WHY BISON (BUFFALO)?

Taste

Bison tastes great! Most people interviewed feel Bison is the most flavorful meat they ever tasted, with a sweater and richer flavor than beef. Bison is naturally juicy and tender and can be prepared much the same as beef.

Value

Bison falls into the gourmet or speciality meat category. Is has nutritional advantages over other meats. Nutritionally you are getting more protein and nutrients with fewer calories and less fat. Bison is a dense meat that tends to satisfy you more while eating less. Comparisons to other meat sources have also shown that bison has a greater concentration of iron as well as some of the essential fatty acids necessary for human well being. Buffalo meat has a lower shrinking percentage than beef so you get more meat for your money.

Health

Bison are handled as little as possible. They spend their whole lives on grassland. They are not subjected to questionable drugs, chemicals or hormones. They are held totally natural and minimal processed. People with heart and allergic diseases have no problems with this pure nature product.

Bison meat is lean, tender, flavorful and heart-healthy. Red meat eaters with heart and artery problems need not go wanting. Bison meat is prescribed by doctors to patients with just these kind of diseases.

Bison nutritional information

Research by Dr. M.Marchello, North Dakota State University

Per 100 grams of cooked lean meat

Ask us for recipes preparing your healthy meal with buffalo!

Advantages of grass-fed buffalo meat

A 6-ounce steak from a grass-fed steer has almost 100 fewer calories than one from a
grain-fed steer – switching from grain-fed to grass-fed would save you 17,733 cal. a year.

Omega-3s

Essential fatty acid, a healthy fat, important for normal growth and development

1. grass-fed meat is 2 to 6 times richer in Omega-3s than grain-fed meat
2. lower risk of mental disorders incl. depression, aggressive behavior, attention-deficit disorder (ADD), schizophrenia and dementia
3. cardiovascular system depends on Omega-3s, lowers high blood pressure or irregular heart rhythms, heart attacks or strokes are up to 50% fewer with a Omega-3-diet, less vulnerable to cancer
4. only 40% of Americans consume adequate levels of Omega-3s
5. when buffalo graze on their natural diet of greens, their diet is automatically rich in these essential fats called LNA or alpha-linoleic acid, a type of Omega-3; when they are taken off green feed their tissues lose their store of these potentially live saving fats

Beta-Carotene

1. grass-fed animals are rich in this vitamin linked with a lower risk of cancer and cardiovascular disease (may effect a creamy color of fat in comparison to the white fat of grain-fed meat)

E.Coli Bacteria

Lower risk of infections with pathogenic bacteria
E.Coli are abundant in all ruminants. They are essential for their digestive process
The E.Coli are vulnerable to acids and so the higher level of fatty acids protects you from serious infects

Ecosystem

• ruminants are rather inefficient at converting grain into meat (8 lbs of grain produce
• 1 lb of meat)
• the production of grain creates logistic problems, using up valuable petrochemical products (about 4 gallons of gas for 1 lb of grain-fed meat)
• raising buffalo on pasture has a much lighter impact on the environment than conventional ranching. There is no use of genetically modified seeds, pesticides and chemical fertilizers to grow the grain
• protection of the streams and groundwater from agricultural run-off
• land grazed by bison has a richer variety of native grasses than land that was fertilized, bumed, mowed or even left untouched (experiments made in Kansas)

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