Let me first start off by saying that I am not really a red meat eater. Sure, when the hubs and I are out and he orders a filet, I will have a bite of it, but I have never been a big red meat eater. I started doing acupuncture about 9 months ago for a variety of reasons. My acupuncturist and I discussed my diet in depth and while I lead a healthy lifestyle, she felt it was lacking protein. She suggested that I add bison to my diet weekly to increase my protein and iron intake. So, I thought why not and I began experimenting with bison. In the summer I learned to grill some awesome bison burgers and in the cold months I’ve made awesome bison chili and of course a household favorite are my bison taco bowls.
So, why bison? Well, here’s a great chart that lays things out pretty clearly.
It is hard to believe that bison is lower in fat and calories then chicken! Plus, the FDA regulates that all bison must must be grass fed and hormone free, so no matter where you get it from you know you are getting prime quality meat. Here is a great article on the Humane Production of Bison . I’ve bought bison at Costco and Whole Foods. Not all grocery stores carry it.
Bison are handled as little as possible. They spend their lives on grass, much as they always have, with very little time in the feedlot. They are not subjected to questionable drugs, chemicals or hormones. The members of the NBA feel so strongly about this that they have a resolution opposing the use of these substances in the production of Bison for meat.
Bison is an easy substitute for any ground beef, turkey or chicken recipe that you have. Next week, I promise you’ll get part 2 of bison which is my famous bison taco bowls. The taste is actually much better then beef, if you don’t over cook it.