Cooking Guide
Bison is leaner and richer than beef — it cooks faster and rewards a gentle hand. Follow these guidelines to bring out the best in every cut.
The Four Principles
Cook Low & Slow
Bison is leaner than beef and cooks faster. Use medium-low heat to prevent drying. Aim for an internal temperature 10°F lower than you would for beef.
Sear for Flavor
Always sear cuts over high heat for 1–2 minutes per side to develop a rich crust, then reduce heat to finish cooking gently.
Rest Before Serving
Let bison rest for 5–10 minutes after cooking. This redistributes juices and ensures a tender, flavorful result.
Use Less Oil
Because bison has less fat, lightly oil the pan or grill to prevent sticking. Avoid over-seasoning — the natural flavor stands on its own.
Cut-by-Cut Guide
Tailored methods for each cut in our catalog.
Ribeye & Strip Steaks
Pan-Sear / Grill
Heat
Medium-high heat
Time
3–4 min per side
Done
135°F internal (medium-rare)
Bring to room temperature 30 minutes before cooking. Sear in a cast-iron skillet with a touch of butter and garlic. Baste with herbs. Never cook beyond medium — bison steaks become tough when overcooked.
Tenderloin (Filet)
Pan-Sear + Oven
Heat
Sear high, finish at 400°F
Time
2 min sear + 6–8 min oven
Done
130–135°F (medium-rare)
The most tender cut. Wrap in bacon for added fat, or wrap loosely in foil after searing. Roast in the oven until desired doneness. Rest for 8 minutes before slicing.
Ground Bison
Pan-Fry / Grill
Heat
Medium heat
Time
4–6 min total
Done
160°F (fully cooked)
Perfect for burgers, tacos, and chili. Do not press patties — you will lose precious juices. Mix with a dash of olive oil if forming patties, as the lean meat binds less than beef.
Roasts (Chuck, Brisket)
Low & Slow Braise
Heat
275–300°F
Time
3–4 hours
Done
Fork-tender (200–205°F)
Sear the roast first, then braise in broth, wine, or beer with aromatics. Cover tightly and cook low. The collagen breaks down into rich, gelatinous texture. Rest 20 minutes before shredding or slicing.
Short Ribs
Braise / Smoke
Heat
275°F
Time
3–4 hours braised
Done
Fork-tender (203°F)
Bison short ribs are deeply flavorful. Braise in red wine and root vegetables, or smoke low-and-slow with a dry rub. The meat should pull cleanly from the bone when ready.
Stew Meat
Slow Braise
Heat
Simmer / 300°F
Time
2–3 hours
Done
Fork-tender
Sear cubes in batches for maximum flavor, then simmer in stock with vegetables and herbs. Bison stew meat stays tender and absorbs flavors beautifully. Avoid boiling — gentle simmering keeps it tender.
Doneness Temperature Guide
Use a meat thermometer for the most accurate results.
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 120–125°F | Cool red center |
| Medium-Rare | 130–135°F | Warm red center — recommended |
| Medium | 140–145°F | Pink center, firm |
| Medium-Well | 150–155°F | Slight pink, mostly brown |
| Well Done | 160°F+ | Not recommended — will be dry |
Ready to Cook?
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