|
Why
Eat Bison Meat?
In
the early 1990's, Americans became more aware of the fat content
of the food they eat and began looking for an alternative
source of red meat. They found what the Native Americans had
known about for centuries . . . Bison.
Bison
meat is lean and delicious. Containing less fat and cholesterol
than chicken, Bison provided the health conscious individual
with the nutritional red meat alternative.
Bison
meat contains less fat and cholesterol than beef. It does
not marble (fat within the muscle). Instead, it has a removable
exterior fat. It is higher in protein and iron and has not
been known to cause an allergic reaction.
The
fact that Bison are not given any hormones, steroids or growth
stimulants of any kind is very important to people with a
history of heart conditions. There is no need for concern
as to what has been added to Bison as compared to what has
been added to many commercial meat products.
The
consumer will be satisfied that they are receiving a low-fat,
pure and tender red meat that is great tasting.
|
Species
|
Fat
(gm)
|
Calories
(kcal)
|
Cholesterol
(mg)
|
Iron
(mg)
|
|
BISON
|
2.42
|
143
|
82
|
3.42
|
|
Beef
|
9.38
|
211
|
86
|
2.00
|
|
Pork
|
9.66
|
212
|
86
|
1.1
|
|
Chicken
(skinless)
|
7.41
|
190
|
89
|
1.21
|
|
Duck
(skinless)
|
11.2
|
201
|
89
|
2.7
|
|
Venison
|
3.9
|
158
|
112
|
4.7
|
|
Halibut
|
2.94
|
140
|
41
|
1.07
|
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to Meat Pricing
|
