I hope everyone had a wonderful holiday! Now, I know I have only really blogged about desserts and sweet items, so I decided it was time to switch things up a bit…. with MEAT!
Now I know what you’re thinking… a Nutrition student? and red meat? Don’t get me wrong, I am a firm believer in incorporating more vegetarian and plant based meals into one’s diet as part of a healthy lifestyle. I myself experiment with vegan and vegetarian options now and again, but sometimes, a girl just needs a big slab of meat! So that’s just was a had for Christmas Eve Dinner!
The big piece of meat pictured above is actually a portion of Buffalo (aka: Bison) Tenderloin. Personally, I prefer to have Bison over Beef any day, for a number of reasons, one being it is a leaner cut of meat. So I also feel that this is a good opportunity to go through of a few differences between beef and bison.
1. I will start with the obvious:
Glad we cleared that up!
2. Unlike most cows raised for consumption, bison usually spend their whole life roaming freely in grass and feed on mostly grass and hay.
3. To find beef that has been grass fed similar to bison is usually a challenge in most grocery stores, unless you go to a more specialty grocer, such as Whole Foods. Even then, grass fed beef is almost always more expensive.
4. If you are worried about there being antibiotics and growth hormone residues being in your food supply, then there is nothing to worry about with bison! Bison are not given these icky chemicals while they are raised.
5. The nutrition profile of bison is also better than beef. Because bison are able to graze and roam freely, their meat is very lean and tender, especially the tenderloin portion. Therefore, there is less saturated fat in one ounce of bison, compared to one ounce of beef, which is great news for your arteries!
Overall, bison is similar in flavor and tenderness to that of beef, but with less fat! For more information on bison, check out this link!
So if you’re ever in the mood for some red meat, I hope you will give bison a chance! Below is the “recipe” for my favorite way to cook bison! Hope you enjoy!
Pan Seared Bison
- 2, 6-oz. bison tenderloin filets, about 2” thick
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried rosemary
- 1/2 tablespoon olive oil
- 1/2 tablespoon butter