Just over one pound of 100% ground bison arrived frozen in a vacuum-sealed package that I easily thawed overnight in the refrigerator. The meat had a little visible fat in the grind, and the color was a beautiful, rich red-maroon. I made up two small patties and some meatballs. All of this went into a dry pan on medium heat without any added oil.
Bison is leaner than beef, but this gave off enough fat to keep the meat juicy and help it brown nicely. You will notice with this firm meat that there is not a pan full of liquid.
Nothing has been added to ‘plump’ this meat up: unlike what is done to some meat at the grocery store. While Bison is higher in protein than beef, this meat does not have a strong flavor. In fact, it tastes like a great ground beef: flavorful, tender and juicy. If someone served me this and did not tell me it was Bison, I would think it was beef. Without any seasoning other than salt, this meat is terrific! The flavor is rich and very satisfying and can be enjoyed plain, with seasoning, or added to other recipes. I had one patty hot, and the next day, I had one patty cold. Either way, the meat is great!
This Bison only eats plains grasses: no hormones, antibiotics, animal by-products, fillers or colorings. Filled with omega 3’s, CLA, lots of protein and low in fat, this could become your new favorite alternative to grocery store beef. This is what I’m going to be using from now on… it’s that good.
