HEALTH
Our Bison are naturally fed and handled as little as possible. They spend most of their lives grazing, much as they always have, with very little time if any in a feedlot. They are not subjected to questionable drugs, antibiotics, chemicals or hormones. Bison is a highly nutrient dense meat because of the proportion of protein, fat, mineral, and fatty acids to its caloric value. Comparisons to other meat sources have also shown that Bison has a greater concentration of iron as well as some of the essential fatty acids necessary for human well being. TASTE
People are rapidly discovering the delicious healthy taste of bison. Bison meat tastes similar to high quality beef, with just a slightly sweeter and richer flavor. Bison is naturally flavorful, tender and can be prepared much the same as beef. VALUE
The value of bison is not what you pay for the meat price, but what you get in return. Nutritionally you are getting more protein and nutrients with fewer calories and less fat. Buffalo is a dense meat that tends to satisfy you more while eating less.
BISON COOKING TIPS
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 therefore, 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. Caution must be taken to ensure you do not overcook Bison. Higher quality steaks are recommended for grilling/barbecuing including Rib Eyes, T-Bones, and Porterhouse Steaks. Lesser quality Bison steaks are not recommended for grilling unless they have been marinated. Using a fork to turn steaks punctures the meat, so use tongs for turning and keep those wonderful juices in the steak. Bison steaks taste best when grilled to rare or medium (still pink in the center). Cooking time is important to avoid overcooking. Ground buffalo meat may be used as a substitute for ground beef in most recipes. Since ground buffalo contains very little fat, once again moderate temperatures will help insure that the meat does not scorch. With ground buffalo meat, what you see raw is what you get when it is cooked, as there is very little shrinkage in cooking.
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Recipes & Nutrition
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