Food Service Cuts



Bison Tenderness

The inherent tenderness of individual cuts depends on two factors:

  1. LOCATION OF THE MUSCLE
    Active muscles have more
    connective tissue.

  2. MATURITY OF THE CARCASS
    Older animals have more
    connective tissue.


Bison meat is lower in fat and higher in moisture than its cousin beef. This means bison will cook more quickly than beef. Since bison muscle has little or no marbling, do not cook steaks & roasts past medium done stage.