Buffalo vs. Bison
In North America, the animals sold as “buffalo” meat are almost always American bison. The words are used interchangeably in stores and recipes, and a package labeled either one is typically the same product. True water buffalo and African buffalo are different animals, and their meat is not what most recipes refer to.
What It Tastes Like
Bison tastes much like beef, often described as slightly sweeter and richer, without a strong gamey edge. The key difference for cooks is that it is generally leaner than beef. Less fat means less cushion against overcooking, so bison can turn dry and tough faster than the beef recipes you may be used to.
General Rules for Cooking Lean Meat
Retailers and bison producers commonly give similar advice, and the following points are widely repeated:
- Cook with somewhat lower heat and less time than beef. A rule of thumb is to cut the time and reduce temperature when swapping bison into a beef recipe.
- Do not go past medium. Medium-rare is the target many bison sellers recommend for steaks.
- Use a thermometer. It is the most reliable way to avoid overcooking.
- Turn with tongs, not a fork, so you do not pierce the meat and let juices out.
- Rest the meat after cooking.
Steaks
For a steak such as sirloin or ribeye:
- Bring the steak out of the refrigerator for 20 to 30 minutes so it is not ice-cold.
- Pat it dry and season with salt and pepper.
- Heat a cast-iron skillet over medium-high heat with a little oil (the method is much like cooking grass-fed steak on the stove).
- Sear for a couple of minutes per side, adjusting for thickness.
- Near the end, add butter, garlic, and a sprig of rosemary or thyme and spoon it over the steak.
- Take it off the heat when it is a little under your target and rest it for 5 to 10 minutes.
Sources give 125F to 135F as the range for rare to medium-rare steaks. Because the temperature rises while resting, pull the steak slightly early. Note that people who are pregnant, elderly, very young, or immunocompromised are generally advised to eat beef-type steaks well done; follow local food safety guidance.
Roasts and Tougher Cuts
Chuck roast, short ribs, and other working cuts benefit from moisture and time. Brown the meat, then braise in a Dutch oven with stock, tomatoes, and aromatics at a low temperature (about 275F in one popular recipe) until fork-tender. A slow cooker or pressure cooker also works (see our Instant Pot tri-tip roast for the pressure-cooker basics), and braising pulled-style until tender takes much longer than the 130F to 145F range used for sliceable roasts. For whole roast-style cooking in the oven, see our guide on cooking bison in the oven.
Ground Buffalo and Burgers
Ground bison can usually replace ground beef in tacos, chili, meatballs, and burgers (our tips for cooking ground beef apply here too). Because it is lean, add a bit of fat or moisture, such as olive oil, grated onion, or a little butter, and expect it to cook somewhat faster than fattier meats. Ground meat of any kind should be cooked to a safe internal temperature, generally 160F, regardless of how lean it is. Burgers cook well over medium-high heat, and many cooks grill them at roughly 375F to 400F, though you should rely on the thermometer.
Spices and Pairings
Bison’s mild flavor works with a wide range of seasonings. Good options include:
- Garlic, onion, and black pepper
- Rosemary, thyme, and sage
- Smoked paprika, cumin, and chili powder
- Mustard, Worcestershire, and balsamic vinegar
Serve with roasted vegetables, potatoes, polenta, or a green salad. Red wine sauces and mushroom-based sauces suit steaks and roasts.
Frequently Asked Questions
What is bison meat similar to? Beef, though it is typically leaner and a little sweeter.
How can I cook bison? Steaks do well seared, roasts do well braised or roasted at low heat, and ground meat works in burgers, chili, and meatballs.
What spices go well with ground bison? Garlic, paprika, cumin, rosemary, and black pepper are common choices.
What do people do with buffalo meat? They use it in much the same ways as beef: steaks, roasts, stews, burgers, and tacos.