Bison is verrrry easy to overcook. I'm disappointed at stops when they don't make it on the rare side (whether medium rare, rare, alive) because it must be so in order to not be dry. (It's so lean! No fat to keep it moist if blasting with heat.)
They cook it like it's 80/20 beef instead.
Same difference between ribeye and sirloin, imo.
Ash /
npub1zr…n7kfz
2024-02-16 13:37:02
in reply to nevent1q…7a84
Author Public Key
npub1zrys3xmk093cy3gt6zatux09q2mydwdut7a5y2qxwqv20wn0d26qyn7kfzPublished at
2024-02-16 13:37:02Event JSON
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