Cooking Bison vs Beef

Cooking bison is similar to cooking wild game. With a low-fat content, and scarce marbling, the meat will dry out much quicker than beef. It is recommended that you cook bison slower and at a lower temperature for the best results. Bison meat is second to none with the health benefits of low fat and cholesterol while being high in iron, B12 and digestible proteins. Bison meat is also non allergenic.

Internal Temperature Guide

Steaks & Roasts

Rare - 130 / 135°F

Medium rare - 145°F

Medium - 160°F

Medium well - 165°F

Cooking Tips

Ground bison can get overcooked very quickly, this will result in dryness. Be cautious to not overcook your product to ensure the best flavor.

Burgers: let patties cook fully on one side before flipping, turning them over too soon can cause them to crumble apart.

Steaks: Steaks will dry out as well if overcooked. Let steaks come to room temperature, pay dry, and put on a hot grill. Grill to desired internal temperature. Using olive oil and dry rub seasoning can be a great way to grill!

Roast and Short Ribs: Some roasts and short ribs have connective tissue and fat that needs to be cooked and rendered down. Be sure not to undercook, give adequate time to render these tissues. We recommend a slow cooker or grill/smoke for a short time and finish with a low temp slow cook.

Bison in the oven

Ovens can be hot and dry meat out quickly, use caution when using an oven to cook.