Originally Posted by Kimmykim (Post 16582218)

http://www.lindnerbison.com/ sells at the Santa Monica farmers market, and the cuts are sold the same way as beef.
Bison is leaner than turkey with more iron than red meat per ounce. We have it once or twice a month, and it's great.
Since it's so lean, you cannot cook it at high temps - it's dries out - and you should never cook it more than medium rare on a grill. The hump does well if you braise it, again, very low temperatures, like 200 degrees, cook one hour per pound and then let it rest for a bit.
I've made pate out of bison liver -- and almost no one at the party realized it was bison liver, go figure -- cooked osso buco, made sliders, grilled strip steaks and made stock from roasted bones. I've got some "oxtails" in the freezer that I'm going to make soup with when I get a chance.

Originally Posted by MaDalton (Post 16582480)

no, i think that making a Hamburger from it is a waste - especially when you add cheese, pickles, onions and ketchup. after you have added all that you killed the taste of the meat

Originally Posted by quiet (Post 16579748)

i love it, it's leaner than beef, has a slightly different taste too. i also like bison.