The American Heart Association recommends bison as a heart-healthy red meat. The AHA includes bison (a.k.a American buffalo) on their list of lean cuts of meat that are low in total fat, saturated fat, cholesterol and sodium.
It is low in calories, cholesterol and saturated fat. Our bison is grass-fed with ample room to roam so there is no need for stimulations, drugs, chemicals or hormones. Bison is 97% fat free and contains 40% more protein than beef which is why many are calling it the new healthy red meat.
Bison is a highly nutrient dense food source with high levels of digestible protein, vitamins and minerals. Bison meat has less fat, cholesterol, calories and saturated fat than beef, chicken, turkey and pork. Bison meat has a richer and sweeter flavor than beef.
Readers’ Digest Magazine listed bison as one of the five foods women should eat due to its high iron content.
“The rearing method of bison and the nutrient content of the meat may make bison a healthier alternative to beef,” according to a study on the National Library of Medicine in April 2013. They found that eating beef increased both triglyceride levels and markers of inflammation in study participants, but eating bison involved a smaller increase in triglyceride levels and no increase in the markers of inflammation.
The muscle structure of bison makes it much leaner than beef. When you bison and beef side by side you can see a visible difference between similar cuts. The bison will be a darker red because it is leaner.
You may find that bison prices are higher than beef prices. There is less bison on the market than beef and it costs more to produce. Raising an all-natural animal with no hormones or antibiotics takes longer.
According to USDA’s Agricultural Research Service (ARS), 100 grams of cooked bison (separable lean only) contains 143 calories and 2.42 grams fat. The same amount of comparable cooked beef (composite of trimmed retail cuts, separable lean and fat, trimmed to 0″ fat, all grades) contains 283 calories, and 18.54 grams fat.