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Bison - Resource Manual for Food Service
Table of Contents
(click on titles for downloadable PDFs)
the Nature of Bison
- Bison in North America
- Bison: A New Protein Choice
- Muscle and Fat Facts
- From Range to Plate
Bison: A safe and Natural Food
- Government Food Safety Assurance Program
- Bison: Working with Nature
- Consumer Concerns and HACCP
Bison: Eating Quality
- Grading
- Labeling
- Stress Factors
- Tenderness Factors
the Bison Carcass and Cuts
- Major Subdivisions
- Bison Food Service Cuts Chart
- Chart with Approximate Weights for Food Service Cuts
- Chuck
- Brisket, Plate and Flank
- Rib
- Long Loin (Short Loin and Sirloin)
- Hip
- Variety Meats
Handling and Storage
- Shelf Life
- Food Safety Handling Standards
Cooking Bison
- Cook by Colour
- Low Temperature Guidelines for Roasting Bison
- Cooking Time and Yields
- Palatability
- Carving
- Bison Roast and Bison Steak Research
- Ground Bison
- Cooking Recommendations for Ground Bison
- Labeling Ground Bison
Bison: A Nutritional Profile
- Bison Nutrient Density
- Fat Facts
- Canada's Guidelines for a Healthy Diet
Matching Bison with Profitability
- Year Round Availability
- Product Specifications
- Yield and Cost Analysis
- Enhancing Tenderness of Secondary Cuts
- Innovative Menu Ideas
Glossary |
