Because bison is lower in fat, it usually cooks faster and can be overcooked if not handled properly. Understand that bison will retain it's wonderful flavor and tenderness if cooked at a lower temperature. For this reason, proper cooking techniques should be followed according to the cut of meat. A general rule is to cook bison at a lower temperature.You may cook buffalo to the same temperature that you prefer in beef. We recommend rare to medium.

Although bison is similar to beef, it needs to be prepared and cooked differently. You will find that you can interchange bison meat with most of your favorite beef recipes if you follow a few basic instructions. Individual cuts of buffalo meat appear identical to beef, except in color. Prior to cooking, bison meat is dark red - almost red brown. This coloring is due to the fact that buffalo meat does not marble (produce fatty white streaks through the meat) like beef. Remember, slow and low is the key to cooking lean meat. You may cook buffalo at the same temperature that you prefer in beef. We recommend rare to medium.

Methods of Cooking Bison

Roasting:
The best temperature is 275°F in a preheated oven. Use a meat thermometer to reach 155°F (medium rare) to 170°F (well done). Even at a lower oven temperature, the roasting time for bison will be close to the time that it would take for a similar size of beef roast.

Crock pot:
Very slow, moist heat is needed for less tender cuts of bison meat such as chuck and stew meats.

Broiling or grilling:
Use more tender cuts of bison for broiling or grilling. Move the broiling or grilling rack about 2 inches farther away from the heat source than you would use for a beef steak. Check frequently to avoid overcooking.

Stir fry:
Cut bison into small strips. Add a few drops of oil to your pan and cook only enough to sear the meat. Quickly add vegetables using a low heat.

Ground bison:
Use the meat as you would in ground beef recipes. There will be very little or no fat to drain off. All ground meats should be cooked thoroughly to an internal temperature of 160°F because ground bison cooks faster than ground beef, so care is needed to avoid drying out the meat.

As with any meat, use proper sanitation techniques when handling and storing.

• Work with clean hands
• Avoid cross contamination with other foods by cleaning work surfaces with hot soapy water and rinsing the surfaces well.
• Keep hot foods hot (140°F or above) and cold foods cold (40°F or below).
• Don't let meat sit at room temperature for longer than two hours.