Guest guest Posted July 18, 2010 Report Share Posted July 18, 2010 I can't help you specifically on bison, because I've never found any, but I thought (from a lifetime of cookbook reading) that for very lean, tough meat, you need to cook it a very long time, with water or broth. Like pot roast. I also remember French cookbooks " larding " roasts with strips of lard to keep it tender as it cooks but again, I've never done that. Basically, I'd say that if quick cooking has it still tough, that's not the way to go. I started eating meat when I started SCD about 16 months ago, and I'm still learning how to cook it. I've been buying bison from Lindner Bison out of Valencia, CA, and while the price seems reasonable and I totally believe the " healthier than beef " bit, I can't figure out what I'm doing wrong. I like the flavor just fine, but my bison is so tough. I know that for bison (and for grass-fed beef, which I eat a lot of), that it shouldn't be cooked very long because the relatively low fat content will just cause it to be tough, so I've been trying not to but my meat-cooking expertise is relatively low. I don't buy the uber-expensive cuts of bison, but the cuts I do purchase are much tougher than similar cuts of grass-fed. Like tonight, I cooked up three roughly half-inch steaks off of a round roast on high for about a minute a side and they're still tough!! It's like I chew and I chew and I still end up spitting out a wad of meat too tough to break down. I did note that slicing the raw steaks was relatively tough, which I don't know with beef. Maybe the bison I get isn't that great? Does anyone have any thoughts or advice? Where does everyone else get their bison? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2010 Report Share Posted July 18, 2010 > I can't help you specifically on bison, because I've never found any,> but I thought (from a lifetime of cookbook reading) that for very> lean, tough meat, you need to cook it a very long time, with water or> broth. Like pot roast. I also remember French cookbooks "larding"> roasts with strips of lard to keep it tender as it cooks but again,> I've never done that. Basically, I'd say that if quick cooking has> it still tough, that's not the way to go.> I agree, that that's generally what professional chefs say: tougher, cheaper cuts of meat need long (long, slow) cooking. A crockpot works great for most cuts. I haven't cooked a roast (of any cut, nor stew meat) in the oven in years, except occasionally in a Dutch oven at low temperature. I pretty much always use the crockpot and it always comes out very tender -- but it takes hours. When it comes to steaks, I don't know. What about using a hand-held tenderizer/meat hammer ? That can help.n Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2010 Report Share Posted July 18, 2010 Hi, My experience w round is: it is called steak, but needs low slow cooking. Or it can be ground and used that way: chili, zuke or similar lasagna, etc. Questions on BisonPosted by: " My-Stitches " My-Stitches@... smallraccoon6Sun Jul 18, 2010 11:33 am (PDT) I can't help you specifically on bison, because I've never found any, but I thought (from a lifetime of cookbook reading) that for very lean, tough meat, you need to cook it a very long time, with water or broth. Like pot roast. I also remember French cookbooks " larding " roasts with strips of lard to keep it tender as it cooks but again, I've never done that. Basically, I'd say that if quick cooking has it still tough, that's not the way to go. I started eating meat when I started SCD about 16 months ago, and I'm still learning how to cook it. I've been buying bison from Lindner Bison out of Valencia, CA, and while the price seems reasonable and I totally believe the " healthier than beef " bit, I can't figure out what I'm doing wrong. I like the flavor just fine, but my bison is so tough. I know that for bison (and for grass-fed beef, which I eat a lot of), that it shouldn't be cooked very long because the relatively low fat content will just cause it to be tough, so I've been trying not to but my meat-cooking expertise is relatively low. I don't buy the uber-expensive cuts of bison, but the cuts I do purchase are much tougher than similar cuts of grass-fed. Like tonight, I cooked up three roughly half-inch steaks off of a round roast on high for about a minute a side and they're still tough!! It's like I chew and I chew and I still end up spitting out a wad of meat too tough to break down. I did note that slicing the raw steaks was relatively tough, which I don't know with beef. Maybe the bison I get isn't that great? Does anyone have any thoughts or advice? Where does everyone else get their bison? Back to top Reply to sender | Reply to group | Reply via web post Messages in this topic (6) 5b.Re: Questions on BisonPosted by: " n Van Til " rxbach@... Jul 18, 2010 12:34 pm (PDT) On Sun, 18 Jul 2010 14:34:16 -0400, My-Stitches <My- Stitches@...> wrote: > I can't help you specifically on bison, because I've never found any, > but I thought (from a lifetime of cookbook reading) that for very > lean, tough meat, you need to cook it a very long time, with water or > broth. Like pot roast. I also remember French cookbooks " larding " > roasts with strips of lard to keep it tender as it cooks but again, > I've never done that. Basically, I'd say that if quick cooking has > it still tough, that's not the way to go. > I agree, that that's generally what professional chefs say: tougher, cheaper cuts of meat need long (long, slow) cooking. A crockpot works great for most cuts. I haven't cooked a roast (of any cut, nor stew meat) in the oven in years, except occasionally in a Dutch oven at low temperature. I pretty much always use the crockpot and it always comes out very tender -- but it takes hours. When it comes to steaks, I don't know. What about using a hand-held tenderizer/meat hammer ? That can help. n Now available. A fine gift for cat lovers: Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addiction by n Van Til www.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere Back to top Reply to sender | Reply to group | Reply via web post Messages in this topic (6) Quote Link to comment Share on other sites More sharing options...
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