HEALTHY GOODNESS

COOKING BISON

DON'T OVERCOOK

Bison is best enjoyed rare to medium-rare. It’s a dense protein, so even if you usually order steak well done, you’ll enjoy bison medium-rare.

1/3 LESS TIME

Bison steaks require less time than beef to cook. For a 1” steak, we recommend 4 minutes on the first side and 3 minutes after the flip on high heat to maintain a moist and tender texture.

CHECK THE TEMP

Bison steaks and roasts should be cooked to an internal temperature of 120–140°. For the best-tasting bison, trust your meat thermometer!

LET IT REST

Don’t cut your delicious bison too soon! Rest it twice the time you would for beef, so the moisture is re-absorbed and your bison will be tender and juicy.

  • JUICY STEAKS

    Bring your steak to room temperature, but wait to add salt until just before cooking. This helps to retain moisture and keep your steak juicy. Season with just olive oil, salt, and fresh-cracked pepper to create a delicious flavor crust which will also keep the inside tender.

    Recommendation: Rare to Medium-Rare

    Heat: High

    Internal Temp: 122-128°F

    Time: See chart above

    Let Rest: 5-10 minutes before serving

  • GROUND, A DELIGHTFUL CHANGE

    Try ground bison instead of ground beef in all of your favorite recipes. Wonderful for burgers, delicious as the base for your family’s Bolognese. Raise the bar on meatloaf night with a terrific bison recipe.

    Preparation: Similar to beef.

    Handling: Minimal

    Use for: Burgers, meatballs, meatloaf, chili, and more

    Available: 85% or 90% Lean

  • RIBS, BRAISE OR BARBEQUE

    Bison ribs have far less fat than beef ribs, so they cook differently (and taste delicious!) We suggest braising and barbecuing bison ribs in sauce instead of smoking, which will keep them juicy and tender. Get creative with your sauce: Try soy sauce, sesame oil, ginger, and brown sugar for an incredible Asian-style flavor, or cumin and turmeric for Indian inspiration.

    Recommendation: Add onion, shallots, or leeks to compliment the flavor

    Brown: Don’t be shy—Sear ribs until they’re a rich golden brown

    The Perfect Pot: With a tight-fitting lid

    Temp: 320°F max

    Rest: 5-10 minutes covered on a warm plate

  • SAUSAGES & BRATS

    High Plains Bison sausages are already cooked and simply need to be heated. Whether you serve your sausage on a bun or as the centerpiece of an entrée, you’ll love our natural spices and savory flavors.

    Tip: Simmer gently for 5 minutes prior to grilling to soften casings

    Spices: All Natural

    Flavors: Hickory Smoked, Andouille, Italian and more

    Preparation: Fully cooked. Just heat and serve.

  • GRILLED BISON SKIRT STEAK

    Here's how Chef Michael Kornick likes to dress his bison skirt steaks:

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  • SAUSAGE APPLE AND SAGE STRATA

    A warm, wonderful way to start the day. This egg dish has

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  • BEER-MARINATED BISON NY STRIP

    The beer does wonders for the flavor, and lime juice brightens up

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