BISON IS NATURE’S PERFECT PROTEIN. Pasture raised and grain finished and is simply the best available in the market today.

You can cook bison much the way you would lean, grass-fed beef.  

There is no reason to be buffaloed when cooking with bison. As many chefs will attest, bison is a delicious and healthy substitute in any recipe that calls for beef.

Individual cuts of bison are identical to beef. Bison can appear to be a deeper red due to the fact that bison has lower fat content, thus less marbling than beef. Because bison is lean, it will cook more quickly so it is important not to overcook bison. Overcooked bison is tough bison. Cooking bison correctly is delicious and tender bison.

Use these general guidelines when cooking bison.

Ground bison meat should be cooked to an internal temperature of at least 70°C and the juices should be clear, not red. Roasts and steaks should be cooked to an internal temperature of:

• 60° C (medium rare) or 70°C (medium).
• The oven should be set at around 135°C.
• Expect a buffalo steak to cook one-third faster than a beef steak.
• Bison steaks are best when cooked rare to medium to maintain the moisture and flavor of the meat. It is not recommended to cook buffalo meat past medium.
• If you prefer your steak to this degree of doneness, be aware that your buffalo steak may loose some of its desirable attributes.
• Ground bison is also leaner in general. 
• Medium-rare to medium is best for a juice burger.