North American Buffalo, also called bison, has finer fat marbling, yielding softer and more tender meat. Buffalo meat is lower in calories and fat than beef is, and higher in protein. It’s higher in B vitamins than beef—critical nutrients for boosting energy levels, memory, and mood—as well as copper, potassium, and zinc. It's been recommended as one of the best sources of iron for pregnant women.
In 1930 Armando Flocchini bought the Durham Butcher in San Francisco and to supply it with buffalo meat he acquired 55,000 acres in Wyoming. The same Flocchini family runs this buffalo ranch today.
QUICK FACTS SOURCED FROM: The Durham Bison Ranch, Gillette, Wyoming
RAISED ON: All vegetarian diet of natural grasses for the majority of time, then grain finished
HARVESTED AT: 20-40 months and between 900 to 1,100 lbs
TASTE IS: The taste of Bison is similar to beef. It has a coarser texture and slightly sweeter flavor. It does not taste gamey and has no strong aftertaste. Bison is surprisingly tender when comparing it so similarly marbled beef.
HOW HEALTHY: Nutrient-rich, bison meat is a healthy protein option, often with less fat and calories than other red meat options. Adhering to a strict no hormone or antibiotic growth promotants policy, all animals are treated humanely.
Frozen on the day it was processed.