Intro with some Buffalo

Let me start off by giving a brief introduction into my world of meat. I eat a lot of it and I don’t discriminate. Doesn’t matter the animal, nor body part (ears, bone marrow, sweetbreads, etc.). My list includes the basics like cow, pig, chicken, lamb and seafood. It goes on to buffalo, venison, kangaroo, emu, ostrich, alligator, crocodile, duck, quail, taco bell meat, wild boar and continues on for a little while. I’ve never been one to care where it comes from or how the animals are fed as long as it tastes good.

But, the truth is, animals raised in specific manners both taste better and are healthier.

There are a lot of controversies in the world of meat and a lot of meats people are often afraid to explore because they don’t know where they are coming from. This blog will help confront issues like antibiotic use, organic meats, specialty animal farms, and other controversies popping up in the world.

Buffalo courtesy of U.S. National Archives

Today, we’ll start with a meat that has become more popular in America. The rising interest in healthy living continues to rise in America, yet many refuse to give up the deliciousness of red meats. And so, bison (or buffalo) meat has moved to the forefront of many looking for an alternative.

We’ll start at the beginning. The meat itself before any kind of commercialization jumps in is said to be leaner, comparable in taste, and a lot healthier in general. According to, the fat content, cholesterol, and calories of Bison meat is all less than beef or chicken. Plus, add in some of those crazy omega fatty acids everyone is a fan of and buffalo may be a magical meat.

So, bet you want to raise some.  There are some benefits and downfalls of getting involved in buffalo farming. The National Bison Association gives a list of “advantages” for Bison. Things like lower disease resistance, no artificial shelter, and long productive lives tend to be the focus. Of course, Bison are a bit more on the wild side than your normal cattle as well. They can get a tad bit anxious and are a bit more on the difficult to contain side. Plus, while it is healthier and slightly more popular, for some reason people find themselves afraid to take chances on their meats. A slightly different taste and a whole new animal altogether will force some to shy away.

Of course, now that it is more popular, it’s also beginning to face the same problems that mass production of meats encounter. Back in July, over 60,000 pounds of bison meat was recalled for an e-coli breakout.

And for those who didn’t know, back in the 1800s Bison were near extinction in the United States. Over 300 years have surpassed, but if this part of the meat industry skyrockets and people want their bison watch out for numbers to begin dipping and prices to start increasing. Prices are already a bit more with the distinction this is a “specialty” meat.