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AMERICAN BUFFALO FACTS
American buffalo, the bison - healty red meatBuffalo meat has a rich, beef-like taste. Being lower in cholesterol and calories yet higher in iron and protein makes buffalo a perfect beef substitute for the health-conscious, or those on restricted red meat diets. In fact, buffalo has less cholesterol than chicken with the skin removed or even most fish!  

AMERICAN BUFFALO

American Buffalo (the Bison) were the Plains Indians primary food source and once numbered in the tens of millions. Indiscriminate slaughter and market hunting rendered the American buffalo nearly extinct by 1900. There were only 13 live American Bison left, all in the Yellowstone Park area. Today there are over 300,000 buffalo with about 280,000 being raised on private ranches.

Within the Bison genus, there are two subspecies of bison in North America, the Plains bison (mainly in the U.S. and Canada) and the Wood bison (mainly in Canada).
 
 

The bison is the largest land mammal to roam North America since the end of the Ice Age. It is a descendant of ancient animals that crossed the Bering Strait land bridge some 300,000 years ago. Historians speculate that early European explorers who first discovered the North American species likened the unknown bison to the more familiar African and Asian buffalo. While a misnomer, the term “buffalo” has been used interchangeably with “bison” ever since

FACTS

  • Bison are much smarter and more interesting than cattle. They are not domesticated† animals, but wild animals that can’t be tamed. As a result, they are harder to handle and more powerful than cattle. In spite of all their shoulder bulk, they are surprisingly nimble, and have been accorded the agility of goats. Bison can jump fences that would contain most cattle, and, when startled, can jump over another bison to make their getaway.
  • Like cattle, bison are herbivores and eat grass. Production methods are similar to those for cattle, except the use of growth hormones is illegal on bison. Plus, bison are generally not castrated: because they grow at a slower rate than cattle, to castrate them would be cost-prohibitive for meat production.
  • Today there are about 350,000 bison in the U.S.; about 40,000 are slaughtered each year for consumption. By comparison, about 125,000 beef cattle go to market each day in the U.S. alone.

BUFFALO MEAT QUICK FACTS

  • Slightly "sweeter" than beef. Buffalo is tasty, tender and nearly fat free.
  • 70% to 90% less fat than beef. (depending upon the cut of the meat).
  • They are not subjected to questionable chemicals, drugs, steroids and hormones, and are not force-fed in high density pens.
  • Farm-Raised on open pastures.
  • Buffalo are very high in the essential fatty acids and have an excellent ratio of Omega-3 to Omega-6 acids.
  • Higher in Iron (great for women).
  • There is even a buffalo diet! Dieters claim weight loss and cholesterol levels reduced by 40-45% over about a 6 month period.
  • Because of the lean qualities, it is best prepare rare to medium rare for burgers, steaks and roasts.