The One Thing Most People Get Wrong About Cooking Bison

We hear it pretty regularly. Someone orders for the first time, cooks it like they'd cook a ribeye from the grocery store, and ends up with something dry and tough. Then they think bison just isn't for them.

It is for them. They just cooked it too long.

Bison is leaner than beef — about 25-30% less fat. That's the whole point. But less fat means less margin for error on the heat. A beef steak has fat running through it that keeps it moist, even if you push past medium. Bison doesn't have that buffer. Pull it early, or pay for it.

The Numbers

For steaks, you're aiming for medium-rare: an internal temperature of 130-135°F. Don't push past medium (140-145°F) unless you have a reason.

• Ribeye: about 3 minutes per side on a hot grill

• Tenderloin: closer to 2.5 minutes per side

• Burgers: 3-4 minutes per side, 160°F internal

• Chuck roast: 20 minutes per pound at 350°F, aim for 140°F

Remove the meat from the heat about 5 degrees before your target. It keeps cooking while it rests. Let it sit 5-10 minutes before cutting — this is not optional.

What a Thermometer Costs vs. What Overcooked Bison Costs

A decent instant-read thermometer is $15-20. An overcooked bison steak is a waste of good meat and a bad first impression. Get the thermometer.

We've been raising bison for nearly 20 years. The animals do the hard part. The least we can do is cook them right.

Order from the ranch at redriverbison.co