2 individually vacuum sealed striploins (approximately 13 lbs.)
Bison striploins (aka buffalo striploins) can be roasted whole or sliced into strip steaks of whatever thickness you choose. Strip steaks are a cut prized by steak fans for their balance of good flavor and tenderness.
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.
Pre-sliced buffalo NY strip steaks are also available.
Store bison striploins in your freezer until you’re ready to use them, then thaw.
RECIPES & TIPS
Bison striploins can be roasted whole or sliced into strip steaks of your desired thickness. They can be cooked similarly to beef striploins – but may cook more quickly due to bison's lower fat content.
Strip steaks can be rubbed, marinated, served with sauces or simply seasoned with salt and pepper. They’re delicious grilled, roasted, seared or broiled. Try pairing them with rustic, robust 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 to ensure a more flavorful, juicy result. 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.
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above