Bison

Bison

What it is

William Hornaday's 1889 survey for the Smithsonian counted 1,091 bison left in North America, 541 of them in private hands, down from tens of millions; every herd raised for meat today descends from that handful of animals. Its leanness is genetic rather than dietary — a bison finished on grain is still markedly leaner than a grass-fed steer.

In the kitchen

It cooks roughly a third faster than beef of the same thickness because there is so little fat to slow the heat: pull steaks at 52 °C and expect them dry by 60. For anything minced, work in 15% pork fat or the patty crumbles.

Goes with

Juniper berry Blueberry Sage Onion Cranberry Black pepper Butter Wild rice

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