Our meat should be cooked slowly at low to medium temperatures. Bison cooks faster than beef because there is no fat to act as an insulator. You are cooking the meat directly.

• ROASTS:
  Preheat the oven 275-325 degrees. Let roast come to room temperature before cooking. Use a meat thermometer in the thickest portion of the roast away from any bone.
  Less tender cuts of meat need liquid or marinade to aid in the cooking. (Such as chuck, hump and round roasts.) Acidic liquids and marinades also aid in the tenderization. Browning all sides of the roast will help retain moisture. The usual cooking rules do not apply to these cuts; they need to be cooked longer so the meat becomes tender.
  Tenderloin, rib eye and top round roast require no liquids and should only be cooked from rare to medium rare.
  You may use slow cookers, plastic cooking bags, foil, Dutch ovens and uncovered low pans when baking roasts in the oven.
  
• STEAKS:
  Bison cuts are comparable to beef cuts and should be 1 inch to 1¼ inch thick. You may grill, pan sauté, broil or stir fry. Do not overcook; always re-adjust your thinking and your heat source.
  Frequently turn the meat. Sauces or marinades are not necessary, but can be used.
   
• GROUND MEAT:
  Our ground meat is 99% lean (or more). You can use this ground meat in any recipe you would use beef. You may need to add a bit of oil or water when browning the meat. Remember: it will cook much faster than beef, do not walk away from the pan.
  
  
• Store/handling:
  Make sure your hands are washed and clean when handling meat and all equipment. You should always store fresh bison meat in the coldest section of the refrigerator. Never leave ground bison uncooked for more than a few days. Do not store roasts and steaks any longer than 4 days. Always use opened meat as soon as possible.
  Our frozen bison meat is at -10 to -30 degrees. This quick frozen process allows for the smallest amount of crystallization and extinguishes or arrests potential organisms that contribute to spoilage. The frozen meat will keep in your freezer for 6-9 months.
  
  • To defrost, the USDA recommends placing the meat in the refrigerator for 24 hours or more for a slow defrost. Microwaves can defrost, but may start to cook parts of the meat as well. Meat, especially preformed patties can be cooked from the frozen state, but make sure you watch them carefully and they are fully cooked before eating.
    
  • Do not refreeze once meat has been thawed.
    
  • Be aware that consuming raw or undercooked food products could lead to food born illness and disease.