Bison Meat Cooking Guide

John and Melody Christian
Aug 14
4 min read

Updated: Aug 14

Bison meat is lean, flavorful, and packed with nutrients — but because it’s lower in fat than beef, it needs a slightly different approach in the kitchen. Overcooking bison is the fastest way to end up with a dry, tough meal, while cooking it properly brings out its tender texture and rich flavor.

Whether you’re working with ground bison, a tenderloin steak, or a slow-roasted cut, here’s how to make the most of this incredible meat.

1. Ground Bison

Ideal internal temperature: 160°F

Ground bison is perfect for tacos, pasta sauce, chili, and more. Because it’s so lean, keep a close eye on cooking time.

Preheat a skillet over medium heat.
Add a small amount of oil or butter to prevent sticking.
Break up the ground bison and cook, stirring occasionally, until no pink remains.
Avoid high heat, which can cause it to dry out quickly.

Tip: Ground bison cooks faster than ground beef — shave a few minutes off your normal recipe’s cook time.

2. Ground Bison Patties (Burgers)

Ideal internal temperature: 140–145°F for medium-rare to medium*, 160°F for well-done

Bison burgers are juicy and flavorful when cooked right. Because of their low fat content, medium-rare to medium is often best for tenderness.

Form patties gently, without overpacking the meat.
Season generously just before cooking.
Grill or pan-sear over medium-high heat for 3–4 minutes per side for medium-rare.
Let rest for 3–5 minutes before serving to allow juices to redistribute.

Tip: Since your patties will come frozen, we recommend thawing on the counter for just about an hour prior to cooking. Only thaw enough for them to be pulled apart, keeping them still slightly frozen. This will ensure a slower cook on the inside while getting it charred nicely on the outside.

Our new favorite patty size is the 1/3 lb. patties!

3. Ribeye & Tenderloin Steaks

Ideal internal temperature: 130–135°F for medium-rare*, 140°F for medium

These premium cuts are naturally tender, so they don’t need heavy marinades — just a good sear and proper resting time.

Bring steaks to room temperature before cooking.
Preheat a cast-iron skillet or grill until very hot.
Lightly coat steaks with oil and season with salt and pepper.
Sear 2–3 minutes per side, then finish in a 375°F oven if thicker than 1 inch.
Rest 5–10 minutes before slicing.

Tip: For extra flavor, baste with butter, garlic, and fresh herbs during the last minute of cooking.

4. Sirloin, Round, & Flank Steaks

Ideal internal temperature: 130–140°F*

Sirloin, round, and flank steaks are flavorful but slightly less tender than tenderloin, so it benefits from a quick marinade or dry rub.

Marinate for 30 minutes to 2 hours in olive oil, herbs, and a splash of vinegar or citrus juice, puree pineapple is an excellent tenderizer as well and doesn't impart flavor.
Grill or pan-sear over medium-high heat for about 3–4 minutes per side.
Rest before slicing thinly across the grain.

Tip: Tenderize your steaks prior to cooking! We like to use a manual blade tenderizer, ensuring the piece of meat is poked sufficiently!

5. Bison Roasts (Chuck, Arm, Round)

Ideal internal temperature: 190–205°F for pulled-style roasts, 140–145°F for slicing roasts

Because roasts are larger, slow cooking is often the best approach.

For Slow-Cooked Roasts:

Season generously with salt, pepper, and herbs.
Sear on all sides in a hot skillet.
Place in a slow cooker or Dutch oven with broth, onions, and carrots.
Cook on low for 6–8 hours until fork-tender. OR cook it our favorite way, 1.5 hours in the pressure cooker!

For Oven Roasting:

Preheat oven to 275°F.
Season roast and place on a rack in a roasting pan.
Roast until desired internal temperature is reached (about 20 minutes per pound for medium-rare).
Rest 15 minutes before slicing.

Tip: Because bison is lean, always include some moisture in roasting — either by braising or using a pan of water in the oven.

Also, SAVE THE BROTH! The juices from your nutritious cut of meat mix with the water, making a flavorful broth. We add this to soups and gravies throughout the week.

6. Brats

This one's pretty easy! Our brats our 100% clean, and 100% bison, meaning NO added pork fat. But don't fret! We add bison trim fat into the brats, alongside just the right spices, making our brats moist and flavorful.

We do not pre-cook the brats, just put them straight on the grill!
Pull the brats off the grill after about 10-15 minutes, around 145°F*.

Final Thoughts

Cooking bison is about respecting its leanness. Lower heat, shorter cook times, and a good resting period make all the difference. With the right approach, you can highlight the rich, slightly sweet flavor that makes bison such a prized meat.

From a juicy burger to a melt-in-your-mouth tenderloin, each cut has its own charm — and now you have the know-how to bring out the best in all of them.

Reminder Statement *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.