Bananas for Bison


—By Nutritionista

Bison are not attractive animals…

But they ARE tasty, healthy, and more sustainably raised. Not to mention:

  • Bison tends to be slightly more tender, richer, and sweeter than beef.
  • It hasmore protein and fewer calories than beef.
  • It has 70 to 90% less fat than beef (depending upon the cut of the meat) and less of it is saturated fat.
  • It has an average of 50% less cholesterol than beef.
  • Most bison are handled as little as possible. They spend their lives on grass, much as they always have, with very little time in the feedlot. They are not subjected to questionable drugs, chemicals or hormones.
  • Bison has a higher concentration of iron than other meats. Remember that the number one vitamin deficiency for women is iron!

Check out how bison stacks up to other meat:

Not too shabby, right? So how in the world does one cook bison? Well, turns out, a lot like you’d cook beef.

  • Cook bison to the same doneness you’d cook your beef.
  • DO NOT overcook it! Since bison has less fat than beef, it can burn more easily. Remember: low and slow. Slow-cooking bison is highly recommended.
  • Ground bison meat can be used as a substitute for ground beef in most recipes.
  • Use bison to make steak, burgers, kabobs, chilis, meat sauce/meatballs, garam masala, etc. Check out this treasure trove of recipes.

Though bison is more expensive than beef, it’s worth it. You’re getting a sustainably raised animal (also often without hormones and antibiotics) whose meat provides major health benefits.

Those meatballs in my Pump bowls? Mmmm hmm, bison.

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