Re: Questions on Bison

[Guest guest]

>

> 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 slic!

> ing 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?

I'd call the company and ask for cooking advice for those cuts of meat.

Mara

[Guest guest]

At 11:15 PM 7/17/2010, you wrote:

Does anyone have any thoughts or

advice? Where does everyone else get their bison?

Bison, as a very lean meat, IS tougher than most regular beef.

I use a fair amount of ground bison in lieu of ground beef, and don't

notice much difference. I also use the eye of round and cook it rare,

then slice it wafer thin, and it makes great sandwich meat. (I did

thin-sliced bison topped with thin slices of tomato, and avocado, and

sprinkled with finely grated sharp cheddar, then picked up the bison like

it was the sandwich wrap. Yummy!

With the steaks, I find the rarer the better, and cut small

pieces.

Could the folks you get it from offer some suggestions on the best ways

to cook it?

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I've been buying Durham Ranch ground bison and it's not overly tough to me.  I haven't seen it in the store lately, though.  This is the Fred Meyer stores in the Northwest.

--

 

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?