PAiN
03-28-2013, 10:27 PM
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Value:
You get more valuable nutrients from Bison meat, while getting less fat, less cholesterol and fewer calories. Bison is a dense meat satisfying you more while eating less, and will not shrink down after cooking. Also see the listing under nutrition. Talk about value!
Taste:
Bison meat does not have a gamy taste. It is a richer, sweeter and more flavorful meat. Bison meat is also naturally flavorful, tender and will enhance all your favorite recipes. With Bison meat all the flavor comes from the meat itself, with beef your getting most of the flavor from fat that's in the meat.
Nutrition:
One serving of Bison meat provides 34% of the daily recommended amounts of protein, 32% of zinc, 33% of iron, 10% of niacin, 20% of phosphorus, 14% of vitamin B6 and 42% of the antioxidant selenium. Bison meat is also non-allergenic, making it easier to digest by people with a red meat intolerance.
Health:
No antibiotics, hormones, or drug residues reside in Bison meat.
With the dietary recommendations from The American Heart Association, Bison meat is now being recommended to heart patients. The plains Indians lived on Bison meat for a large portion of their diet. They never had heart disease, cholesterol problems or cancer.
Protein: Its roughly the same as beef, 24g of protein per 100g of meat.
Buffalo 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!
Important differences when compared to beef include:
70% to 90% less fat (depending upon the cut of the meat.)
An average if 50% less cholesterol.
30% higher in protein and less calories.
No growth-inducing hormones or steroids.
No known human allergies.
Higher in Iron (great for Women)
No Problems with E-Coli in Buffalo
Value:
You get more valuable nutrients from Bison meat, while getting less fat, less cholesterol and fewer calories. Bison is a dense meat satisfying you more while eating less, and will not shrink down after cooking. Also see the listing under nutrition. Talk about value!
Taste:
Bison meat does not have a gamy taste. It is a richer, sweeter and more flavorful meat. Bison meat is also naturally flavorful, tender and will enhance all your favorite recipes. With Bison meat all the flavor comes from the meat itself, with beef your getting most of the flavor from fat that's in the meat.
Nutrition:
One serving of Bison meat provides 34% of the daily recommended amounts of protein, 32% of zinc, 33% of iron, 10% of niacin, 20% of phosphorus, 14% of vitamin B6 and 42% of the antioxidant selenium. Bison meat is also non-allergenic, making it easier to digest by people with a red meat intolerance.
Health:
No antibiotics, hormones, or drug residues reside in Bison meat.
With the dietary recommendations from The American Heart Association, Bison meat is now being recommended to heart patients. The plains Indians lived on Bison meat for a large portion of their diet. They never had heart disease, cholesterol problems or cancer.
Protein: Its roughly the same as beef, 24g of protein per 100g of meat.
Buffalo 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!
Important differences when compared to beef include:
70% to 90% less fat (depending upon the cut of the meat.)
An average if 50% less cholesterol.
30% higher in protein and less calories.
No growth-inducing hormones or steroids.
No known human allergies.
Higher in Iron (great for Women)
No Problems with E-Coli in Buffalo