Bison Tenderloin Steak

Also known as the filet mignon, the Bison Tenderloin Steak is recognized as the most tender steak. Enjoy two of these 6oz steaks for a delicious and flavorful dinner, with a slightly sweet undertone.

Packed full of protein, iron and other nutrients, the Bison Tenderloin Steak provides a lean alternative to other red meat. Additionally, bison meat has less fat, calories and cholesterol.

Sustainably raised on a vegetarian diet of grasses and grains, Great Range Bison come from premier ranches in North America.

Cut and packaged fresh, then immediately frozen to ensure maximum product freshness.

Cooking Suggestions:

Lean, tender and full of flavor, Bison cooks quicker than Beef. A general rule of thumb is that a  bison steak will cook one-third faster than a beef steak.

Suggested cooking methods include grilling or roasting. As bison cooks, the meat tightens and the juices rise to the surface. Let bison rest for 10-15 minutes before serving to make sure these juices are preserved in your steak.

When roasting, cook at a temperature of 275°F.

Bison Internal Temperatures:

• 120°F  Rare
• 135°F – 145°F  Medium Rare
• 145°F – 155°F  Medium
• 160°F – 170°F Medium Well

For more information about bison meat, cooking tips and recipes, visit the National Bison Association