| Bison meat has been steadily growing in popularity | | | | than any cut of beef, it can dry out much faster |
| and making a comeback within the last 20 | | | | than beef when you are cooking it. This is |
| years. While it was nearly driven to extinction, | | | | especially true when grilling is used, where the |
| the American Bison was saved through nearly a | | | | heat can quickly sear away fat. Great care |
| century of hard work by conservationists. | | | | should be taken in preparing the bison mean. |
| Specialty ranches now offer Bison in markets | | | | Defrost it in the refrigerator – never defrost |
| across the US, and in many cases, the Bison is | | | | in the microwave. To add and lock in moisture, |
| free of growth hormone, antibiotics and steroids. | | | | marinate the bison meat in an oil-based marinade |
| It is considered an extremely natural, organic and | | | | that has very little acids added to it. The oil will |
| clean meat. | | | | help lock that moisture in when you grill the bison |
| Healthier: Bison meat is one of the healthiest meat | | | | meat. |
| alternatives– particularly red meat. It has | | | | Cooking: The best way to cook any meat, |
| lower fat, less cholesterol and lower calories than | | | | especially bison meat, is on the grill. Not only will |
| beef, pork, and chicken. Due to their sheer size | | | | the high heat quickly sear the outside locking |
| and constitution, bison are more resistant to | | | | moisture in, you also have a lot more control over |
| disease than cattle, which means that no feed | | | | how the bison meat cooks. |
| that is laced with antibiotics was used. Bison are | | | | Try to keep the temperature lower than you |
| also raised on smaller ranches, free of the | | | | would when you cook beef. A good sear is |
| corporate milling that is used for common cattle. | | | | necessary to lock moisture in right away, but it |
| This means that the Bison you purchase is | | | | should not be kept in high heat. Medium heat is |
| completely free of any growth hormones. | | | | perfect. A good tactic is to have your grill ready |
| Despite these differences, bison meat is very | | | | on medium heat, and heat a cast iron frying pan |
| similar to beef in flavor or texture, though bison | | | | on the stove on the highest heat it can tolerate. |
| does have a richer and sweeter flavor. The | | | | Quickly sear the outside of the Bison, no more |
| slightly sweeter taste is likely due to bison having | | | | than 30 seconds per side. Then immediately move |
| higher vitamin B12 count than beef. | | | | it to the grill to finish cooking. |
| Preparation: Because bison meat is much leaner | | | | |