Tips: Cooking with Bison

While bison is similar to beef in flavor, it has far less fat, so it needs different preparation to achieve the best results. Specific techniques vary by cut, but here are some general guidelines.

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1/3 LESS TIME

Bison requires about 1/3 less cooking time than beef. However, you don’t want to rush it. Cooking bison over a lower temperature helps maintain its moist and tender texture

1/3 LESS HEAT

Like beef, bison is best enjoyed rare to medium rare. But remember, it requires 1/3 less heat to cook. “Low and slow” is a good rule to follow as long as you don’t overcook.

LET IT REST

Let your bison rest in a warm place for 5 to 15 minutes after cooking. Don’t cut into bison until it has rested. Cutting too soon will let the sealed-in juices escape.

CHECK THE TEMP

For the best taste, most bison steaks and roasts should be cooked to an internal temperature of 120–140° F when taken off grill or out of oven. Trust your meat thermometer, not your eyes!

Thank you Bison Council!