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Bison meat is exceptionally low in fat and high in iron, and is noted as one of the most heart healthy of proteins. Just check out the chart below, which shows bison to be lower in cholesterol than other meats as well as salmon.
On the conscientious side of eating meat, because of standards set by the National Bison Association (NBA), bison bred and raised in the U.S. are handled as little as possible. This means bison spend their lives on grass, much as they always have, with very little time in the feedlot, and are not subjected to questionable drugs, chemicals or hormones.
To learn more about this healthier meat, visit the National Bison Association website at www.bisoncentral.com.
| Species | Fat(g) | Protein(g) | Cal.(g) | Cholest.(g) | Iron(mg) |
| Bison | 2.42 | 28.44 | 143 | 82 | 3.42 |
| Beef (choice) | 18.54 | 27.21 | 283 | 87 | 2.72 |
| Beef (select) | 8.09 | 29.89 | 201 | 86 | 2.99 |
| Pork | 9.66 | 29.27 | 212 | 86 | 1.1 |
| Chicken (skinless) | 7.41 | 28.93 | 190 | 89 | 1.21 |
| Sockeye Salmon | 10.97 | 27.31 | 216 | 87 | 0.55 |
Bison, separable lean only, cooked, roasted. USDA NDB No. 17157. Beef, composite of trimmed retail cuts, separable lean only trimmed to 0” fat, choice USDA NDB No. 13362. Beef, composite of trimmed retail cuts, separate lean only trimmed to 0” fat, select, cooked, USDA NDB No. 13366. Pork, fresh composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked USDA NDB No. 10093. Chicken, broilers or fryers, meat only, roasted USDA NDB No. 05013. Salmon, sockeye, cooked, dry heat USDA NDB No. 15086.
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