Buffalo (Bison) meat has really been catching with the

American consumer. Buffalo is a sweeter meat than beef,

with higher protein and flavor, together with more of the
important minerals we all need. There is no hint of a
“gamey” taste. Buffalo is becoming today's red meat.
While technically these meat animals should be called
North American Bison, hence Bison meat, the general
public knows these animals as North American Buffalo
and the meat as Buffalo Meat. Today's animals, which
are not endangered species are also not the chewy,
range-fed animals of decades ago. A cousin of
commercial beef, this red meat has a flavor reminiscent
of beef, yet with a more robust flavor. A flavor really
great on an open flame grill.

When solely grass-fed, buffalo meat has a yellow-tinged

fat with a stronger flavor and a tougher consistency than
a grain-fed animal. While nutritionally a better source of
Omega 3 fatty acids, grass-fed have a toughness and
stronger flavor that is NOT a particularly good selling
point. A buffalo meat product must taste good if you
expect the consumer to come back for more. Grande
Natural's buffalo meat products are predominately
pasture-fed on grass and alfalfa, then grain supplemented
for the last 60 to 80 days prior to slaughter. This brings
out the more desirable white fat and adds juiciness and
tenderness. We never use any steroids, artificial growth
stimulants or animal byproducts. It is hard to beat a
Grande Natural buffalo rib eye steak seared on the grill to
a delicious rare to medium rare finish.

Buffalo meat is a great source of numerous vitamins and

minerals. It is high in B12, B6, potassium, iron, zinc,
copper and selenium, while lower in sodium, calories and
cholesterol.

Buffalo meat cuts are similar to beef with all your favorite
beef cuts present on a buffalo as well. The only real
difference is the amount of fat. Since buffalo are
generally less fatty than beef, cooking time is a bit faster,
and it is always better to have the meat more on the rare
end of the scale. Less fat in turn means more protein per
ounce. Protein is more filling than fat, so the serving
portions of buffalo meat can be a bit smaller yet they will
still leave you satisfied. You do need to remember
however, that less fat means that juiciness exits the
longer the meat is cooked. Well done requires wet
cooking (steaming or crock pot) or an overnight
marinade. I am sure, with a little practice it will be BON
APETITE!

Buffalo
Meat
Raw Nutrition
Facts
Serving Size 4 ounces
(1.3g)

Amount per Serving

Calories
Calories 124
from fat 19
% daily
value
Total Fat 2.0g 3%
Saturated Fat
3%
0.8
Stearic Acid 0 g.
Polyunsaturated 0.22 g.
Monounsaturated 0.82 g.
Cholesterol 72 24%
 mg
Sodium 60mg 2.5%
Potassium
11%
388mg
Total
Carbohydrate 0 0%
g
Dietary Fiber 0
0%
g
Soluble Fiber 0
g.
Insoluble Fiber
0 g.
Sugars 0 g
Sugar Alcohols
0 g.
Other
Carbohydrates
0 g.
Protein 24.5gm

Vitamin C
Vitamin A 0%
0%
Calcium <1% Iron 16%
Vitamin E 0% Thiamin 8%
Riboflavin 6% Niacin 11%
Vitamin B6
Folate <1%
<1%
Vitamin B12
21%
Pantothenic Phosphorus
Acid 21%
Magnesium
Iodine
7%
Zinc 21% Copper 5%
Percent Daily Values are
based on a 2,000 calorie
diet. Your daily values may
be bigger depending on
your calorie needs
Calories per gram
Car
Fat 9 Protein 4
4

Bison Meat (Buffalo Meat), separable lean

only, raw
NDB No: 17156 (Nutrient values and weights are for edible portion)
Scientific Name: Bison bison
Common Name: buffalo
Refuse: 0%

Number
Value per Std.
Nutrient Units of Data
100 grams Error
Points
Proximates
Water g 74.57 33 0.259
Energy kcal 109 0 0
Energy kj 456 0 0
Protein g 21.62 33 0.164
Total lipid (fat) g 1.84 33 0.158
Ash g 1.20 33 0.037
Carbohydrate, by difference g 0.00 0 0
Fiber, total dietary g 0.0 0 0
Minerals
Calcium, Ca mg 6 23 0.24
Iron, Fe mg 2.60 30 0.06
Magnesium, Mg mg 25 30 0.329
Phosphorus, P mg 187 30 2.611
Potassium, K mg 343 30 5.295
Sodium, Na mg 54 30 0.913
Zinc, Zn mg 2.80 30 0.069
Copper, Cu mg 0.090 30 0.01
Manganese, Mn mg 0.007 30 0
Selenium, Se mcg 27.0 0 0
Vitamins
Vitamin C, total ascorbic acid mg 0.0 0 0
Riboflavin mg 0.094 24 0.007
Niacin() g 1.910 24 0.117
Vitamin A, IU IU 0 0 0
Vitamin A, RAE mcg_RAE 0 0 0
Retinol mcg 0 0 0
Lipids
Fatty acids, total saturated g 0.690 0 0
14:0 g 0.020 22 0
16:0 g 0.330 22 0
18:0 g 0.350 22 0
Fatty acids, total monounsaturated g 0.720 0 0
16:1 undifferentiated g 0.040 22 0
18:1 undifferentiated g 0.670 22 0
Fatty acids, total polyunsaturated g 0.190 0 0
18:2 undifferentiated g 0.110 22 0
18:3 undifferentiated g 0.030 22 0
20:4 undifferentiated g 0.050 22 0
Cholesterol mg 62 50 2.437
Amino acids
Threonine g 0.890 1 0
Isoleucine g 0.911 1 0
Leucine g 1.679 1 0
Lysine g 1.686 1 0
Methionine g 0.513 1 0
Phenylalanine g 0.809 1 0
Tyrosine g 0.695 1 0
Valine g 0.978 1 0
Arginine g 1.282 1 0
Histidine g 0.573 1 0
Alanine g 1.228 1 0
Aspartic acid g 1.875 1 0
Glutamic acid g 3.150 1 0
Glycine g 1.039 1 0
Proline g 0.863 1 0
Serine g 0.823 1 0

Footnotes:
Data represent composite of clod (chuck), ribeye, top round and top sirloin for 24
bison.

USDA National Nutrient Database for Standard Reference, Release 20 (2007)

BUFFALO MEAT
NUTRITIONAL INFORMATION
 BUFFALO (BISON) meat is low in saturated fat and and slightly lower
cholesterol than most other red meats. Buffalo are never fed any
steroids, hormones or growth antibiotics.

These charts are modified from "The Wild Diet" Outdoor Life, 8/02, by Kathy Etling.

Good Fat, Bad Fat

%Fatty Acids
%Saturated %Polyunsaturated
Species Monounsaturated
(bad fat) (good fat)
(good fat)
Buffalo 43.2 45.0 11.8
Elk 48.4 26.6 24.9
Mule Deer 48.0 31.8 20.2
Caribou 46.6 36.4 17.0
Whitetail Deer 45.6 30.6 23.9
Beef 46.3 45.5 8.2
Antelope 41.2 27.1 31.6
Rabbit 39.0 35.6 25.4
Goat 36.9 54.0 9.1
Moose 36.6 24.3 39.1
Boar 35.7 47. 17.3
Squirrel 15.2 47.2 37.6
Some game meat is high in dietary cholesterol than domestic meats, but
the combination of more lean body tissue, generally fewer calories, less
saturated fat and significantly higher percentage of cholesterol-
reducing polyunsaturated fatty acids makes buffalo a heart-healthy
choice.
Source: North Dakota Sate University and U.S. Department of Agriculture

Nutrient Content: Tale of the Tape

Cholesterol Calories
Species Protein % Fat %
(mg/100g*) (Kcal/100g*)
Buffalo 21.7 1.9 62 138
Beef (USDA choice) 22.0 6.5 72 180
Beef (USDA standard) 22.7 2.0 69 152
Lamb 20.8 5.7 66 167
Pork 22.3 4.9 71 165
Goat 22.0 3.0 75 144
Wild Boar** 28.3 4.38 109 160
Whitetail Deer 23.6 1.4 116 149
,+ Sto