Bison Your Healthy Red Meat Choice!

Smoke Signals Magazine June 2003  

Why are health conscious people choosing bison at their red meat choice? Plain and simply it’s the taste! Bison, has a full bodied flavour that some say has a hint of sweetness to it. Bison is a red meat which is nutrient dense because of the proportion of protein, fat, minerals and fatty acids to its caloric value. Research shows bison is a healthy choice being lower in fat, calories and cholesterol than beef, pork or skinless chicken. Bison meat does not marble( fat interspersed in the muscle) like beef. The result is more red meat (protein), high in iron with less fat (calories) per pound. Since bison is a dense meat, you can feel more satisfied by eating less. Many who are seeking healthier lifestyles and practicing wellness are looking for just such a healthy red meat. It is also an industry rule that bison not be subjected to growth hormones or stimulants.  

Bison falls into the gourmet or specialty meat category at your supermarket or meat market. Bison meat can be found in the familiar cuts of red meat such as steaks, roasts, stew meat, etc. or as ground burger, It can also be found in a variety of specialty meats such as sausages, dried jerky and even hotdogs! The value of bison is not what you pay, but what you get in return. Nutritionally you are getting more protein and nutrients with fewer calories and less fat.  

Purchasing:

The consumer can purchase bison meat in selected grocery store, health food stores, gourmet shops, and meat markets, through mail order companies, at select restaurants or through local producers who direct market. Similar to buying beef, it is important to buy the right cut of meat for tenderness. The muscle structure of bison is very similar to beef and the cuts of meat are also similar. Bison meat is a dark red color due to the fact that there is no

marbling. As with any meat purchased, the age and freshness of the meat is an important factor.

Bison Meat Cooking Tips:

Bison is naturally flavourful and tender and can be prepared much the same as beef but it is important not to overcook it. Because bison is a very lean meat, the general rule is to cook bison at a lower temperature and slower! Fat in meat acts as an insulator and slows down the cooking process. Because bison has a lower fat content, it usually cooks faster and become overcooked if proper care isn't used. There are bison recipe books available, and bison can be used as a substitute in any recipe calling for red meat.  

Roasts: Low temperature roasting. The best temperature is 250 to 325 F (160C) in a preheated oven. To insure desired results use a meat thermometer. Do not cook beyond 160 F (70C) remove from heat and let stand before carving. Even at a lower oven temperature, the roasting time for bison will be close to the time it would take for a similar size of beef roasted.  

Crock Pot: Very slow, moist heat is needed for less tender cuts of meat such as chuck, brisket and stew meats. 6 to 8 hours depending on size and cut.  Broiling or grilling: Use more tender cuts of bison for broiling or grilling i.e. Rib Eyes, Sirloin and New York Strips. Etc. Move the broiler rack about 2 inches farther away from the heat source than you would use for a beefsteak. Bison steaks taste best when grilled to rare or medium. It is important to check frequently to avoid overcooking.

Stir Fry: Cut bison into small strips, and add a few drops of oil to your pan. Cook only enough to sear the meat. Quickly add vegetables and use a low heat. Ground Bison: Use the meat as you would in ground beef recipes. You should find there would be no fat to drain off. All ground meats should be cooked thoroughly to an internal temperature of 160F. Ground bison will generally cook faster than ground beef so care is needed to avoid drying out the meat.

Bison has a sweet rich flavour. It is suggested that bison meat should be tried alone, without the condiments, spices or sauces to enjoy the full rich flavour.