Bison America's Original Red Meat
Why do people choose bison as their choice of meat? Bison is
a red meat which is nutrient dense because of the proportion of
protein, fat, minerals and fatty acids to its caloric value. Research
shows bison is a healthy choice being lower in fat, calories and
cholesterol than beef, pork or skinless chicken. Bison meat does
not marble( fat interspersed in the muscle) like beef. The result
is more red meat (protein), high in iron with less fat (calories)
per pound. Since bison is a dense meat, you can feel more satisfied
by eating less. Many who are seeking healthier lifestyles and
practicing wellness are looking for just such a healthy red meat.
It is also an industry rule that bison not be subjected to growth
hormones or stimulants. Both the Nebraska State Buffalo Association
and the National Bison Association oppose the use of these substances
in the production of bison for meat.
| Nutrient Compositon | |||
| (per 100 grams of cooked lean meat) | |||
| Species | Fat Grams | Calories Kcal | Cholesterol MG |
| Bison | 2.42 | 143 | 82 |
| Beef | 9.28 | 211 | 86 |
| Pork | 9.66 | 212 | 86 |
| Chicken* | 7.41 | 190 | 89 |
| USDA Handbook 8-5:8-10:8-13:8-17 | *Skinless |
Bison falls into the gourmet or specialty meat category at your supermarket or meat market. Bison meat can be found in the familiar cuts of red meat such as steaks, roasts, stew meat, etc. or as ground burger, It can also be found in a variety of specialty meats such as sausages, dried jerky and even hotdogs! The value of bison is not what you pay, but what you get in return. Nutritionally you are getting more protein and nutrients with fewer calories and less fat. Bison tastes great! Most people interviewed feel bison is the most flavorful meat they have ever tasted, with a sweet and rich flavor.
Purchasing:
The consumer can purchase bison meat in selected grocery store,
health food stores, gourmet shops, and meat markets, through mail
order companies, at select restaurants or through local producers
who direct market. Similar to buying beef, it is important to
buy the right cut of meat for tenderness. The muscle structure
of bison is very similar to beef and the cuts of meat are also
similar. Bison meat is a dark red color due to the fact that there
is no marbling. As with any meat purchased, the age and freshness
of the meat is an important factor.
Bison Meat Cooking Tips:
Bison is naturally flavorful and tender and can be prepared much
the same as beef but it is important not to overcook it. Because
bison is a very lean meat, the general rule is to cook bison at
a lower temperature and slower! Fat in meat acts as an insulator
and slows down the cooking process. Because bison has a lower
fat content, it usually cooks faster and become overcooked if
proper care isn't used. There are bison recipe books available,
and bison can be used as a substitute in any recipe calling for
red meat.
Roasts: Low temperature roasting. The best temperature is 250 to 325 F (160C) in a preheated oven. To insure desired results use a meat thermometer. Do not cook beyond 160 F (70C) remove from heat and let stand before carving. Even at a lower oven temperature, the roasting time for bison will be close to the time it would take for a similar size of beef roasted.
Crock Pot: Very slow, moist heat is needed for less tender cuts of meat such as chuck, brisket and stew meats. 6 to 8 hours depending on size and cut.
Broiling or grilling: Use more tender cuts of bison for broiling or grilling i.e. Rib Eyes, Sirloin and New York Strips. Etc. Move the broiler rack about 2 inches farther away from the heat source than you would use for a beefsteak. Bison steaks taste best when grilled to rare or medium. It is important to check frequently to avoid overcooking.
Stir Fry: Cut bison into small strips, and add a few drops of oil to your pan. Cook only enough to sear the meat. Quickly add vegetables and use a low heat.
Ground Bison: Use the meat as you would in ground beef recipes. You should find there would be no fat to drain off. All ground meats should be cooked thoroughly to an internal temperature of 160F. Ground bison will generally cook faster than ground beef so care is needed to avoid drying out the meat.
Bison has a sweet rich flavor. It is suggested that bison meat should be tried alone, without the condiments, spices or sauces to enjoy the full rich flavor.