Two Tenderloins (Approx. 5lbs Each, 10lbs Total).
Because it does so little work during the animal's lifetime, the tenderloin muscle is the most tender buffalo cut available.
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.
Store bison tenderloins in your freezer until you're ready to use them, then thaw as many as you need.
RECIPES & TIPS
Roast or grill bison tenderloins whole, or cut them into smaller tenderloin roasts or filet mignon steaks.
In general, bison meat can be cooked as you would similar cuts of beef and substituted in beef recipes. However, game meats like bison are very lean, so they will cook more quickly and are best not cooked past Medium Rare. Take care not to overcook it, which will dry it out. Because bison is much higher in protein and also a little denser in texture, diners may feel their hunger is satisfied with smaller portions.
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 & not run out onto the plate or cutting board. 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