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The Instacart guide to bison
About bison
You might not know it, but bison are the largest surviving animals in all of North America and Europe. Bison are broad, strong, and have a shaggy coat of hair. The American bison adult grows up to 6 feet, 7 inches tall and over 11 feet long, and can weigh as much as 2,800 pounds. The European bison doesn't get quite as large, but remains a formidable size at 2,200 pounds.
Bison travel in herds as nomadic grazers, with the adult males traveling separately from the females until the mating season at the end of summer. Males are smaller than females. Today, the American bison can be found primarily in the Great Plains. Historically, they ranged over much of the United States and Mexico until they were hunted to near extinction during the 19th and 20th centuries. The bison population has since rebounded and, because of their lean meat, have entered into the diets of many.
American and European bison have subtle differences, both genetic and behavioral. The European bison has more ribs and vertebrae than the American bison. The horns on the European bison are better suited to locking horns in battle with other bison, whereas the American bison's horns point to the side. Perhaps that's why the American bison prefers butting in battle. You can tame the American bison far easier than the European, and therefore breeds well with American cattle.Â
Bison cooking tips
When shopping for bison in the grocery store, you will find it labeled like beef. The bison has the same eight primal cuts along with the secondary cuts you find with cows. If you like filet mignon, then you should choose the bison tenderloin. Always keep in mind what you plan to do with the cut before buying bison. If you're grilling, go for the loin and rib primal cuts. If it's a family roast, you can work with the chuck or round primal cuts. The primal cuts and recommended cooking tips are:
- Brisket: The brisket comes from the breast region and has a fatty, tough texture. Cooking brisket at low temperatures for long periods gives the best results. Two types of brisket can be found: the brisket point and the brisket flat. The flat has a leaner quality.
- Shank: Probably the toughest and least expensive cut, the shank primal, comes from the front and back legs. The leg muscles are constantly used, resulting in very tough, sinewy meat. However, slow-cooking the shank with moist heat produces tender meat. It's used as ground beef, or for stocks, stews, and soups. Its claim to fame would be the classic Italian dish ossobuco.
- Rib: This primal cut encompasses the meat surrounding the last 6 ribs and backbone. Common sub-primal cuts include ribeye steak, standing rib roast, back ribs, and short ribs. The rib primal contains more marbling and a distinctive flavor. The rib primal cut can be slow-roasted, grilled, or broiled for the best flavor.
- Chuck:Â Cut from the shoulder, this meat has versatility and flavor. Chuck can be ground as hamburger or cut as medallion steaks, pot roasts, flat-iron steaks, chuck ribs, and stew meat. You can cook chuck in any fashion.
- Flank: The flank primal cut has no bones, but it possesses plenty of flavors because of its location below the loin. Beware of its toughness, though. Marinating the flank helps break down connective tissue before cooking over high heat. Two common cuts can be found in grocery stores: the flank steak and the skirt steak.Â
- Loin:Â The most expensive sub-prime cuts are found here, including the tenderloin, New York strip, strip loin, sirloin, T-bone, porterhouse, and tri-tips. This region gets little use in the life of a bison, resulting in a tenderness, unlike any other primal cut. You cook the loin with dry heat, usually grilled or broiled.
- Round:Â The round primal region located near the hind legs has little fat, and with the constant use of the muscles can be tough. Common cuts include round steak, eye of round, tip roast, tip steak, and round roasts. The cooking of sub-primal cuts varies. Some call for slow roasting like the rump and eye roasts, while others require high heat like the top, bottom, and eye round.
- Short Plate: The short plate primal cut comes from near the stomach, which typically has tough and fatty pieces. Your short ribs are located in this primary cut region, as are skirt steaks, hanger steaks, pastrami, and ground beef.
You can save time by selecting your bison on the Instacart app. After checkout, an Instacart shopper will shop your bison. They'll have it ready for pickup in as little as 2 hours, or perhaps have it ready for same-day delivery!
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FAQs about bison
No, though it is in the bovine family. Bison are often bred with cows.
No. Bison range free on the Great Plains, and are raised on farms for the food industry.