Bison - Resource Manual for Food Service

Table of Contents

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