Bison meat has a tendency to cook more rapidly than other red meats, because it has less fat. Fat acts as an insulator in meat, and the heat must first penetrate this insulation before the cooking process begins. The fat within the muscle, or marbling, aids in slowing down the cooking process. Since there is no marbling and less fat in bison the cooking time is shorter than the cooking time of other red meats.
On Average, Bison meat takes two thirds of the cooking time compared to other red meats of the same cut. You'll also find that bison's intense and rich flavour allows you to serve slightly smaller portions. The smaller servings will stretch your food dollar, and still leave your hunger satisfied.
You can also use many of the same seasonings you'd use for other red meats, but due to the natural bison flavour less seasoning is needed.
Caring for and Storing Bison Meat
The storage life of the meat will be determined by how long the bison meat was aged and how it was packaged. In any case, bison meat should be stored in the coldest part of your refrigerator. Steaks and roasts that are still in their original packages can be kept safely in your fridge for up to four days. Ground bison should not be kept for more than two days.
Fresh meat can be stored in your freezer for up to twelve months if properly packaged. Remember that fresh bison meat tends to be a darker red color than other red meats. Packaged bison should be tightly sealed and wrapped in moisture proof material, such as freezer paper, foil and polyethylene film.
Bison meat is best defrosted in the refrigerator in its original packaging. You may decide to defrost the meat during cooking. Depending on the size of the cut, make sure to allow one-third to one-half more cooking time than the normal cooking time would be.