Buffalo is an excellent red meat source that is low in fat, high in protein, rich in flavor. Comparisons to other meat sources have also shown that buffalo has a greater concentration of iron as well as some of the essential fatty acids necessary for human well-being.
| Species |
Fat
(grams) |
Calories |
Cholesterol
(mgs.) |
| Buffalo |
2.2 |
148 |
61 |
Beef
top loin, USDA Choice |
6.5 |
180 |
172 |
| Pork |
4.9 |
165 |
71 |
| Chicken* |
0.7 |
167 |
62 |
| USDA Handbook 8-5:8-10:8-13:8-17 |
*Skinless |
Buffalo is served everywhere in the Black Hills of South Dakota - from the Dairy Queen in Custer to the cafeteria at Mount Rushmore and is quickly catching on in the rest of the country. It is lower in fat than beef, has more protein than beef, and it doesn't shrink when cooked. Those who enjoy buffalo meat like the fuller, richer flavor.
Due to their independent natures, buffalo are handled as little as possible. They spend their lives on grass as they always have. Because of this, there is no need for artificial growth stimulants or sub-therapeutic use of antibiotics. The members of the National Bison Association feel so strongly about this that they have a resolution opposing the use of these substances in the production of buffalo for meat.
- There are numerous ways to prepare buffalo. Read our buffalo meat cooking tips.
- Learn more about the taste, value, health benefits, and nutrition of buffalo meat.
- If you don't have the meat on hand for the recipes above, remember - all cuts and quantities of buffalo meat, including steaks, roasts, burgers, jerky, and more are available to order online!
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