Buffalo meat, properly called bison, is the lean, sweet red meat of the American bison, traditionally central to Plains Indigenous diets and now produced commercially on ranches across North America. It is valued for a flavor profile closer to beef than to game, but with markedly lower fat and higher protein density per calorie.
History & Origins
Bison sustained the Indigenous nations of the North American plains—Lakota, Cheyenne, Blackfoot, and many others—for millennia, providing meat, hides, bone tools, and pemmican made from dried, pounded flesh mixed with berries and fat. Following the arrival of European-American settlers, commercial hide hunting and deliberate U.S. policy reduced an estimated population of 30–60 million animals to fewer than 1,000 by the mid-1880s. Twentieth-century conservation on federal lands and private ranches rebuilt breeding stock, and modern bison ranching has since re-established the animal as a regulated, sustainable meat industry.
Nutrition Facts
Per 100 g, edible portion (estimated)
- 143 kcalCalories
- 28.4 gProtein
- 2.4 gFat
- 0 gCarbs
- 0 gFiber
- 0 gSugars
- 339 mgPotassium
- 3.4 mgIron
Culinary Uses
- Bison steaks and burgers, grilled to medium-rare for tenderness
- Ground bison in chili, meatballs, and pasta sauces as a lean beef substitute
- Slow-braised bison roasts and stews with root vegetables
- Traditional pemmican: air-dried bison pounded with rendered fat and dried berries
Known Benefits
- Significantly lower in total and saturated fat than feedlot beef
- Excellent source of complete protein, heme iron, and vitamin B12
- Higher content of conjugated linoleic acid (CLA) than grain-fed beef
- Provides omega-3 fatty acids and selenium when pasture-finished
Hidden Benefits
- Pasture-based bison grazing can support prairie grassland regeneration and carbon sequestration
- Animals are typically raised without routine antibiotics or growth hormones
- Leaner fat profile yields a higher polyunsaturated-to-saturated fat ratio
- Bone-broth and organ meats from bison are exceptionally nutrient-dense and underutilized
Cautions & Considerations
- Cook to a lower internal temperature than beef (rare to medium) to prevent dryness from low fat content
- Marinate or pair with fat to keep lean cuts moist during high-heat cooking
- Wild-harvested bison must be processed under state inspection in the U.S. before sale
- Higher purine content than many white meats may require moderation for individuals with gout
