| Size: |
Twenty 8oz steaks (approx. 10lbs total). |
| Features: |
Free Range, Humanely Raised, All Natural*, Frozen, Individually Vacuum Packed |
Top sirloin steaks provide great flavor at a more economical price than the traditionally prized and more tender New York or filet mignon cuts.
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 sirloin steaks 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 top sirloins can be used in any recipe calling for beef sirloin steaks, but it is important to remember that they will likely cook faster due to their lower fat content. Because bison is much higher in protein and also a little denser in texture, you’re likely to get full with smaller portions.
Bison pairs well with rich, rustic flavors like chilis, beer, cumin, red wine, rosemary, and sage.
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 FeelThree 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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