Bison vs Beef When cattle roamed free and grazed on the range, they were slaughtered at 4 to 5 years of age. Currently, though, 99% of all beef in the US comes from grain-fed cattle slaughtered at about 14 months. Such beef has a higher fat content and higher omega-6 to omega-3 ...
Bison popularity has grown significantly over the past few years driven by the desire for people to live healthier lives. Bison meat is higher in iron, higher in protein, higher in Omega-3; lower in fat and cholesterol when compared to beef, pork, chicken and even salmon. This proven nutri...
Cooking Bison Meat Since buffalo meat has less fat than other red meats it cannot stand up to intense heat. Fat is an insulator that melts before meat begins to cook. When that doesn’t take place, the meat starts cooking immediately. Since the cuts of beef and bison look the same, exc...
Pat Bruno
Bison is lean meat with a similar texture and appearance to beef, but a distinctly different flavor profile, and its impressive nutrient profile is perfect for those looking to consume a source of high-quality protein. With no carbs, 8g of fat, and 24 grams of high-quality protein per 4-...
When cooking buffalo, it is generally best to first rub it with a little oil. It’s important to moderate the heat. If you roast a piece of beef at 325 degrees F, lower the temperature to 275 degrees F for a similar cut of buffalo. For broiling, lower the broiler pan down a notch...