For simple recipes, view our Buffalo Horn Ranch Favorite Recipes Brochure
For cooking steaks, view our Steak Guide
For preparing roasts, view our Roast Guide
For more bison recipes www.Ilovebison.com
Quick Bison Meat Cooking Tips
Bison meat is not more difficult to cook than other meats. It just requires different techniques.
Remember, due to low fat levels, bison meat, especially roasts, should be cooked in moist heat at lower temperatures (275°F) for less time, approximately 40 minutes per kilogram. Searing in 500°F oven or in hot skillet or on the BBQ seals in flavorful juices. We enjoy our roasts rare (internal temperature of 140°F). See our roast recipes.
Bison meat can be substituted for most beef recipes but be aware that cooking times and temperatures may need to be adjusted.
Steaks will also cook faster. Cook 2 minutes less per side than regular beef steaks. Over cooking removes moisture and the meat will be dry. See our BBQ steak recipes.
Even bison burgers should be cooked just until the pink is gone and then eaten. Do not leave them warming uncovered or the moisture leaves them.
Check our package labels for ingredient lists and some cooking and storage instructions. If you have special dietary needs due to allergies, etc. Buffalo Horn Ranch Natural Meats may be able to do some custom ordering which may satisfy you or your family’s needs. Just contact us and inquire.
Bison meat (or buffalo) is so flavorful that seasoning is not necessary. Remember to salt steaks, roasts and burgers to taste after cooking. Salting prior to cooking removes flavorful juices and dries out meat. We suggest that you not use overpowering sauces. Sauces or chutneys with berries such as saskatoons, cranberries, and currants go great with bison. The following suggestions, however, will often enhance bison meat’s natural flavor.
- We like to use Sea Salt
- Fresh herbs such as rosemary, thyme, sage, oregano, savory and basil are always nicest to use but not always on hand so dried herbs maybe substituted.
- A blend of Italian seasonings containing the above mentioned herbs works well in bison soup, on steaks or roasts, on pizza, lazogna or in chilli.
- Try 4 Peppercorn Steak Spice by President’s Choice. We use it frequently sprinkled on roasts, steaks or burgers. It’s Great!!
Meat Tenderness Categories &
How to Cook Them
Roasts – Tenderloin, Prime Rib or Rib Eye.
Steaks – Porterhouse, T-bones, Rib Eye, Strip Loin, Top Sirloin.
Cooking: Season then BBQ or oven roast to rare or medium rare. See the recipies to the left.
Roasts – Inside Round, Top Sirloin, Eye of Round, Cross Rib, Chuck Tender, Outside Round.
Steaks – Flank, Flat Iron, Sirloin Tip Medallion, Eye of Round, Top Round, Minute Steaks (pounded) & Kabobs.
Cooking: Most can simply be seasoned and then BBQ or oven roast to rare or medium rare. Some cuts may benefit from marinating or simmering in sauces. See the recipies to the left.
Roasts – Chuck or Hump.
Other Cuts – Ribs, Brisket. Trim from around bones & other cuts is made into stewing meat & ground meat & ground products like patties & sausages.
Cooking: These cuts are delicious and tender if browned first, then braised (slow cooked in liquid) for
3 – 4 hours until fork tender and flavors intensify. Many are even better the second day as leftovers.
Ground Bison: Ground meat can be used in any recipes where ground meat is used. Sausages come either smoked and ready to eat warm or cold, or fresh/frozen and must be cooked before eating. Cold cuts are ready to eat.