Question: I am extremely concerned with eating products that are natural and grass fed. How are your animals treated?
Answer: Our herd of 1,000 bison roams free on our 4,000 acre ranch in rural Missouri and graze on its native grasses. In their final three months, we introduce our secret formula, a special blend of all natural grains that enhances the flavor and tenderness of these award winning meats. So our bison would meet your all-natural standards.
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| Question: How would you cook tongue? - From Anne in Missouri Answer: Bison Tongue Ingredients:
2 T. apple cider vinegar water 1 med. onion 1 T. pickling spices salt and pepper, to taste Preparation: Enjoy! Got any tips for a bison meatloaf? Question: Got any tips for a bison meatloaf? - From Jack in Arkansas Answer: You could spice up your Bison Meatloaf with jalapenos — dice up and stuff throughout the loaf. Or go Italian with the below recipe: Italian Bison Meatloaf with Fresh Basil and Cheese
Combine boiling water and tomatoes in a bowl; let stand for 30 minutes or until soft. Drain tomatoes and finely chop. Preheat oven to 350°. Coat a broiler pan with cooking spray. In a large bowl, combine all ingredients except for 1/3 cup ketchup. Shape mixture into a 9 x 5 inch loaf on broiler pan. Spread remaining ketchup over top. Bake for 1 hour or until thermometer inserted in the center registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices. Serves 6. What temperature should I set the oven… Question: I have the bison prime rib that I purchased from you a few weeks ago, and plan to serve it for Christmas dinner. What temperature should I set the oven and approximately How LONG will it take to get to the ideal temp…. I’d like to have it ready as guests arrive, able to slice and serve, without worrying about it cooling off too much, or over cooking trying to keep it warm. any suggestions?? - From Nancy in Pennsylvania Answer: For a medium roast, use a meat thermometer to 135 degrees in a 350 degree oven, ovens vary as to the time, which is the reason for the thermometer. For a rare roast, rub the roast with olive oil and fresh minced garlic then sprinkle it liberally with lemon pepper. I put the roast in a shallow baking pan on a rack and into a 500 degree oven for 10 minutes. I turn the oven down to 250 and cook the roast to 120 degrees on your meat thermometer. Take it out and let it rest for 10 to 15 minutes then slice. If you wait longer to serve it, I would take the roast out at 10 degrees below rare for beef. It should take about an hour. Make sure you have a good meat thermometer and start checking the roast after 1/2 hour. Merry Christmas from SayersBrook! What is the difference when cooking bison compared to beef Question: What is the difference when cooking bison compared to beef? Thanks!
Answer: Hi Judy, Great question! Even though you can really use bison to replace beef in almost any recipe, there is a difference in how you prepare it. Remember that since bison is leaner (and healthier!) it cooks quicker and you are able to cook at a lower temperature. Buffalo/Bison steaks and burgers are at their very best when done rare or medium (with a pink center). Your meat thermometer should reach 135°F (57ºC) for rare, 145°F (62ºC) for medium rare, or 155° F for medium.
If you oven broil your buffalo/bison, try moving the oven rack a notch lower than you normally would and check on their progress a few minutes sooner than you normally would. You’ll be rewarded with a juicier piece of meat. If you grill your buffalo/bison, we suggest doing so over medium hot coals at a distance of from four to six inches. Again, a little extra care will reward you with a much juicer meal. When roasting buffalo/bison, we suggest that you follow the creed “lower and slower.” Lower your oven temperature to cook the meat more slowly. It will shrink less, thereby retaining more natural juice. To be sure that it is done to your liking, we suggest using a meat thermometer – it’s an inexpensive reusable insurance policy. The rich red color of the buffalo/bison meat is indicative of the higher levels of iron and the lack of marbling (fat). Both of these are GOOD things and are probably among the reasons that you purchased buffalo/bison meat in the first place. We recommend using more tender cuts of bison meat such as rib-eyes, sirloins and New Your strips when grilling or broiling. Roasts, steaks and chops are better for oven broils and roasting. Check out a few of our other cooking tips! Q: Is bison meat good for women? A: Yes. Iron is very important to women’s health…and Bison Meat is high in iron (has more iron per serving than beef, chicken, or pork). Women require more iron than males and are susceptible to the iron deficiency condition: anemia. Having low iron levels can also make you feel tired, affect your concentration and increase your risk of infection. Increased levels of iron in your diet is especially important during pregnancy. Your body makes more blood when you are pregnant because you and your baby are growing and so the pregnant body needs more iron to make healthy blood. Low levels of iron can affect the mom’s health and baby’s growth. When you choose Bison meat, you are not only getting a meat high in iron, but it is low in fat, calories and cholesterol – a perfect combination for any woman! Plus, it tastes delicious. |
