BISON
Delicious and satisfying, packed with protein and iron, low in fat, calories, and cholesterol. Grazed on sweeping pastures of natural grasses and sedges. Learn More
The Healthiest Red Meat
Roger Gerber of Blackwing Meats always had an interest in healthy and delicious protein options. He started the business in 1996 raising ostriches, a surprisingly nutritious red meat, before expanding to offer bison a few years later.
Recognizing the strong demand for health-conscious alternatives, Blackwing now works with around 40 independent farms throughout the United States, including several in the Amish community. Blackwing has grown to become a leading provider of North American Bison—rich, flavorful, and one of the healthiest protein sources available.
Heart-Healthy, Full of Flavor
While it’s easy to compare bison to beef, there are a few differences. Bison is lighter, a bit sweeter, and has a slightly coarser texture. It also provides numerous health benefits, being naturally lean with less fat, calories, and cholesterol.
Additionally, bison is rich in protein and an excellent source of zinc and iron. Because of its lower fat content, it cooks up more quickly—up to a third less time than beef. Cooking to medium-rare is best; simply season with salt and pepper to bring out the juicy, mouth-watering flavors.
Bison Nutrition Comparison
| Type | Calories | Protein | Fat |
|---|---|---|---|
| Bison | 124 | 17 grams | 6 grams |
| Beef | 284 | 19.23 grams | 22.4 grams |
| Chicken | 165 | 31 grams | 3.6 grams |
Note:
The above are averages based on 4oz portioned servings. Chicken, beef, and bison nutrition varies based on how the animal was raised, what their diet entailed, and the cut of meat.
The above chicken rating is based on a skinless, boneless breast cut.
Bison Cooking Guide
Sometimes referred to as America’s “original red meat,” an estimated 60 million bison used to roam the American countryside. Providing around 17 grams of protein per raw 4-ounce (113-gram) serving, bison is an excellent source of protein. It packs a good amount of essential nutrients, including protein, iron, zinc, selenium, and B vitamins with a similar taste to leaner cuts of beef. Since bison has much lower fat content, it has a slightly drier texture with an earthier flavor.
| Cut Type | Method | Cook Temp | Avg Time | Finish Temp |
|---|---|---|---|---|
| Bison Ground | Sear | 375 °F | 4-7 mins | 160 °F |
| Bison Steaks | Sear | 450 °F | 9-12 mins | 145-160 °F |
| Bison Roasts | Oven | 275 °F | 7-8 hours | 145-160 °F |
| Bison Dogs | Grill | 350 °F | 6-9 mins | 160 °F |
Note: The above guidelines are only guard rails. Average time depends on size/amount of meat. Stoves and pans vary in performance as well; so to achieve perfectly cooked bison, it's best to have a meat thermometer handy and check internal temp so meat never exceeds 160 °F.
Packed with flavor and nutrition, these classic Italian meatballs are perfect for appetizers or served with spaghetti and marinara sauce.
This dish brings the warmth of home-cooked comfort and can be prepped in advance for a hassle-free weeknight meal.
Lean, protein-packed, and full of flavor, bison is a fantastic alternative to ground beef. Elevate your next burger night with a juicy, tender bison patty topped with sweet caramelized onions!
Bison FAQ
Bison is leaner than beef with almost 25% fewer calories and less saturated fat, and it tends to have more Omega-3s than beef.
The taste of bison is a very similar taste to beef, but it has a coarser texture and a slightly sweeter flavor. It does not have a gamey or earthy flavor like some wild and grass-fed animals, making it an easy transition for most beef lovers.
Bison meat is a good source of omega-3 fats - especially when compared to most other grass-fed beef cuts.
160 °F. Juices should run clear and not be red. To maintain the moisture and flavor of bison meat, it is recommended to not cook over 160°F.
