Cooking Tips - Meat Cuts

Bison meat is lower in fat compared to other red meats which makes it easier to overcook. It appears a darker red because it contains less fat and marbling compared to beef.

Our ground bison burger is exceptionally lean with no added fat so it cooks very quickly. 

Bison steak will cook about one third faster than a beef steak. It is advised to use lower heat for less amount of time when cooking or grilling. For best results use a meat thermometer. Overcooked meat is tough. Delicious meat is tender.

Our ground bison, with no added fat, is a staple lean protein for burgers and all dishes requiring ground meat.

Ground Bison

Cook to internal temperature of at least 160 degrees Fahrenheit. 

Steaks

Medium Rare: Cook to internal temperature of 145 degrees Fahrenheit

Medium: 160 degrees Fahrenheit

Roasts 

Oven should be at around 275 degrees Fahrenheit and will be done about the same time comparable to a beef roast.

* Results may vary depending on type and settings of grill or oven.

The best bison steak is cooked medium to medium rare to keep optimal moisture and flavor of the meat.

Delicious Meat Cuts

Tender	More Tender	Most Tender
Chuck	Back Ribs	Tenderloin
Brisket	Sirloin	Strip Loin
Flank	Tri Tip	Ribeye
Stew Meat	Top Round	Top Sirloin
Short Ribs	Bottom Round
Cooking Method: Moist Heat	Cooking Method: Dry & Moist Heat	Cooking Method:  Dry Heat

Slow cooked with veggies, or braised; roast meat is served regularly at our ranch dinner table. Bison roast sandwiches are a favorite of our ranch crew and are a great packable, on-the-go meal to power through. your day.

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