Bison cooks faster and at lower temperatures than beef — about 30% leaner means it can go from medium-rare to overcooked in under a minute. Here's how to do it right, cut by cut, from people who raise it.
Cast-iron, butter-basted, finished medium-rare. The five-minute method we use at the farm.
Pellet smoker, oak pellets, salt & pepper, wrapped with rendered tallow. Probe-tender by feel between 190 and 198°F.
The fat-content trick that fixes bison's biggest cooking pitfall. Smash-burger style, 4 minutes a side.
A 6-hour braise that turns bison's signature shoulder cut into something you'll dream about. Dutch oven, no fuss.
Why nose-to-tail eating tastes better, not weirder. Heart and liver disappear into a chili that just feels deeper.
Georgia Bison