Bison is similar in appearance and flavour to beef, but slightly darker and sweeter. The biggest difference is in the fat and nutrition content. Bison has more vitamins, minerals and Omega 3s than beef and because it’s lower in fat, most of the flavour comes from the meat, not the fat.
When it comes to our trimming, different levels of lean to fat provide different yields once cooked (the leaner the product the higher the yield). With regard to pricing, remember—the cheapest may not always be the most cost effective, so consider the yield. Noble offers customized ratios for ultimate yield; Extra lean – 10% fat (90% lean), Lean – not more than 15% fat (85% lean) and Regular – not more than 20% fat (80% lean).
You can substitute ground bison in any recipe that calls for ground meat. Make our delicious Bison Gorgonzola Burgers and grill, fry or broil in the oven. Brown ground bison on the stovetop and use in spaghetti sauce, tacos, soups or chili. Substitute bison for beef or poultry in your favourite meatloaf, meatballs or casserole recipe.
Bison meat will cook faster than beef (in beef, fat is an insulator and slows down the cooking). To compensate for that, you may need to make minor adjustments. To guarantee that your ground recipes turn out juicy and moist, check the temperature with an instant read thermometer and remove the heat at your desired temperature.
Always cook your ground meat thoroughly; it is recommended that the internal temperature of the meat reaches 160°F/70°C.
R E C I P E O F T H E W E E K
Bison Gorgonzola Burgers
INGREDIENTS
1 lb. (500 g) Ground Bison
1 Egg
½ cup (125ml) Panko flakes (or bread crumbs)
1 clove Garlic (fine chop)
1 tsp (5 ml) Worcestershire sauce
¼ cup (65 ml) Red onion (very fine dice)
1 tbsp (15 ml) Smoked paprika
½ tsp (2.5 ml) Black pepper
½ tsp (2.5 ml) Salt
5 oz (150 g) Diced gorgonzola cheese
DIRECTIONS
Mix all ingredients thoroughly and form into patties. Grill over high heat for approximately 2-3 minutes per side, depending on size of patty. Do not overcook – bison burgers are lower in fat and should be cooked for approximately 1/2 the time of beef burgers.
How to handle ground bison meat at home.
Handle bison meat as you would any other ground meat product. It’s important to note that all food of animal origin can harbour bacteria. Some bacteria can make you very sick, so store and handle with care.
STORAGE:
Follow the handling instructions on the package. Keep meat in its package until using.
Keep ground meat in your refrigerator or freezer; this preserves freshness and slows growth of bacteria.
Use ground meat within 2 days of purchase.
If you need to store it for longer periods, wrap securely in plastic or foil and put in your freezer; it will be fine for several months. Remember to mark the date on the package so you don’t forget when you put it in there.
You can safely keep any leftovers refrigerated up to three days. If you choose to freeze your leftovers they will be good for a couple of months.
BEST WAY TO THAW:
Refresh (thaw) ground bison in the refrigerator. Make sure to put it on a plate or shallow pan in case any juice escapes from the package.
Keeping meat cold while defrosting prevents the growth of bacteria. Once it thaws be sure to use it within one to two days. Don’t refreeze it.
It is recommended not to thaw your meat at room temperature or in the microwave. If you are in a big hurry, fill a sink with cold water and leave the package in the water until it thaws.
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