Bison | Geshem Kosher Foods

Cooking Tips

For best results cooking with bison, we suggest that all roasts such as brisket, french roast, chuck, netted shoulder, mock tender, & other roasts should be cooked in a crockpot. If you cook in an oven, it has to be low and slow. As low as 250° F with your monitoring. Please use your thermometer to check the meat; 115° - 125° F indicates readiness. All bison meat should be cooked rare to medium rare.

For those of you who like to marinate your roasts in beer or other alchoholic beverages, please marinate the roast for 24 hours prior to your cooking. (Marinate the roast in the ziploc for 24 hours.) For all cooking practicalities, bison and beef are cooked the same way. Due to the lack of fat in bison, the meat is supposed to be cooked at very low temperature.

Heart Healthy

Bison is one of America’s healthiest meats thanks to low fats, calories and cholesterol, making it perfect for low carb diets and regularly recommended by doctors for heart and high blood pressure patients. One 3.5 gram serving of bison contains only 108 calories and 1.8 grams of fat, and offers:

34% Protein: Complete protein containing all the essential amino acids needed for growth and maintenance.

20% Phosphorus: Needed for strong bones and teeth, growth and maintenance.

33% Iron: Heme, the most useable form of iron, needed for oxygen transport in red blood cells.

32% Zinc: Trace mineral is used in the manufacture of enzyme systems, immune response, and sense of taste.

10% Niacin: Used to obtain energy at cell level and for fat synthesis/breakdown.

14% Vitamin B6: Necessary for protein metabolism, making neurotransmitters.

42% Selenium: Trace mineral used in anti-oxidation functions at cell level. Based on recommended nutrient intake for adult males.

Ground Bison

Substitute bison for ground beef in any recipe with confidence. Nice and lean, ground bison cooks quickly, so I like to grill, roast or sauté at a medium temperature (as opposed to medium high for beef), remove from heat and 5-10 minutes before serving. Lean meats do have more of a tendency to stick, so use plenty of oil.

Bison Steaks

There are two schools of thought here – slow and low or hot and fast. I’ve tried both and think I prefer slow and low, but high temperatures do create a wonderful crust. Season or marinade for 1-24 hours, cook on an preheated, oiled grill and remove from 115° - 135° internal, about 10° below what the finished temperature will be (I think 120° is perfect). Cover with parchment or foil and a kitchen towel and rest for 5-10 minutes before slicing.

Bison Roasts

Cook a bison roasts essentially the same as you would the equivalent cut of beef in the oven, on the grill, in the smoker or in a crock-pot...

- Dry Oven Roasts (such as prime rib or round), roast for about 15 minutes per pound in a 250° oven to 115-135° internal, remove from oven, cover with parchment or foil and a kitchen towel and rest 10-20 minutes before slicing. Never cook past medium rare for the juiciest and most tender eating experience.

- Bison Pot Roasts may take a little longer, braise with plenty of liquid of your choice (stock, water, wine or a combination) and test tenderness with a fork. Most pot roasts will take about 4-6 hours, longer in a low crock pot.