Because bison meat is so lean, it cooks quickly and becomes tough if you cook it too long or at too high a temperature. Chefs often recommend cooking steaks to no more than medium-done. To keep moisture in, sear with a little vegetable oil over high heat and then cook slowly at reduced heat. You can grill or broil chops and steaks because they’re more tender. Moist, slow cooking is best for less tender cuts such as chuck. Ground meat patties should be cooked to an internal temperature of 160°F—the point where the pink just starts to disappear per the USDA. Buffalo is a good substitute for beef in most recipes—as long as you don’t overcook it.