MM Livestock Co

We have been offering Grass Fed Ranched Bison for a while now. (You can't call em wild if they're behind fences! Besides that the wild ones are protected.) and there are some tricks to preparing it and not having Rubber Bands! 1. Bison is extremely lean and if over cooked is tough. Buy yourself a good meat thermometer and never cook steaks over medium rare. 2. Roasts need moist heat, slow ovens, or braising to be tender. 3. Start Steaks Frozen, this seals in the juices and helps maintain tenderness and only adds a few minutes to the total cooking time. 4. Don't fiddle with it! Put it on and leave it alone until it need to be turned. 5. Let it Rest. Wait 5- 10 minutes after cooking it for the juices to re distribute You'll be much happier for it! And finally, Bison cooks Much faster than beef so keep an eye on those steaks! Here's Donny's almost infamous recipe for Buffalo strip steaks. Paint steaks with Olive oil and sprinkle with Sea Salt, Cracked Black Pepper, a little Granulated Garlic and Cumin. Put on a Hot Grill 4-6 min. Flip and repeat. Use a Meat Thermometer and remove when steaks reach an internal temp of 135f. tent with foil and let rest 5-10 minutes. Carry over will bring the internal temperature of the meat up 7-10 Degrees and the juices will redistribute through the steak. Your steak should be a beautiful medium rare and tender. Enjoy!