Bison Skirt Steaks
Bison skirt steaks have a stringy, chewy texture that makes them less popular than the premium steak cuts. However, this simply makes them more affordable, and they actually offer some of the richest flavor of all steaks. Their loose texture makes them particularly well suited to absorbing marinades.
Skirt steaks are the traditional cut used in making fajitas. Because of their long muscle fibers, they are best served thinly sliced against the grain.
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.
RECIPES & TIPS
Bison skirt steaks are often marinated to introduce additional flavor. They can be grilled or seared, braised, or turned into bison jerky.
In general, bison meat can be cooked as you would similar cuts of beef and substituted in beef recipes. Because it is so lean, it will cook more quickly and is more likely to dry out if cooked past Medium Rare. Because bison is much higher in protein and also a little denser in texture, diners' hunger may be satisfied with smaller portions.
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above