For basic cooking instructions, Download our Bison Cooking Guide.

Considered a game meat, though it never tastes gamey, bison is best prepared using lower temperatures than you would use for beef, and cooked rare to medium rare for best flavor and texture.

Butcher into steaks and medallions and grill (remember to brush lightly with oil, grill for only few minutes per side over the flame, then move to the cooler part of your grill), or roast the tenderloin whole, tied up tight with butcher’s twine.

Remember that meat continues to cook after it is removed from the heat source and allowed to rest. Take care not to overcook this lean meat. No poking holes in it, either, to let all the juices escape.

We like the taste of our bison tenderloin so well that we simply season it with salt and pepper and let the natural, sweet flavor shine. But we will admit to occasionally topping with a dollop of truffle butter.