Page 1 of 2 12 LastLast
Results 1 to 10 of 16

Thread: Bison meat

  1. #1
    Join Date
    Oct 2009
    Posts
    1,002

    Bison meat

    I got a bison last year and was wondering how others are enjoying their meat. I have shot lots of old mature moose and deer and have never had anything as tough as this bison.
    I have marinated, slow cooked and sous vide a bunch of the more desirable cuts like t-bone steaks and rump roasts, I have good teeth and have a hell of a time chewing this thing. The only way I can tenderize this is by pressure cooking the crap out of it. I am now turning t-bones into stews and chilli.
    The ground burger is very nice great flavour, thinking of chunking up all the roasts and turning it into burger.
    This bison was shot in really cold windy conditions, was freezing quickly, hide stiffened up before we could quarter it and load into truck. It was frozen in the morning and didn't start to thaw out till we hit the ferry, hung for five days before butchering, maybe it should have hung for much longer?
    MM

  2. Site Sponsor

  3. #2
    Join Date
    Jun 2007
    Location
    Northern BC
    Posts
    2,801

    Re: Bison meat

    Personally, I think I would have hung thawed it out and tried a steak to see what it was like, and then I would have hung it at least 15 days.

    And possibly longer than that. I wouldn't even have contemplated cutting at less than 12 days myself.

    Other thing you can do is take steaks out and thaw them in the fridge, and dry off all the blood and just let them age for a week + in the fridge before cooking. That will help some.


  4. #3
    Join Date
    May 2006
    Location
    p.g.
    Posts
    163

    Re: Bison meat

    Shot a big bull 5 years ago and it was excellent. Killed it in January, -30 weather. Froze solid for 3 days before I got to the butcher. They hung it for 2 weeks. Maybe the butcher you used wasn’t familiar with proper cuts of meat? I recall getting quite a bit of burger back but steaks and roasts were great.

  5. #4
    Join Date
    Jan 2017
    Location
    YT
    Posts
    20

    Re: Bison meat

    Quote Originally Posted by KodiakHntr View Post
    Other thing you can do is take steaks out and thaw them in the fridge, and dry off all the blood and just let them age for a week + in the fridge before cooking. That will help some.
    This worked on my bison.

  6. #5
    Join Date
    Nov 2003
    Location
    Prince Rupert Again, Formerly Fort Nelson
    Posts
    2,011

    Re: Bison meat

    I have eaten more wild bison than the average Joe and only one was tough, but it was a freaking monster, and truth be told I only got pepperoni from that one but was told it was tough.
    "Dy'in ain't much of a livin' boy"

    "There is NO Keyser Soze"!!!!!!

    "Do cow moose have white inside their ears"?!!!!!

  7. #6
    Join Date
    Feb 2017
    Posts
    104

    Re: Bison meat

    I shot a 10 yr old bull several years ago. It was tough as nails. Literally had to lean on your fork for a few steaks. Chew, and chew, and chew, and chew, then chew some more. By the end I just took what steaks I had left and ground them all

  8. #7
    Join Date
    Oct 2006
    Location
    on the couch
    Posts
    981

    Re: Bison meat

    Yup, try aging it in your fridge for a number of days. Sure can't hurt.
    Make jerky is another option.

  9. #8
    Join Date
    Mar 2013
    Location
    Surrey, BC
    Posts
    11,271

    Re: Bison meat

    Marinate the meat and use baking soda in the marinade to tenderize the meat.
    1/8" slices and in the marinade for 6 hours.
    1. Human over population
    2. Government burden and overreach

  10. #9
    Join Date
    Oct 2020
    Posts
    142

    Re: Bison meat

    Quote Originally Posted by adriaticum View Post
    Marinate the meat and use baking soda in the marinade to tenderize the meat.
    1/8" slices and in the marinade for 6 hours.
    1/32" slice even better. Then marinate for 7 days or Grind it into burger, then grind it again, after that grind it one more time.
    Then call your dentist to book appointment for broken and cracked teeth.
    WSSBC
    BCWF
    CCFR
    BHA

  11. #10
    Join Date
    Feb 2009
    Posts
    362

    Re: Bison meat

    I was warned that the big bull I got with my bow (and the only bison I shot) would be tough so I just went ahead and ground it all into burger. You can do a lot with burger. But the best part of the bison is still the memory of the hunt!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •