Carryover cooking (Resting): What it is and why it's important for bison meat

Carryover cooking (also known as resting) is a phenomenon that occurs when food continues to cook even after it has been removed from the heat source. This is because the heat from the exterior of the food will continue to transfer to the interior, even though the food is no longer over direct heat. When you let meat rest after cooking, the muscle fibers relax and absorb some of the moisture that was lost during cooking. This makes the meat more tender and juicy.

Carryover cooking is especially important to be aware of when cooking bison meat, as it is leaner than beef and can therefore overcook more easily. Bison meat also has a higher protein content than beef, which means that it can become tough if it is overcooked. To avoid overcooking bison meat, it is important to remove it from the heat source a few degrees below the desired final cooking temperature. The amount of carryover cooking will vary depending on the thickness of the meat and the cooking method used, but it is generally safe to assume that the meat will continue to cook for 5-10 degrees Fahrenheit after it has been removed from the heat if given time.

Here are some tips for avoiding overcooking bison meat:

• Use a meat thermometer to check the internal temperature of the meat regularly.

• Remove the meat from the heat source when it is 5-10 degrees Fahrenheit below the desired final cooking temperature.

• Let the meat rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Here are some examples of how to account for carryover cooking when cooking different cuts of bison meat:

• Bison steaks: Remove the steaks from the heat when they are 5-10 degrees Fahrenheit below the desired final cooking temperature. For medium-rare, this would be - 110 - 115 degrees Fahrenheit.

• Bison roasts: Remove the roast from the oven when it is 5-10 degrees Fahrenheit below the desired final cooking temperature unless the meat is meant to be fall-apart or well done.

By following these tips, you can ensure that your bison meat is cooked perfectly every time.

Note: The term "resting" is more commonly used in the culinary world to refer to carryover cooking.