Grill thawed steaks over MEDIUM heat (300 degrees). Cook approximately 6 minutes per side. Turn only once.

HINT: When juices are visible on top side, turn the steak. When juices are visible again, the steak is done to medium. Bison steaks should not be overcooked! Steaks will continue to cook after removed from the heat.

New York strip steak will come out tender if poked extensively with fork or meat tenderizer tool. This will not affect the juice in the meat.

Pot roasts can be cooked in a crock-pot, pressure cooker or oven. Moisture is an important factor in cooking a pot roast. Sear or pan brown your roast to seal in the natural juices.

Keep the cooking temperature at 325 degrees or less.

Use recipes calling for sauces, marinades, wine, beer or water to cover your roast. Cook to fork tender, and well done for the Pikes Peak and rump roasts.

FOR PRIME RIB ROAST: Slice ribs off roast and tie back together for cooking. Place bone down on roasting rack. When cooking is complete, discard ribs and slice meat into steaks.

Preheat oven to 325 degrees. Place roast on rack in open roasting pan. DO NOT ADD WATER. Cook roast until internal temperature reaches 130 degrees.

Roast will be juicy and medium every time

Grill on medium heat about 4 to 6 minutes per side. Add a small amount of olive oil if pan cooked. There is no additional fat added to our bison meat, so large burgers will cook into large burgers.

Boil in beer for 10 minutes, if completely thawed. Add cooking time if brats are still frozen.

Grill on medium fire for 12-16 minutes. Pierce with fork, if juices run clear, brats are done.

DO NOT BOIL AND GRILL. Ovecooked bison brats become dry due to low fat content.