OUR BISON
THE CUTS
Looking for bison quality products that are fresh and accessibles?
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Here are the cuts available in groceries.
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Cubes on skewers
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Frozen chinese fondue
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Roasted
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Top sirloin
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Bison tournedos thigh
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Extra-lean ground meat
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COOKING ADVICE
Bison meat is really dense meat. It will not shrink when cooked. Since its tender flesh is not marbled, it will cook quickly.
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Pieces to roast:
Core temperature:
Blue: 50°C / 125°F
Rare : 55°C / 130°F
Medium: 60°C / 140°F
Well done: 70°C / 160°F
Minced: 70°C / 160°F
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Note: it is the internal temperature.
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Why dare bison meat?
Bison is a red meat coming either from wild game or, more frequently, from animal husbandry. It looks like beef meat but offers a more pronounced taste while being less fat*. Its tender flesh makes it a meat really appreciated by those who taste it.
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*Bison: 3.5g/100g vs. beef: 7.65g/100g. Source: Canadian Nutrient File.
A TRADITIONAL MEAT
Our bisons are raised outdoors as in the past generations. Coming from West Canada, they enjoy their large space without any human interaction from a medical perspective, thus offering your a meat of a superior quality.
EATING BISON MEAT
Bison meat is great for anyone. It has a pronounced and earthy taste, and, when we compare it to beef meat, we discover that bison has lower fat and fewer calories while still being a great source of proteins.
In fact, 100 g of bison has up to 24% fewer calories and 97% fewer lipides than a 100 g of beef. A fine alternative in any menu.
