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Why Eat Buffalo?
Pure and simply it's the taste! Bison is the most flavourful red meat available to today's consumer. Naturally nutritious, tender, and easy to prepare -it just doesn't get any better than that! Bison is a dense meat, satisfying you more while eating less, and will not shrink down during cooking. Bison is an excellent red meat source, low in fat and, high in protein, rich in flavour. Research conducted by Dr. M. Marchello, University of North Dakota, has shown that bison is a highly nutrient-dense food because of the proportion of protein, fat, minerals and fatty acids to its caloric value. Comparison of the nutritional values of bison has shown that bison meat is low in fat and calories and - high in protein and nutrients. Studies also prove that bison has a greater concentration of iron as well as some of the essential fatty acids.
One serving of bison meat provides 34% of the daily recommended amounts of protein, 32% of zinc, 33% of iron, 10% of niacin, 20% of phosphorus, 14% of vitamin B6 and 42% of the antioxidant selenium. Bison meat is also non-allergenic, making it easier to digest by people with a red meat intolerance.
Bison are raised naturally as possible. NO growth hormones, steroids, or drug residues reside in bison meat. For today's health conscious consumer bison meat is the natural choice for healthy eating.
Discover for yourself why bison meat is becoming a leading culinary trend across North America!
Bison meat is very lean and does not marble like beef. In beef, fat acts like an insulator in the cooking process.
Bison must generally be cooked at a lower temperature and/or for less time. It is not recommended that bison be prepared to a well-done stage.
Cooking Tips for Bison and Meat Preparation
STEAKS Although tender cuts ( tenderloin, loin steaks, rib steaks) do not require it, for best results, marinate steaks for 3-12 hours in a marinade of choice before cooking. Grill over a HOT flame only to sear and seal. Transfer to COOL side of grill for 6-15 minutes depending on thick- ness, turning frequently. Do not cook past medium 170°F (70°C). Bison meat has a tendency to continue to cook even when it has been removed from heat.
ROASTS For tenderloin, loin roasts, rib roasts, top sirloin and sirloin butt, preheat oven to 275°F (140°C). Place bison in a shallow roasting pan. Brush lightly with oil. Roast until meat is about 10°F below the desired temperature. It is recommended that it be cooked to a rare 130°F (55°C) to medium rare 160°F (70°C) temperature. Remove meat and cover lightly with foil. (The meat will rise l0°F while sitting). After 10- 20 minutes enjoy! For roasts from lower cuts (sirloin tip, cross rib, inside round, outside round flat and eye of round, brown roast at 500°F (260°C) for 30 minutes, reduce heat to 275°F (140°C) and add ½ to 1 cup (250-500 ml) liquid to pan, cover pan or cover roast with foil, cook to medium rare 145° (63°C) or no more than medium 160°F (70°C), slice roast at right angles to grain. (With thin roasts cut diagonally across grain.)
BURGER Bison patties do not shrink as regular beef hamburger does. They also take less time to cook. If the grill or pan is too hot the patty may stick. Bison burger is foolproof when added to recipes such as
chili or meatloaf.
Source: Smoke Signals, June 2001
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