Posted on 01/11/2020 5:25:37 PM PST by nickcarraway
Bison are one of over 100 species of hoofed mammals belonging to the Bovidae family, which also includes cattle.
While often grouped with buffalo, their anatomical features slightly differ.
Historically, bison has been the second most popular type of red meat, with beef being number one. Today, the demand for bison meat is growing due to increased marketing efforts, its widespread availability, and favorable nutritional profile.
This article reviews bison’s nutritional profile, benefits, and drawbacks and compares it with beef.
Nutrition
In terms of nutrient content, bison packs a good amount of several essential nutrients, including protein, iron, zinc, selenium, and B vitamins.
A serving of bison cooked from a raw, 113-gram (4-ounce) portion provides (1):
Calories: 124 Protein: 17 grams Fat: 6 grams Saturated fat: 2.5 grams Carbs: less than 1 gram Iron: 13% of the Daily Value (DV) Selenium: 31% of the DV Vitamin B12: 68% of the DV Zinc: 35% of the DV Vitamin B6: 19% of the DV Niacin (vitamin B3): 28% of the DV SUMMARY Bison, which is high in protein, B vitamins, and certain minerals, boasts a favorable nutritional profile.
Potential benefits As part of a nutritious, whole-foods diet, bison may provide several potential health benefits.
Excellent source of protein Providing around 17 grams of protein per raw 4-ounce (113-gram) serving, bison is considered an excellent source of protein.
Sufficient protein intake is essential for numerous processes in your body, including tissue rebuilding, hormone production, and nutrient transport (2Trusted Source, 3Trusted Source, 4Trusted Source).
The general recommendation for protein intake among active individuals is 0.6–0.9 grams per pound (1.4–2.0 grams per kg) of body weight. Thus, consuming bison is a good way to get closer to meeting this recommendation (5Trusted Source).
Rich source of B vitamins Bison meat packs a good deal of B vitamins, with a raw 4-ounce (113-gram) serving providing 68%, 19%, and 28% of the DVs for vitamin B12, B6, and niacin (B3), respectively (1).
B vitamins are involved in many cellular processes throughout your body, including energy and neurochemical production, as well as red blood cell formation (6Trusted Source).
While B vitamins are widely available today due to the fortification of many foods, including bison meat in your diet can help you meet your daily needs.
High in iron, selenium, and zinc In addition to its relatively high vitamin B content, bison is a good source of iron, as well as an excellent source of selenium and zinc, with one raw 4-ounce (113-gram) serving providing 13%, 31%, and 35% of the DV for each mineral, respectively (1).
These three essential minerals serve numerous important functions in your body.
Iron plays an important role in red blood cell formation. Red blood cells are the main transporters of oxygen in your blood and necessary for all oxygen-requiring processes (7Trusted Source, 8Trusted Source).
Selenium serves as an antioxidant that fights oxidative stress, which refers to an imbalance of free radicals and antioxidants that can lead to tissue dysfunction and disease. Adequate selenium intake can help prevent this (9Trusted Source, 10Trusted Source).
Meanwhile, zinc supports your body’s immune system and helps fight various illnesses. More specifically, it promotes cell division and growth, as well as wound healing. Proper zinc intake can help ensure optimal immune function (11Trusted Source).
Including bison as part of a balanced diet may help you meet the daily requirements for these three important minerals.
Fairly low in calories When compared with many other meats, bison is low in fat and overall calories, with a raw 4-ounce (113-gram) serving providing 6 grams of fat and 124 calories (1).
By swapping out fattier cuts of meat for bison, you may be able to get the same amount of beneficial nutrients with fewer overall calories, which may be helpful for individuals looking to improve their body composition or lose weight.
Can be substituted in recipes In addition to bison’s impressive nutritional profile and mild flavor, it can be versatile in the kitchen.
For example, you can use it as a substitute for other red meats in almost any recipe, including those for chilis, stews, and stir-fries.
Bison is also commonly consumed as a steak or roast and can be cooked similarly to other lean red meats.
SUMMARY Due to bison’s rich nutrient profile, it may provide a number of health benefits, such as promoting a healthy body weight and muscle mass, when eaten in moderation as part of a healthy diet.
powered by Rubicon Project Downsides to consider While eating bison on a regular basis may come with several potential benefits, it has a couple of drawbacks to consider.
Price One major drawback of regularly eating bison is that it can be expensive in most areas. This is due to market prices set in relation to supply and demand.
Furthermore, the cost of grass-fed bison tends to be higher than that of grass-fed beef, though this may also vary by demographic area.
Traditionally farmed beef tends to be the least expensive due to large-scale farming, though the nutritional profile of this meat is likely different (12Trusted Source).
Some simple ways to enjoy bison despite its higher cost include buying the meat in bulk or when it’s on sale.
Easy to overcook Given that bison is considerably leaner than other types of red meat, such as beef, it’s easier to overcook, which could result in a dry, tough, and hard-to-chew meal.
Though this mainly applies to steaks and whole-muscle cuts, ground bison may also require slightly less cooking than other types of red meat.
One way to regulate cooking time is to use a food thermometer. Ground bison should be cooked to an internal temperature of 160ºF (71ºC), whereas steaks and roasts should reach a minimum temperature of 145ºF (63ºC) (13).
Overcooking can also be avoided by using a slightly lower flame or cooking temperature.
As when trying any new food, cooking bison to your preferred doneness may take a bit of practice.
SUMMARY
Though consuming bison meat comes with several nutritional benefits, there are a couple of drawbacks to keep in mind, such as its slightly higher price and the fact that it’s easier to overcook.
Bison vs. beef
While bison and beef share many qualities, there are some subtle differences between them.
Bison tends to be leaner than beef, making it a bit lower in calories and easier to overcook (1, 14).
In terms of taste, bison and beef are similar, though based on different cuts of meat, you may notice a slight difference in flavor and texture.
Farming method is another area in which the two types may differ. The majority of beef is produced using factory farming with grain as feed, a practice that promotes rapid weight gain and growth (12Trusted Source, 15Trusted Source).
Meanwhile, bison is usually grass-fed and pasture-raised, though as the demand for it increases, some farmers are supplementing with grain feed.
That said, both bison and beef, whether grass-fed or grain-fed, can be a nutritious part of an overall healthy diet.
Bison and beef are two types of red meat that share many similarities, the main ones being nutrient profile and taste. Some differences between them include texture, farming methods, and leanness.
Like cattle, bison are members of the Bovidae family of hoofed mammals.
While bison meat is similar to beef, it differs slightly, with the former being leaner and usually grass-fed.
Its favorable nutritional profile may promote overall health, and its versatility makes it a viable alternative to other red meats.
All things considered, bison can be a nutritious addition to a well-balanced, whole-foods diet.
Definitely a yak. Good pack animal.
OK,so I don't know my yak from a hole in the ground.
By now it’s a dead thread, but for those still looking, the link will provide all the buffalo excitement one could want with a trip to Custer State Park in South Dakota for the annual buffalo roundup and arts festival thrown in as a bonus. Rain and cold temps this year, but usually sunny and warm.
I started to respond right at the beginning, but fell asleep. Great nap.
https://gfp.sd.gov/buffalo-roundup/
I like my steaks rare. Is bison good rare?
Yep. About 6-7 years ago I had to give myself injections of B12. I was very low even with a diet high in beef and eggs.
My body doesn’t absorb most vitamins and minerals from supplements and sometimes not that great from food.
At this time I am probably even worse than I was then because I have only bought ground beef 1-2 times in over a year.
This week I did a search for the highest amount of B vitamins and wrote out my food budget. Looks like eggs are going to be mostly what I will be eating for the next 4-5 months at least. Good thing they can last a few weeks because I will have to buy enough in March to make it past the price increase for Easter in April.
Good thing I like them and know how to cook them in several ways.
Had bison once. I liked it. Cooked in butter and more butter on top and even more butter and cream in the mushroom sauce on the side.
Can you find good eggs at a local farmers market?
piasa and I were obviously joking
Before 1884 there were 30-60 million Bison in North America. That was whittled down to only 325 by 1884. In 1870 it was estimated that 2 million Bison were killed in one year. Toda,y there are approximately 500,00 to 1 million, conservatively, Bison in North America. Compare that to the numbers of Beef Cattle in North America in 2015 to be at over 89 million head in herds, with the average being around 93 million since 2000.
There is a movement underway to increase the Bison herds of North America. Bison are not domesticated animals to have on the farm and can be very dangerous to raise. The history of the Bison is a fascinating story of how they almost went extinct due to early settlers hunting them. The swath of The Great American Bison Belt goes further north, south and further east than one would expect them. There are two types of Bison and they have distinguishable features from each other but most relate Bison with the Plains Bison and not the Wooded Bison. Even on the farm, Bison are migratory and must be with others.
Due to the danger of raising Bison, their lower numbers, the amount of land to raise Bison and let them roam at this time their meat will not be near beef cattle prices. One the advantages over beef cattle on the farm is that Bison does not need the amount of infrastructure, in the form of buildings, that beef cattle do. Some like to call the Bison herd the set it and almost forget it of the farm.
Is it any wonder why Beef is so much cheaper?
we have had beefalo here in our area.
Don’t see much of it any more.
You have any dealings with the Western Mob?
there are under the tongue lozenges
Adds a whole new dimension to BS.
You can treat bison meat exactly like lean beef. - Personally, I find it a bit TOO LEAN for BBQ, unless marinated overnight or cooked with some beef/pork fat and/or butter.
For grilled burgers I mix it 3-1 with (cheap, bought on sale) freshly-ground beef.
Yours, TMN78247
to avoid over-cooking bison: “steaks and roasts should reach a minimum temperature of 145ºF”
are they kidding? for beef to be rare/medium rare, individual steaks should be about 127-129; roasts cooked to 121 and allowed to continue cooking outside the oven via thermal momentum ...
No. Lots of locals hate the hogs. Some reluctant to have people from outside area on their property. Most don’t lease or guide hunting.
Hogs are very mobile. Not uncommon to see 50 moving in a group. We have a watering hole for them. Right now we only have 2 mares in the pasture where the springs are. I planted a new variety of wheat this year that I suspect will cause a problem with them. They invaded my seed plot for it last year.
It was a small plot but have 125 acres in it this year. Fiancee and I have already talked about the need for hunting them. (at night) They have already demonstrated that they like what we are growing.
We are farmers, not ranchers. But we do have some pasture land. Normally have a small cow calf operation. I plan to restock it later this year. Right now working on home a the farm. Plan to move back there in April.
The buffalo ranches I’m familiar with use tall pipe fences. Thet also have signs on the fences to keep away due to danger. Buffalo can be a bit rowdy.
Also, here in the west, all beef is pasture raised whether on grass or hay. They aren’t grained during their growth phase. They are grained for 90 days at the feedlot to fatten them up just prior to butchering. Furthermore, American meat can not receive antibiotics within 90 days of butchering. They aren’t given antibiotics in the pasture but they do receive vaccines at certain points in their lives.
I know these things first hand because I’ve spent a LOT of time on various cattle ranches and have directly participated in many of the necessary activities required in raising cattle.
The united States has some very strict laws regarding the care, raising, and transport of large animals. Other countries...not so much. We do import a lot of beef while we export a lot of beef. American beef is the best in the world and commands a high price in overseas markets.
Doesn’t sound much like a good beef alternative to me.
“there are under the tongue lozenges”
I didn’t know that. Seems like that ought to work.
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