Bison

Bison: Nutrition, History and Cooking Guide

The American bison (Bison bison), often called buffalo in North American common usage, was once the most numerous large land mammal in North America, with estimated populations of thirty to sixty million animals roaming the Great Plains before the nineteenth century. Plains Native American nations depended entirely on the bison for food, clothing, shelter, and materials for thousands of years, hunting them on foot and later on horseback in one of the most sophisticated and sustainable relationships between a human population and a wild animal in history. European settlers and commercial hunters reduced the population to near extinction by the 1880s. Conservation efforts from the late nineteenth century onwards have restored the population to roughly half a million animals today, with a significant portion farmed commercially for meat across North America, parts of Europe, and Australia.

Nutritional Value of Bison

Bison provides 113 kcal and 21.4 g of protein per 100 g, with just 2.4 g of fat of which 0.9 g is saturated — significantly leaner than most beef cuts. It delivers complete protein, excellent haem iron, zinc, B12, selenium, and B6. Its lean profile and high iron content make it nutritionally compelling for those who enjoy red meat.

Health Benefits of Bison

Bison's leanness means lower saturated fat than comparable beef cuts while retaining all the iron, zinc, and B12 benefits of red meat. Bison is typically pasture-raised with minimal or no antibiotic or hormone use, which appeals to consumers seeking more naturally reared meat. Its omega-3 to omega-6 ratio is better than grain-finished beef. As with all red meat, moderate consumption within a balanced diet is recommended.

How to Select and Store Bison

Bison meat is darker red than beef — this is normal and reflects its higher iron content and leaner muscle structure. Available from specialist butchers and online meat suppliers. Standard cuts mirror beef: steaks, roasts, mince, and ribs. Refrigerate for up to four days; freeze for up to six months.

How to Cook Bison

Bison is leaner than beef and cooks faster, drying out more readily if overcooked. Cook steaks to medium-rare only (55°C internally). Reduce cooking time by approximately twenty to thirty per cent compared to equivalent beef preparations. Bison benefits from resting well before cutting. Its robust, slightly sweet flavour suits simple seasoning and bold accompaniments such as chimichurri, horseradish, or mushroom sauces.