Why Eat Our 100% Grass-Fed Bison?
While we are still growing our Bison herd, we are only able to offer it to our herd share members. Hopefully, in the next year or two we can open it up to non-herd share members as well. In the meantime….
TASTE:
It tastes great! Most feel Bison is the most flavorful meat they have ever tasted. It has been said that it “tastes like meat used to taste”. Many notice a sweeter flavor than beef, which adds to the richness of the meat. It’s not “gamey” or wild tasting. Bison meat is just naturally flavorful and tender. It tastes great by itself and will enhance your favorite recipe.
VALUE:
On a cost comparison, Bison falls into the Gourmet category at your supermarket or meat market. The value of Bison is not what you pay, but it is what you get in return. Nutritionally, you are getting more protein, more nutrients, for less fat, less calories, less cholesterol. A value that you can figure into your budget for a balanced, healthy diet.
HEALTHFUL:
A long time ago, the Indians and frontiersmen, who lived predominantly on Bison, had endurance, agility and stamina. Research is currently being collected on Bison to help us better understand the reasons for this. Due to their independent nature, Bison are handled as little as possible. They spend their lives on grass, much as they always have, and very little time in the feedlot. Because of this, there is no need for artificial growth stimulants or sub-therapeutic use of antibiotics. The members of the NBA felt so strongly about this that the Board of Directors passed a resolution opposing the use of these substances in the production of Bison for meat. Comparisons of the nutritional values of Bison have shown that Bison meat is low in fat and calories and high in protein and nutrients (see chart). In short, with Bison you are paying for a red meat source that is high in protein, low in fat, low in calories – a red meat that fits into the federal government’s dietary recommendations that allows you to enjoy more by eating less!
1. FREE OF ANTIBIOTICS AND STEROIDS
2. MORE PROTEIN THAN ANY OTHER MEAT
3. RECOMMENDED FOR THE HEART CONSCIOUS
Bison Cooking Tips
Bison meat is similar to beef and is cooked in much the same way. The taste is often indistinguishable from beef, although bison tends to have a fuller, richer (sweeter) flavor. It is not “gamey” or wild tasting. Bison is low in fat and cholesterol, and is high in protein, vitamins and minerals. Fresh cut bison meat tends to be darker red and richer in color than many of the other red meats.
The lack of fat insures that bison meat will cook faster. Fat acts as an insulator – heat must first penetrate this insulation before the cooking process begins. Marbling (fat within the muscle) aids in slowing down the cooking process. Since bison meat lacks marbling, the meat has a tendency to cook more rapidly. Caution must be taken to insure that you do not overcook bison. Don’t season the meat until almost done cooking as this dries out bison meat as it’s so lean. Don’t squeeze down on the burgers as that takes out the natural flavoring and could also dry them out.
Bison may be used with any of your favorite beef recipes if you remember a few basic tips:
- When oven broiling bison, move your broiler rack away from the heat about a notch lower from where you normally broil your beef steaks. Check your steaks a few minutes sooner than you normally would.
- If you normally cook your roast beef at 325ºF, turn your temperature down to around 275ºF for bison. Plan on the roast being done in about the same amount of time as with a comparable size beef roast. To insure the temperature you prefer, we recommend using a meat thermometer indicating the internal temperature.
- Ground bison or bison burger is also leaner (most ranging about 88-92% lean). It will also cook faster so precautions must be taken to not dry out the meat. There is very little (if any) shrinkage with bison burger – what you put in the pan raw will be close to the same amount after you cook it. Pre-formed patties tend to dry out faster when grilling. (Hint: the thicker the patty, the juicier the burger). Although ground bison is leaner, there is no need to add fat to keep it from sticking to the pan or falling apart. All meat, no matter the leanness, has enough available to cook properly. The great thing about ground bison, you don’t need to drain off any grease from the pan!
