coloradofoodguide

With a current head count of approximately 500,000 in the United States, bison (or buffalo) are no longer in danger of extinction. In fact, bison meat is quickly pacing beef in regard to taste; but in addition the “original red meat” offers value since nutritionally it provides more protein and nutrients with fewer calories and less fat that its beef counterpart. It is also more dense and as a result of that quality alone it tends to satisfy hunger while consuming less.Bison are handled as little as possible and allowed to spend their time freely in open range enjoying wild grass much as they have always done. They spend very little time in a feedlot and are not subjected to suspect drugs, hormones, or chemicals. In fact, the National Bison Association (NBA) feel so strongly about this that they have a resolution in place that opposes the use of these substances in all instances when raising bison for consumption.If you want specific nutrient information as compared to other meats, here it is. Bison meat contains 2.42 grams of fat, 143 calories, and 82 milligrams of cholesterol per 100 grams of cooked lean meat. By comparison beef contains 9.28 grams of fat, 211 calories, and 86 milligrams of cholesterol; pork contains 9.66 grams of fat, 212 calories, 86 milligrams of cholesterol; and chicken (skinless) contains 7.41 grams of fat, 190 calories, 89 milligrams of cholesterol. Did you notice the difference between bison and chicken with regard to fat grams? Pretty astounding, wouldn’t you agree?This alternative to beef is growing fast and strong as evidenced by a record year in 2010 when the NBA recorded its strongest year on record with regard to the industry.With bison being a natural part of the North American ecosystem we believe that anyone interested in Colorado cuisine should keep tabs on the diversity of this “original” red meat. Ask for it at your local grocer, favorite restaurant from Sterling to Grand Junction, or check the NBA for purchasing sources near you.