nly, Choice grade) contains 291 calories, and 24 grams fat.
Retail Cuts of Bison
Retail cuts are similar to those of beef.
How much bison is consumed?
The National Bison Association estimates annual U.S. per capita consumption at .07 pounds per person.
Safe Handling of Bison
Handle bison meat the same as any other type of meat. Make your selection just before checking out at the register. Put packages of raw bison in disposable plastic bags (if available) to contain any leakage which could cross contaminate cooked foods or produce. Take packaged bison home immediately and refrigerate it at 40 °F or below; use within 3 to 5 days, or freeze at 0 °F or below. If kept frozen continuously, it will be safe indefinitely.
Thawing Frozen Bison Meat
There are three ways to thaw meat: in the refrigerator, in cold water, and in the microwave. Never thaw on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. To thaw in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the package in cold water, changing the water every 30 minutes so it continues to thaw.
When microwave defrosting meat, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed.
Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may potentially have been held at temperatures above 40 °F allowing harmful bacteria to grow.
Bison is very lean and lacks fat marbling, so care should be taken to not overcook it.
- In general, bison should be cooked using low heat (325 °F) and longer cooking times.
- Braising or other moist cooking methods are recommended for bison roasts and steaks.
- For thin-sliced bison, use quick cooking methods such as broiling and pan frying.
- Cook raw ground bison to an internal temperature of 160 °F as measured with a food thermometer.
- Cook all raw bison steaks and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
- Less tender cuts should be braised (roasted or simmered with a small amount of liquid in a tightly covered pan) or stewed.
Purchase bison products before any "Sell-By" dates expire. It is not important if a date expires after freezing bison because all foods stay safe while frozen. Because purchase dates are a guide to the retailer, follow these tips for safe storage and use at home.
- Follow handling recommendations on product.
- Keep bison meat in its package until using.
- It is safe to freeze bison meat in its original packaging. If freezing longer than 2 months, overwrap these packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a plastic bag.
- For best quality, cook or freeze ground bison or stew meat within 2 days of purchase; larger cuts such as roasts and steaks, within 3 to 5 days.
- Ground or cut-up bison meat will keep its best quality in the freezer for 4 months. Larger cuts, such as chops, steaks, legs, or loins will keep their best quality 6 to 9 months.
- After cooking, eat or freeze bison within 3 to 4 days.
For more information about bison, see the National Bison Association Web site: http://www.bisoncentral.com