Updated: Jul 6, 2020
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.