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Cooking / Eating
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*USDA Handbook 8-5:8-10:8-13:8-17:
Bison has often been called the "original health food". A century ago the American Indians and Frontiersmen lived predominantly on bison. Today's health conscience consumer can still enjoy the same great benefits of Bison meat as their ancestors did years ago.
Bison are independent natured animals so they are handled as little as possible. They spend their lives grazing much as they as always did, and very little time in the feed lot. No antibiotics, chemicals or growth hormones are used in raising Bison.
Bison is also non-allergenic, which makes bison meat an excellent protein choice for those who suffer allergies to other red meat sources.
Nutritional levels in red meats conducted by Health and Welfare Canada - "Nutrient File" 1990 show that bison is lower in calories, cholesterol and has about one fourth of the level of fats found in other red meats. Bison is also high in protein which makes it a wise, red meat choice for the health conscious consumer.
When purchasing Bison meat you are getting your money's worth. The value of bison is not in what you pay, but rather in what you get in return.
Nutritionally, you are purchasing more - more protein, more nutrients, for less - less fat, fewer calories, less cholesterol. In addition, it takes less Bison to satisfy an appetite and cooking Bison results in very little shrinkage - therefore less goes further.
Bison meat is low in fat and since fat acts as an insulator - heat must first penetrate this insulation layer before the cooking process begins. Bison, with its low fat content, does not need to be cooked as long with as high temperature. Caution must be taken to insure that you do not over cook Bison.
Turn down the heat! We recommend you cook your roast at 2750 F (1350 C). A Bison roast will be done in the same amount of time as a beef roast of comparable size would be when cooked at its usual temperature. Check your roast though, as it may be finished cooking even a little sooner. Better yet, use a meat thermometer using the same internal temperature you would use for beef, but do not cook past 1550 F (680 C)
When oven broiling move your broiler rack down a notch, turn your steaks a few minutes sooner than you would for beef. The results are wonderful, mouth watering treats!
Ground Bison is lean, very lean so what you see is what you will have when cooked. Make sure you lower the temperature to prevent scorching. Pre-formed patties tend to dry out faster when grilling so the thicker the pattie, the juicier the burger! Ground Bison is lean, still there is no need to add fat to keep it from sticking to the pan or falling apart.
Steaks recommended for grilling or barbecuing include Rib-Eyes, T-Bones, and New York Strips. Cooking time is important in order not to OVERCOOK your steaks. Total cooking time will depend on the thickness of the steaks.
| 1" thick | Rare 6 -8 min. | Med. 10 -12 min. |
| 2" thick | Rare 14 - 20 min. | Med. 20 - 25 min. |
Well done Bison steaks are NOT RECOMMENDED. Due to the leanness of the meat, Bison has a tendency to become dry when overcooked.
You may also wish to pan-broil, panfry or braise Bison meat. Just follow your recipe in a standard cook book for beef and REMEMBER TO EITHER REDUCE THE COOKING TIME OR LOWER THE TEMPERATURE!
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Why Eat Bison?
