Bison meat, also marketed as buffalo meat, is a deeply flavored red meat from the American bison that is markedly leaner than beef yet rich in protein, iron, and B vitamins. It is produced today mainly from ranch-raised North American herds and prized as a nutrient-dense alternative to domestic beef.
History & Origins
Indigenous peoples of the Great Plains—including the Lakota, Blackfoot, and Crow—hunted bison for millennia, drying the flesh into jerky and pemmican and rendering the fat for cooking. Near-extinction by the late 1800s, with numbers down to fewer than 1,000 animals, prompted conservation efforts that allowed the species to recover to over 350,000 by the early 21st century. Commercial bison ranching expanded in the 1980s and 1990s as consumer demand for lean, naturally raised red meat grew, and today bison is a regulated specialty meat industry centered in the United States and Canada.
Nutrition Facts
Per 100 g, edible portion (estimated)
- 143 kcalCalories
- 28.4 gProtein
- 3.5 gFat
- 0 gCarbs
- 0 gFiber
- 0 gSugars
- 318 mgPotassium
- 0 mgVitamin C
- 0 mcgVitamin A
Culinary Uses
- Grilled steaks and bison ribeye seasoned simply with salt and pepper
- Ground bison burgers blended with pork fat or olive oil for moisture
- Slow-braised roasts, stews, and chili
- Bison jerky and traditional pemmican
- Smoked sausages and summer sausages
- Seared medallions with fruit reductions (blueberry, chokecherry)
Known Benefits
- Very high in complete protein (~28 g per 100 g cooked)
- Substantially lower in total and saturated fat than grain-fed beef
- Rich source of heme iron, supporting red blood cell formation
- High in vitamin B12 and niacin for energy metabolism
- Naturally raised without growth hormones on most ranches
Hidden Benefits
- Higher proportion of omega-3 fatty acids and CLA than feedlot beef
- Elevated selenium and zinc compared with beef of similar cut
- Grass-fed lifecycle on pasture yields a more favorable omega-6 to omega-3 ratio
- Contains conjugated linoleic acid linked to body-composition benefits in studies
Cautions & Considerations
- Very low fat content causes rapid overcooking; recommended medium-rare to medium
- Verify source to avoid meat from uninspected wild-harvested animals that may carry trichinosis or brucellosis
- Higher dietary cholesterol per serving than many white meats
- Strong, slightly sweet, gamey flavor may be unfamiliar to beef-only palates
