Our Cooking Tips

Each of our meats require different methods of cooking. These great alternatives to traditional beef are not only healthier, but require less time to cook.

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Cooking Elk

Elk must be cooked a little differently. There is very little fat in Elk, so it cooks quicker than traditional beef. Elk is best cooked medium rare or medium, but not well done. If you like brown meat all the way through, try cooking to medium and then remove from heat and cover. The meat will keep cooking away from the heat resulting in less red in the center.

Elk Roasts

Best cooked on low heat and for an extended duration. Use a meat thermometer for best results.

Try one of these methods

1. Brush roast lightly with oil and season if desired.

2. Cover roast with bacon or another fat and or baste frequently.

3. Add an inch or two of water to pan and cover. Roast 20 minutes per pound or to desired doneness. Let the roast rest for 10 to 15 minutes before slicing. These roasts are also great in a slow cooker.

Elk Steaks

Frying: Add a small amount of butter, oil, or other fat to the pan before cooking. With a hot skillet, sear quickly on each side, reduce the heat to low and allow meat to cook slowly to desired doneness. You can cut into the meat to check the color, but be aware that it allows juices to escape, so try to wait until you are sure it is almost done. 

Grilling: Use the same method as frying, but instead of adding fat to the pan, brush a small amount on the meat.

Broiling: Place meat 3 to 4 inches from the heat for 3 to 4 minutes per side, turning once, brush a fat on the meat as with the grilling method. 

Stew Meat: Can be treated like beef stew meat. Add it to stew and cook until tender.

Ground: This will cook faster than traditional beef, resulting in no fat in the pan.

Patties: Sear on each side with a hot skillet or grill and then reduce the temperature. Allow to cook slowly to desired temperature. Remember, it is ideal to have a little pink in the center.

Cooking Bison

1/3 Less Time

In general, Bison steaks require about 1/3 less time to cook than beef steaks. We recommend cooking each side for about 6 minutes per 1 inch of thickness on high heat to maintain its moist and tender texture.

Don't Over Cook

Like beef, Bison is best enjoyed rare to medium-rare. Because Bison is such a dense protein, even those who normally order beef well done will enjoy a medium-rare Bison steak.

Let it Rest

Cutting into your Bison too soon will allow the juices to run out. Letting it rest for double the time as beef will allow the flavorful juices to spread throughout the meat. 

Check the Temperature

For the best taste, most Bison steaks and roasts should be cooked to an internal temperature of 120-140 ℉.

A meat thermometer is recommended to monitor desired temperature. 

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Cooking Longhorn

Cooks  30-50% FASTER

Longhorn beef will cook 30-50% faster than the same size piece of grain fed beef.

Don't Over Cook

You will likely prefer to eat longhorn meat a little bit rarer then you are use to. Medium rare, or a light pink, is the most well done we recommend cooking our longhorn to. 

Longhorn Hamburgers

Our longhorn beef is lean, meaning it has very minimal amounts of fats. Leaner burgers are best over a medium heat. If the grill is already at a high heat, you can sear the burger on both sides directly on the grill, and then move to the warming rack to let it cook through over a lower heat. Minimize flipping. In a frying pan, we recommend adding small amounts of water to lock in the flavours and keep it juicy.

Longhorn Roasts

Longhorn beef roasts should be cooked at 275 ℉.

A meat thermometer is recommended to monitor desired temperature. 

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