Bison is a large grazing mammal native to North America. Bison meat is lean, dark red and slightly sweet, with a flavour similar to beef but often more pronounced. Although it is sometimes called “buffalo” in casual usage, American bison and true buffalo are different animals. In culinary and purchasing documents, use the correct species or product name.
Bison can be fabricated into cuts similar to beef, including tenderloin, strip loin, ribeye, sirloin, chuck, brisket and ground meat. Because it generally contains less fat than conventional beef, it can cook more quickly and may dry out if overcooked. The exact fat content varies by cut, animal and production system.
Tender whole-muscle cuts such as tenderloin and strip loin can be grilled, pan-seared or roasted. Tougher cuts such as chuck and brisket are better suited to braising or slow cooking. Use a thermometer and follow the appropriate food-safety requirements for the cut and preparation; do not assume bison should always be cooked to a lower temperature than beef.
Example: grill a bison strip steak and serve with a restrained jus, or braise bison chuck with root vegetables and stock until tender.
Confirm whether the product is farm-raised or wild, the cut, trim, origin and whether it is ground or whole muscle. Bison is not automatically interchangeable with beef in recipes because its leanness affects cooking time, yield and portion cost.
Chef’s tip: avoid overcooking lean bison steaks. Use controlled heat, monitor the centre temperature and allow the meat to rest before slicing.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
