Cooking Guidance

BISON ROAST

When cooking a bison roast, turn the heat down. We recommend cooking your roast at 225 to 275 degrees F. It will be done in just about the same amount of time that you have experienced cooking a beef roast at the higher temperature. Use a meat thermometer, inserted before searing the roast, and remove the roast at the same temperature you would use for the beef.

Internal Temperature
Rare….………...140 degrees F
Medium-Rare…160 degrees F
Medium………...170 degrees F

Allow the roast to remain at room temperature for at least 1 hour before placing it in the oven. We do not recommend cooking a cold or frozen roast. Remove the roast from the oven at about 5 degrees below the desired temperature on the meat thermometer and let the roast set for approximately 20 minutes before slicing.

GRILLING BISON STEAKS

DO NOT OVERCOOK YOUR STEAKS. USE A HOT-HOT GRILL

WELL DONE BISON STEAKS ARE NOT RECOMMENDED. DUE TO THE LEANNESS OF THE MEAT, BISON HAS A TENDENCY TO BECOME VERY DRY WHEN OVERCOOKED................................EXPENSIVE SHOE LEATHER. If you don’t marinade, try rubbing your favorite prime -cut steak with a combination of a little garlic salt, olive oil, ground black pepper, A-1 sauce and lemon juice. **Just Johnny’s Seasoning Salt is all you really need. **