Why Choose Bison Meat?
Bison meat is an excellent source of minerals and vitamins such as iron, B12, zinc, and selenium, while being low in calories, fat, and cholesterol. Bison is similar to beef in cuts, but is leaner and lighter in taste, and more nutrient dense in every serving.
How to Cook Bison?
Bison meat has a lower fat content than beef. So while it can easily be swapped out in many recipes, ensure you use a lower heat and keep an eye on it as it can dry out more quickly. A general guideline is that because it is so lean, bison cooks In approximately 2/3 the amount of time of beef. We often tell people it's more like cooking chicken or turkey than beef.
Bison burgers and sausage are great on the grill, just be sure to cook low and slow!
Bison steaks are best cooked rare to medium rare. Like any steak, a well done steak will be more dry and tough.
Bison roasts and ribs are great in the slow cooker! Lots of fluid over it, and we will cook a 3 lb roast from frozen on low for 8 hours for fall apart tenderness. The smoker is another great option.
Ground bison is the most versatile and can easily be swapped for ground beef in all your favourite recipes! You may have to add a little oil to the pan if frying it, and remember to keep your heat lower and check often.
