Bison tastes very much like beef, only slightly sweeter. (In blind taste tests, most people can’t even tell the difference between beef and bison meat.)  But bison or buffalo is a better, heart-healthier choice for people who want to enjoy the rich, full flavor of red meat without the problems associated with the high fat content of beef.  (See the comparison chart below.)

Bison is high in protein, vitamins and minerals.  Ounce for ounce, it offers many nutritional advantages over other meat and poultry products:

 • It has only about ¼ of the fat of beef (and more of its fat is the healthier, unsaturated type)
 • It has less than 1/3 the fat of skinless chicken and about ¼ the fat of pork
 • It provides about 69 percent more iron than a similar size serving of beef

Bison are raised naturally without the low-level antibiotics, hormones or growth additives used to raise beef, chicken and pork.

Find out for yourself why healthy never tasted so good!

("From the USDA Food Safety and Inspection Service publication “Focus on Bison.” )