Try It Today: Bison
These days, you might find bison burger, bison steaks and even bison pate served at your favorite restaurants. “Bison?” you might wonder. Don’t be wary. Bison is lean protein that’s worth a try.
Back in the Day
The great American buffalo (species Bison bison) grazed the Great Plains for hundreds of years. Hunted in the 1600s for their fur and later for their bones and meat, the bison was almost extinct by the late 1800s. Today, bison meat, which comes from managed ranches, has been making a comeback as the “new red meat.”
The Nutrition Facts
This meat is such a nutrition powerhouse that it’s no wonder the U.S. demand for it keeps growing. A three-ounce bison rib eye steak contains 150 calories and is very low in cholesterol. With just under five grams of fat and two grams of saturated fat, it has a much lower fat content than any other meat on the market. Bison meat is also an excellent source of zinc, irons and vitamin B-12.
Bison vs. Beef
Bison tends to have a richer and sweeter flavor than beef. When raw, it has a deeper red color because there is no marbling (i.e. the white layers of fat found in beef). Bison comes in identical cuts to beef, which makes shopping for it easier. You will find choices such as flank steak, brisket, ground and tenderloin.
Grass-Fed Bison vs. Grain-Fed Bison
Grass-fed means the bison is let out to graze, rather than given feed mix, which might have added hormones or antibiotics. Grass-fed bison has yellow fat (as opposed to white) because it has more beta-carotene and has slightly lower fat, cholesterol and calories and a higher percentage of omega-3 fats than grain-fed bison meat.
Handling and Preparing
While not widely carried yet, farmers’ markets and some supermarkets or specialty stores sell bison meat. You can also order it online and have it delivered. Use refrigerated bison meat within five days or store it in the freezer. Defrost frozen meat overnight in the refrigerator or run it under cool water.
Since bison meat is very low in fat, it cooks faster than other red meats; this means it can also easily overcook. As a general rule, use a low heat (325°F) and longer cooking times. Braising or stewing works best with large cuts of meat such as roasts or steaks. Try broiling or grilling thinner slices such as sirloin tip.
These days bison burgers are available in many U.S. restaurants. Bison steak, roasts or ribs are great addition to a weekly dinner menu. Use bison in stews or substitute ground bison for beef in lasagna or a meat sauce.
- Bison recipes to try:
- Wild West Steak
- Spice Rubbed American Bison Tenderloin
- Bison Meat Sauce
Photo by The Flying Chef/Recipezaar
And, according to the FDA, bison do not get infected with Mad Cow disease so one less thing to worry about!
Not all feed mixes have hormones or antibiotics in them. Organic bison can be either grass or grain fed. Read your labels or ask your butcher.
Bison is delicious. Be extra careful when you cook it because it is so lean it will be tough if you overcook. Wrap your filet in a nice strip of bacon, sear it top and bottom and give it a few minutes in a screaming hot oven.
I am so glad i read this article; I was wondering what I could use instead of beef. I am very concerned about “mad cow”.
Since the issue in Britain I’m off Beef.
Thanks
Bison is the only animal that does not get cancer!! I use bison in all my dishes I used to use ground beef and they taste so much better.
Why is it the bison does not get cancer?
I LOVE buffalo meat. I no longer use any ground beef. It is so easy to put into pasta sauce, tacos, or soups. I found that the steaks do need to be cooked at a lower temperature or they come out dry. Buffalo also has many more nutrients than beef and I’ll never go back!
Bison is easily substituted for beef. One of my favorite restaurants is Ted’s Montana Grill, where they have everthing from Bison burgers to Bison Pot Roast and Bison Meatloaf! Very tasty!
I am so pleased to see the Food Network providing information and recipes for Bison. It is a versatile red meat that is very healthy. Please provide more bison recipes and thanks for introducing Bison to your followers.
Linda O.
When serving hamburgers to my kids I have to do everything I can to get them to have just one more bite. Make them a buffalo burger and it is gone in no time. Sometimes they ask for a second!
Sorry, but with a little research, because I was a bit skeptical of the claim that bison don’t get cancer or “mad cow disease”, I found that they can get both. The reason we don’t tend to see them with it is that, in the wild, animals with those diseases are the first to be taken out by predators.
BISON BURGERS are awesome!!!!
the first time about 10 years ago in some white chile beans and i love it my wife took first place in a cookoff 3 months ago.
Jennifer I was thinking i have buffago
wing cheese it the hottest chesse i try in my life trying i try to send you some
if you like it. philiip anderson 4855 cr 421 fulton,mo 65251
I only had a buffalo burger once at a diner in New Hampshire. I loved it. That was years ago. I am now a vegetarian. While I am sometimes tempted to have it again… Remember..It is still murdering an animal!
The area I used to live in had Buffalo dinners together once a year, it is good. At a younger age, it seemed alittle strange to eat Buffalo over Beef, but I saw it in our local market the other day, si I am going to give it a try.
I am looking forward to trying some bison soon. I am not a vegetarian. Yes, it is murdering an animal, but animals have four legs and lettuce has none. Lettuce doesn’t even have a chance to RUN!!! Ever see a fleeing tomato? VEGETABLES ARE MURDER, TOO!!!
Bison is wonderful! I use it in place of beef all of the time; especially when I make burgers. To be honest I really haven’t gone back to beef burgers. Bison is so lean and yet so tasty, it’s definitely my choice meat.
If youwant to learn more about “best practice” for cooking buffalo or any other game meat – visit the WildCheff (national authoriy on wild game cooking) by doing a Google search for WildCheff or visit my website a widcheff dot com. I even hear that the Food Network is currently speaking with the WildCheff
unfortunately all bison meat you purchase is not created equally. Some bison ranchers are putting them into a feedlot to compete with beef. Some dehorn and castrate as well. IMO this defeats the entire reason for consuming a natural, lean, healthy meat. It also is an unnatural way to raise bison, off the grass is the only bison to eat if you are looking for healthy meat.
Yes, I have seen a fleeing tomato. If your grocery bag fails you while you are walking up a hill, you will find that many fruits and vegetable are capable of escape. The round ones mostly. The carrots didn’t make it nearly as far.
I've been a vegetarian since 13 years. Grassfed bison is the only meat I'll ever eat. It's the most humane option for eating meat I've found, and nutritionally the best value. It's free of hormones and antibiotics, it's very lean, and it's high in all the nutrients vegetarians risk running low on – complete protein, B12, Zinc, Iron, Selenium, and Omega-3 fatty acids. And it actually tastes quite fantastic.