Food Services Cuts
The inherent tenderness of individual cuts depends on two factors:
- Location of the muscle
Active muscles have more connective tissue.
- Maturity of the carcass
Older animals have more
Bison meat is lower in fat and higher in moisture than its cousin beef. This means bison will cook more quickly than beef. Since bison muscle has little or no marbling, do not cook steaks & roasts past medium done stage.