Bison meat is low in fat & bad cholesterol, high in protein, a great source of iron. Part of the reason for bison’s high nutritional value is because of how they are raised - as wild animals, eating grass.
It's also imperative to eat bison to help sustain the bison population! (Read more on the NBA's website.)
The National Bison Association has published tons of great content. Visit their site to learn more.
Visit BisonCentral.com to learn more.
Bison is a delicious and healthy substitute in any recipe that calls for beef, but it cooks faster, so don't walk away from that grill or pan.
If you've had "tough bison" meat before - it was overcooked. Cook it right & it is delicious!
Bison ranchers have formed a tight-knit community. JG Bison is fortunate to have many friends and associates across the nation that we see each year at the National Western Stock Show and through association conferences and events. The community is focused on helping one another; instead of competing, they believe there is always room for more.
Rocky Mountain Bison Association Fall Tour 2019
Raising bison is different than raising cattle. Even though bison require taller fencing, and significantly stronger working facilities, they require significantly less hands on care and management. In the bison industry, we refer to raising bison as The Bison Advantage. Bison eat a wider variety of forages than cattle, but still have similar nutrient requirements. They will consume snow in the winter as a source of water. They have a strong immune system and are very disease resistant. They handle a wide range of temperature and weather conditions from well bellow zero with strong winds to high summer temperatures in hot dry conditions. They have a longer reproductive life span than cattle and are very fertile in their reproduction.
Read more about The Bison Advantage >>