Archive for the ‘Q & A’ Category

What is the difference when cooking bison compared to beef?

Tuesday, June 21st, 2011

Question: What is the difference when cooking bison compared to beef? Thanks!

- From Judy in Cleveland, Ohio.

Answer:

Hi Judy,

Great question! Even though you can really use bison to replace beef in almost any recipe, there is a difference in how you prepare it. Remember that since bison is leaner (and healthier!) it cooks quicker and you are able to cook at a lower temperature.

Buffalo/Bison steaks and burgers are at their very best when done rare or medium (with a pink center). Your meat thermometer should reach 135°F (57ºC) for rare, 145°F (62ºC) for medium rare, or 155° F for medium.

If you oven broil your buffalo/bison, try moving the oven rack a notch lower than you normally would and check on their progress a few minutes sooner than you normally would. You’ll be rewarded with a juicier piece of meat.

If you grill your buffalo/bison, we suggest doing so over medium hot coals at a distance of from four to six inches. Again, a little extra care will reward you with a much juicer meal.

When roasting buffalo/bison, we suggest that you follow the creed “lower and slower.” Lower your oven temperature to cook the meat more slowly. It will shrink less, thereby retaining more natural juice. To be sure that it is done to your liking, we suggest using a meat thermometer – it’s an inexpensive reusable insurance policy.

The rich red color of the buffalo/bison meat is indicative of the higher levels of iron and the lack of marbling (fat). Both of these are GOOD things and are probably among the reasons that you purchased buffalo/bison meat in the first place.

We recommend using more tender cuts of bison meat such as rib-eyes, sirloins and New Your strips when grilling or broiling. Roasts, steaks and chops are better for oven broils and roasting.

Check out a few of our other cooking tips!

Tags: beef, cooking bison, cooking buffalo, temperature
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Women and Bison Meat

Wednesday, July 21st, 2010

Q: Is bison meat good for women?

A: Yes. Iron is very important to women’s health…and Bison Meat is high in iron (has more iron per serving than beef, chicken, or pork). Women require more iron than males and are susceptible to the iron deficiency condition: anemia. Having low iron levels can also make you feel tired, affect your concentration and increase your risk of infection.

Increased levels of iron in your diet is especially important during pregnancy. Your body makes more blood when you are pregnant because you and your baby are growing and so the pregnant body needs more iron to make healthy blood. Low levels of iron can affect the mom’s health and baby’s growth.

When you choose Bison meat, you are not only getting a meat high in iron, but it is low in fat, calories and cholesterol – a perfect combination for any woman! Plus, it tastes delicious.

Posted in Nutrition, Q & A | No Comments »

Buffalo Meat or Bison Meat?

Tuesday, April 20th, 2010

Question: Is it Buffalo Meat or Bison Meat?

Answer: Even though referenced in popular folklore and campfire songs, the buffalo did not, in fact, roam in America. The animal commonly referred to as a buffalo, is in fact, the American Bison. Officially, there are two species of buffalo, the African Buffalo and the Asian Buffalo, but these animals are completely unrelated to the American Bison and they don’t even look like Bison. So technically, the Buffalo has never been native to North America.

There was a time when bison had nearly died out in the country’s Bison Belt. Their meat was valued for being rich in nutrients and high in protein, however the real value in bison during the westward movement was the animals’ large and plush hides. A select few small herds survived the near extinction by hiding in isolated areas such as Utah’s Antelope Island or Pelican Valley near Yellowstone National Park. In the early 1900’s, a few ranchers tried to revive the bison by gathering small herds together in order to create a sustainable population. Because of the diligent work of these ranchers to reestablish the bison as a mainstay in North America, the North American Bison is no longer an endangered species.

For the last couple of decades, ranchers and bison enthusiasts alike have worked hard to reintroduce bison as a consumable meat, a delicious alternative to beef.

So, in answer to your question, buffalo and bison are often used interchangeably to describe this delicious meat, but technically, it is “bison” meat.

Tags: bison meat, buffalo meat
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All Natural, Grass Fed Buffalo Meat

Thursday, March 4th, 2010

Question: I am extremely concerned with eating products that are natural and grass fed. How are your animals treated?

Answer: Our herd of 1,000 bison roams free on our 4,000 acre ranch in rural Missouri and graze on its native grasses. In their final three months, we introduce our secret formula, a special blend of all natural grains that enhances the flavor and tenderness of these award winning meats. So our bison would meet your all-natural standards.

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Bison Meat Nutrition, Healthy Protein

Thursday, February 11th, 2010

Question: I have heard that bison meat is healthier meat, but how does it compare to leaner proteins such as chicken?

Answer: Actually, bison may be one of the healthiest proteins you can consume for a couple of reasons. First of all, bison meat has fewer calories and less cholesterol than chicken, fish, or ostrich. Additionally, because bison meat is so rich in protein (40% more than beef) you can eat less bison meat and come away from the table full.