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