Bison meat is very low in fat and cholesterol (example a tenderloin has only about 12% of its calories from fat). Therefore- cooking bison is much different than beef. Meats this lean tend to cook much faster and care must be taken not to overcook.

Some general tips for grilling bison:

• Use a NORMAL grill temperature (about 450-500 degrees F.)-reduce the TIME instead of the temperature (20-25% less time).
  
• Flip steaks with tongs instead of forks. When the meat is punctured, the juices tend to run out of the steak
  
• don't cook with salt. It will dry out the meat- It can be added after the cooking is done.
  
• Store meat in the freezer. Cuts should be defrosted in the refrigerator, with packaging intact. Keeping the meat in the vacuum package will help in keep in the natural moisture of the meat .
  
• Never overcook buffalo- you WILL need to reduce the TIME by 20-25% of that you would use for a similar cut of beef.

Approximate grill time at 500 degrees: (TOTAL COOKING TIME-Remember to flip)

1" thick	rare 6 - 8 min.	medium 8 - 10 min.
1.5" thick	rare 8 - 10 min.	medium 10 - 12 min.
2" thick	rare 10 - 12 min.	medium 14 -18 min.

High quality steaks are ready for grilling immediately: just rub on your seasonings and start up the grill- these steak include the tenderloins, ribeyes, burgers, and New York strips.

Steaks such as the sirloin & london broils should be marinated prior to grilling for taste/tenderness.

 

Roasting tips:

Roast at lower temperatures than you would beef. This may require longer cooking times. Dry roasting should be at 250 - 275 degrees to an internal meat temperature of 135 degrees to 148 degrees. Meat thermometers are very helpful.

Crock pots are also a great way to roast. They provide a low setting which is a good, reliable temperature. Cook on low - and remember- the longer the time, the more broken apart and tender the meat becomes. Usually the best results occur at around 10 to 12 hours in the crock pot- but feel free cook to your personal preferred texture.

For detailed, cut-specific cooking tips:

Including a list of Do's and Don'ts

Please click below on desired section

LOIN - - - RIB - - - CHUCK- - - ROUND - - - FLANK