Looking for bison quality products that are fresh and accessibles?
Here are the cuts available in groceries.
Cubes on skewers
Frozen chinese fondue
Bison tournedos thigh
Extra-lean ground meat
Bison meat is really dense meat. It will not shrink when cooked. Since its tender flesh is not marbled, it will cook quickly.
Pieces to roast:
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
Note: it is the internal temperature.
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.
*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.