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Bison (Buffalo)

Bison meat provides a healthy alternative to other meat sources. Rich in vitamins and minerals, while low in fat, cholesterol and calories, the nutritional content of bison is impressive.

Protein is used in the human body to build and repair tissues, produce enzymes and some hormones, and maintain cell membranes and components of the immune system. Bison meat is a rich source of protein as each serving has about 22 grams of protein. Bison cuts are complete proteins containing all the essential amino acids in appropriate amounts.

People are rapidly discovering the deliciously healthy taste of bison/buffalo. Buffalo meat tastes similar to fine beef, with just a slightly sweeter and richer flavor. Bison is naturally flavorful and tender and can be prepared much the same as beef. Publications ranging from Gourmet Magazine to the Old Farmers Almanac are heralding bison as the meat of the future.

Bison falls into the gourmet or specialty meat category at your supermarket or meat market. The value of buffalo is not what you pay, but what you get in return. Nutritionally you are getting more protein and nutrients with fewer calories and less fat. Buffalo is a dense meat that tends to satisfy you more while eating less.

Research by Dr. M. Marchello at North Dakota State University has shown that the meat from Bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value. Comparisons to other meat sources have also shown that Bison has a greater concentration of iron as well as some of the essential fatty acids necessary for human well being. Readers' Digest magazine has even listed bison as one of the five foods women should eat because of the high iron content.

Much of the informationon this page is from the National Bison Association Web Site
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