December Protein of the Month – Bison

Marty’s Meals sources the bison used in our raw and gently cooked recipes from ranchers that have the highest standards in animal husbandry, and manage their rangeland for conservation and ecological biodiversity. The animals’ lives are being lived naturally, without unnecessary human interference. The humane prairie harvests ensure that the buffalo are not exposed to any undue stress; they are given respect, dignity, and care throughout their lives.

Benefits of feeding Grass-fed and Grass-finished Bison include:

– Grass-finished wild bison meat is lower in calories, fat and cholesterol than chicken or fish.

– 100% native grass-fed meat delivers 3.5x more antioxidant omega-3 fatty acids than grain-fed bison.

– Grass-fed and finished bison has a healthy Omega 6 to Omega 3 fatty acid ratio of 4:1 or less. For grain-fed bison that ratio can climb to a very unhealthy 20:1, or sometimes even higher.

– When compared to grain-fed bison, grass-fed bison is lower in total fat, especially saturated fat and lower in cholesterol and calories.

– Grass-finished bison is considerably higher in beta-carotene and conjugated linoleic acid (CLA), both being practically non-existent in grain fed animals. CLA has been linked to reducing the risk of cancer, diabetes and obesity. But please be advised the benefits of CLA are best realized from animals finished on fresh green grass, not hay.

– Beta-carotene is used in the body to make Vitamin A, a powerful anti-oxidant linked to preventing cancer and cardio-vascular disease. It can also give grass-fed bison fat a slightly yellow color; something that the grain-driven part of the bison industry will sometimes erroneously play up as a negative factor. Grain-fed bison has white fat, much like you see in most, if not all, supermarket beef, a fat whose health benefits are compromised by high Omega 6 content.