by M.J.Marchello
Animal and Range Sciences Department,
North Dakota State University, Fargo and

J.A. Driskell
Nutritional Science and Dietetics,
University of Nebraska, Lincoln

Consumers are eating bison meat as an alternative meat. Approximately 300,000 bison are being raised for meat production in North America according to Sam Albrecht, Executive Director of the National Bison Association. Bison meat does provide nutrients to meet some of the nutritional needs of humans. Some controversy exists regarding the nutritive quality of grass and grain-finished bison. The data, which exists as to the nutrient content of meat from grass and grain-finished bison, are given in this paper. More detailed descriptions of the research from which these data are derived have been published.

Shoulder clod (triceps brachii), ribeye (Longissimus thoracis), top round (semimembranosus), and top sirloin (gluteus medius) cuts were obtained from bulls. These cuts came from 31 grass-finished (average age = 32 months) and 100 grain-finished (average age = 24 months) bulls that were raised in various regions of the United States and Canada. This should be representative of the bison meat that is available to consumers. Few differences in nutrient content were observed between the four cuts from grass-finished bulls; the same was true for the grain-finished. Therefore, the nutrient content of these four cuts was averaged.

The macronutrient and food energy content of meat from grass and grain-finished bison bulls is given in Table 2. Comments regarding the nutritional content (5:12) of this meat are also listed in Table 2. The functions of theses macronutrients and food energy are discussed in detail elsewhere.

The vitamin and mineral (micronutrients) content of meat from grass and grain-finished bison is given in table 3. Comments regarding the nutritional content (5-7, 9, 10, 12, 15) of this meat are also listed in Table 3. The functions of these micronutrients are discussed in detail elsewhere.

All of these nutrient content assays were done on raw or uncooked meat. This is the usual method for presenting such data in that consumers cook their meats in different ways and to different degrees of doneness. Moisture is lost during cooking, thus increasing the concentrations of minerals and protein in the cooked meat. The vitamin content of meat is decreased following cooking with water-soluble vitamins such as thiamin, vitamin B6, and vitamin B12, being about two-thirds retained and fat soluble vitamins, such as vitamin E, about three-fourths retained. This same pattern has been observed in the cooking of meat from other species such as beef.

The information given the tables may be useful for nutritional labeling, though labeling is not required for fresh meat. Utilizing this data, producers can provide consumers with Nutrition Fact information. Based on current research, only minimal differences exist in the nutrient content of meat from bison that have been finished on grass and those finished on grain. However, more research is needed, especially controlled feeding studies. It is important that the industry speak with one voice to consumers about the nutrient content of bison meat. Consumers frequently are more interested in how bison meat compares with meat from beef, pork, or poultry, and it compares well. Research indicates that bison meat contains many nutrients, which are essential to human life and health.

Source: Smoke Signals, October 2001