Free: Contests & Raffles.
Well I didn't have many options with the Bison as far as aging because it was frozen upon arrival, I have a walk in cooler so I did manage to hang it for a few days before cutting it up, mostly with my meat band saw, it was a two year old bull so body size would be comparable to beef, fat was almost non existent and the fat that was on the animal was yellow, apparently grass fed Bison have yellow fat, This was my first experience with cutting up buffalo there meat is similar to elk but even leaner and larger mussels, got lots of steaks and pot roasts, and the burger was extra lean as you would imagine. I was very impressed with the quality of the meat and hope to put one in my freezer at some point.
I'm getting ready to go on a Buffalo hunt in Jan for a 13 year old Bull. Just wondering if anyone has any experience with this old of a bull, Should i try to save the tenderloins-choice cuts or burger it all? Leaning towards all burger.....Any thoughts from anyone with experience with this would be appreciated...Thanks!