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Cooking Tips

Elk/Bison/Organic Beef meat must be cooked a little differently. There is very little fat in elk/bison/organic beef so it cooks quicker than beef. The most important trip to remember is: do not overcook elk/bison/organic beef! Elk/Bison/Organic Beef is best cooked to medium rare or medium, but not too well. If you are one of those people that likes their meat brown all the way through try cooking to medium and then remove from heat and cover, the meat will keep cooking away from the heat, this way there is no way to overcook it, but it will be less red in the center.


Roasts – Are the best cooked low and slow. Use a meat thermometer for best results.

Try one of these methods:

  • Brush roast lightly with oil and season if desired.

  • Add an inch or two of water to pan and cover pan. Roast 20 minutes per pound or to desired doneness. Let the roast rest 10 – 15 minutes before slicing. Roasts are also great in the slow cooker.



Frying – Add a small amount of oil to the pan before cooking. With a hot skillet, sear quickly on each side, reduce the heat to low and allow the meat to cook slowly to desired doneness. You can cut into the meat to check the color but be aware that it allows juice to escape so try to wait until you are sure it is almost done.


Grilling – Use the same method as with frying, but instead of adding fat to the pan, brush a small amount on the meat.


Broiling – 4 to 5 inches from heat for 3 to 4 minutes per side turning once, brush olive oil on meat as with the grilling method.


Stew Meat – Can be treated like beef stew meat. Add it to a stew and cook until tender.


Burger – Bulk – This will cook faster than beef burger and there will be no fat in the pan.


Patties – Sear on each side with a hot skillet or grill and then lower temperature. Allow to cook slowly to desired doneness. Remember, you want them a little pink in the center.


Rule of Thumb: When cooking lean meat, use the method of low temperature for a long time



Doneness     Internal Temp in Degrees

Rare                            130 to 135F

Medium Rare             135 to 140F

Medium                      140 to 145F

Medium Well             150 to 155F

Well Done                   155 to 160F



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