Bison is lean, tender and a naturally flavorful meat that has a richer flavor profile and darker in coloring than beef. Unlike other exotic animals, bison meat has no "gamey" or wild taste to it and is often considered to have a sweeter note to it. Bison meat is interchange in just about any red meat recipe. As a leaner meat, expect bison steaks to cook 1/3 faster than a beef steak. Bison steaks are best when cooked medium-rare (135°F)/medium (145°F) to maintain the moisture and flavor of the meat - which means to pull the meat off of the heat when it is about 5 to 10 degrees under your desired temp to accommodate for the rise in temperature as it rests.

Remove meat from fridge 30 – 45min before cooking to bring meat up to room temperature

Remove meat off heat about 5 to 10 degrees under desired temp, as is will continue to rise while resting

On average, bison meat will cook about a third faster than beef

Bison meat is naturally more lean and more dense than beef

Use a reliable meat thermometer to avoid overcooking

Try substituting bison in for beef in any recipe

Always rest meat before serving and slicing, 10min for steaks, 20 for roasts

The less seasoning the better as bison has naturally more flavor

* For best results, we recommend steaks to be cooked a Medium Rare to Medium internal temperature



A direct, high heat cooking method typically done on a grill or over an open flame


Refers to cooking at a lower slower temperature over a long period of time. This is often done in the over, uncovered and regular basting can ensure moisture retention in the meat


This method, though often times utilizing a grill, is a very different process than grilling. Smoking is utilizing indirect, low heat for a long period of time. Using logs and wood chips can add additional smokey flavor - also known as BBQ.

Pan Sear

A stovetop preparation where direct, high heat and a small amount of oil or butter is used in a skillet to crust and caramelize the exterior while sealing in moisture


Brown meat first, using a sear, and then finish in a pot with a small to moderate amount of liquid (you do not want to have so much liquid that it covers the meat) and cool low and slow, covered. Slow cookers and dutch overs are great options for braising.