Buffalo Meat - healthy & nutritious - now on Vancouver Island!
Young Bison Calf
Why is Bison Better?
Science shows that buffalo meat is actually healthier than other red meats. Buffalo meat is lower in fat than beef, pork, skinless chicken, lamb, veal, venison, ostrich and sockeye salmon.
Buffalo meat has fewer calories per serving than beef, pork, skinless chicken, lamb, venison and sockeye salmon.
The cholesterol in bison meat is lower per serving than all above-mentioned meats.
Bison meat is high in iron, selenium and Vitamin B-12.
Bison meat has 40% more protein than beef, its red meat counterpart, so you can eat 1/3 less volume and still come away satisfied. Bison meat has much less fat than beef so that you get more edible meat for your money.
Because Bison meat is so lean it requires a slightly different cooking technique than beef. Island Bison on Vancovuer Island, offers tips for cooking buffalo along with a free cook book of buffalo recipes for customers.
Research conducted by Dr. M. Marcello, University of North Dakota, has shown that bison is a highly nutrient-dense food because the proportion of protein, fat, minerals and fatty acids to its caloric value.
Buffalo meat is a nutrient dense food that, in one serving, provides significant amounts of the following minerals:
- 34% Protein: contains all the essential amino acids needed for growth and maintenance.
- 20% Phosphorus: is needed for strong bones and teeth, growth and maintenance
- 33% Iron: Heme, the most useable form of iron, needed for oxygen transport in red blood cells.
- 32% Zinc: trace mineral is used in the manufacture of enzyme systems, immune response, and sense of taste.
- 10% Niacin: is used to obtain energy at cell level for fat synthesis/breakdown.
- 14% Vitamin B6: is necessary for protein metabolism, making neurotransmitters.
- 42% Selenium: trace mineral used in anti-oxidation functions at cell level.
Source: Bison Resource Manual for Food Service, 1999