Cookbook:Bison
| Bison | |
|---|---|
| Category | Meat and poultry |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Bison refers to the North American buffalo (Bison bison) and its meat. The name is used to differentiate the American buffalo from the Asian Water buffalo and African Cape buffalo.
Characteristics
[edit | edit source]Bison meat is much like beef but differs in a couple ways. Bison tends to have a deeper red color prior to cooking due to a lack of fat marbling and high iron content.[1] Overall, it is much leaner than beef,[2] having a total fat content of about 2% compared to 15–20% for beef. It is also said to have a sweeter, richer flavor than grain-raised beef, similar to that of grass-fed cattle.[1] However, retail cuts of bison are similar to those of beef.[2]
Selection and storage
[edit | edit source]Handle and store bison meat the same as any other type of meat.
Use
[edit | edit source]Overall, bison can be used much like beef, though with some specific considerations.
Since it is lean and lacks marbling, bison can cook and dry out faster than other red meats.[1] As a result, care must be taken to not overcook bison—this is easiest to accomplish using low moist heat and longer cooking times, especially for larger and less tender cuts. You can also wrap the meat in a fatty material such as bacon to help keep it moist.[1] For thin-sliced and ground bison, you can use quick cooking methods such as broiling and pan frying. Internal temperatures should read 145 °F (medium rare), 160 °F (medium), or 170 °F (well done). For safety, cook ground bison meat to 160 °F.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d "What Is Bison?". The Spruce Eats. Retrieved 2024-01-03.
- ↑ a b America, Culinary Institute of; Schneller, Thomas (2009-02-03). Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-111-78059-3.