Metro Lakeshore
101 Lakeshore Rd.
St. Catharines ON
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101 Lakeshore Rd.
St. Catharines ON
Why?
This will allow you to browse the flyer, deals and coupons offered in your area.
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Every stage of bison breeding, from the farm to the slaughterhouse, is subject to strict federally regulated controls to guarantee exceptional meat from animals that are raised on hormone-free and antibiotic-free feed.
There is a large variety of ingredients and seasonings that pair well with bison; anything that pairs well with beef will also work well with bison. Try herbs and spices such as tarragon, basil, rosemary, thyme, oregano, chervil, parsley, mustard, fresh-ground peppercorns or garlic.
Tender cuts of meat are cooked in a moderately hot oven, 140°C (275°F), in an open roasting pan without any added liquid. Medium tender cuts, such as eye of round and cross-rib roast, are cooked covered with a little added liquid.
1Pre-heat oven and place meat in an open roasting pan.
2Coat meat with a little oil.
3Cook until desired degree of doneness.
1First, sear the meat on all sides for 8 to 10 minutes prior to roasting.
2Remove meat from pan and set aside.
3Deglaze pan with broth, about 250 ml (1 cup), over medium heat.
4Bring to a boil and cook one minute.
5Return meat to pan, cover and cook in the oven until desired degree of doneness.
6Midway through cooking, insert meat thermometer into the fleshiest part of the meat.
1Marinate steaks for 4 to 8 hours—even tender cuts like filet, rib-eye, T-bone, boneless rib.
2On the stovetop, in the oven or on the barbecue, sear the meat over high heat, then lower heat to medium.
3Cook for 6 to 10 minutes depending on the thickness of the steak, turning only once using tongs, not a fork, to avoid piercing the meat.
4Season the meat with herbs.
5In a lightly oiled frying pan or wok, brown meat over medium heat for 2 to 3 minutes.
1Pre-heat oven to 140°C (275°F).
2Coat the meat with flour and dry mustard.
3Brown the meat in a small amount of canola oil.
4Pour enough liquid to cover the roast halfway.
5Add aromatic vegetables, onions, leeks, carrots and a bouquet garni.
6Cover and cook for approximately 2 hours.
1Coat cubes of meat with seasoned flour.
2Brown cubes in a small quantity of oil.
3Add aromatic vegetables and spices such as pepper, thyme, bay leaf and juniper berry.
4Add enough liquid to cover the meat completely.
5Cover and simmer over medium heat.
Different cuts of bison meat are classified the same way as beef and come from the fore and hind-quarters of the animal. Leg, loin, rib and shoulder all provide very tender and medium tender cuts.
This delicious meat can be eaten rare or pink, except for the mechanically tenderized (French style) cuts and when ground. Bison meat is also processed into sausages, salamis, cretons, pâtés and terrines. The offals, including liver, heart and tongue, are also available.
For best results, it is most important to select the best cut of meat for the chosen recipe. When in doubt, consult your Metro butcher; he will be happy to assist you!
When cooking bison, check for these internal temperatures to make sure your meat has reached the desired degree of doneness.
Rare meat | Medium pink meat | Well-done meat | Ground meat |
Cook to: 60˚C (140˚F) | Cook to: 63˚C (145˚F) | Cook to: 70˚C (160˚F) | Cook to: 70˚C (160˚F) |
Calculate 150 grams | Per portion |
Bison meat is low in fat and cholesterol, and rich in protein, iron and zinc.
Fresh, vacuum-packed cuts of bison will keep for 20 to 30 days from the packaging date. Frozen bison will keep in the freezer for up to one year.