Buffalo Meat - healthy & nutritious - now on Vancouver Island!

Nutritional Facts

Heart Disease . Diabetes . Cholesterol . Cancer

People frequently feel more satisfied with smaller portions of buffalo meat. This is probably due to the fact that bison meat is a rich source pf complete protein containing all the essential amino acids, used to build and repair tissues, produce enzymes some hormones, and maintain cell membranes and components of the immune system in the body.

Buffalo meat is also non-allergenic, making it easily digested by people with a red meat intolerance.

Buffalo meat is a great natural source of bio-available iron. The high iron content in buffalo meat helps boost energy and increase endurance by improving the blood’s capability to transport oxygen and carbon dioxide to and from body cells.

Heart Disease

Buffalo meat is low in fat and ideal for a healthy circulatory system. There are 2 major families of fatty acid chains in nature. Omega 6 found in seeds of plants and Omega 3 found only on green leaves. In 1987 CLA(Conjugated linoleic acid) was discovered. It is found in body fat and milk of ruminant animals. It is highest in the animals that directly graze green grass.

In fact grain-fed animals have approximately one-tenth the Omega 3 fatty acid as grass-fed animals and one-fifth the amount of CLA. Studies since 1987 show that CLA blocks tumor growth, reduces obesity, blocks the risk of diabetes and stimulates the immune system. Jo Robinson, a nutrition researcher and author has been quoted as saying, "We are finding out that CLA just about cures all that ails us."

The American Heart Association recommends bison meat. The two major risks for heart attack are high blood cholesterol and obesity. Reducing those risks also reduces the likelihood of a stroke. Choosing a proper portion of bison meat is part of the AHA eating plan. If you are serious about eating healthy, a regular consumption of buffalo meat should be contained within your eating plan.


In the Practical Living (healthy eating) section of the October 2001 issue of the Diabetes Forecast, Robyn Webb, MS, LN, writes the following about bison meat, "I recently became a convert to this succulent meat. What I love about bison meat is its superstar nutritional qualities." He compared bison meat to its red meat counterpart, beef - bison meat has 30% more protein and 25% less cholesterol than beef.

Webb compared a 3 1/2 ounce serving of cooked bison meat, with only 3 grams of fat, to 14 grams of fat in the same size serving of beef. His comment, "Bison meat is great paired with other indigenous American foods such as corn, tomatoes and peppers."

The Vancouver Island Bison Ranch offers tips for cooking buffalo along with a free cook book of buffalo recipes for customers.


The two major risk factors for heart attack are high blood cholesterol and obesity. Reducing those risks also reduces the likelihood of a stroke. The American Heart Association recommends eating less saturated fatty acids and cholesterol and maintaining a healthy body weight. Choosing a proper portion of buffalo meat is part of the AHA eating plan.

Check out, www.lower-cholesterol-today.com - you will see buffalo meats in the list of foods known to help lower cholesterol.

Buffalo meat contains less cholesterol than beef, pork, skinless chicken and venison.

Reports have been compiled that suggest eating 5 oz. of buffalo meat 3 - 4 times per week can help most people reduce LDL cholesterol between 40 to 45% over a 6 month period.


Dr. E. Wayne Askew, Professor and Director of the Division of Nutrition, College of Health, University of Utah did a study on the anti-carcinogenic aspect of buffalo meat,

It is a very extensive study recommending buffalo meat as an important food source and describing the possible connection of an anti-carcinogenic agent in the meat.

Selenium is an essential trace mineral element. It activates an antioxidant enzyme called glutathione peroxidase, which may help protect the body from cancer. One serving of bison meat supplies 42% of the daily recommended amount of selenium.

A quotation from Elaine Lipson, organic program director for New Hope Natural Media:

"Bison is a versatile 21st century food that meets the cutting-edge requirements of nutritionists, gourmet food lovers, chef and consumers who care about what they eat and how it is produced.

You all now that bison has an impressive nutritional profile that, in combination with good flavor and good ranching practices builds a pretty impressive marketing package.

Whether a consumer’s health concerns are fat in the diet, high cholesterol, getting enough omega-3 essential fatty acids, or just getting high quality protein without added antibiotics or other negatives, bison provides the solution."