While bison in similar to beef in flavor, it has far less fat, so it needs different preparation to achieve the best results. Specific techniques vary by cut, but here are some general guidelines:
1/3 the time
In general bison requires about a 1/3 less cooking time than beef however you don't want to rush it. Cooking bison for longer time over a lower temperature is ideal for maintaining its moist and tender texture.
1/3 the heat
Like beef, bison is best enjoyed rare to medium-rare, but it requires about a 1/3 less heat to cook. Because bison is such a dense protein, even those who normally order beef well done will enjoy a medium-rare bison.
let it rest
Let your bison rest after cooking, anywhere from 5 to 20 mins depending on the cut. Cutting too soon will allow the juices to run out. When done, bison is a different color than beef. Trust your meat thermometer, not your eyes.
For best results thaw meat slowly.
IN THE FRIDGE
Place vacuum-sealed package on a plate in the fridge. Meat will thaw completely within 1 to 2 days.
IN THE SINK
Place vacuum-sealed package in a bowl in the sink. Run cold water over it until completely thawed. Do not use warm or hot water, this will start cooking the meat prematurely and may affect its texture.
cooking guidelines by product