Bison is lean, tender and a naturally flavorful meat that has a richer flavor profile and darker in coloring than beef. Unlike other exotic animals, bison meat has no "gamey" or wild taste to it and is often considered to have a sweeter note to it. Bison meat is interchange in just about any red meat recipe. As a leaner meat, expect bison steaks to cook 1/3 faster than a beef steak. Bison steaks are best when cooked medium-rare (135°F)/medium (145°F) to maintain the moisture and flavor of the meat - which means to pull the meat off of the heat when it is about 5 to 10 degrees under your desired temp to accommodate for the rise in temperature as it rests.
Remove meat from fridge 30 – 45min before cooking to bring meat up to room temperature
Remove meat off heat about 5 to 10 degrees under desired temp, as is will continue to rise while resting
On average, bison meat will cook about a third faster than beef
Bison meat is naturally more lean and more dense than beef
Use a reliable meat thermometer to avoid overcooking
Try substituting bison in for beef in any recipe
Always rest meat before serving and slicing, 10min for steaks, 20 for roasts
The less seasoning the better as bison has naturally more flavor
* For best results, we recommend steaks to be cooked a Medium Rare to Medium internal temperature
