Healthy Never Tasted so Good
- More pure meat for your dollar
- The leanness makes bison meat cook fast.
- The leanness of bison makes uncooked meat a deep red in color
- Use a meat thermometer to monitor the temperature to prevent overcooking
- Always free of antibiotics and hormones
- Rich source of Zinc, Selenium & Phosphorus and Vitamin B12. A good source of Iron, Vitamin B6, and Niacin
Bison, separable lean only, roasted USDA NDB 17157
Beef, composite of trimmed retail cuts, separable lean only, choice, cooked USDA NDB 13165
Beef, composite of trimmed retail cuts, separable lean only, select, cooked USDA NDB 13366
Pork, fresh composite of trimmed retail cuts, separable lean only, cooked USDA NDB 1093
Chicken, broilers or fryers, meat only, roasted USDA NDB 05013
Finfish, salmon, sockeye, cooked, dry heat USDA NDB 15086
Basic Cooking Guidelines
Grilling
Bison Steak:
Ribeye, New York, Sirloin, Tenderloin
Season as desired. Steaks 1" thick = 4 minutes per side. Thick Burgers (1/3rd #) = 4 minutes per side.
Oven Broiling
Bison Meat of choice
Lower the oven rack one level. To avoid over cooking do not exceed a maximum internal temperature of 155°. For rare = 135° or medium rare = 145°.
Roasting
Bison Roast
Sear roast on stove top or in 450° oven. Season and add ¼ cup liquid. Cover and roast at 325°. Use meat thermometer to monitor internal temperature. To avoid over cooking do not exceed a maximum internal temperature of 155°. Rare = 135° Medium Rare = 145°.
Slow Cooker or Multicooker
Bison Roast
Bison roasts & casseroles are excellent prepared in a slow cooker. To avoid over cooking do not exceed a maximum internal temperature of 155°. For Rare = 135° or Medium Rare = 145°
