We all know that grass fed bison provide a tender, juicer, healthier and more sustainable option for the table than almost any other Edmonton meat, especially beef. Bison steaks are especially great for summer grilling!
So this season, skip the beef and give hormone-free, grass fed bison a try. But as you fire up the grill, remember that bison differs slightly from beef in fattiness and cooking times. Keep these helpful tips in mind.
Gourmet Edmonton Meats: Grilling Tips for Bison Steaks
- Don’t place bison steaks directly on the grill flame. Use the indirect grilling method, which means pushing all the hot coals to one side of the grill and laying the steaks down on the cool side. If you have a gas or electric grill, heat only one side and leave the other side alone. If you can’t adjust the flame, use foil to deflect direct contact from the heat source.
- Bison has less fat than beef and other Edmonton meats, which gives the steaks their deep red color and rich flavor as well as lower calorie and cholesterol counts. But fat acts as an insulator, so bison won’t require very long cooking times. If you’re new to bison grilling, keep a close eye on your steaks. Once you gain a feel for temperatures and times, you can step back a bit. Just don’t overcook them.
- Find bison steaks in the gourmet or specialty section of your Edmonton meat market, or contact D’Arcy’s Meats for the richest and sweetest steaks you’ll find anywhere. Bison isn’t always easy to find unless you know where to look. But once you bring your bison steaks home and toss them on the grill, you may never switch back to beef again.