Bison

A new steak for this summer.

Several decades ago, the bison was an endangered species on the plains. Today, it’s a rising, main-course delicacy gracing consumer plates. 

After overhunting had nearly decimated the bucolic bovine in the 19th century, conservationists spent several years protecting scarce herds and increasing their population. Because of that campaign, eating endangered bison meat subsequently lost taste and accessibility, but that is no longer the case today. Every year witnesses a marked increase in the number of bison and bison ranches, and Alberta is leading the way with nearly half of the national population of farmed herds. 

Clean, lean and flavourful, the mighty bison shares its power with every bite. It may be surprising to some that, despite its wild, free-roaming nature, bison has a smooth-mouth feel—it is not gamey. 

Compared to the far more commonly consumed cow, the bison’s meat is darker and its taste has a deeper complexity with a hint of sweetness. Though, the flavour of beef is greatly impacted by diet, so the degree in which its taste differentiates from bison also has to do with whether the cow was grass-fed, grain-fed or grain-finished. The less grass and more grain eaten, the milder the flavour of beef. 

Due to the naturally lean nature of bison, it has less marbling, but don’t let that scare you away from trying it! Marbling may be considered the epitome of a high-quality prime-cut beef steak, but the finer marbling in bison, loaded with healthier fatty acids, lends to a more tender, robust bite. It is also why the cooking time for bison is a lot shorter than beef, so it’s important to be careful of your timing, as a bison steak can easily become overdone. 

Like beef, bison comes in a variety of cuts, with rib eye having the most marbling. Whatever your bison cut of choice is, it will cook quickly, and cooking hot and fast is the way to go.

To barbecue, whether using a charcoal or a gas barbecue, turn the grill on high and allow it to heat up. Make sure to clean and oil the grates first and make sure the grill is maintaining its high temperature once you start grilling the steaks. A charcoal barbecue is more likely to require more conscientious fine-tuning. 

With an already tantalizing level of flavour depth, barbecuing a bison steak is very simple and satisfying. You can rub garlic powder as well, but all that is needed is some sea salt and a bit of black pepper rubbed onto the steak after patting it dry. The grill time will depend on the size and thickness of your cut, as well as preferred doneness, but because bison meat is so lean, it should never be cooked past medium. On such a high heat, this should only take two to three minutes per side. You can also rotate the steaks while they cook to make sure they are evenly grill-marked. 

Once you’ve grilled them, rest the steaks for about 10 minutes to let the juices settle. They won’t go cold in this time, as they will still be cooking internally for a few minutes after. 

Best paired with bison are local food items, keeping things as fresh as possible. Saskatoon berries and wild rice are ideal options, but any dark berry or whole grain would do to balance the smooth and sweet bite of the bison. 

More than just an increasingly popular meat, bison is also a connection to Alberta’s land and history, whether that be the near extinction they almost faced here, or the deep reverence they were given for many generations before that. 

WHERE TO FIND BISON MEAT

Meat Direct Inc.

• 13050 St Albert Tr., Edmonton, 587-405-6328
• meatdirectinc.ca

D’Arcy’s Meats

• 176-4211-106 St., Edmonton, 780-438-9202
• 50-40 Chisholm Ave., St. Albert, 780-418-1200
• darcysmeats.ca

Italian Centre Shop

• 10878-95 St., Edmonton, 780-424-4869
• 5028-104A St., Edmonton, 780-989-4869
• 17010 90 Ave., Edmonton, 780 454 4869
• 700-8005 Emerald Dr., Sherwood Park, 780 416 4869
• italiancentre.ca

Noble Premium Bison

• Sold at Safeway locations in the capital region
• noblepremiumbison.com

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