Eco-Friendly Bison...America's local meat
What: This is America’s indigenous red meat. Bison have been roaming the plains for thousands of years. You cannot get more traditional than buffalo!
Environmental factors: We can get it locally. Its grass fed so we avoid big commercial feedlots that have been linked to air, water, and land pollution. Bison graze across the pastures, so there is little, if any, overgrazing. Plus, as they step, their hooves stir the soil helping to plant grass seeds.
There are a couple of local bison farmers in our area. I’ve tried the meat and it takes some getting used to—not the flavor, but how to handle and cook the meat. You best bet is to first try ground Bison, then move to more marbled cuts. Ask the person you are buying the meat from how to best prepare it.
When it comes to buffalo, the facts speak for themselves. Bison is one of nature’s most nutritious meals. It provides many of life’s essential ingredients in quantities greater than other major animal protein sources. It is a lean meat that has fewer calories and averages 70% less fat than the other animal protein sources.
Bison is packed with flavor without the greasy taste that can linger after eating other meats like beef or lamb. It’s nuttier than beef. The clean sweet taste satisfies the most discriminating of palates. Because it is low in fat and has no water added, you have little of the shrinking that is associated with other major meats. Bison can be used in place of many other meats in your favorite recipes. It is very versatile and works well with cuisines from all over the world, from fajitas to lasagnas to stir fry. Once you taste the difference you will see why bison’s popularity has doubled the last five years. It truly has become a mainstream meat source and one of America’s heritage animals.
Bison is a great source of protein as it delivers more protein (amino acids) per calorie than any other meat! Bison is even a better source of protein that other touted non meat sources. Bison has fewer calories, more iron, over twice the protein and less fat than tofu.
Bison has a favorable ratio of Omega-3 to Omega-6 acids. Extensive studies have shown that Omega-3 fatty acids reduce inflammation and can help to prevent heart disease and arthritis. Omega-3 is important to cognitive and behavioral functions. Pregnant mothers need these fatty acids to help their infants avoid vision and nerve problems. Conjulated Linoleic Acid (CLA) found in Bison has been touted as a cancer fighting agent. Various antioxidant and anti-tumor properties have been attributed to CLA.
Bison meat is high in iron and vitamin B-12 making it a tasty way for women to get the iron they need without the high amounts of fat and cholesterol. Iron deficiency anemia is common among teenage girls and women. Iron literally gives the body energy by helping carry oxygen from the lungs to muscles during exercise. When iron stores become low, the flow of oxygen to the muscles slows down. As a result, carbohydrates and fats are not burned as efficiently and performance suffers. Athletes and especially women runners should strive to eat an iron-rich diet. It helps maintain healthy nerve cells and red blood cells, and is also needed to make DNA, the genetic material in all cells.
Studies have shown that eating Bison meat in place of other meats can lower LDL cholesterol levels by 40% over a six month period of time. Bison has been approved by the American Heart Association. Buffalo meat has a rich, beef-like taste. Being lower in cholesterol and calories yet higher in iron and protein makes buffalo a perfect beef substitute for the health-conscious, or those on restricted red meat diets. In fact, buffalo has less cholesterol than chicken with the skin removed or even most fish!
Comparison on calories, fat, and cholesterol
3 oz. |
Cal |
Fat |
Chol |
Bison |
93 |
1.8g |
43mg |
Elk |
94 |
1.7g |
40mg |
Turkey |
125 |
3.0g |
59mg |
Beef |
183 |
8.7g |
55mg |
Chicken |
140 |
3.0g |
73mg |
Fish |
125 |
3.0g |
59mg |