It’s funny how suddenly people are wild about bison. But, once upon a time, these animals were a major source of protein and nutrients in North America. Bison isn’t new by any means, but it is certainly enjoying new popularity! If you’re searching for a different red meat to add to your repertoire, keep your eye out for bison.
Bison meat is deliciously rich in flavor. It’s slightly sweeter than beef, and bison is actually more nutritious than beef, too, though I wouldn’t be caught without a freezer full of grass-fed beef, thank you cattle farmers 🙂
Bison is lower in calories, saturated fat, and cholesterol than beef, and it’s high in protein, Vitamin B-12, iron, niacin, Vitamin B6, selenium, fiber, and zinc. Another wonderful thing about bison is that the animals are not fed antibiotics and hormones, as cattle tend to be.
As you can imagine, bison meat is not nearly as plentiful as beef is, and, as a result, it’s pricier than beef. But if you have the means, I would recommend sourcing some bison meat and adding it to your menus once in a while for a treat to your health and your taste buds. If you don’t have a bison farmer in your neighborhood, you can source the meat online.
When you get your bison meat home, you want to cook it low and slow. Because bison is a very lean meat, it can turn out tough, so cook it to ten degrees LOWER than your desired temperature. It will cook as it rests.
For delicious menus delivered weekly right to your email inbox, subscribe to Dinner Answers today!