feature | bison meat
to bison dogs to even bison pastrami
– it’s not difficult to use it creatively.
according to executive chef, forrest
waldo, with high plains Bison, “Bison
is tremendously versatile, requires less
cook time than beef and is an elegant
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solution that adds a bit of novelty to
80
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at a
nd
whatever meal you’re serving. it’s
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definitely not your same old thing.
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i love watching the look of genuine
surprise on peoples’ faces when i tell
them they are eating bison. they are
so surprised by how much they like it.
Bison combines the best of both worlds;
the flavor of red meat but without the
negative health associations.”
have noticed bison meat – also called many people wonder if it’s okay to eat
buffalo – popping up on restaurant
biggest bison blunder:
bison and if the animal is endangered.
menus and in grocer cases. even major although bison was hunted to the brink
Overcooking.
club stores like costco feature bison
Bison is best served
of extinction in the 19th century, reduced
in several major regions around the medium - rare. to just a few hundred from an estimated
country. Bison meat is making a stand, peak of 60 to 100 million; thanks to
and with good merit. the foresight of a few individuals,
high plains Bison, a leading grower small bison herds were preserved and
namely it’s leaner. a lot leaner. a and producer headquartered in Denver reintroduced and are now growing
bison sirloin steak, compared side colorado, advises, “when purchasing rapidly. the current american Bison
by side to a beef sirloin steak, has 80 bison for home preparation, look for population is estimated at roughly half
percent less fat and 49 percent fewer the usDa approval triangle on the a million strong, thanks in large part to
calories, according to usDa data for front label and look for 100 percent commercial ranchers. “the number of
beef sirloin. likewise, bison ribeye natural. otherwise, you can’t be sure bison slaughtered in one year, industry-
steaks pack 63 percent less fat and 48 the animals were not treated with wide, compares to the number of cattle
percent fewer calories when stacked up antibiotics or of the quality of the meat. slaughtered in just a few hours on any
against prime beef ribeye. Bison even keep in mind that you get what you pay given day,” says curt samson of high
has less fat and calories than chicken for. tender, flavorful bison costs more plains Bison. “Bison production will
or salmon and packs more than twice to raise, thus it costs a bit more, but one never see the likes of beef production.
the iron. nutritionally speaking, bite and you’ll never go back!” eating bison is actually the best thing
bison is one of the healthiest meats we can do to ensure their continued
you can eat – especially if you eat the one of the biggest mistakes people survival and growth.”
all natural variety. make when preparing bison is
overcooking it. Bison has a naturally
for those of you ready now to run to high iron content and overcooking
your grocer and bring home the bison, can accentuate that flavor. even if you
Did You Know ...
beware that not all bison is created prefer your beef cooked medium or
facts about bison
equal. in fact, it’s not required that medium-well, when cooking bison,
+ “buffalo” is a misnomer.
bison undergo usDa inspection, for it’s best to serve it medium-rare so the correct term is
example. with the majority of suppliers the meat retains its tender, juicy and
“north american bison.”
being small, mom-and-pop-based naturally sweet taste. Bison can easily
+ bison numbers are on
the rise. commercial
operations, only a few select brands go be substituted for beef in most recipes
north american bison
the extra mile to proactively seek out from tacos to barbecued ribs, and with
are numbered at half a
usDa approval to reassure customers more novel bison products coming onto million.
of quality. curt samson, president of the market – from gourmet sausages
36 volume 3 - issue 1, 2010 midwest health+wellness
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