Anyone cook much bison?

leemschu

Any one ever cook much bison? I used to get a lb of ground from Kroger once in a blue moon to make burgers but does anyone else venture into that? I’m looking online at briskets and steaks just like beef but I feel like it would be tough.

RRP

Sorry I can’t help you,,but 23 years ago I was “treated” to a hundred dollar per plate of bison grass fed steak dinners at a high class restaurant in WI. Glad I wasn’t paying for ir as I found it was tough and tasteless!,

Legume

I cook it fairly often.  Ground is good, makes great chili, burgers, etc.

When I buy anything else it’s stew meat, bavette, skirt or flatiron and it’s all been great. The big steaks and roasts are very lean, so I stay away from those.  This is a sample of the weekly offerings from a ranch that sells at the farmers market and also delivers.

GrateEggspectations

Used to do burgers from ground on the regular, until my butcher stopped carrying it. Hard to find here outside of specialty shops, so it can be pricey. As others have noted, I tend to think whatever you get would be drier than beef, given bison can be quite lean. 

Legume

I forgot to mention, I had a bison Reuben the other night at a local restaurant that was fantastic except just a little too much residual salt.  As tender as I’ve ever had.  I know plenty of restaurants serving bigger cuts of bison, so I’m sure it’s just a matter of technique.

Ozzie_Isaac

I like bison more than yak.  I stay away from steaks since they are very lean as stated above.

I prefer beef to all of it.

AprèsSki

leemschu said:

Any one ever cook much bison? I used to get a lb of ground from Kroger once in a blue moon to make burgers but does anyone else venture into that? I’m looking online at briskets and steaks just like beef but I feel like it would be tough.

I bought a 1/4 bison about a decade ago, as you stated it can be tough due to its leanness. Steaks needed a sauce, burgers needed to be thick and cooked at a lower temperature (very similar to lean grass fed beef). The best way I found to cook the larger cuts was to sous vide them.

I'd do it again, since it was a good value.

Would I pay extra for a bison steak over a good cut of beef, no.