Bison Meat – Health Benefits, Uses and Important Facts

Bison is an excellent alternative to conventional minced beef and has multiple significant health benefits, especially for individuals with an active lifestyle. The meat of the bison is abundant in protein and other nutrients. Bison health benefits may include the absence of hormones and other substances used to raise conventional cattle.

What is bison?

The American bison is a large animal that has a prominent crest. They're widespread in the United States and Canada. They graze on grassy expanses, and a herd requires a vast area of land. Typically, they are not domesticated or raised in cattle pens on plantations. This is the reason bison meat is scarce and more expensive than cattle.

Although bison are commonly referred to as buffalo, they are not exactly the same as buffalo. It is possible that buffalo patties contain bison meat. However, buffalo inhabit Asia and Africa.

Is bison better than chicken?

According to the USDA, bison is plainly superior to beef, pork, chicken, and salmon because it contains considerably fewer fat and calories, lesser cholesterol, and more protein, iron, and vitamin B-12. The manner in which bison are reared contributes to their high nutritional content.

Is bison better than beef?

Bison is leaner compared to beef and may be a better option if you are attempting to reduce your caloric or fat intake. It contains approximately 25% fewer calories and less total or saturated fat than beef (2, 3). In addition, because of its fewer calories from fat content, bison has better fat marbling, resulting in meat that is milder and more tender.

Flavour of bison: 

The flavour of bison meat is beefy, faintly sweet, and earthy. It complements savoury herbs and seasonings such as thyme, rosemary,  and garlic. Bison is also tasty when cooked slowly like in a stew or chilli.

Bison’s nutrient profile:

Bison flesh has a robust, sweet taste. Low in saturated fat, this food is both nutritious and simple to prepare.

Bison flesh is nutritious. A portion of 100 grams contains 146 calories,  20 grams of protein, and 7 grams of fat. It contains virtually no carbohydrates or fibre. Additionally, bison meat contains trace quantities of magnesium, iron, calcium, and zinc, among other minerals.

Bison meat is a source of complete protein because it contains all 20 essential amino acids. Bison meat also contains the anti-inflammatory compound conjugated linoleic acid (CLA).

Health benefits of bison: 

1. Excellent Protein Source

Bison meat is an excellent protein source. In fact, a three-ounce serving of bison meat contains more protein than beef, pork, or poultry. This superior protein can aid in muscle growth and weight loss.

2. Cholesterol-Free

Additionally, bison meat has minimal cholesterol. Bison contains only 73 milligrammes of cholesterol per three-ounce serving, whereas beef contains 95 milligrammes per serving. This makes bison a more nutritious alternative to beef for individuals with a cholesterol restriction.

3. Numerous Micronutrients

Additionally, bison flesh is nutrient-dense. Bison is an excellent source of iron,  zinc, and B vitamins, and a three-ounce serving provides more than 100 percent of the daily value for vitamin B12.

4. Rich in CLAs

Bison meat contains conjugated linoleic acids (CLAs), which are healthful fatty acids. According to a number of studies, CLAs can help enhance body composition, reduce abdominal fat, and boost muscle mass. CLAs are believed to be advantageous for heart health and could decrease the risk of chronic diseases like cancer and cardiovascular disease.

5. Rich in Omega-3 Fatty Acids

Omega-3 fatty acids are essential nutrients with numerous health advantages. The omega-3 fatty acids found in bison meat can help reduce inflammation, improve heart health, and enhance cognitive function.

The omega-3 fatty acids found in bison meat can enhance heart health by decreasing the risk of cardiovascular disease and inflammation. Additionally, omega-3 fatty acids can enhance brain function .

How to cook bison?

Bison must be prepared with care because it is leaner compared to other red meats. Take caution not to overcook the food. Thinner portions may be seared, broiled, or pan-fried. Larger, less tender cuts are excellent candidates for braising or stewing. Bison meat ground into patties, pasta sauce, meatballs, and nachos.

There is bison flesh available in grocery stores and farmer's markets. Bison steaks can be stored for up to five days, but minced bison meat should be consumed within two or three days. If you cannot use it, chilling it for a few months is safe.

Salting, microwave cooking, dehydrating, and smoking are ineffective against parasites. For protection against pathogens and trichinella, meat must be cooked to an internal temp of 70°C (160°F). A month of freezing the bison meat at -15°C (5°F) also renders it safe.

Bison’s risk and precautions:

Bison inhabit the untamed, and their habitat is less regulated than that of domesticated animals. They are more susceptible to contracting bacteria,  viruses, and prions.

Consequently, bison meat can induce brucellosis, an infection typically caused by eating raw meat. This disease is induced by the Brucella bacteria. Infected individuals may experience fever, back and joint pain, influenza-like symptoms, and arthritis.

Escherichia coli epidemics have been linked to the consumption of ground bison. Three to four days after consuming contaminated food, indications of E. coli poisoning include bloody diarrhoea, vomiting, and stomach cramps. Such infections can occasionally result in a potentially fatal kidney disorder known as hemolytic-uremic syndrome.