When preparing bison, the most important thing to remember is to avoid overcooking. Since there is lower fat content than beef, it can be easy to dry it out and make it “tough.” However, when it comes to preparation, treat your bison steaks, roasts, or burgers much as you would a comparable cut of beef, seasoning & marinating to your preference. Some general cooking rules of thumb:
- To retain optimal juiciness and the best flavor, bison steaks should be cooked to internal temperatures of between 145 degrees (for medium-rare) and 160 degrees (for medium).
- Bison burgers should be cooked Medium, to a temperature of 160 degrees.
- For larger bison cuts, we recommend the “low and slow” method, cooking roasts at a temperature of 275 degrees, for a similar duration to a beef roast.
To ensure precise cooking to your desired level of “doneness,” we recommend utilizing a meat thermometer.