Cooking Bison: How to prepare Bison Meat

Bison meat is naturally leaner than beef, and more dense. Following some basic guidelines while cooking Bison meat will ensure a flavorful and healthy meal every time.

Anywhere you typically add beef, whether it's burgers, stew, fajitas or you just want a fabulous steak - Bison meat is the perfect substitute!

Tips for Cooking Bison Meat to perfection

On average Bison meat will cook about a third faster than beef.

• Remove Bison meat from the refrigerator 30 - 45 minutes prior to cooking - getting it to room temperature.

• Remove Bison meat from heat approximately 5 - 10 degrees below desired temperature, as it will continue to cook while resting.

• Before slicing and serving cooked meat, allow it to rest - 10 minutes for steaks and 20 minutes for roasts.

Temperature Guide for Cooking Bison Meat

RARE: 120 - 130 degrees (F)

MEDIUM-RARE: 130 - 135 degrees (F)

MEDIUM: 135 - 145 degrees (F)

MEDIUM-WELL: 145 - 155 degrees (F)

We recommend medium-rare to medium for the best flavor.

Bison Cuts and Cooking Methods

Cooking Methods at a Glance

GRILL: A direct, high heat cooking method typically on a grill over an open flame. If you're cooking over direct flame just stay close and diligent - you definitely don't want to overcook Bison.

PAN SEAR: A stove top preparation using a skillet and a small amount of oil or butter to crust and caramelize the exterior of the meat to seal in the moisture.

ROAST: A method of cooking at a lower temperature over a longer period of time. Typically oven, cooking uncovered and regularly basting the meat helps retain moisture.

BRAISE: Using slow cookers and dutch ovens are ideal for braising. Brown the meat first and then finish in the post with a small to moderate amount of liquid and cook covered on low heat.

SMOKE: This method utilizes a grill but the meat is cooked over indirect heat - our favorite way to cook Bison meat - for a longer period of time.