| Size: |
Twenty 8oz steaks (approx. 10lbs total). |
| Features: |
Free Range, Humanely Raised, All Natural*, Frozen, Individually Vacuum Packed |
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. It’s 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. For thawing tips, please read
Safely Defrosting Frozen Food for Maximum Flavor.
We do not recommend refreezing unused raw portions.
Bison filet mignons can be used in any recipe calling for beef filet steaks, but it is important to remember that they will likely cook faster due to their lower fat content.
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. 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 slicing in order to allow the meat’s juices to redistribute. The larger the cut, the longer it needs to rest, with small cuts resting for 5-10 minutes and larger cuts resting 15 minutes or longer. 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.
How to Tell Steak Doneness By Feel
Three Techniques for Cooking Steaks
Steak Recipes
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above
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