Eating healthy never tasted so good!

Nutritional Comparison

Per 100 gram (3.5 oz) serving of cooked meat:

Species Fat
grams		 Calories
Kcal		 Protein
grams		 CHOL
mg		 Iron
mg		 Vit. B-12
mcg		 Sodium
mg
Bison 2.42 143 28.44 82 3.42 2.86 57
Beef 
Choice		 18.54 283 27.21 87 2.72 2.50 52
Beef
Select		 8.09 201 29.89 86 2.99 2.64 64
Pork 9.66 212 29.27 86 1.10 0.75 55
Chicken
Skinless		 7.41 190 28.93 89 1.21 0.33 86
Salmon
Sockeye		 10.97 216 27.31 87 0.55 5.80 92
Beyond Burger 
Plant-based		 14.16 230 20.35 0 3.19 1.06 425

  • Buffalo meat fits the dietary guidelines of the American Heart Association and is often prescribed by physicians to patients who should limit their fat intake. Several of the nationally recognized weight-loss programs list buffalo as one of their recommended “diet foods”.

  • Bison are handled as little as possible. They spend their lives on grass, much as they always have. They are not subjected to questionable drugs, chemicals or hormones. The members of the NBA feel so strongly about this that they have a resolution opposing the use of these substances in the production of Bison for meat.

  • With buffalo meat you get what you pay for: 100% pure, wholesome, tasty nutrition.

Bison Meat Basics

Bison meat cooks fast due to its leanness. Use a meat thermometer to prevent overcooking.

The leanness of bison makes uncooked meat a deep red in color.

Bison is always free of antibiotics and hormones.

Bison is naturally rich and sweet, high in Zinc, Selenium, Phosphorus and Vitamin B12. A good source of Iron, Vitamin B6 and Niacin.

Cool meat for 5 minutes before serving to seal in flavor and allow juices to redistribute.

Diagram Of The Different Cuts Of Meat On A Bison.

  • Round Steak
  • Sirloin Tip Steak & Roast
  • Bottom Roast
  • Top Round Roast & Steak
  • Ground Meat

  • Sirloin
  • Tri Tip
  • Roast

  • T-Bone
  • NY Strip
  • Tenderloin

  • Ribeye Steak
  • Rib Roast
  • Back Ribs

  • Hump Roast
  • Chuck & Arm Roasts
  • Chuck Steak
  • Mock Tender Steak
  • Top Blade Steak
  • Chuck Short Ribs
  • Ground Meat

  • Flank Steak
  • London Broil
  • Steak Rolls
  • Ground Meat

  • Skirt Steak
  • Short Ribs
  • Ground Meat

  • Brisket
  • Corned Brisket
  • Crosscut Shank
  • Ground Meat

General Cooking Tips

Cooking past medium will result in a dry product.

Steaks

Sirloin, Ribeye, NY Strip and Tenderloin

  • Grill, broil or pan-broil

  • 1 inch or thicker

  • Lightly oil skillet if pan-broiling

  • Cook medium rare
    (145°) to medium
    (160°) for BEST temp

  • Will cook 113rd faster than beef

Roasts

Chuck, Arm, Sirloin Tip & Rounds (Medium and less tender)

  • Sear on stove top or at 450° in oven.

  • Cook roast at 325° in oven or in slow cooker until meat falls apart.

  • Add 1/2 cup liquid to roasting pan.

Roasts

Rib, Loin and Tenderloin (Most tender)

  • Use uncovered pan with rack.

  • Season with favorite rub.

  • Cook at 275°

  • Do not cook past 155°

Ground

  • Use in any recipe that includes ground meat.

  • If making burgers, a thicker patty will be juicier.

  • Do not cook past medium (155-160°)