Advantages of buffalo over beef and chicken.
A rich, beef-like taste with low cholesterol makes buffalo a perfect beef substitute for the health-conscious, or those on restricted red meat diets. In fact, buffalo has less cholesterol than chicken with the skin removed!

Important differences when compared to beef include:
* 72% to 92% less fat (depending upon the cut of the meat.)
* An average of 50% less cholesterol.
* 30% higher in protein and less calories.
* No growth-inducing hormones or steroids.
* No know human allergies.

Nutritional Value of Bison

3 oz. serving	Calories	Fat	Cholesterol
Bison	93	1.8 g	43 mg
Turkey	125	3.0 g	59 mg
Beef	183	8.7 g	55 mg
Chicken	140	3.0 g	73 mg
Fish	125	3.0 g	59 mg

Bison Cooking Tips
Bison meat is similar to beef and is cooked in much the same way. The taste is often indistinguishable from beef, although bison tends to have a fuller, richer (sweeter) flavor. It is not "gamey" or wild tasting. Bison is low in fat, and cholesterol, and is high in protein, vitamins and minerals. Fresh cut Bison meat tends to be darker red and rich in color than many of the other red meats.

The lack of fat insures that Bison meat will cook faster. Fat acts as an insulator - heat must first penetrate this insulation before the cooking process begins. Marbling (fat within the muscle) aids in slowing down the cooking process. Since Bison meat lacks marbling, the meat has a tendency to cook more rapidly. Caution must be taken to insure that you DO NOT OVERCOOK Bison.

Bison may be used with any of your favorite beef recipes if you remember a few basic tips:

When oven broiling Bison, move your broiler rack away from the heat about a notch lower from where you normally broil your beef steaks. Expect your Buffalo steaks to cook 1/3 faster than normal. Bison steaks are best when cooked rare to medium rare.

If you normally cook your roast beef at 325 F, turn your temperature down to around 275 F for Bison. Plan on the roast being done in about the same amount of time as with a comparable size beef roast. To insure the temperature you prefer, we recommend using a meat thermometer indicating the internal temperature. Again, rare to medium rare is recommended.

Ground Bison or Bison burger is also leaner (most ranging about 88-92% lean). It will also cook faster so precautions must be taken to not dry our the meat. There is very little (if any) shrinkage with Bison burger - what you put in the pan raw will be close to the same amount after you cook it. Pre-formed patties tend to dry out faster when grilling. (Hint: the thicker the patty, the juicier the burger). Again, rare to medium rare is best. Although ground Bison is leaner, there is no need to add fat to keep it from sticking to the pan or falling apart.

All Bison meat, no matter the leanness, has enough available fat to cook it properly. The great thing about ground Bison is you don't need to drain off any grease from the pan, the burgers don't shrink and it's healthy and tastes great!

Bison Steak - Grilling Bison Steaks
Steaks recommended for grilling/barbecuing include Filets, Sirloins, Rib Eyes, T-Bones and New York Strips.

Cooking time is important in order not to overcook your steaks.

Total cooking time will depend on the thickness of the steaks.

1" Thick
Rare: 6-8 min. Med: 10-12 min.

11/2" Thick
Rare: 10-12 min. Med: 14-18 Min.

2" Thick
Rare: 14-20 min. Med: 20-25 Min.

(Note: Well done Bison steaks are not recommended. Due to the leanness of the meat, Bison has a tendency to become dry when overcooked.)

All info copied from some website which was provided by another one or something. If we become popular enough that someone notices, I'll do something, I guess.