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Cooking Bison to Tender Perfection!
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Canadian Bison Cuts

General Guidelines

1. Cook it slowly at low temperature.
2. Don't cook past medium.

Here are some tips for different cuts.


Steaks
(Grill, Broild, or Pan-Broil)

- Use steak 1/4 - 1 inch thick
- Place in lightly oiled skillet and use medium heat on stove top.
- Place buffalo on BBQ or 6 inches from the heat source in broiler.
- Cook 4 - 5 minutes per side.
- To increase tenderness, marinate sirloin tip and inside round steaks for 8 - 24 hours.


Roasts
(Sirloin Tip, Inside Round)

- Sear roast in oven at 260°C (500°F) or on stove in a hot pan.
- Season roast, add 1/4 cup (50 ml) of liquid (water or red wine).
- Roast at 165°C (325°F) in covered pan or place in slow cooker.
- Cook roast to medium rare 63°C (145°F)


Roasts
(Rib, Loin and Tenderloin)

- Use uncovered pan with rack.
- Season as desired to taste.
- Cook at 135°C (275°F).
- Do not cook past medium 68°C (155°F).


Burgers

- Cook ground meats to 70°C (160°F) internal temperature.
- Make sure all patties sit flat on grill for entire cooking time.
- Cooking equipment should maintain temperature of 190°C (375°F)
even when loading continuously with frozen patties.
- Ground bison should always be cooked until no pink remains.

 


The Inherent Tenderness of Individual Cuts Depends on Two Factors

1. Location of the Muscle (active muscles have more connective tissue).
2. Maturity of the Carcass (older animals have more connective tissue).

Match the correct method of cooking to inherent tenderness, and you will have tender bison every time.

Dry Heat: for Most Tender cuts.
A Combination of Dry & Moist Heat: for Medium Tender cuts.
Moist Heat: for Less Tender cuts.

Bison meat is lower in fat and higher in moisture that its cousin beef. This means bison will cook more quickly than beef. Since bison muscle has little or no marbling, do not cook steaks & roasts past medium done stage.

  • Use Low Cooking Temperatures

  • Cook Slowly

  • Cook Less Tender Cuts Until Fork Goes in Easily

  • Do Not Cook Past Medium Done Stage

 

Low Temperature Roasting
(Prime Rib Roast, Rib Eye, Top Sirloin Butt, Bottom Sirloin Butt, Tenderloin)

  1. Rub desired seasonings onto bison surface.
  2. Place Roast fat side up on rack so roast doesn't sit in juices while cooking.
  3. Use an open roasting pan, no lid.
  4. Do not add liquid.
  5. Roast at 120°C (250°F) - 135°C (275°F).
  6. Use a meat thermometer to assess degree of doneness.
  7. Do not cook beyond medium 70°C (160°F).
  8. Let stand for 20-30 minutes before carving.
Broiling / Pan Fry (Pan Broil) / Grill / Griddle Frying
Frying Char Broil / Barbecue / Stir Fry
 (Tenderloin Steaks, Strip Loin Steaks, Rib Steaks, Top Sirloin Steaks, Ground Bison)

  1. Season as desired but do not salt.
  2. Preheat heat source.
  3. Cook to just below desired doneness.
  4. Salt after cooking.
  5. Thinner steaks can be pan-broiled 2-3 minutes / side.
  6. Cook ground bison to medium well 73°C (165°F)
    or until brown in center and juices run clear.

Low Temperature Roasting
(Inside Round (Top), Sirloin Tip (Knuckle), Outside Round Flat (Bottom), Bone-in-hip (Ponderosa Hip), Eye of Round

Moist Oven Roasting
(Chuck Tender, Shoulder Clod)

  1. Place Roast on Rack.
  2. Sear Roast for flavour and colour.
  3. Add liquid to cover bottom of pan.
  4. Close oven vents or use tinfoil tent..
  5. Roast at 120°C (250°F) - 135°C (275°F).
  6. Cook to no more than medium 70°C (160°F).
Broiling / Barbecuing / Pan Frying (Pan Broil) / Stir Fry
 (Inside Round Steak, Eye of Round Steak)

  1. Marinate steaks / strips at least 6-8 hours.
  2. Drain marinade and preheat heat source.
  3. Cook to no more than 70°C (160°F).

Pot Roasting
(Brisket, Short Ribs, Chuck Roll, Chuck Tender)

  1. Sear roast for flavour and colour.
  2. Add liquid to cover bottom of pan.
  3. Season as desired.
  4. Cover and cook at 120°C (250°F) to 160°C (325°F) until fork goes into meat easily.
    Add more liquid if necessary during cooking.
Braising Steaks
 (Chuck Tender Steak, Shoulder Clod Steak)

  1. Season as desired.
  2. Brown in lightly oiled pan.
  3. Add liquid.
  4. Cover and simmer until fork tender.
Stewing
 (Chuck Tender Steak, Shoulder Clod Steak)

  1. Brown cubes.
  2. Season as desired.
  3. Add liquid to cover.
  4. Cook at simmer until fork tender.


 
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