The Beef on Bison Learning how to cook this lean, healthy, and delicious alternative red meat While bison consumption pales in comparison to beefs, it’s taking a stand and making its presence known. Why? Because it’s lean, healthy, and has no antibiotics or artificial hormones added to it. In fact, bison can easily be substituted for beef, chicken, or turkey without sacrificing taste — simply cutting back on calories, fat, and cholesterol. I think Bison is becoming a more popular meat these days for two reasons: one, there’s the whole health aspect of why it’s better for you. Its naturally raised, no hormones, no antibiotics. Bison meat is 100 percent natural. Two, the growing locavore movement and people wanting to try new things. This makes the consumer take a look at a natural and recognized brand that’s USDA approved. The buffalo are raised locally and naturally. The health benefits of two cuts in particular, sirloin and filet mignon, are certified by the American Heart Association as a healthy choice. How often can you eat meat that’s certified as being healthy? It’s healthier because it’s 100 percent natural and there is nothing done to the bison. They are allowed to live on the range and are left alone and not worked like cattle. They have a great life and they are essentially wild animals. That’s why the meat is so lean and so healthy. They are allowed to graze freely and are much happier animals than cattle. I recommend using for pot roast or with your favorite steak marinade and cook bison the exact same way. But, there is a caveat. Because it’s so lean, it generally requires a third less time and a third less heat than beef. The worst thing you can do is overcook it. It’s best served medium rare with an internal temperature of 110 to 115 degrees. Some wonderful flavor profiles to go along with bison is fruit, so if you’re grilling a steak try brushing a raspberry glaze or even a blueberry vinaigrette on the outside, and it really likes that. My general rule of thumb is sea salt, olive oil, black pepper, and granulated garlic. Then sear it on the outside to create a flavor crust, which helps seal in the juices. You want to let the meat rest after you cook it, just like beef, because you want those juices in your mouth not on the plate. Same with a burger. If you are hesitant on trying bison then I would start by trying a bison hot dog. Here’s why, it’s a low-cost entry, so the risk of buying something you don’t like isn’t as bad. It’s 100 percent bison, no fillers, no pork, chicken, or turkey. The next step is a bison burger, I’ve never had anyone who’s tried it and hasn’t liked it. Until soon enough you will be eating grilled bison rib eye steaks - my favorite. Hope this helps. TDM
Posted on: Fri, 07 Nov 2014 05:31:31 +0000
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