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Cooking Tips
 Fat acts as an insulator in meat and as there is less fat in bison, the cooking time is decreased. When cooking lean meats, such as bison, DO NOT OVERCOOK.
Steaks
Cook quickly under high heat. To retain more juices and reduce the chances of overcooking, some prefer to have the steaks slightly frozen when cooking.
Roasts
Cook under low, moist heat at 275 – 325F using a meat thermometer. Remove from oven at 140 – 150F for medium rare.
Ground
Cook as you would other ground red meats but expect less shrinkage. It is not necessary to add binders or fillers. Do not overcook.
Freezing
Ground bison and cooked bison can be stored frozen for as long as 3 months, other cuts up to 12 months.
Defrosting
The best method is to defrost in the refrigerator in its original wrapping. Another method is to defrost during cooking, However, you should allow ½ to 1/3 more cooking time depending on the size of the cut.
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