Bison Vs. Beef

Brad Dunham • Mar 02, 2019

We enjoy, eat & sell both, but this is still good info to have.

After decades of being maligned for its saturated fat, beef has made a comeback with nutritionists, with recent research showing that fat doesn’t increase the risk of heart disease as previously thought.

But beef has another opponent to contend with, and it’s been here for centuries: bison.

Similar to beef both nutritionally and in terms of flavor, buffalo meat is an alternative to the cow (incidentally, “bison” is technically the correct term for the animal, but it’s come to be used interchangeably with “buffalo”).

Both bison and beef can be part of a healthy diet. But if you had to pick one big animal to take a bite out of, which one should you choose?

We compared beef and buffalo in every important category to determine the alpha protein on the range.

Is Bison Better than Beef?

	BISON	BEEF
Nutrition (4 oz serving)*	130 calories 25g protein 3g fat 0g carbs	140 calories 25g protein 4g fat 0g carbs
Safety	Never administered antibiotics or hormones	Often administered antibiotics and hormones (unless USDA Organic)
Environmental Impact	Low carbon emissions, helps preserve grasslands	High carbon emissions, depletes grasslands
Treatment of animals	Allowed to graze freely most of the time	Usually raised in feedlots (unless marked “free-range” on label)
Taste	Drier and sweeter than beef	Drier and leaner than conventional beef if grass-fed
Cost	More expensive	Less expensive

*There are many cuts of both bison and beef available. To equate them as closely as possible, we chose top sirloin—a very lean cut preferred by athletes—for the nutrition facts part of the table. Also, as bison is mainly raised on pasture, we went with grass-fed beef in the example to match it. In other words, the table compares buffalo to the very best the beef world has to offer. More commonly found conventional beef would have approximately 230 calories, 23g protein, and 15g fat per four-ounce serving.

WINNER: Bison

Why Bison Wins (By A Horn)

Buffalo Meat is Better Quality

Across all cuts, buffalo meat is lower in calories and fat than beef is, and higher in protein. A three to four-ounce serving of bison ribeye has 177 calories, 6 grams fat, and 30 grams protein compared to a typical beef ribeye, which contains 265 calories, 17 grams fat, and 27 grams protein. According to the USDA, bison burgers have 152 calories and 7 grams fat, which is less than even a 90% lean beef burger (184 calories and 10 grams fat) and a 93% lean turkey burger (176 calories and 10 grams fat). Bison offers more omega-3 fats than beef, and a better omega-6 to omega-3 ratio.

Bison doesn’t give up any micronutrition to beef either. It’s higher in B vitamins than beef—critical nutrients for boosting energy levels, memory, and mood —as well as copper, potassium, and zinc. Reader’s Digest even recommended it as one of the best sources of iron for pregnant women, who tend to be anemic more than men due to menstruation.

Research supports bison as being heart-healthier too. A study published in Nutrition Research in 2013 compared the effects of consuming bison versus beef. Ten healthy men ate 12 ounces of either beef or bison per day, six days per week, for seven weeks. Then, after a 30-day “washout” to clear their systems, the bison-eaters switched to beef and vice versa for another seven weeks. Researchers concluded that “in terms of vascular health, bison meat appears to provide a healthier alternative to red meat.” In fact, after a single beef meal, harmful oxidized LDL cholesterol levels were elevated. The same changes did not occur after eating buffalo.

If you’re concerned about how your meat was raised (and you should be), bison is the safer choice every time. “All bison spend the majority of their life grazing on pasture,” says Dave Carter, Executive Director of the National Bison Association, a non-profit organization of bison producers.

I thought someone may enjoy this article... so here is a link to the whole thing https://www.onnit.com/academy/bison-vs-beef/

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Wonderful Things about Raw Honey

By Karen Dunham • 03 May, 2024

Raw Honey is one truly amazing substance. We all know that it tastes fantastic, but did you know that it also provides a myriad of health benefits for us both internally and externally? First, let’s talk about what defines Raw Honey as opposed to conventional honey. Raw honey is not filtered, but instead is strained, often gravitationally, in order to remove bits of beeswax, bee parts, dead bees, and other impurities that are in the hives and honey frames. To be considered raw, honey isn't heat extracted from the hives or ever heated above the temperature that bees keep their hives (around 95-105 degrees) in order to strain or pour it. This careful process allows the honey to keep all of the beneficial nutrients that are naturally present in the hive, including pollen and propolis. According to Dr. Josh Axe, raw Honey is a “functional food” containing 22 amino acids, 27 minerals, 5000 enzymes, and at least 16 known antioxidants. Raw Honey is also anti-fungal, antibacterial, antiviral, anti-inflammatory and antiseptic. These properties make Raw Honey perfect for applying to wounds and killing infections as well taking internally for digestive and gut issues. Personally, we have used raw honey to heal a staph infection, and it also worked wonders for me when I had a case of food poisoning. This fabulous substance is full of phytonutrients, phytochemicals, and polyphenols that act as antioxidants, hunting down free radicals within the body, boosting our immune systems and unlocking neuroprotective functions that aid in brain performance. Raw Honey does all of the above, and it even tastes fantastic too! Isn’t that crazy? I mean, we all know how great liver is for you, but it definitely does NOT taste anything like honey. There are some other very interesting aspects about Raw Honey as well. For instance, Raw Honey never goes bad. It can freeze with no change in properties, and if you happen to stash a container in your storage room and find it years later (that'd be me!), it will still be perfectly fine - just hardened or crystallized. And speaking of crystallizing and hardening, honey does one or the other depending on the climate, water content, and conditions during the year in which it was made. Personally, I LOVE hardened honey, but most years, honey tends to crystallize rather than harden. Honey is harvested once a year, and so over the course of that year, it crystallizes (or hardens); some years it crystallizes quickly and other years more slowly. Our bee keeper says that honey is alive and can change in color and texture from year to year, even within the same hives that are in the exact location. It is a truly miraculous product. We LOVE our Raw Honey. We’ve never tasted anything like it. I never particularly liked honey, and I NEVER would have licked the honey spoon, until I tried the honey we sell at Glacier Grown. That super dark stuff that the grocery stores call honey is a far inferior product. I’ve even had some honeys that are called raw, but are pretty terrible. You don’t have to sacrifice taste for quality and nutritional benefit - you can have both!! If you haven’t tried our honey yet, do yourself a favor and give it a shot . We have some in stock now, from last fall’s harvest, but with the summer farm stand season starting in May, I’m expecting that we will sell it all prior to the 2024 honey being ready at the end of September. Running out of Glacier Grown Raw Honey is never a good thing.

Merry Christmas, Happy New Year, and just HELLO!

By Karen Dunham • 21 Jan, 2022

It's been a while since we've been in touch. The last 6 months have been a wild and woolly ride over at the Dunham household, but we've finally come up for air. We hope that you and yours enjoyed a lovely holiday season and that you have headed into the New Year full of hope and enthusiasm. Those of you who have been with us for years, undoubtedly, see a different group of people in the above photo than when we made deliveries to Southern California in the past. All of those previously little people have grown up - the baby started college this past year, and the oldest has a baby of his own. All in the blink of an eye. We wanted to say THANK YOU to all of you - we appreciate you and your continued support. It is a privilege to provide the very best 100% grass fed, grass finished, pasture raised, chemical-free, humanely raised meats that our northwest corner has to offer. If you are looking to stock your freezer for the next few months, before spring deliveries begin (we will start taking orders in March and deliveries will start in late May/early June), we still have some items remaining from the Fall Harvest ready to ship.