Bison is naturally lean and has a rich taste that some prefer over beef.
Bison Cooking Guide
Sometimes referred to as America’s “original red meat,” an estimated 60 million bison used to roam the American countryside. Providing around 17 grams of protein per raw 4-ounce (113-gram) serving, bison is an excellent source of protein. It packs a good amount of essential nutrients, including protein, iron, zinc, selenium, and B vitamins with a similar taste to leaner cuts of beef. Since bison has much lower fat content, it has a slightly drier texture with an earthier flavor.
|Cut Type||Method||Cook Temp||Avg Time||Finish Temp|
|Bison Ground||Sear||375 °F||4-7 mins||160 °F|
|Bison Steaks||Sear||450 °F||9-12 mins||145-160 °F|
|Bison Roasts||Oven||275 °F||7-8 hours||145-160 °F|
|Bison Dogs||Grill||350 °F||6-9 mins||160 °F|
Note: The above guidelines are only guard rails. Average time depends on size/amount of meat. Stoves and pans vary in performance as well; so to achieve perfectly cooked bison, it's best to have a meat thermometer handy and check internal temp so meat never exceeds 160 °F.
Bison Nutrition Comparison
|Bison||124||17 grams||6 grams|
|Beef||284||19.23 grams||22.4 grams|
|Chicken||165||31 grams||3.6 grams|
The above are averages based on 4oz portioned servings. Chicken, beef, and bison nutrition varies based on how the animal was raised, what their diet entailed, and the cut of meat.
The above chicken rating is based on a skinless, boneless breast cut.
Nutritious & Packed with Flavor
Bison is lighter, a bit sweeter, and has a slightly coarser texture than beef. Naturally lean, it cooks up more quickly than beef too - so be careful to not overcook it. When cooked properly, this richer tasting meat just might tempt you to make the switch from beef completely - as it also has less calories and lower cholesterol.
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Bison is leaner than beef with almost 25% fewer calories and less saturated fat, and it tends to have more Omega-3s than beef.
The taste of bison is a very similar taste to beef, but it has a coarser texture and a slightly sweeter flavor. It does not have a gamey or earthy flavor like some wild and grass-fed animals, making it an easy transition for most beef lovers.
Bison meat is a good source of omega-3 fats - especially when compared to most other grass-fed beef cuts.
160 °F. Juices should run clear and not be red. To maintain the moisture and flavor of bison meat, it is recommended to not cook over 160°F.