American bison meat, often marketed as buffalo meat, is a lean red meat from plains bison, valued for its slightly sweet, earthy flavor and a fat content considerably lower than beef. It is raised commercially on rangelands across the United States and Canada and consumed grilled, ground, smoked, or braised.
History & Origins
Bison once numbered an estimated 30 million or more across the Great Plains and formed the dietary, material, and spiritual foundation of Indigenous nations such as the Lakota, Blackfoot, and Comanche. Commercial hide hunting and deliberate extermination campaigns in the 19th century reduced the population to fewer than 1,000 animals by the 1880s, prompting 20th-century conservation efforts and the eventual development of commercial bison ranching. Today bison herds have recovered to over 360,000 animals in North America, and bison is marketed as a sustainable alternative to conventional beef.
Nutrition Facts
Per 100 g, edible portion (estimated)
- 143 kcalCalories
- 28.4 gProtein
- 2.8 gFat
- 0 gCarbs
- 3.4 mgIron
Culinary Uses
- Grilled bison ribeye and strip steaks served rare to medium-rare
- Ground bison burgers, meatballs, and chili
- Bison jerky and smoked summer sausage
- Slow-braised bison short ribs and osso buco-style shanks
- Bison bone broth and rendered bison tallow for frying
Known Benefits
- Lower in total and saturated fat than grain-fed beef
- High in complete protein and bioavailable heme iron
- Rich in vitamin B12, zinc, and selenium for immune and nervous-system function
- Good source of creatine and naturally occurring CLA when grass-fed
Hidden Benefits
- Contains a more favorable omega-6 to omega-3 ratio than grain-fed beef
- Higher conjugated linoleic acid (CLA) content than conventional beef
- Provides glutathione peroxidase-supporting selenium at levels exceeding most poultry
- Often raised without growth hormones or routine antibiotics on rangeland systems
Cautions & Considerations
- Cook to 135-145°F (57-63°C) and rest; overcooking produces a dry, tough texture
- Free-range bison can carry brucellosis; commercial meat is tested and typically safe
- Strong gamey flavor can be off-putting to those accustomed to grain-fed beef
- Higher retail price and limited supply compared to beef and chicken
