Posts Tagged ‘temperature’

What temperature should I set the oven…

Tuesday, December 20th, 2011

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?

Tuesday, June 21st, 2011

Question: What is the difference when cooking bison compared to beef? Thanks!

–    From Judy in Cleveland, Ohio.


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!