Bison meat look and texture – bison meat is denser with a deep, rich colour. It has much less fat than other similar proteins, meaning you must take special care not to overcook it and be left with a dry steak.
Cook time – Bison steaks and roasts are best enjoyed when cooked to medium doneness (about 145F to 155F). However, ground or sliced meat should be brought up to 165F before consuming. It is not recommended to cook bison meat past medium.
Premium cuts of roast should be cooked to a rare, medium-rare or medium temperature. You’ll want to undercook by 10° and let the roast rest on a plate for about 20 minutes before serving. During this period the roast will increase in temperature by about another 10°, soaking up all the juices in the process. Cook less tender cuts, like pot roasts, till fork tender.
Because bison is very lean you cannot use the same “poke test” to detect doneness as you would for other red meat. For this reason, we highly recommend using a food-grade thermometer when testing your steaks. The following temperatures are a guide for the desired cook on your steak:
- Rare: 135ºF
- Medium Rare: 145ºF
- Medium:155ºF
- Medium Well: >160ºF
Remove your steak from the cooking method 5 degrees before the desired temperature and let rest for 5-10 minutes before cutting in. Information courtesy of Bison Ridge Farms
Safe meat handling – store properly, handle with clean hands and equipment, ensure internal temperature reaches a safe temperature for consumption.
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admin2021-05-27 06:11:162021-05-27 06:35:15How to cook bison roasts
Bison Ridge Farms
Bison Ridge Farms
Bison Ridge Farms
