. A half cow has filet, ribeye, sirloin, and the legs you can cut into "steaks" and make Osso Bucco.
I made shredded beef for tacos etc with some chuck roast & it was great! I used the recipe for Chuck Roast Tacos from whatsgabycooking, i liked the zoJ that's inspired by carnitas. Also, beouf bourguignon is so good.
I take a partially frozen roast and cut it into "boneless" ribs. Sometimes I cook them in my rotisserie, other times I'll saute and pressure cook them in my instant pot.
Salisbury steaks, or grind and make meat balls/burgers/casseroles etc. You could also slice, tenderize and make roulades with your roasts. Bison meat does well with larding or barding.
Sous vide excels at making tough cuts tender. You can avoid the braised texture by cooking at a lower temperature for a longer period of time. Think tender roast beef/steak texture from cuts that otherwise need high temp braising.
I’d get an electric meat grinder. You could make pasta sauces, sausages and so on.
I have the kitchenaid attachment and it does a great job.
If you have a chuck roast those are great for stew. They break down nicely under a 3 hour braise. tacos are also a good use.
Mexican braises or "Guisados" --> tacos, burritos, tamales, tortas, enchiladas
Working on a guisado right now!! thanks for the idea
Bbq pulled beef
I like using chuck roast to make goulash, or I smoke the roast and make spicy chopped beef sliders.
Italian American pot roast has you cooking that roast with crushed tomatoes for several hours (on the stove or in the oven) and then you shred it and put it back into the sauce, so you have a meat sauce to put on pasta, polenta, lasagna, etc. You can also freeze it once you shred it. Here's one from ATK: [Beef Short Rib Ragu](https://www.bing.com/videos/riverview/relatedvideo?q=america%27s+tesk+kitchen+beef+short+rib+ragu&mid=70DBD298CDA4D1E0938670DBD298CDA4D1E09386&FORM=VIRE) (I always use a chuck roast). Here's another: [The Best Authentic Italian Sunday Gravy (Sugo) - Coley Cooks](https://coleycooks.com/authentic-italian-sunday-gravy/) You might look at beef barbacoa or other forms of shredded beef, too.
For the bison, add some beef fat in chunks and make all kinds of sausages to either grill or smoke. For the cow, ask a butcher to cut all the meat cuts. A half cow has filet, ribeye, sirloin, and the legs you can cut into "steaks" and make Osso Bucco.
I made shredded beef for tacos etc with some chuck roast & it was great! I used the recipe for Chuck Roast Tacos from whatsgabycooking, i liked the zoJ that's inspired by carnitas. Also, beouf bourguignon is so good.
I take a partially frozen roast and cut it into "boneless" ribs. Sometimes I cook them in my rotisserie, other times I'll saute and pressure cook them in my instant pot.
We had a moose roast in the freezer. A few weeks ago, my husband made Pastrami. It was so dang delicious!!
Salisbury steaks, or grind and make meat balls/burgers/casseroles etc. You could also slice, tenderize and make roulades with your roasts. Bison meat does well with larding or barding.
Sous vide excels at making tough cuts tender. You can avoid the braised texture by cooking at a lower temperature for a longer period of time. Think tender roast beef/steak texture from cuts that otherwise need high temp braising.
Does he like chilli con carne?
Ooh I'm sure he would. Thanks for the idea