Aug 02, 2018Jackson Hole Buffalo Meat Admin

There are many important facts about buffalo meat as far as history and its health benefits.

Bison meat has always been a highly sought after commodity in North America. As European settlers realized the palatability and value of the animals, the buffalo population declined dramatically from irresponsible hunting and exploitation. In 1894, after only a quarter-century of unregulated hunting, the number of buffalo in North America had dwindled from perhaps as many as 60 million to little more than 300. At this time, President Grover Cleveland made it illegal to kill buffalo in order to start to rebuild the population.

Because of President Cleveland’s actions, the North American Bison population made a comeback and is thriving today with over 500,000 across the continent.


Buffalo meat has been found to help fight cancer and is an excellent choice for those trying to lower their cholesterol, fight disease, build muscle and stay healthy while still enjoying red meat. This means you can enjoy buffalo jerky and buffalo steaks while staying on a healthy, low-fat diet.

Studies have been performed at many major universities, (Cornell, University of Utah, University of South Dakota, Penn State and the University of Bristol in England) which all confirm that buffalo are very high in essential fatty acids. Buffalo meat has an excellent ratio of Omega-3 to Omega-6 acids and contains much more CLA (conjugated linoleic acid or “good fat”) than was previously known. CLA enhances the body’s ability to promote a healthy metabolism and fight disease.


Many processed foods, baked goods, and microwaveable foods are loaded with what nutritionists deem “bad fat.” Trans Fatty Acids or (TFAs) form when edible oils are heavily processed through hydrogenation (adding hydrogen to fat molecules). This makes fats last longer in a semi-solid state without growing rancid. However, altering fat structure through hydrogenation in effect strip-mines the healthy oils.

Several human clinical studies have shown that the CLA (conjugated linoleic acid) or “good fat” available in buffalo meat and elk meat may reduce body fat, while still preserving muscle tissue. The human body cannot produce CLA. It can only be obtained through diet or supplements.

Buffalo meat can also help heart disease sufferers by reducing LDL (low-density lipoprotein) cholesterol levels. By eating five ounces of buffalo meat four to five times per week, LDL can be reduced by 40-45% over a six-month period.


Bison meat is lower in fat, calories and cholesterol than beef, pork, turkey, skinless chicken, and even some fish. In addition, buffalo meat contributes about 69% more iron to your diet than beef, with higher levels of vitamins and minerals and twice as much Beta-carotene as strictly grain-fed meats. While bison meat tastes similar to a high-quality cut of beef, it stands out for being slightly sweeter and more nutritionally dense than other types of red meats. Because buffalo has very little fat and contains 25 to 30% more protein than beef, it doesn’t shrink in cooking and it’s more satisfying to eat. Pound per pound, it’s a better value than many “cheaper” meats.


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