Quick Answer
Bison steak can be safely eaten when it is cooked to an internal temperature of 145°F and allowed to rest for 3 minutes afterwards. Some pinkness may remain even when bison is cooked to this temperature. As with beef, the pink color is due to myoglobin in the meat, not blood. Bison is very lean with little marbling, so it typically reaches safe internal temperatures with less cooking time than fattier cuts of beef. Monitor the temperature closely and do not eat bison that is truly rare or cold in the center.
Is it safe to eat bison medium rare?
Yes, bison can be safely consumed when cooked to medium rare doneness, which is defined as an internal temperature between 135-145°F. To ensure any pathogens are destroyed and the risk of foodborne illness is minimized, the USDA recommends cooking bison steaks, roasts and chops to a minimum internal temperature of 145°F with a 3 minute rest time after removing them from the heat source.
At this stage, bison is cooked medium rare and may have a warm red center and pink juices. Some folks enjoy the richer flavor and moister texture of medium rare bison compared to well done. While there may be a bit of pink color in properly cooked bison, it should not be cold or rare in the middle. Use a food thermometer to check the internal temperature if you are unsure of doneness when cooking bison.
What temperature should bison be cooked to?
For maximum safety and proper doneness, the USDA recommends cooking bison steaks, roasts and chops to an internal temperature of 145°F with a 3 minute rest time. At this stage, bison will be medium rare with a warm, pink center.
Here are the recommended safe minimum internal temperatures for bison according to the USDA:
– Medium rare: 145°F
– Medium: 160°F
– Well done: 170°F
A food thermometer should be used to check temperature, as color is not a reliable indicator of doneness for bison. The meat may have a pinkish color even when safely cooked if there is no heavy marbling. Always allow bison to rest for 3 minutes after removing from the heat source before cutting or consuming to allow juices to redistribute through the meat.
Is pink bison safe to eat?
Yes, it is normal and safe to eat bison that is slightly pink when properly cooked to an internal temperature of at least 145°F. The pink color in cooked bison is due to myoglobin in the meat, not blood.
Myoglobin is a protein that stores oxygen in muscle tissues. It changes color from purple when raw to pink and then tan as bison is cooked to higher temperatures. The lack of fat marbling in bison means less fat to turn brown and mask the myoglobin, so the meat may appear more pink than fattier beef cuts cooked to the same internal temperature.
While a pink center indicates bison is likely still juicy and medium rare, always verify the internal temperature with a food thermometer reaches 145°F or higher for safety. Do not eat bison that is cold, rare or bloody in the middle, as that means it is undercooked.
Is pink bison dangerous?
No, pink bison is not inherently dangerous if it has been properly cooked to an internal temperature of at least 145°F. The pink color comes from myoglobin in the muscle fibers, not blood. Myoglobin changes color from purple to red to pink as it is heated during cooking.
However, truly rare or undercooked bison that is cold and red or bloody in the center would be dangerous to eat because of potential bacteria growth. Use a food thermometer to determine the internal temperature of bison meat, as color alone is not a good indicator of safety or proper doneness due to the leanness of bison.
As long as bison reaches the safe minimum internal temperature of 145°F recommended by the USDA, even though it may still have a pinkish hue in the center, any illness-causing bacteria have been destroyed and it is safe to consume. Always allow bison to rest for 3 minutes after cooking before eating as well.
What makes bison turn pink when cooked?
There are two reasons why properly cooked bison often has a pink appearance:
1. Myoglobin protein
Myoglobin is the protein responsible for storing oxygen in muscle cells. It changes color from purple when raw to bright red and then pink as it is heated during cooking. The lower the internal temperature, the more red/pink the myoglobin will appear.
2. Lack of fat marbling
Bison is a very lean meat, with little streaks or marbling of fat within the muscle compared to beef. Fat and collagen turn brown and tan at lower temperatures. Without this marbling, the pink myoglobin color is more visible in cooked bison.
The pink hue in safely cooked bison does not mean it is underdone or that blood remains. Use a food thermometer to ensure bison reaches at least 145°F internal temperature for food safety. The myoglobin eventually turns tan/brown at higher temperatures, though properly cooked bison likely will have a slightly pinker interior than fattier cuts of steak.
Does bison need to be cooked to 160?
No, cooking bison to 160°F is not necessary for food safety, according to USDA recommendations. Bison only needs to reach a minimum internal temperature of 145°F for medium rare doneness.
Here are the USDA’s recommended safe cooking temperatures for bison:
– Medium rare: 145°F
– Medium: 160°F
– Well done: 170°F
Cooking bison to 160°F results in medium doneness with a firm, pink center. You can cook bison to this higher temperature if you prefer meat cooked more thoroughly beyond medium rare.
Keep in mind that the lean nature of bison means it can dry out and become tough at higher temperatures. Many people prefer bison cooked no higher than medium for ideal moisture and tenderness. Use an instant read thermometer to determine the internal temperature when cooking bison.
Is bison safe at 135 degrees?
No, cooking bison to only 135°F is not considered safe by USDA standards. 135°F is below the recommended minimum internal temperature of 145°F for medium rare doneness.
At 135°F, bison would be cooked rare and may potentially harbor harmful bacteria in the cold, undercooked center. To adequately destroy any potential foodborne pathogens and make bison safe to eat, it needs to reach an internal temperature of at least 145°F followed by a 3 minute rest time.
The meat should not be pink or red in the middle at safe final cooking temperatures. Use a reliable food thermometer and cook bison to 145°F for medium rare or 160°F for medium doneness to ensure safety and proper doneness. Do not rely on color alone as an indicator.
Should bison be cooked like beef?
Yes, bison can be cooked using most of the same methods and techniques as beef. The USDA recommends cooking bison steaks, roasts and other cuts to the same safe minimum internal temperatures as beef for optimal safety:
– Medium rare: 145°F
– Medium: 160°F
– Well done: 170°F
Bison should be cooked quickly using high heat, just like beef. This helps develop the browned exterior crust while keeping the interior moist and tender.
The main differences in cooking bison are:
– Less cooking time is required due to leanness
– Lower final cooking temperatures are ideal due to lack of fat
– Slow, moist cooking methods may be needed for some cuts to prevent drying out
Always use a meat thermometer, as bison color is not a reliable way to judge doneness. Let bison rest 3 minutes after cooking before serving, just as you would beef.
Conclusion
While bison may retain a pinkish hue even when properly cooked to a safe internal temperature of 145°F, this color does not mean the meat is undercooked or unsafe to eat. The pink color is due to myoglobin protein in the lean muscle fibers, not blood. Always use a reliable food thermometer when cooking bison, and do not eat any meat that is rare or cold in the center. With proper temperature monitoring, bison cooked medium rare with a warm, pink interior poses no greater food safety risk than beef and provides an enjoyable eating experience.
| Doneness Level | Minimum Internal Temperature |
|---|---|
| Rare | 125°F |
| Medium Rare | 145°F |
| Medium | 160°F |
| Well Done | 170°F |
Properly cooking bison to a safe internal temperature destroys harmful bacteria that could cause foodborne illness. Here are some tips for cooking delicious bison safely:
Use a meat thermometer
This is the only way to accurately determine if bison has reached a safe minimum internal temperature. Bison can appear pink even when properly cooked. Insert thermometer into the thickest part of the meat, away from bone, fat, or gristle.
Bring meat to room temperature
Take bison out of the fridge 30-60 minutes before cooking to help it cook evenly. Don’t leave it out beyond 2 hours.
Preheat equipment
Get your oven, grill or pan nice and hot before adding the meat. Bison cooks quickly so high heat is key.
Sear before roasting
A hot sear gives bison a flavorful browned crust. Roast at 450°F or lower afterwards to finish cooking more gently.
Let it rest
Allow bison to rest at least 3 minutes before slicing or eating to allow juices to redistribute through the meat.
Watch carefully
Due to the leanness of bison, it can overcook quickly. Keep a close eye on it and remove from heat at 140°F for medium rare.
Add moisture when braising
Cuts like shoulder can be braised to increase tenderness. Add some broth or water to prevent drying out.
Following these safety tips when handling and cooking bison will keep it tender and delicious while minimizing the risk of foodborne illness. Use a food thermometer and cook bison to a minimum internal temperature of 145°F for medium rare doneness. The pink color is normal for properly cooked bison due to the myoglobin protein. Enjoy your bison safely!
