Red meat from grass-fed American bison. 3oz provides 24g protein, only 2g fat (primarily PUFA and MUFA — not saturated), less sodium than beef, higher omega-3 than grain-fed beef (from grass diet), higher CLA, and B12 at 50% DV. Lower calorie than lean beef with a comparable nutrient profile. All commercial bison is grass-fed (bison do not thrive in conventional feedlots).
Available at Whole Foods, specialty butchers, online from bison ranches. More expensive than conventional beef but comparable to quality grass-fed beef. Growing mainstream availability.
Bison's primary clinical advantage over conventional beef is the fat profile: because all commercial bison is grass-fed and not grain-finished, the omega-6:omega-3 ratio is significantly more favorable than feedlot beef (approximately 4:1 vs. 20:1). The higher CLA content from the grass diet adds anti-cancer and body composition benefits. With 2g fat per 3oz versus 5-10g fat for comparable cuts of beef, bison provides full red meat nutrition at a significantly lower saturated fat load — making it the cardiovascular-healthier red meat choice for those who love the flavor and cultural association of beef but are managing cardiovascular risk. The zinc at 35% DV and B12 at 50% DV maintain the full mineral profile of red meat.
Cook like lean beef — burger patties, ground in chili and tacos, steaks. Key: bison is very lean — cook to medium (not well done) or it becomes dry. Lower fat means lower margin for error than beef. Ground bison burgers: slightly reduce cooking time versus ground beef. Bison steak: sear, rest, slice. Marinate for additional tenderness.
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