Why Eat Bison?
- Taste Great
- Low in Fat
- Low in Cholesterol
- Low in Calories
- No Antibiotics
- No Hormones
- No Feedlots
Nutrient Composition – Updated December 2002
(per 100 grams of cooked lean meant)
| Species | Fat Grams | Calories KCAL | Cholesterol MG | Iron MG | Vitamin B-12 MCG |
| Bison | 2.42 | 143 | 82 | 3.42 | 2.86 |
| Beef (Choice) | 10.15 | 219 | 86 | 2.99 | 2.65 |
| Pork | 9.66 | 212 | 86 | 1.1 | 0.75 |
| Chicken (Skinless) | 7.41 | 190 | 89 | 1.21 | 0.33 |
Bison Cooking Tips
Bison meat is similar to beef and is cooked in much the same way. The taste is often indistinguishable from beef, although bison tends to have a fuller, richer flavor. It is not “gamy” or wild tasting. Bison meat tends to be darker red and richer in color than many of the other red meats.
The lack of fat insures that bison meat will cook faster. Caution must be exercised to insure that you do not overcook.
When oven broiling move the broiler rack away from the heat about a notch lower from where you normally broil your beef steaks. Check your steaks a few minutes sooner than normally would.
When cooking a roast turn the temperature down to around 275 degrees. Crock Pot is a wonderful way to prepare your favorite roast.
Use bison in your favorite beef recipes.