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| Bison Meat Starting at $7.00 Per lb |
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| We take orders for all occasions & ceremonies contact us for more details. |
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GRILLED BISON STEAK |
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| Rub your favorite 6 oz. cut of Bison steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above medium hot coals (325 degrees) for the following times, depending on thickness. |
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Bison is HEART SMART food.
Better value for your money.
No loss of weight mass to melting fat!
So low in fat that one pound of bison meat cooked, is one pound served.
Easily adapts to just about any beef recipe.
Cook at lower heats to maintain tender quality.
Excellent for crock pot cooking.
WEIGHT WATCHERS take note: Eating light is easier with bison meat.
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To assist you in getting started in preparing bison meats with success, we offer you this excerpt from the "Buffalo is Heart Healthy" cookbook.
Although bison meat is similar to beef, it needs to be handled and cooked differently. You will find most recipes for other red meats can be adapted to bison. The important things to remember are, DO NOT OVERCOOK and do not let the meat dry out.
Remember "low and slow." Cook bison meat to the same doneness that you prefer in beef. We recommend medium. Overcooked or dried out bison meat will bring you the same results as other meats that are overcooked - something nearly as palatable as an old boot. If you must have your meat well done, consider one of the very low temperature (180 - 200°) recipes, where the meat is cooked for 10 hours or more. Very slow, moist heat works especially well with the less tender cuts of bison, such as chuck. There is nothing to compare with a bison chuck roast cooked all day in a slow cooker. With slow cooking, you do not have to worry about overcooking, let it cook until it falls apart.
For steak or burgers, medium heat is recommended, and it is even more important to not drive off the internal moisture. Particularly for ground meat of any kind, the FDA has recommended for restaurants that meats be cooked to an internal temperature of 155 degrees. The U.S. Department of Agriculture recommends 160 ° for home use, and because of the difficulty in determining the internal temperature of a burger patty without special equipment, recommending that burger patties be cooked to the point where the pink is just disappearing. These recommendations are primarily for ground meat since any external bacteria on steaks and roasts are killed in normal cooking. 144 - 160° internal temperatures are in the medium to medium-well done range.
Ground bison meat may be used as a substitute for ground beef in most recipes... Since ground bison contains very little fat, once again moderate temperatures will help insure that the meat does not scorch. With ground bison meat, what you see raw is what you get when it is cooked, as there is very little shrinkage in cooking.
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