On 6/29/2016 9:17 PM, Sqwertz wrote:

> Other than bison burgers, the only whole muscle bison I've had was a
> strip steak and I was not impressed. But this little chuck roast
> turned out really well. It had a little bit of fat to it, more flavor
> than beef, and slightly gamey. I cooked it just right on the stove in
> a small pan (after searing) for 6.5 hours since it was too small for a
> crock pot. The 24-oz package was really almost 29 ounces (including
> packaging and netting) and cost $8.05 from the reborn meat bin
> (originally $10.49).

I made some bison burgers once with ground bison mixed with ground beef.
I could tell the difference from just plain beef and it was a nice
surprise.

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Cheryl