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Bison Cooking Tips


First, the term BISON is synonymous with BUFFALO if you referring to the North American species.  Bison are the inter-breedable, indigenous North American cousins of Bovines (AKA beef) originally derived from Europe.


Since they are genetic cousins, Bison or "Buffalo" meat is quite similar to beef, although the taste is somewhat sweeter, and is cooked in much the same way.   Bison is definitely not “gamey” or wild tasting.  It is low in fat and cholesterol, and tends to be darker red than many of the other red meats. 


Bison meat will cook faster due to its leanness.  Most other meat have excessive marbling (fat within the muscle) that tends to slow down the cooking process.  Care must be taken to ensure that you do not overcook bison.  All meat, no matter the leanness, has enough fat to cook properly.  The great thing about ground bison is you don’t need to drain off any grease from the pan!  You can use bison with any of your favorite beef recipes, remembering these few basic tips:


When oven broiling bison, move your broiler rack away from the heat about a notch lower than you normally broil your beef steaks.  Preheat the broiler at least 5 minutes before broiling steaks.  Check buffalo steaks a few minutes sooner than you would beef steaks.  Use tongs to turn steaks, instead of a fork, to prevent juices from escaping.


If you normally cook your roast beef at 325 degrees, Fahrenheit, turn your temperature down to 275 degrees for bison, and cook it the same amount of time as beef.


Ground Buffalo is also leaner (88-92% lean), so it will also cook faster.  There is very little (if any) shrinkage when cooking ground bison.  Although ground bison is leaner, there is no need to add fat to keep it from sticking to the pan or falling apart.


Cooking Methods


Broiling is the best method for steaks cut from the Round, Short Loin, Sirloin and Rib.  Start with a hot grill, cook hot and fast.


Braising is the best method for roasts cut from the Round, Shanks, Chuck or Flank.  Moist heated cooking, using larger amounts of liquid and low heat.


Pan frying is best for cubed or marinated steaks.


Marinating is best for cubed steaks or roasts that are not from the Sirloin or better.


Cooking in liquid is the best method for cuts from the Foreshank, Brisket, Chuck and Rib, especially for cuts with little meat and a lot of bone.

Bon Appetite!



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