Bison: A Healthier Red Meat

    Despite populating North America for hundreds of years, bison is a relatively new dinner staple in the US. Bison in stews, burgers and other dishes are becoming more common across the country because of its low saturated fat profile, which can help reduce the risk of heart disease. A 3 ounce bison burger has 152 calories, 7 grams of fat of which only 3 are saturated fat. It is relatively low in cholesterol (60mg) and is a good source of iron and vitamin B12. Bison can be overcooked easily because it is leaner than other red meat. Less tender cuts such as brisket are best prepared by braising or stewing, while thin cuts such as sirloin tip and inside round steak are best with broiling, grilling, or pan frying. Ground bison can be substituted in dishes such as meatballs, hamburgers, and chili. To purchase bison, look at farmer's markets or specialty stores, as well as online. Raw ground bison should be used or frozen within 2 days and can be kept frozen for up to 4 months. Large cuts should be used or frozen within 3 to 5 days and can be kept frozen for up to 9 months.   

 

Source: https://www.eatright.org/food/food-groups/protein-foods/bison-a-healthier-red-meat