Food Bison vs. Beef

[Great Northwet]

Buffalo(Bison) vs. Beef.

I like bison because it's leaner than beef. It's also more tender to cut. I usually grill it outdoors, but can use the oven as well. If ground is used, I need an egg as a binder because it falls apart if I don't(less fat content).

It's about 20% more expensive where I live than beef.

I've never frozen it because we eat it the day we buy it.

Is there a shelf life if I freeze it? Anyone with a recipe?

 

[summerthyme]

Because it's leaner and expensive, figure on vacuum packing cuts of bison when freezing- then the "shelf life" is pretty well indefinite. Unless you have a self-defrosting freezer, which will cut the frozen life, because they warm up periodically to melt the frost off...

Summerthyme

 

[blueberry]

I treat bison meat just like lean beef. I freeze it the same way and cook it the same way. I recently cooked a huge bison roast, to feed a crowd at a picnic. I roasted it with new potatoes, carrots and onions … just like a beef roast.

 

[Publius]

I can't pass along any thoughts on freezing it, but I have eaten Bison many times and I like it. Now for any that have not tied it but would like to! Keep an eye out for indian Powwow's taking place in your area and you will likely find a vender there selling food and should have indian taco's on menu made with Bison and buy one and plain getting filled up as they make them big! They don't skimp on serving size.

 

[NC Susan]

I think its dry and has the grass fed taste. Not ever going to taste as good as chuck roast because its so lean.

Question about freezing tho. Can beef be packed in water and frozen the same as fish without loosing texture or taste. Fish frozen in ice blocks never develop freezer burn and can stay frozen forever.

 

[SAPPHIRE]

In Kremmling Colorado a bison ranch has the best meat!! Tender and so flavorful............yikes........the price starts at $8.99 a lb. for ground bison and stops at $24.95 for filet mignon.............that's far too rich for this gal!!

 

[Great Northwet]

Thanks for responses. I agree that the lack of marbling may cause lack of flavor because it is so lean. I've frozen it, but only for a month, or so. Long term frozen effects are unknown to me. Might try in a stew in the fall.

The reason for buying, although about 20% more expensive than beef, is for the protein content. One problem that I have run into is that when using ground bison for a burger, I need to mix an egg into it as a binder(like meatloaf) because it comes apart if I don't.