Bison over Beef

Choosing Bison over Beef

 

When you think of cooking with ground beef you will likely envision an endless possibility of recipes.  Italian, Mexican and all kinds of other dishes can be created from a package of ground beef.  Have you ever stopped to think you can create all of those same dishes with ground bison?  And ground is just one option of cuts you can use in your red meat repertoire.  Let’s explore some of the reasons to work bison into the meal calendar.

 

Taste: Bison meat totes a slightly sweeter taste and depending on the cut, a richer flavor.  

 

Nutrition:  Bison contains 25-30% more protein than beef and is lower in calories, fat and cholesterol.  Bison also has higher iron and Vitamin B12 content than beef. 

 

Natural: Overall, bison are raised in a more eco-friendly way than cattle and other livestock. Regulations prohibit the use of artificial growth hormones in bison, and industry protocols prohibit the use of antibiotics to increase growth rates. The majority of bison is ‘free-range,’ and significantly grass fed. 

 

Tips for Cooking Bison:

 

*Bison cooks faster than beef so cook “low and slow,” the National Bison Association recommends. 

*According to a USDA Bison Fact Sheet, you shouldn’t judge by color when checking for bison meat doneness, as bison meat is darker than beef to begin with, so it will stay redder in the middle when it is fully cooked.

*For steak or burgers, medium heat is recommended and it is even more important to not drive off the internal moisture. Particularly for ground meat of any kind, the FDA has recommended for restaurants that meats be cooked to an internal temperature of 160 degrees. The U.S. Department of Agriculture recommends 160 degrees for home use, and because of the difficulty in determining the internal temperature of a burger patty without special equipment, recommends that burger patties be cooked to the point where the pink is just disappearing. These recommendations are primarily for ground meat since any external bacteria on steaks and roasts are killed in normal cooking.160 degrees internal temperatures is in the medium to medium-well done range.

Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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