Category: Meat & Poultry
🤔 What Is Bison?
Bison, also commonly known as buffalo, is a rich, flavorful red meat that is a leaner alternative to beef. It has a slightly sweeter and more robust flavor, with a tender texture that makes it excellent for grilling as steaks, forming into burgers, or slow-cooking in stews.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Raw Bison (Steaks/Roasts) | Refrigerator: 0-4°C (32-39°F) | 3-5 days |
| Raw Bison (Ground) | Refrigerator: 0-4°C (32-39°F) | 1-2 days |
| Cooked Bison | Refrigerator: 0-4°C (32-39°F) | 3-4 days |
| Frozen Raw | Freezer: -18°C (0°F or below) | 6-12 months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Look for a deep, vibrant red color, which is darker than beef.
- Choose cuts with a firm texture and minimal visible moisture in the package.
- Ensure the package is well-sealed and cold to the touch.
Appearance
Fresh bison meat has a rich, dark red color due to being naturally leaner and higher in iron than beef. It should look moist but not wet or slimy.
Smell
Bison should have a fresh, slightly sweet and earthy smell. Any sour or off-putting odors are a clear sign of spoilage.
Texture
The meat should be firm to the touch. Ground bison should have a fine texture similar to ground beef.
Common Varieties / Types
Bison is sold in similar cuts to beef, with popular options including:
- Ground Bison: An excellent lean alternative for burgers, meatballs, and chili. It is typically sold in lean ratios like 90/10.
- Bison Steaks (e.g., Sirloin, Ribeye): These tender cuts are prized for their rich flavor and are best cooked quickly over high heat.
- Bison Roast (e.g., Chuck Roast): Tougher cuts that become incredibly tender and flavorful when slow-cooked or braised.
📅 Seasonal Buying Guide
North America (USA/Canada)
Bison is available year-round from ranches across the plains of North America. Its availability is not tied to a specific season.
Europe
Bison is a specialty meat, often imported from North America, and is available year-round in specialty butcher shops and some supermarkets.
Australia/New Zealand
Available year-round as an imported specialty meat.
Tropical/Subtropical Regions
Not a native or common meat, it would only be available as a rare, frozen import.
❄ STORE FRESH: Storage Guide
- Raw Ground Bison: Refrigerator for 1-2 days.
- Raw Steaks/Roasts: Refrigerator for 3-5 days.
- Cooked Bison: Refrigerator for 3-4 days.
Storage Method Details
Refrigerator (Raw Steaks/Roasts): The USDA advises that whole cuts of bison can be safely stored for 3-5 days in the coldest part of the refrigerator, below 4°C (39°F), which slows the growth of spoilage bacteria.
Refrigerator (Raw Ground): According to Health Canada, raw ground bison has a much shorter shelf life of 1-2 days. The grinding process exposes more surface area to bacteria, which enables rapid pathogen multiplication (harmful bacteria growing quickly).
Refrigerator (Cooked): Leftover cooked bison should be stored in an airtight container and refrigerated promptly. The USDA advises consuming it within 3-4 days to minimize the risk of foodborne illness.
Low refrigerator temperatures slow the metabolic rate of bacteria. Whole cuts have less surface area for bacteria to grow on, while the increased surface area of ground meat allows bacteria to spread much faster, requiring a shorter, stricter storage time.
⚠ STAY SAFE: Food Safety Tips
- Safe Cooking Temp: 63°C (145°F) for whole cuts, 71°C (160°F) for ground.
- Max Time at Room Temp: 2 Hours (raw)
Understanding Food Safety Rules
Prevent cross-contamination by using separate cutting boards for raw bison. The FDA warns that raw meat must never be left in the temperature danger zone (4°C-60°C / 40°F-140°F) for more than 2 hours. Always cook bison to its correct safe internal temperature to destroy any harmful pathogens.
Reheating Methods
Reheat bison gently to avoid overcooking its lean meat.
Oven/Toaster Oven
Place steaks or roasts in a baking dish with a splash of broth, cover with foil, and heat at a low temperature around 120°C (250°F) until warmed through.
Stovetop
The best method for steaks is to sear them quickly in a hot, lightly oiled skillet for 1-2 minutes per side.
Date Labels Explained
The USDA advises that a “Sell-By” date on bison packages tells the store how long to display the product. It should be safe to eat for a few days after this date if refrigerated properly.
Allergen Information
- Contains: None of the top 9 allergens.
- Special Considerations: A rare red meat allergy, alpha-gal syndrome, can cause reactions to bison.
⚠ Special Safety Considerations
For at-risk groups like pregnant women or the elderly, all bison should be cooked to well-done. The USDA especially warns that ground bison must be cooked to 71°C (160°F) as bacteria can be mixed throughout the meat during grinding.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Bison freezes very well with minimal impact on its quality. For best results, wrap it tightly in plastic wrap and then place in a heavy-duty freezer bag, removing as much air as possible to prevent freezer burn.
The USDA recommends this double-wrapping method to protect the meat’s texture and flavor.
Recommended Thawing Methods
The USDA mandates three safe thawing methods: in the refrigerator (safest), in a sealed bag in cold water (changing water every 30 minutes), or in the microwave (if you plan to cook it immediately).
Not Recommended
Never thaw bison on the countertop. The FDA warns this is highly unsafe as the outer surface of the meat can enter the temperature danger zone while the center remains frozen, promoting bacterial growth.
🔥 Cooking Information
Quick Cooking Reference
Because bison is so lean, it cooks much faster than beef. Use a meat thermometer and aim for a lower final temperature to avoid overcooking.
| Doneness | Internal Temp (Whole Cuts) | Internal Temp (Ground Bison) |
|---|---|---|
| Rare | 52°C (125°F) | Not Recommended |
| Medium-Rare | 57°C (135°F) | Not Recommended |
| Medium | 63°C (145°F) – USDA Safe Minimum | Not Recommended |
| Well-Done | 71°C (160°F) | 71°C (160°F) – USDA Safe Minimum |
Cooking Methods for Bison
The key to delicious bison is to cook it quickly over high heat and not to go past medium doneness.
Grilling/Pan-Searing
Best for tender steaks. Preheat a grill or pan to high heat, season the steak, and sear for a few minutes per side. Because it’s so lean, it will cook about one-third faster than a beef steak of the same size.
Slow-Cooking
Ideal for tougher cuts like a chuck roast. Sear the bison first to develop flavor, then cook it low and slow in a liquid-filled, covered pot until it is fork-tender.
The Importance of Resting
Resting bison after cooking is crucial for a juicy result. Let steaks rest for 5-10 minutes before slicing to allow the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Protein, Iron, Vitamin B12
- Good source of: Zinc, Selenium
Bison (Raw/Fresh)
- Calories: 146 kcal (ground, 90/10)
- Protein: 20g
- Fat: 7g
- Carbohydrates: 0g
- Fiber: 0g
Bison (Cooked/Prepared)
- Calories: 198 kcal (grilled steak)
- Protein: 27g
- Fat: 9g
- Carbohydrates: 0g
- Fiber: 0g
Key Nutrients & Their Benefits
- Protein: Bison is a very rich source of high-quality protein, which is essential for building and repairing muscle and other tissues.
- Iron: Contains a highly absorbable form of heme iron, which is vital for carrying oxygen in the blood and preventing anemia.
- Vitamin B12: Crucial for nerve function, DNA synthesis, and the formation of red blood cells.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Bison are native to North American grasslands and are well-adapted to the environment. They are typically raised on pasture, which can be part of regenerative agriculture systems that improve soil health and biodiversity, often making them a more sustainable choice than conventionally raised beef.
Look for bison from ranches that are certified by organizations like the American Grassfed Association for assurance of sustainable and humane practices.
🔄 Substitutions & Alternatives
Lean cuts of grass-fed beef are the closest substitute for bison. Other lean game meats like venison or elk can also be used, though they will have a more pronounced gamey flavor.
For ground bison, lean ground beef (90/10 or leaner) is the best alternative.
🔪 Recommended Tools
An instant-read meat thermometer is the most important tool for cooking bison to prevent overcooking its lean meat. A heavy cast-iron skillet is ideal for achieving a perfect sear on bison steaks.
💡 Pro Tips
♻ Waste Reduction
Because bison is a premium meat, there is little waste. Any trimmings of fat can be rendered down and used as a flavorful cooking oil for potatoes or other vegetables.
❓ FAQ
A: Bison tastes very similar to high-quality beef, but it has a richer, slightly sweeter, and more “earthy” flavor. It does not have a strong gamey taste.
A: It is generally considered a leaner red meat. Compared to conventional beef, it is lower in calories and fat, particularly saturated fat, while being higher in iron and protein.
A: Bison are raised on a much smaller scale than cattle, often on large open ranges, which is more labor-intensive. The limited supply and higher farming costs contribute to its premium price.
A: Yes. Because it is much leaner, it cooks faster and can dry out if overcooked. Use a lower temperature or shorter cooking time, and never cook it past medium for the best texture.
A: For whole cuts like steaks and roasts, yes, it is safe to eat medium-rare. The USDA’s minimum safe temperature is 63°C (145°F), which corresponds to medium, but many enjoy it rarer. Ground bison, however, must be cooked to 71°C (160°F).
A: While the names are used interchangeably in North America, the animal is scientifically a bison. True buffalo are native to Africa and Asia.
A: Most bison are raised on pasture for the majority of their lives. Some may be finished with grains, so look for labels that explicitly state “100% grass-fed” if that is your preference.
A: Yes, it makes incredibly flavorful burgers. Because it’s so lean, be careful not to overwork the meat when forming patties and do not overcook them to keep them juicy.
A: Resting is crucial. Let a bison steak rest for 5-10 minutes after cooking. This allows the juices to redistribute, making the steak more tender and flavorful.
A: Toughness is almost always a result of overcooking. Because there is very little fat to insulate the meat, it cooks quickly and will become tough and dry if cooked well-done.