http://www.lindnerbison.com/ sells at the Santa Monica farmers market, and the cuts are sold the same way as beef.
Bison is leaner than turkey with more iron than red meat per ounce. We have it once or twice a month, and it's great.
Since it's so lean, you cannot cook it at high temps - it's dries out - and you should never cook it more than medium rare on a grill. The hump does well if you braise it, again, very low temperatures, like 200 degrees, cook one hour per pound and then let it rest for a bit.
I've made pate out of bison liver -- and almost no one at the party realized it was bison liver, go figure -- cooked osso buco, made sliders, grilled strip steaks and made stock from roasted bones. I've got some "oxtails" in the freezer that I'm going to make soup with when I get a chance.