Broiling/Grilling - Best for steaks cut from tenderloin, rib, short loin, sirloin and ground meat. Start with a hot grill, cook hot and fast.
Slow Cooking - Best for roasts cut from the round,
fore shank, chuck or flank. Moist heat cooking,
using liquid (Dark beer in a slow cooker is our favorite!)
Marinating - Best for cubed meat or roasts that
are not from the rib or loins.
Pan Frying -Best for cubed or marinated steaks.
(Reproduced from Bison World Magazine)
Taste is best when cooked to medium rare or rare to retain its moisture. Cooking the meat at a medium-high temperature will roughly complete cooking at two-thirds the time of beef. It has a delicate, sweet flavor and meets low fat guidelines as recommended by the American Heart Association, American Cancer Association, Academy of Nutrition and Dietetics, and other organizations. The fat content is even lower than poultry! The fat that is on the bison has a slightly different combination of the essential fatty acids as well as lower cholesterol content.
Proper cooking techniques are important for all specialty meats but especially for quality bison. Following these simple guidelines will help provide a tender, moist entrée.
(Basic food safety techniques should always be followed. Wash hands with soap and water before and after handling raw bison meat. Use separate cooking utensils and plates for raw and cooked bison meat.)
An Article from Bison World, 2012, By Wendy Rice, R.D., Med.
The cuts of this animal are similar to beef (75-85 percent lean) though bison (90-95 percent lean) produces leaner and darker meat. Due to the higher percentage of lean muscle, ounce for ounce, bison meat yields higher protein, iron and trace mineral content, as well as lower cholesterol content. Consequently, a smaller portion is needed to provide the same quality of nutrients.