What’s cooking? Our best bison prep tips and meals.
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Bison is a delicious and healthy substitute in any recipe that calls for beef. Bison is lean, tender and a naturally flavorful meat that has a richer flavor profile, also known for its sweeter, richer taste than beef. While individual cuts of bison are identical to beef, bison has a darker coloring and less marbling than beef since bison has lower fat content.
As a leaner meat, expect bison to cook more quickly than a beef, and it is best enjoyed rare to medium-rare. So, it is important not to overcook bison! As an overall guideline we recommend:
Remove meat from fridge 30 – 45min before cooking to bring meat up to room temperature
Though different recipes will call for different methods of cooking, bison meat will cook about 1/3 faster than beef
Use a reliable meat thermometer to avoid overcooking. Most bison steaks and roasts should be cooked to an internal temperature of 50-60° C (120–135° F) when taken off grill or out of oven.
Remove meat off heat about 5 to 10 degrees under desired temp, as is will continue to rise while resting
Always rest meat 5-10 min before slicing and serving to seal in all the juices.