If you've ever thrown a beautiful elk steak or bison burger on a hot grill only to watch it turn dry and gray, you know the problem with cooking premium wild game over an open flame. The same high heat that creates an incredible crust on a Wagyu ribeye can destroy a lean elk medallion in under a minute. This guide covers the specific protocols, temperatures, and techniques for grilling bison, elk, wild boar, and wagyu beef correctly, all summer long.

Why Wild Game Grilling Is Different

The core difference between grilling conventional beef and grilling wild game is fat content. A USDA Choice ribeye has 15-20% intramuscular fat. A bison ribeye has 3-6%. An elk medallion has 1-3%. That fat is not just flavor, it is a buffer. It slows moisture loss during high-heat cooking and gives you a wider window between perfectly cooked and overdone. Wild game has no such buffer. Every second past the pull temperature costs you moisture and texture you cannot get back.

Bison on the Grill

Ground Bison Burgers

The most popular summer application for Bison Meat. The lean profile of bison ground means the burgers cook faster than beef burgers and have almost no flare-up risk from dripping fat.

• Form patties loosely. Do not overwork the meat. The less you handle the ground, the more tender the texture.
• High heat, short time. Grill at high heat, 3-4 minutes per side for a thick patty.
• Pull at 140-145°F for medium (higher than steaks because ground meat food safety requires 160°F for beef, though many bison cooks pull earlier). Rest 3 minutes.
• Do not press. Pressing a burger on the grill expels moisture. With bison, there is no fat to compensate for this loss.

Bison Steaks

• Oil the grates, not just the steak. Bison's low fat means it sticks more easily than beef. Clean, oiled grates prevent this.
• Screaming high heat for the initial sear. 2-3 minutes per side on the hottest part of the grill.
• Pull at 128-130°F for medium rare. Never push past 140°F.
• Rest 5-7 minutes off heat. Bison steaks benefit from a full rest to allow moisture to redistribute.

Elk on the Grill

Elk Medallions

Free-range Elk Meat medallions from the teres major are the ideal grilling cut. Uniform thickness, clean flavor, and a quick cook time of under 8 minutes total.

• Brush with Bison Tallow before placing on the grill. This compensates for the extremely low fat content and prevents sticking.
• High heat, 2-3 minutes per side. Do not move until the medallion releases naturally from the grate.
• Pull at 128-130°F. Elk has the narrowest cook window of any protein in the catalog. One minute past this and you will notice the difference in texture.
• Rest 5 minutes off direct heat. Tent loosely with foil.
• Slice against the grain immediately before serving.

Elk Burgers

• Mix Elk Ground with a small amount of ground beef or pork fat if you want a moister burger. Elk is very lean and benefits from 10-15% fat addition for grilling.
• Pull at 155-160°F for food safety. Rest 3 minutes.

Wild Boar on the Grill

Wild Boar Ribs

Wild boar ribs from the Wild Boar Meat catalog are leaner than pork ribs but carry the assertive, acorn-forward flavor of truly wild Texas feral hog. Low and slow is the only method.

• 2-zone grill setup. Hot side for direct heat. Cool side for indirect cooking.
• Start indirect at 225-250°F for 2.5-3 hours.
• Finish over direct heat for 5-10 minutes to caramelize the rub.
• Pull at 195-200°F internal for pull-from-the-bone texture.

Wild Boar Burgers

• Wild boar ground is very lean. Mix with a small amount of fat or use an egg yolk as a binder to keep patties together.
• Grill at medium-high heat, 4-5 minutes per side. Pull at 160°F.

Wagyu Beef on the Grill

Grilling Wagyu Beef is the opposite challenge from grilling wild game. The problem is not drying out, it is managing the extreme fat content. Wagyu intramuscular fat renders at lower temperatures than conventional beef fat, which means high heat causes pooling and flare-ups before the crust develops.

• Medium heat, not high. This is the single most important rule for grilling Wagyu.
• Short cook time. 2-2.5 minutes per side at medium heat.
• Pull at 125-128°F. The fat continues rendering during the rest.
• Rest 5-7 minutes. The Wagyu fat distributes through the meat during the rest.
• Finishing salt only. Wagyu is rich enough that heavy seasoning competes with the fat flavor. Flaky salt at service is enough.

Temperature Reference for Summer Grilling

Protein	Pull Temp	Final Temp After Rest	Notes
Bison Steak	128-130°F	133-135°F	Never past 140°F
Bison Burger	145°F	150°F	Higher for food safety with ground
Elk Medallion	128-130°F	133-135°F	Narrowest cook window in catalog
Elk Burger	155-160°F	160°F	Add fat for moisture
Wild Boar Ribs	195-200°F	200°F	Low and slow only
Wild Boar Burger	160°F	160°F	Add binder for lean ground
Wagyu Steak	125-128°F	130-133°F	Medium heat, not high

Essential Gear for Wild Game Grilling

• Bison Tallow: Brush on lean cuts before grilling. Compensates for low fat, prevents sticking, and adds flavor.
• Digital probe thermometer: Not optional for wild game. The cook windows are too narrow to judge by touch or time alone.
• Two-zone grill setup: Direct high heat for searing, indirect for finishing thick cuts and low-and-slow applications.
• Wire brush and oil: Clean, oiled grates are essential for lean proteins that stick easily.

Frequently Asked Questions

Q1: Why does my bison steak dry out on the grill?
Most likely overcooked. Bison has very little intramuscular fat, so moisture loss during cooking is rapid. Pull bison steaks at 128-130°F and rest fully. Even one minute past this makes a noticeable difference.

Q2: Can I grill elk the same way as beef?
Not exactly. Elk is leaner than bison, with an even narrower cook window. Brush with Bison Tallow before grilling, use high heat for a short sear, and pull at 128-130°F. Do not treat it like a beef steak with a wider window for error.

Q3: How do I prevent wild game burgers from falling apart on the grill?
Wild boar ground especially benefits from a binder. An egg yolk, a tablespoon of olive oil mixed into the ground, or a 10-15% fat addition keeps lean burgers together. Form patties firmly and chill before grilling.

Q4: Why should I grill Wagyu on medium heat instead of high?
Wagyu fat renders at lower temperatures than conventional beef fat. High heat causes the fat to pool and drip before the crust develops, leading to flare-ups and uneven cooking. Medium heat allows the fat to render slowly while the crust builds at the right pace.

Q5: Do I need to marinate wild game before grilling?
Not necessarily for well-sourced free-range elk or pasture-raised bison. A short dry brine (salt, 1-2 hours) is more effective than a wet marinade for improving crust development on the grill. Marinades are useful for tougher cuts like flank steak but not required for premium quick-cook cuts.

Q6: What is the best fat to brush on lean game before grilling?
Bison Tallow is the best option. It has a very high smoke point, adds a clean beefy flavor that complements wild game, and coats the meat evenly for consistent crust development.

Summer grilling with premium wild game and grass-fed beef is worth the slightly different technique. The reward is a grilled bison ribeye or elk medallion that no grocery store protein can match.

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Funnily enough, if you had told me just a few years ago that I’d be working at a butcher shop (and loving it!) I would have been completely shocked. I used to be vegan and I am so grateful to have realized all the benefits there are to raising and eating quality meat. I’ve never felt better, and I’ve never had a job that I’ve loved more.

Working at Beck & Bulow is by far my favorite job I’ve ever had. Years ago, I never could have imagined myself working for a meat company - I didn’t even eat meat! There’s so many unique things about our company that make it really special and truly fulfilling.

There are many ways to shop when shopping online for high quality meat. Whether you are feeding many people or just yourself, here are some matter-of-fact ways to shop smart at Beck & Bulow. We have so many go-to cuts that are both versatile and easily pleasing for everyone in the family.

When people walk into our butcher shop, they’re often looking for fresh steaks. We do have these available and they’re fantastic. However, we’ve noticed that some are deterred from the frozen selections and seem to be under the impression that frozen meat is inferior.

Our team is thrilled to announce that we are opening a gourmet butcher shop in Santa Fe, New Mexico. If you’re familiar with the area, this location will be centrally located on Cerrillos Road near Saint Michaels Drive. The building will feature two murals by renowned local artist VELA. The murals are currently in progress and projected to be completed by mid January. The intention of the murals reflects the mission of Beck & Bulow, which is to provide wild and ethically sourced meat that is “good for the earth, good for the animals and great for you.” The butchershop will be opening sometime this month.

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“A return to old world butchery in this fast-paced digital world is something that Santa Fe is missing, and we’re providing that.” -Tony Beck, CEO

Beck & Bulow was founded on a love for the American bison, respect for the earth and honoring where food comes from. Our company has since grown to provide a variety of carefully sourced meats in addition to bison including elk, wild boar, Wagyu beef, lamb, poultry, wild caught Alaskan seafood and more. We believe that a return to local butcher shops as a fixture of American communities has the power to transform the way we eat meat. Beck & Bulow is a local pillar of the meat supply chain, providing meat to thousands of families as well as a large commercial market. We serve over 250 restaurants and businesses, Presbyterian Hospital, and grocery stores across the Rocky Mountain region. We have partnerships with Santa Fe Community College and the Santa Fe Indian School, and our meat has been featured by Edible and the Food Network.

A Gourmet Butcher Shop For Our Community

This butcher shop will be an exciting addition to Santa Fe and providing a service that is very much needed by our community. The long awaited retail location will provide a convenient and accessible place to purchase quality meat in Santa Fe. Our gourmet butcher shop will offer a wide selection of meat and wild caught Alaskan seafood, along with grab and go options and charcuterie. We will be carrying a selection of olive oil, caviar, artisanal cheeses, olives, specialty sausages and salamis, fresh pastas, gourmet honeys and more. The location will also feature a manufacturing facility, creating jobs in the community.

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We currently service retail customers out of our warehouse location, with a temporary retail area set up due to popular demand. We offer local delivery and curbside pickup for phone and website orders. This butcher shop retail location has been long awaited and we’re all very excited about what the difference it will make in the retail experience at Beck & Bulow. This location will give us the ability to create a fixture in the Santa Fe community where people can get quality meats and other gourmet foods, and help bring the American buffalo back. There will be an in-house butcher, dry aged steaks and many other items to choose from.

Brightening Up Cerrillos Road Near Saint Michaels

The area of Cerrillos Road where the soon-to-be shop is located is definitely in need of some enlivenment. The butcher shop will bring so much to the area and the beautiful murals will beautify this part of the street. The mural on the north side of the building depicts a bald eagle catching a salmon out of a stream with a full moon rising in the background over the mountains. The mural on the southside of the building will feature a yellow grove aspens with bison, elk and wild boar roaming. Not only are these works of art going to be visually stunning, but they also represent honoring the earth and where our food comes from. It is our sincere hope that this butcher shop moves more people to eating quality meat and bringing the buffalo back.

Also Read: The Beck & Bulow Philosophy: Why We Do What We Do

Muralist Sebastian VELA has covered a lot of artistic terrain over the last 15 years of his career. The local Santa Fean has painted thousands of murals across the country and a few overseas locations. You may recognize VELA's mural work throughout Santa Fe, at Harley Davidson, Natural Grocers, Sage Inn, Coyote Cafe, SF School of Cooking, and many more! His vivid color schemes and imaginative visions translate to magical masterpieces. His recent memorial murals of Los Angeles Laker, Kobe Bryant, has gained national recognition and has been featured on ESPN, COMPLEX Magazine, and The New York Times. VELA now resides in Huntington Beach, California, yet travels to New Mexico often to show love to his home state.

If you’ve ever met us at farmers markets in New Mexico or come to our warehouse for a walk-in appointment, you probably know how passionate our team is about the meat we provide. We know from personal experience what a difference this meat can make in people’s lives.

Looking back on why I chose a vegan lifestyle in the past, it came from a desire to live closer in harmony with the earth. At the time, I thought that making this lifestyle change was the right step to take. I didn’t really find the connectedness I was searching for until I started eating quality meat in a conscious way.

It’s true, red meat sold in supermarkets is often treated with dyes or chemicals to make it appear fresher than it actually is. Not only is this just plain gross, it can also pose health risks. For one thing, meat turns brown as a result of it going past its prime.

When you’re selecting a meat delivery service, there’s a lot to consider - especially when there’s so many options popping up in targeted social media advertisements, celebrity endorsements, and other commercials.

We know that too much decision making can sometimes unnecessarily complicate daily life. Anything that makes grocery shopping easier is an attractive option these days, and we’ve enjoyed putting together this variety of meat boxes to suit every household. Simply select from the size and price point you desire and let us do the rest.

At Beck & Bulow, we aim to steer as many people away from factory farming as possible. It’s no stretch to say that these major corporations are out of control and posing a major threat to our civilization. Although there is growing awareness about the issues with factory farmed meat, there are still a lot of people who continue to purchase and support the industrial farming industry.