The Bison meat
Bison meat is a delicacy. A Danish dictionary (Nudansk Ordbog) describes it as “a tasty product, often expensive and rare”.
In our opinion, the meat is not particularly expensive, considering what you get for your money. But, naturally, it is more expensive than the meat you typically buy at the supermarket.
On the other hand, you will get lean meat, rich in protein, from animals bred in Denmark with animal welfare considered highly important: The animals have spent their entire lives in open fields in social interaction with animals from a similar species. The animals are slaughtered in the pen without being stressed by transport to the abattoir.
At our place, you always have a fair chance of keeping an eye on how the animals fare out there in the open fields; and, of course, you are welcome to ask, if you have any questions.
If you find it useful, we provide individual guidance as to the preparation of bison meat – or we can contribute with ideas as to accompaniments. Frequently, we have one of our chefs at hand, should professional advice be required.
In the US, bison meat has become known as – The Other Red Meat. Obviously because it is very similar to the beef with which we are already familiar. The Other Red Meat may then represent an alternative when we deserve something special or for special occasions.
In general, bison meat is redder than traditional beef – which is owing to the high content of iron. The TASTE will, obviously, be a matter of subjective opinion – all depending on your point of departure. However we frequently hear the meat described as a cross between beef and venison. A fine and delicate taste, nicely juicy and tender.
Research
Dr. M. Marchello from North Dakota State University has carried out extensive research on bison meat. His research (on American bison) has shown bison meat to contain high nutritional values when considering the contents of protein, fat, mineral and fatty acids relative to the calorie value. Compared with other meat types, bison meat is shown to have larger concentrations of both iron and some of the essential fatty acids.
Find the research results here
Readers Digest Magasine even lists bison as one of the four food products which women should eat on account of the high iron content.
Thus, in the US, bison meat has considerable appeal to the elderly, diabetics, women and workout practitioners.
An American bison breeder once said that: “Buffalo is a dense meat that tends to satisfy more while eating less”.
In collaboration with DMRI (Danish Meat Research Institute), we carried out a research project focused on bison meat – the first of its kind in Denmark. We were interested in finding out what bison meat tastes like and to determine the bison meat’s contents of fat, protein, iron and energy.
We performed a test for taste which clearly demonstrated the bison meat to be outstanding as to both tenderness and juiciness distancing itself from ordinary beef as we know it.
The graph below shows the result of the study, click on the result of the test for taste:
The result of the test for taste
The result of contents of fat, iron, protein and energy in bison meat:
The result of the DMRI research project
Similar to the American studies, the result shows bison meat to contain very low contents of fat and saturated fatty acids as compared with ordinary beef – 50% lower, actually. At the same time the meat is low on protein and energy. The institute was not equipped for measuring iron; and, hence, we are currently sending samples to another institute, equipped for measuring iron contents