As a high quality, lean alternative to beef, Bison is becoming increasingly popular for its sweet flavor and fine texture. A number of prominent chefs and grocery stores now carry prominent Bison cuts in their meat sections, which is a solid alternative to other meat products.
The natural cultivation of the buffalo leads to a lower fat profile, with just under 3 grams of fat in a 3.5 ounce serving, relative to more than 8 grams for select beef cuts – with fewer calories as well. In fact, Bison is abundant in minerals such as Iron and Vitamin B-12, providing an additional health benefit.
Many traditional beef dishes can easily substitute bison in lieu of beef, providing a way to reduce the fat content and increase the nutritional quality of a given dish. Today, there are nearly 300,000 bison in the United States, which are sustainable cultivated by a variety of producers. As a result of this profile, demand for bison is growing, with over 50,000 bison processed last year, providing anti-biotic free, sustainable sources of meat for American consumers. Since federal regulators prohibit the use of artificial cultivation (the bison is a protected animal), the result is a delicious, all-natural meat product.
Today, you can find bison in many top restaurant menus, as well as in natural and health food stores, which provide a reliable alternative to more standard beef products and dishes, with a better overall health profile.
