Bison Cooking Tips
Did you know?
Location of the Muscle (active muscles have more connective tissue).
Maturity of the carcass (older animals have more connective tissue).
Match the correct method of cooking to inherent tenderness, and you will have tender bison every time.
For most tender cuts use dry heat
For medium tender cuts use a combination of dry & moist heat
For less tender cuts use moist heat
Bison meat is lower in fat and higher in moisture than its cousin beef.This means bison will cook more quickly than beef.
Since bison muscle has no marbling, do not cook steaks & roasts past medium done stage.
- use low cooking temperatures
- cook slowly
- do not cook past medium done stage
- cook less tender cuts until fork goes in easily
Low Temperature Roasting for most Tender Cuts
Tenderloin, Top Sirloin Butt, Prime Rib, Short Loin, Strip Loin, Rib-Eye
- Rub desired seasonings onto bison surface.
- Place roast fat side up on rack so roast doesn’t sit in juice while cooking.
- Use open roasting pan, no lid. Brown roast at high oven temperature for brief period
- Do not add liquid. Roast at 120ºC (250ºF) – 135ºC (275ºF).
- Use a meat thermometer to assess degree of doneness. Do not cook beyond medium 70ºC (160ºF)
- Remove from oven when thermometer reads 3-10 degrees below desired doneness.
- Let stands for 20-30 minutes before carving.
Broiling, Pan Broil, Grill, Griddle Frying, Pan Frying
Charbroil, Barbecue, Stir Fry for most Tender Cuts
Tenderloin Steak, Strip Loin Steak, T-Bone Steak, Rib Steak, Top Sirloin Steak, Ground Meat, Brochette, Medallions, Ground Patties
- Season as desired but do not salt.
- Preheat heat source.
- Cook to desired doneness, very rare 55ºC (130ºF) to medium 70ºC (160ºF).
- Salt steak after cooking.
- Thinner steaks can be pan-broiled 2-3 minutes per side.
- Cook ground bison to medium well 73ºC (165ºF) or until brown in center and juices run clear.
Low Temperature Roasting for Medium Tender Cuts
Sirloin Tip (knuckle), Back Rib, Inside Round (top)
Outside Round(bottom) flat, eye of round, bavette
- Brown roast at 260ºC (500ºF) for 30 minutes to sear for color and flavor.
- Reduce heat to 140ºC (275ºF) add 250-500 ml (1-2 cups) liquid to pan.
- Cover pan or cover roast with foil. Cook to medium rare 63ºC (145ºF) or no more than medium 70ºC (160ºF).
- Slice roast at right angles to the grain, or with thin roasts, cut diagonally across the grain.
Broiling, Barbecue, Pan Frying Stir Frying for Medium Tender Cuts
Sirloin Tip Steak, Skirt Steak, Hangar Steak, Osso Buco
- For cooking steaks marinate for 6 to 8 hours or needle to tenderize. Alternative: thinly slice partially frozen steaks across the grain and marinate 6 to 8 hours for use in stir fry /satay.
- Preheat heat source.
- Cook to doneness of rare 60ºC (140ºF) to medium 70ºC (160ºF).
Braising, Stewing, Pot Roasting for less Tender Cuts
Braising Steak, Stew Cubes, Brisket, Short Ribs, Chuck Roll, Shoulder Clod, Flank Steak
- Season cubes/roasts as desired and brown/sear for colour and flavour.
- Add liquid to cover and cook at 120°C (250°F) to 160o C (325°F) until fork goes into meat easily.
- Add more liquid if necessary during the cooking period.