Cooking Instructions

Just as eating bison is an exciting new experience, you will find that cooking it is, too. Review the steps below to learn the proper way to cook your bison in order to have an enjoyable, delicious and healthful meal. Preparation and cooking methods are very similar to beef.

START FRESH

Carolina Bison is a lean meat. Our herds graze freely and are raised naturally without the added hormones and antibiotics that are often found in traditional beef. Our bison does not have the additional fat that traditional beef contains, which acts as a moisturizer in the cooking process and causes traditional beef to take longer to cook than bison.

THAW PROPERLY

Carolina Bison delivers our top quality bison to you fresh-frozen to ensure safety. To properly defrost your meat, do not thaw at room temperature – refrigerate your package for 24 hours.

WHAT YOU SEE IS WHAT YOU GET

No matter the cut of bison meat, the finished, cooked product will not shrink as much as beef does, due to its lean nature.

DO NOT OVERCOOK YOUR BISON MEAT

Carolina Bison requires a shorter cooking time than traditional beef. This is the number one mistake that first-time bison consumers make. Because it is a leaner meat, it does not have the added fat to moisten the meat as it cooks. Therefore cooking bison to the usual doneness takes less cooking time than traditional beef.

LET YOUR TASTEBUDS GUIDE YOU

Whether eating your meat rare, medium-rare, medium, medium-well or well is a personal decision based on your tastes. While Carolina Bison recommends cooking your bison steaks rare to medium to achieve optimal results for the type of meat, use the temperature that pleases you. However, if you intend to cook beyond medium, it's best to cook at very lower temperatures over a longer period of time to retain moisture.

Enjoy!