Research at North Dakota State, by Dr. M. Marchello, in recent years
support the nutritional benefit of bison. The meat is highly nutrient
dense because of the proportion of high protein and low fat to its
caloric value. Bison is also a good source of iron, zinc, phosphorous
and several essential fatty acids. The American Heart Association
concurs by including Bison in their lean meat dietary guidelines.
Nutritionally you get more protein and nutrients with fewer calories
and fat. When compared to other red meats there is significantly less
shrinkage when preparing because of the low fat content resulting
in more usable finished product. The high protein content also tends
to satisfy the appetite with less quantity.