Bison – The Other Meat

Bison meat has gained immense popularity and recognition throughout the US in recent years; it has stepped back from the stage of extinction to the level of realization in the entire states. American bison has encountered all threats of failure by accompanying professional preservationist and experienced food nutritionists. Bison is totally free of antibiotics, steroids, and supplements so avoids hormonal growth. It is considered as extensively natural, hygienic, organic, pure, clean and secured.

Healthier: Bison meat is the healthiest meat as it contains low fat, less cholesterol, and lower calories than beef, pork, and chicken. Bison meat is the best red meat available containing fatty acids even less than white meat (i.e. fish and chicken). The bison’s meat proved to be healthy and nutritionist due to the fact of their composition and sheer size. Additionally bison are fed free of corporate granulates; ultimately they are more disease resistant than cattle herd and hardly treated with antibiotics. Hence proved that bison is completely free of growth hormones. Apart from it, bison’s meat tastes little sweeter than cut of beef because of the excess of vitamin B12.

Preparation: The bison meat is far much softer and slants that it needs to be cooked with little care. It can tumble off very quickly when exposed to heat, so the temperature needs to be adjusted. This is especially agreeable when it is grilled through, it readily burn away all its fat and make it cholesterol free for you. Some of the initial steps you need to follow are: bison meat should be defrosted in refrigerator rather than of microwave. Make the moisture in oil accompanied with little acids and leave it for few minutes to marinate and lock up in it. The oil will allow mixing up the moisture in when you grill it.

Cooking: Generally observed that the best method of cooking bison meat is to use grill for it. One of the initial advantages of it could be that the temperature of heat would be in your control especially needed in such a lean meat which readily gets burned quickly.

The temperature should be managed at medium level not too much high not bit low when you cook beef. A fine method can be to heat the frying pan on the stove at maximum temperature it can tolerate, and then move the meat cuttings to grill to finish cooking. Each side takes 30seconds to sear out leaving all fatty acids behind.