Buffalo Strip Steaks
16 individually vacuum sealed 10oz. steaks (approximately 10 lbs.)
If you’re looking for something more tender than bison ribeyes but more flavorful than bison filet mignons, bison New York strip steaks are the answer. Sandwiched between the tenderloin and the rib sections of the buffalo, bison NY strip steaks combine the best of both worlds and are flavorful while also being very tender.
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 strip steaks in your freezer until you're ready to use them, then thaw as many as you need.
RECIPES & TIPS
Bison strip steaks can be used in any recipe calling for beef NY strips, but it is important to remember that they will likely cook faster due to their lower fat content. Because they're so lean, they're more likely to dry out than beef when cooked past Medium Rare. Bison is much higher in protein and also a little denser in texture, so diners' hunger may be satisfied with smaller portions.
Like tenderloin steaks, the New York strip steak works well with sauces. Pair it with mushrooms sautéed in white-wine for a lighter touch, or go all out with a black pepper sauce (steak au poivre recipe). Bison pairs well with rich, rustic flavors like chile peppers, 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 thicken so they won't run out onto the plate. Rest these steaks for 10-15 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