Bison meat is very similar to beef, it needs to be handled and cooked a little differently. Most recipes for other red meats can be adapted for Bison. The important thing to remember is, do not overcook or let the meat dry out. We recommend a medium heat, Overcooked or dried out Bison meat will bring you the same results as other meats that are overcooked.


For steak or burgers, medium heat is recommended and it is even more important to not drive off the internal moisture. Particularly for ground meat of any kind, the FDA has recommended for restaurants that meats be cooked to an internal temperature of 155 degrees. The U.S. Department of Agriculture recommends 160 degrees for home use, and because of the difficulty in determining the internal temperature of a burger patty without special equipment, recommends that burger patties be cooked to the point where the pink is just disappearing. These recommendations are primarily for ground meat since any external bacteria on steaks and roasts are killed in normal cooking. 155-160 degrees internal temperatures are in the medium to medium-well done range.

Handle bison meat the same as any other type of meat. Make your selection just before checking out at the register. Put packages of raw bison in disposable plastic bags (if available) to contain any leakage which could cross contaminate cooked foods or produce. Take packaged bison home immediately and refrigerate it at 40 °F or below; use within 3 to 5 days, or freeze at 0 °F or below. If kept frozen continuously, it will be safe indefinitely. 

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