Bison – The Healthy Red Meat

Next time you’re looking for a low-fat meat to have for dinner, try a bison stir-fry, bison cooked in the slow cooker, pasta sauce with ground bison or a bison meatloaf. This nutritious meat is lower in fat than beef and lower in cholesterol than chicken, making it a healthy alternative to these more commonly consumed meats. Just remember that the low-fat content makes it easy to overcook bison — pay close attention while cooking your meat, and cook slowly over low heat to avoid serving tough bison.

Bison is a superb alternative to industrially produced meat from domestic livestock. Nutritionally, you get more protein and nutrients with fewer calories and less fat. People are rapidly discovering the deliciously healthy taste of bison. Bison meat tastes similar to fine beef, with just a slightly sweeter and richer flavor. Bison is naturally flavorful and tender and can be prepared much the same as beef.

Table Mountain Bison

TABLE MOUNTAIN BISON LLC

We searched far and wide to find a bison grower that met our criteria.  Tom Laurion and his wife Kay Firchow, owners of Table Mountain Bison LLC, are both distinguished professional wildlife biologists with a love for all animals.  Their bison herd is managed like a wild herd in a stress free environment on their ranch located along the Pogo Agie River, at the base of the Wind River Mountains, just west of Lander, WY.  All bison are field harvested to avoid undue stress on the animals.  Tom and Kay also share our love for snow machines, horses, mules, and exploring the back-country.  We are pleased to be working with them.

“We raise our bison on grass pasture and grass hay in winter, no hormones, no anti-biotics, and currently no deworming. We do not condition or finish our butcher animals with supplements or grain.  We do fecal analysis for parasites 2-3 times a year, our parasite loads are way below recommended treatment levels. We will consider deworming if our parasite loads change. We let bison be bison, they run in one herd, we do not wean and separate age classes. They are in family groups, and out in pasture 100% of the time.”

– Kathy and Tom

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BENEFITS OF BISON:

  • Grass-fed Bison provides nutrient dense, low fat, low cholesterol meat with as many Omega-3s per serving as salmon, and three to six times the amount of omega-3s as grain fed animals.

 

  • It contains the highest-know levels of the fat-blocker and anti-carcinogen, CLA (conjugated linolaic acid). Research on CLA is showing evidence that CLA has the potential to reduce the risk of cancer, obesity, diabetes, and a number of immune disorders.

 

  • It also has high concentrations of selenium, a natural trace element that acts as a mood elevator. The original “happy meal”. In research conducted by Dr. Martin Marchello at the Carrington Research Extension Center, grass fed Bison was determined to contain as much as four times more selenium than grain fed Bison.

 

  • Bison fits the dietary recommendations of the American Heart and American Diabetes associations.

 

  • Grass-fed Bison contains four times the amount of vitamin E found in grain fed beef. It is also a rich source of the vitamin beta-carotene, a vital antioxidant which reduces the risk of cancer by preventing cell degeneration.

BISON IS NATURE’S PERFECT PROTEIN

Amino acids are well known as the building blocks for protein and bison delivers all of the essential amino acids our bodies need. The protein-related role of amino acids is critical in support of our over-all health including a healthy nervous, detox and digestive system and especially the health of our immune system. Bison also has a high ratio of healthy fatty acids like Omega-3.

In addition, bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value. According to the USDA, bison is clearly the better choice with significantly less fat and calories, less cholesterol and bison contains higher amounts of protein, iron and vitamin B-12 than beef, pork, chicken and salmon.

Part of the reason for bison’s high nutritional value is because of how they are raised. Bison are handled as little as possible. Bison are not domesticated, they spend their lives on grass, with very little or no time in the feedlot. They are not subjected to questionable drugs, chemicals or hormones. The members of the National Bison Association (NBA) feel so strongly about this that the NBA bylaws oppose the use of these substances in the production of Bison for meat.

Integrating bison into your weekly meal plan has obvious health benefits and ensures you are getting the best protein possible. Experience no guilt only the delicious goodness with the protein powerhouse only bison can deliver.

BISON MEAT – THE NATURAL CANCER-FIGHTING FOOD

Bison meat has been found to help fight cancer and is an excellent choice for those trying to lower their cholesterol, fight disease, build muscle and stay healthy while still enjoying red meat. This means you can enjoy bison jerky and bison steaks while staying on a healthy, low-fat diet.

Studies have been performed at many major universities, (Cornell, University of Utah, University of South Dakota, Penn State and University of Bristol in England) which all confirm that bison are very high in essential fatty acids. Bison meat has an excellent ratio of Omega-3 to Omega-6 acids and contains much more CLA (conjugated linoleic acid or “good fat”) than was previously known. CLA enhances the body’s ability to promote a healthy metabolism and fight disease.

AVOID THE “BAD” FAT BY EATING THE “GOOD”

Many processed foods, baked goods and microwaveable foods are loaded with what nutritionists deem “bad fat.” Trans Fatty Acids or (TFAs) form when edible oils are heavily processed through hydrogenation (adding hydrogen to fat molecules). This makes fats last longer in a semi-solid state without growing rancid. However, altering fat structure through hydrogenation in effect strip-mines the healthy oils.

Several human clinical studies have shown that the CLA (conjugated linoleic acid) or “good fat” available in bison meat and elk meat may reduce body fat, while still preserving muscle tissue. The human body cannot produce CLA. It can only be obtained through diet or supplements.

Bison meat can also help heart disease sufferers by reducing LDL (low-density lipoprotein) cholesterol levels. By eating five ounces of bison meat four to five times per week, LDL can be reduced by 40-45% over about a six-month period.

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