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North American bison provided nourishment for the Native American population for centuries, until the late 1800s when the herds became nearly extinct. Today, thanks to careful breeding programs and cooperation between government and ranchers, the bison has made a strong comeback and its meat is now appearing on dinner tables. Unlike cattle, bison aren’t subjected to antibiotics in their feed or growth hormones. The result? More flavor and richness, not to mention a multitude of health benefits (such as high levels of CLA, a fatty acid that may favorably affect body composition).
Although it’s similar to beef, buffalo must be handled and cooked differently. Since it’s very low in fat, be careful not to overcook it or let the meat dry out; it’s better to cook buffalo “low and slow.” Cook the meat to the same doneness you prefer in beef; however, I recommend medium to avoid overcooking.