Despite those carnivorous cravings that hit when we detect the unmistakable aroma of juicy steaks cooking on the grill, we’ve all likely heard the arguments for cutting back on red meat that give us cause for pause. Whether our doctor has advised us to lower our cholesterol, drop a few pounds or simply because we pride ourselves on making healthy choices, many of us have modified our eating habits, away from red meat, in favor of what’s good for us vs. what satisfies.

While meat is still, hands down, the main staple of the American diet, Americans are consuming less red meat and opting for leaner meats like chicken, fish and pork; a trend that has continued since the 1970’s according to the USDA. Recently however, there is an emerging trend towards bison. You may have noticed bison meat – also called buffalo – popping up on restaurant menus and in grocer cases. Even major club stores like Costco feature bison in several major regions around the country. Bison meat is making a stand, and with good merit.

Namely it’s leaner. A lot leaner. A bison sirloin steak, compared side by side to a beef sirloin steak, has 80 percent less fat and 49 percent fewer calories, according to USDA data for beef sirloin. Likewise, bison ribeye steaks pack 63 percent less fat and 48 percent fewer calories when stacked up against prime beef ribeye. Bison even has less fat and calories than chicken or salmon and packs more than twice the iron. Nutritionally speaking, bison is one of the healthiest meats you can eat – especially if you eat the all natural variety.

For those of you ready now to run to your grocer and bring home the bison, beware that not all bison is created equal. In fact, it’s not required that bison undergo USDA inspection, for example. With the majority of suppliers being small, mom-and-pop-based operations, only a few select brands go the extra mile to proactively seek out USDA approval to reassure customers of quality. Curt Samson, president of High Plains Bison, a leading grower and producer headquartered in Denver Colorado, advises, “When purchasing bison for home preparation, look for the USDA approval triangle on the front label and look for 100 percent natural. Otherwise, you can’t be sure the animals were not treated with antibiotics or of the quality of the meat. Keep in mind that you get what you pay for. Tender, flavorful bison costs more to raise, thus it costs a bit more, but one bite and you’ll never go back!”

One of the biggest mistakes people make when preparing bison is overcooking it. Bison has a naturally high iron content and overcooking can accentuate that flavor. Even if you prefer your beef cooked medium or medium-well, when cooking bison, it’s best to serve it medium-rare so the meat retains its tender, juicy and naturally sweet taste. Bison can easily be substituted for beef in most recipes from tacos to barbecued ribs, and with more novel bison products coming onto the market – from gourmet sausages to bison dogs to even bison pastrami – it’s not difficult to use it creatively. According to Executive Chef, Forrest
Waldo, with High Plains Bison, “Bison is tremendously versatile, requires less cook time than beef and is an elegant solution that adds a bit of novelty to whatever meal you’re serving. It’s definitely not your same old thing. I love watching the look of genuine surprise on peoples’ faces when I tell them they are eating bison. They are so surprised by how much they like it. Bison combines the best of both worlds; the flavor of red meat but without the negative health associations.”

Many people wonder if it’s okay to eat bison and if the animal is endangered. Although bison was hunted to the brink of extinction in the 19th century, reduced
to just a few hundred from an estimated peak of 60 to 100 million; thanks to the foresight of a few individuals, small bison herds were preserved and reintroduced and are now growing rapidly. The current American Bison population is estimated at roughly half a million strong, thanks in large part to commercial ranchers. “The number of bison slaughtered in one year, industrywide, compares to the number of cattle slaughtered in just a few hours on any given day,” says Curt Samson of High Plains Bison. “Bison production will never see the likes of beef production. Eating bison is actually the best thing we can do to ensure their continued survival and growth.”

Did you know ...facts about bison

“Buffalo” is a misnomer. The correct term is “North American Bison.”

Bison numbers are on the rise. Commercial North American Bison are numbered at half a million.

Biggest bison blunder: Overcooking. Bison is best served medium - rare.

Bison sirloin has 80% less fat and 49% fewer calories than beef sirloin. (USDA)