Individual cuts of Bison are identical to beef, except for color. Prior to cooking, Bison is a deeper red. This is due to the fact that Bison does not marble (produce internal streaks of fat) like beef. Marbling slows down the cooking process because the fat acts as an insulator - heat must first penetrate this insulation before the cooking process can begin. Since Bison lacks marbling, the meat has a tendency to cook more rapidly.