Buffalo (buffalo and bison are often used interchangeably) is naturally flavorful and tender and can be used in any red-meat recipe. Bison meat is a nutrient dense food because of the proportion of protein, fat, minerals and fatty acids to its caloric value. It is lower in fat and cholesterol than beef, chicken and even salmon. Bison meat is higher in protein, iron and Vitamin B-12 than beef.
Bison meat sales have increased steadily because people have discovered that bison meat is not only delicious, it is healthy, environmentally friendly and, in many areas, can be purchased from a local producer.
Dieticians, Cardiologists and the American Heart Association recommend bison as part of a healthy diet. High cholesterol and obesity are the major controllable risk factors for heart attack and stroke. The Indigenous Diabetes Education Alliance, which assists Diabetic Native Americans living on Indian reservations to make nutritional changes, has been raising bison for food as one of its main objectives. These and other nutritionists believe that a traditional diet, which includes bison, would reduce many of humankind's modern day diseases.
Things to Remember when cooking with bison:
Since bison is lower in fat than other red meats, it is easier to overcook. Ground bison meat should be cooked to an internal temperature of at least 160 degrees F. Roasts and steaks should be cooked to an internal temperature of 145 degrees F (medium rare) or 160 degrees F (medium).
Oven temperature for a buffalo roast should be around 275 degrees F. The roast will be done in about the same amount of time as a comparable size beef roast.
Expect bison steak to cook one-third faster than a beef steak. Bison steaks are best when cooked rare to medium to maintain the moisture and flavor of the meat.