Bison Meat Cooking FAQ

Bison is a lean, flavourful meat that rewards a little care in the kitchen. Below you'll find answers to the questions we hear most often.

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Why does bison meat sometimes turn out dry or tough?

Bison is significantly leaner than beef, so it has less fat to keep it moist during long or high-heat cooking. The most common cause of dryness is simply overcooking. Because bison contains less fat, it reaches its final internal temperature faster than beef — keep a close eye on the thermometer and pull it off the heat earlier than you normally would with beef.

What internal temperature should I aim for?

• Rare: 52 °C (125 °F)
• Medium-rare (recommended): 57 °C (135 °F)
• Medium: 63 °C (145 °F)
• Well done: 71 °C (160 °F) — not recommended for steaks; the meat will be noticeably drier

Medium-rare gives you the best balance of tenderness and juiciness for most cuts.

How should I cook bison steaks on the grill or in a pan?

Use high heat and cook quickly. Sear the steak on a very hot grill or cast-iron pan for 2–3 minutes per side for a 2 cm thick steak, then check the internal temperature. Because bison cooks faster than beef, reduce your usual cooking time by roughly 20–30%. Avoid pressing the meat down — this pushes out the juices.

How long should I rest the meat after cooking?

Rest steaks and roasts on a warm plate, loosely tented with foil, for at least 5 minutes (steaks) to 15 minutes (larger roasts) before cutting. Resting allows the juices to redistribute through the meat, so less runs out when you slice it.

Does marinating help? How long should I marinate?

In our opinion, marinating is not necessary. Steaks are best enjoyed with just salt and pepper added after grilling. For larger roasts and tougher cuts, a marinade can help — marinate in the refrigerator for up to 24 hours if you choose to use one. Do not marinate for longer than recommended; the acid can begin to break down the texture.

How should I store bison meat?

• Refrigerator (raw): Use within 3–5 days of purchase. Keep in the coldest part of the fridge (0–4 °C).
• Freezer (raw): Vacuum-sealed bison keeps well for up to 12 months at −18 °C or below.
• Cooked bison: Store in an airtight container in the refrigerator and consume within 3–4 days.

Thaw frozen bison slowly in the refrigerator overnight rather than at room temperature.

Which cut is best for grilling?

Our Bison Striploin, Rump, and Tenderloin are our most popular grilling cuts — they hold up well over high heat, and deliver a rich flavour. We also sometimes have more special cuts available, such as T-Bone, Spider Steak, Flank Steak, or Picanha Steak. Grill any of these to medium-rare for the best result.

Which cut is best for slow cooking or braising?

Tougher, more connective cuts benefit most from low-and-slow methods (e.g., a slow cooker or covered pot at 90-110 °C in the oven). Chuck is a very tasty and economical cut that is ideal for pulled bison. Ask us which cuts are currently available that suit braising — these typically include shoulder, chuck and shank cuts. Slow cooking converts the tough collagen into gelatin, producing tender, falling-apart meat.

Can I cook bison the same way I cook beef?

Mostly yes — but reduce your cooking time and target temperature by a small margin. Treat bison as you would a very lean beef: high heat and short time for steaks; low heat and moisture for tough cuts. The biggest mistake is applying beef cooking times to bison steaks.

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Have a question not covered here? Contact us — we're happy to help.