"Bison and buffalo are commonly confused as the same type of animal, but they’re actually two different members of the same family. The American Bison is native to North and South America and Europe, while buffalos are native to Africa and Asia. An easy way to spot the difference: North American bison have beards."
Cooking Light

Why Eat Bison?

Pure and simply it's the taste! Bison is the most flavorful red meat available to today's consumer. Naturally nutritious, tender, and easy to prepare - it just doesn't get any better than that! Bison is a dense meat, satisfying you more while eating less, and will not shrink down after cooking.

Bison is an excellent red meat source, low in fat, high in protein, rich in flavor. Research conducted by Dr. M. Marchello, University of North Dakota, has shown that bison is a highly nutrient-dense food because of the proportion of protein, fat, minerals and fatty acids to its caloric value. Comparison of the nutritional values of bison has shown that bison meat is low in fat and calories and high in protein and nutrients. Studies also prove that bison has a greater concentration of iron as well as some of the essential fatty acids.

One serving of bison meat provides 34% of the daily recommended amounts of protein, 32% of zinc, 33% of iron, 10% of niacin, 20% of phosphorus, 14% of vitamin B6 and 42% of the antioxidant selenium. Bison meat is also non-allergenic, making it easier to digest by people with a red meat intolerance.

Bison are raised as naturally as possible. NO growth hormones, steroids, or drug residues reside in bison meat. For today's health conscious consumer bison meat is the natural choice for healthy eating.

Discover for yourself why bison meat is becoming a leading culinary trend across North America. Bison - natures best is back.

Nutrient Composition

(per 100 grams of cooked lean meat)

Species Fat (gm) Calories (kcal) Cholesterol (mg) Iron (mg)
BISON 2.42 143 82 3.42
Beef 9.28 211 86 2.00
Pork 9.66 212 86 1.1
Chicken (Skinless) 7.41 190 89 1.21
Duck (Skinless) 11.2 201 89 2.7
Venison 3.19 158 112 4.47
Halibut 2.94 140 41 1.07

(Source: USDA Handbook, 8-5, 8-10, 8-13, 8-17)