At Whitt’s Place, we carry both beef and bison—and customers often ask, “What’s the difference?” So here’s a quick primer to help you decide what to toss on the grill or slow-cook this weekend.
Cooking Tips
Beef and bison look similar, but they don’t cook the same. Bison is leaner than beef, which means it cooks faster and can dry out if you’re not careful. For steaks and burgers, aim for medium-rare and pull it early. With beef, there’s more fat to work with, so it’s a little more forgiving on the grill or smoker.
Flavor and Health
Bison has a slightly sweeter, richer flavor—some folks say it’s “cleaner.” It’s also naturally leaner and packs more iron, making it a popular pick for folks watching fat or cholesterol. That said, good pasture-raised beef has plenty of health benefits too, especially when it comes from trusted sources like ours.
A Little History
Cattle were brought over by the Spanish in the 1500s and became a fixture of American farming. Bison, on the other hand, are native to North America—though most roamed the Plains. There were small herds in parts of East Tennessee historically, but they were mostly pushed out in the 1700s.
Final Thoughts
You can’t go wrong with either one. Just know how to cook them—and how fast to eat them. Both are delicious. Both are local. And both are right here at Whitt’s.