Our bison have access to grass during the entire duration of their lifetime. We also offer a free-choice grain option to supplement their diet as needed. This combination of nutrients gives our bison a well-rounded diet and produces an exceptional tasting meat.
Since bison is low in fat, it should be cooked at lower temperatures and for less time than beef. Ground bison should be cooked to an internal temperature of 155°F. Roasts and steaks should be cooked to an internal temperature of 135°F (medium rare) or 145°F (medium). Expect a bison steak to cook one-third faster than a beef steak. Oven temperature should be around 275°F for a bison roast. The roast will be done in about the same amount of time as a comparable size beef roast.
Bison is best cooked rare to medium-rare to maintain the moisture and flavor of the meat.
Yes--our bison meat is individually packaged in vacuum-sealed packaging and frozen at the time of processing. This allows us to ship high-quality meat that arrives safely at your door. It is normal for some of the meat to begin to thaw when shipping long distances, but if the meat arrives cold, it is safe to put in the refrigerator or freezer. For more information, please visit our shipping page.
Visit our blog for periodic recipes. Bison meat is a wonderful product, and there are many different ways to enjoy it. Please contact us directly if you want cooking ideas, tips, and other tricks of the trade.