Bison lung roast
Bison lung roast
Tender, elegant, and flavorful. Perfect for filet mignon or medallions.
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The bison tenderloin, also known as filet, is the most premium and tender cut of the bison. This exquisite piece comes from the inner back of the animal and is prized for its mild, well-balanced flavor and buttery-soft texture. With its low fat content, the tenderloin is not only an outstanding culinary choice but also a healthy option for gourmet enthusiasts.
The filet is perfect for elegant dishes such as filet mignon, medallions, or as a whole roasted tenderloin. Thanks to the bison’s natural rearing and feeding, this cut offers the highest quality and a pure, authentic flavor that turns every meal into a special experience.
Nutritional information per 100g
Preparation: Remove the lung roast from the refrigerator at least 30 minutes before cooking and allow it to reach room temperature. Gently season with salt.
Pan or Grill:: Sear the filet on all sides in a hot pan or on the grill to create a golden-brown crust.
Oven Cooking: Finish cooking in the oven at 120–140°C until the desired internal temperature is reached (medium-rare: 54–56°C).
Resting: Let the filet rest for 5–7 minutes after cooking to allow the juices to distribute evenly.
Serving Suggestion: Perfectly paired with potato gratin, sautéed vegetables, or a delicate pepper sauce. The lung roast also impresses as carpaccio or tataki.
Bison lung roast
Bison filet tips are small pieces from the filet, the most tender and sought-after part of the animal. These cuts are exceptionally lean yet offer a full, natural flavor despite their low fat content. Thanks to their fine texture, filet tips cook quickly and are perfect for a variety of international dishes—from classic ragout to modern wok creations.With less fat marbling compared to beef, bison meat is lighter and easier to digest while still delivering exceptional taste.
