Bison (Buffalo) Tenderloin Steaks
Twenty 8oz Steaks (Approx. 10lbs Total)
Adjacent to the backbone, the tenderloin is a small muscle that is barely used during the buffalo’s lifetime. The less work a muscle does, the more tender the resulting steak. These steaks are the most tender available from the bison.
Bison's flavor is often described as a richer version of beef with just a hint of sweetness. It is not gamey at all, and has a deeper red color and coarser grain than beef.
Like many game meats, bison meat is much healthier than conventional grain-fed beef. Its primary health benefits are its low fat content (less than a third as much fat as similar cuts of beef), lower cholesterol (less than skinless chicken) and high amount of iron. This makes it an ideal red meat choice for those concerned about eating heart healthy food.
*Minimally Processed. No Artificial Ingredients.
Store bison filet mignons in your freezer until you're ready to use them, then thaw as many as you need
RECIPES & TIPS
While tenderloin bison steaks are tremendously tender, they’re also less marbled. Pump up the flavor of your steaks with pan-sauces like a shallot red-wine reduction, or rub on herbs and spices before cooking for a savory crust. Bison pairs well with rich, rustic flavors like chile peppers, beer, cumin, red wine, rosemary, and sage.
In general, bison meat can be cooked as you would similar cuts of beef and substituted in beef recipes. The only important consideration is to take its faster cooking rate into account so it doesn’t overcook and dry out. Chefs also typically try to avoid cooking lean game meats past medium rare, as their higher iron content can make them gamier as they get more Well Done.
Because bison is much higher in protein and also a little denser in texture, you’re likely to get full with smaller portions.
Like all meats, it is important to rest bison (covered) after cooking, but before serving, to keep the juices from running out onto the plate. Chefs typically rest steaks for 5-10 minutes. While resting, the meat will continue to cook slightly, so for best results remove it from the heat while it’s still a little below your preferred doneness.
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above