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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

We recommend "low and slow". Lower temperature and longer cook time. Cooking Bison on high heat quickly will cause it to be tough and chewy.

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.

Tips for propane grills: light both sides of your grill but not the center and place the meat in the center of the grill not on direct heat. This will prevent overcooking.
Tips for grilling over coals: place your coals in metal baskets on either side (see image) and place the meat in the center of the grill.

OVEN: Preheat oven to 200 degrees. First sear the meat in a skillet using a small amount of oil or butter to crust and caramelize the exterior of the meat to seal in the moisture. Place in preheated oven for approximately 30 minutes. This method is best for steaks and london broils.

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 - lower heat for a longer period of time.

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