Before Europeans arrived in the Americas, millions of bison roamed the
grasslands of the continent. Although almost driven to extinction at one point,
bison numbers have now rebounded thanks to protection measures and ranching. Now
that numbers are secure, the interest in bison meat is
Bison meat can be used in the same recipes you would use beef. Bison has lower fat and cholesterol than beef, but has a similar, slightly sweeter taste. Another major advantage of bison is the fact our animals freely graze on natural pasture - there are NO feedlots, NO manufactured feed, and NO controversial artificial growth hormones or stimulants.
The tables below show some facts and figures of bison meat in comparison to beef, chicken, and