Buffalo meat is similar to beef, however, when preparing various cuts of bison you need to cook it differently. Because of the lack of marbling (white streaks of fat through the meat), bison needs to be cooked at a lower temperature than that used for beef. Fat acts as an insulator causing most meats to take longer to cook. This lack of fat also accounts for the deep red color of the meat. You should cook bison to the same doneness you prefer in beef. We recommend rare to medium. We don’t guarantee well-done steaks or roasts. When you overcook bison, you get the same results as when you overcook other meat. The juiciness and tenderness of the meat will be compromised.
Roasts
The best oven temperature is a 275 degree oven. Preheat your oven. To insure the desired doneness, use a meat thermometer. Because bison cooks more quickly you may want to check it sooner than you would beef. Rib steaks, roasts, tenderloin, and sirloin roasts are suitable cuts for roasting.
Broiling
Move your broiler rack a step lower in your oven than you would use for beef. Broil as you would your beef but shorten the cooking time. Rib steaks, tenderloin sirloin, and T-bone steaks are delicious this way.
Grilling
Don’t put bison on the flame! We have found the best grilling technique is the indirect method. If you have a dual control gas grill, heat the one side on high for 5 to 10 minutes, then reduce to medium-high. Place the steak or roast on the cool side. In colder temperatures, you may want to have the heat on low under the meat. For a single control grill cover one side with foil to lock out the direct heat. Use a meat thermometer for roasts and go by appearance when grilling steaks.
Stir Fry
Stir fry is an excellent method of cooking bison. Cut the meat into small strips or cubes. Be sure to use just a drop of olive oil or polyunsaturated oil just to coat the pan. Bison cooks quickly so have your vegetables ready to toss in the wok. Heat the oil enough to seer the meat then toss the meat quickly around. Add the other foods. The short cooking time is great for cooking bison.
Crock Pot Cooking
Very slow, moist heat works especially well with the less tender cuts of meat. The best way is a crock pot or slow cooker. Let this cook all day. With the slow moist cooking you won’t have to worry about drying out the meat with overcooking. Use the low setting on your crock pot.
Other Benefits for choosing buffalo meat
- TasteBison tastes great! Most people interviewed feel Bison is the most flavorful meat they have ever tasted, with a sweeter and richer flavor than beef. Bison is naturally flavorful and tender and can be prepared much the same as beef.
- ValueBison falls into the gourmet or specialty meat category at your supermarket or meat market. The value of Bison is not what you pay, but what you get in return. Nutritionally you are getting more protein and nutrients with fewer calories and less fat. Bison is a dense meat that tends to satisfy you more while eating less.
Buffalo Hills Bison would like to “Welcome you to Great Taste” with this buffalo sampler product created with you in mind. This is the perfect assortment for first time buyers, we’re confident you’ll be pleased with quality and taste of our home grown buffalo meat.