Basics on cooking Grassfed Bison
“There is no such thing as tough bison meat, just inexperienced or improperly instructed cooks”
Bison are broken down exactly like beef, and cuts off a bison will have the same characteristics as the same respective cuts from beef. With little adjustment (may need to adjust cooking time- bison tends to cook quicker than other higher fat content meats) you can use bison in your favorite beef and some pork recipes. The primary issue that people face when cooking bison is overcooking, which will result in a tough, dry, unenjoyable piece of meat. Bison is naturally lean, even more so when 100% grass fed, and, as mentioned above, tends to cook quicker than higher fat content meats- pay attention to temperature. So, a good general rule when cooking bison is slow and low, unless you are making a dish that requires caramelization. In that case, we suggest a quick sear with a high temperature, then right back to low and slow. You may cook your bison to the same doneness as you prefer your beef, we recommend medium rare to medium- no guarantees on an enjoyable dish when cooked to well-done.
Tips from the Stangels
When it comes to cooking bison we WANT you to know our secrets!
Here are some of the tips and tricks that we use on a daily basis to cook up some mighty tasty bison dishes!
Tips by Cut
Have a particular cut in mind? Ground, Roasts, Steaks, Ribs, oh my!
On this page you’ll find suggested cooking basics and techniques for the various cuts that we have available.