Buffalo Meat - healthy & nutritious - now on Vancouver Island!

Cooking to Perfection!

Bison Tastes Great

Island Bison meat is tender with a full, rich, dense flavor.There is no such thing as tough bison meat, only improperly instructed cooking. Although buffalo meat is similar to beef, it needs to be prepared and cooked differently. You will find you can interchange bison meat with your other meat recipes if you follow a few basic instructions. ...recipes >>

The key to cooking Bison properly is LOW & SLOW! Buffalo meat is best cooked rare to medium.

Extra Lean
It is important to remember that bison meat is extra lean, and will cook more quickly than other red meats. Bison can be used in place of beef in any recipe, however lower temperatures should be used. Also, since it is so lean, it should not be cooked beyond medium doneness: 160 degrees F.


All cuts available to order:

Prime Rib, Sirloin Butt:
Sear roast (rotate sides) 500 degrees for 30 minutes, season as desired, place in uncovered pan, roast at 275 degrees F. to 160 degrees internal temperature.

Sirloin Tip, Round, Cross Rib:
Same searing method as above, but add liquid and place in covered pan, and cook at 275 degrees.

Blade, Chuck, Round:
Crock pot method is excellent- Place roast in crock pot frozen, add seasonings to ½ cup of liquid and pour over roast, cook at low setting for 8 – 12 hours or until bison is fork tender.,

After preheating BBQ, turn off one burner and place roast over that burner, close lid, and cook to 160 degree internal meat temperature.


All cuts available to order:

Rib, T-Bone, Top Sirloin

BBQ– Don’t put bison in the flame. Grill 4 – 6 inches above medium hot coals, do not overcook or your steak will be tough!!! 160 degrees internal temperature.

Stovetop– Place in lightly oiled skillet over a medium heat. Cook 4 – 5 minutes per side, depending on thickness, cook to rare, medium rare or medium. Do not overcook, steak will be tough!!!

Broiling– Cook as you would beef, but with rack one level lower, again only cooking to 155 – 160 degrees internal temperature.

We cut steaks at 3/4 inch to 1 inch thick.. Need a custom cut? Contact us!

Sirloin Tip, Inside Round, Outside Round:
Marinate for 6 – 8 hours for use in stirfry , if grilling, keep the temperature low and use a marinade, barbeque sauce or other basting liquid and baste frequently.

...recipes >>