Why is Buffalo Meat Better Than Other Meats - It's Healthier

Can you imagine being able to eat red meat again without any guilt? Imagine that this red eat is lower in fat than beef, turkey, chicken, fish, and even ostrich. Imagine that this red meat is higher in protein than beef. Imagine that this red meat tastes wonderful.

You have imagined Buffalo, more appropriately called Bison - the red meat of the new millennium. Bison is a delicious, healthy alternative to beef, pork, chicken, and fish. This healthy meat is a great-tasting lean red meat, that is perfect for all the low carb dieters.

Loving red meat is not a sin - not eating healthy red meat is. As the nutritional chart below shows, you can now satisfy that craving without guilt.

Nutritional Comparison

Bison Meat and Cooking Tips

Buffalo meat is cooked in much the same way as any other red meat, but its taste is more rich and flavorful than today's alternatives. It is lower in fat and cholesterol and higher in protein, vitamins, and minerals than many other protein sources (see below). In general, buffalo meat is best when cooked slowly, at a low heat, and turned often. It tastes best when cooked to an internal temperature of 120° to achieve a medium to medium rare center.

Buffalo may be used in any of your favorite recipes but remember that because buffalo is such a lean meat, you must avoid overcooking (in other, more fatty meats, the fat acts as an insulator and adds to the cooking time).

RECIPES

Grilled Bison Steak

Rub your favorite 6 oz. cut of Bison steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above medium hot coals (325 ) for the following times, depending on thickness

1" thick - Rare: 6 - 8 min. Medium: 8 - 10 min.
1 ½" thick - Rare: 8 - 10 min. Medium: 10 - 12 min.
2" thick - Rare: 10 - 12 min. Medium: 14 - 18 min.

Bison Burger

1 pound Ground Bison*
4 burger buns, split and toasted
Salt and pepper

Shape Ground Bison into four 1/2 inch thick patties. Grill covered 4-6 inches above medium hot coals, turning once, just until the pink has disappeared. Season to taste with salt and pepper. Tuck into a toasted bun, top with your favorite condiments and enjoy. Serves 4.
Per patty: 156 calories; 9.1 g fat; 30 mg cholesterol; 60 mg sodium.
*Ground Bison can vary in leanness. The above recipe is based on 92% lean Ground Bison. Ask your meat market for the lean content of their product: extra-lean 95% or greater; lean 90 to 95%; regular 85-90%.

Bison Kabob

1 pound Bison Sirloin
2 medium zucchini or yellow squash
1 large red bell pepper
1 large onion, quartered
8 mushrooms
8 cherry tomatoes

Marinade:
1/2 cup low sodium soy sauce
1/2 cup vegetable oil
1 cup dry white wine
2 cloves garlic, minced

Cut Bison Sirloin into 1 1/2 inch cubes and place in a glass bowl. Combine marinade ingredients and pour over cubed Bison. Cover bowl with plastic wrap and marinate refrigerated for 8-14 hours. Or, place cubed Bison and marinade in a zippered plastic bag to marinate. Cut squash and red bell pepper into 1/2 inch slices. Alternate meat, squash, pepper, onion and mushrooms on each of 8 skewers, ending each skewer with a cherry tomato. Grill covered 4-6 inches above medium hot coals for 8-10 minutes, turning occasionally and brushing with the remaining marinade mixture. Serve on a bed of rice. Serves 4.
Per serving of marinated meat: 273 calories; 15.7 g fat; 70 mg cholesterol; 546 mg sodium

Bison Chili

1 pound Ground Bison
1 medium onion, chopped
1 15 oz. can pinto beans, rinsed and drained
2 16 oz. cans peeled tomatoes
1/2 cup water
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup fresh cilantro, chopped

In a non-stick skillet, sauté the Ground Bison and onion until the meat is browned and the onion is tender. Add the pinto beans, tomatoes, water and seasonings. Cover and simmer for 1 hour, adding more water if chili becomes too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon into bowls and garnish with grated cheese or diced jalapeno peppers. Serves 4.
Per serving of meat: 156 calories; 9.1 g fat; 30 mg cholesterol; 60 mg sodium. Per serving of chili: 360 calories; 12.5 g fat (31% calories from fat); 69 mg cholesterol; 30.9 g carbohydrate; 720 mg sodium.

Buffalo Pot Roast

1 buffalo pot roast
1 teaspoon oregano
2 cans beef broth
1 package dry onion soup mix 2 teaspoons sugar
2 cloves garlic
1 bay leaf

In crock pot whisk broth. sugar. oregano. soup mix and garlic until blended. Place roast and bay leaf in pot and cook on low for 8 to 1 a hours.

Buffalo Meat Loaf

2 Ibs ground buffalo
1 cup fine dry bread crumbs
1/4 tsp black pepper
1/2 tsp seasoned salt
1/4 tsp nutmeg
3 eggs
1/2 cup Hickory flavored BBQ Sauce
1 cup milk
1 cup shredded carrots 1 cup minced celery
1 cup minced onion

Beat eggs and milk together. add bread crumbs and seasonings. Mix well and let stand a few minutes. Add the meat and vegetables, blend thoroughly. Spread evenly in a 9 x 1 3 inch pan. Spread BBQ sauce over meat mixture. Bake at 350 F for 1 hr. Let stand 5 minutes before cuttinq.