by April Reinhardt
(last updated November 8, 2017)
Characterized by their horns, shaggy coat, and a shoulder hump, bison (or the American buffalo) are members of the cattle family. Native to North America, bison feed on grass and are raised on ranches and reserves. Some bison are raised strictly for the harvest of their meat, which is favored above cattle meat since it is so low in calories and cholesterol. In fact, bison meat is lower in fat, calories, and cholesterol than pork, beef, fish, and even chicken and turkey.
Bison meat is very tender and, when prepared properly, can be quite juicy. Bison can be substituted for beef in many dishes, and it has many of the same cuts as beef. Because it is so low in fat, preparation of bison meat is key in making it tender and edible. Here are some tips for purchasing and cooking bison meat:
Remember that bison is a very healthy alternative to eating fatty beef. Not only is it higher in iron and lower in fat than beef, it is lower in cholesterol and fat than pork, chicken, and most fish. Some people say that bison tastes like gourmet beef because it is so rich.
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