|Growing up we had Sunday night BBQ Steak, and every week we had BBQ Hamburgers! I loved the smell of them cooking on the grill and was pleasantly surprised to find a delicious steak sandwich in my lunch on Monday mornings, thank you Mom!
I found out as an adult that I have a food sensitivity to Beef, and even it I weren’t I am sure I would not eat it because of the ways it raised and slaughtered in this country. After learning about “Mad Cow Disease” in Neurobiology class I was done with Beef. I wanted something that tastes like Beef, but was healthier.
Then, I found and fell in love with Bison(AKA Buffalo) on a trip to Montana; and hope you will too. My friends served Bison in many forms-roast, sausages etc.. and they were the most flavorful I had ever tasted without any hormones or additives that I avoid. I was delighted to find it sold at health food stores, specialty butchers and some local grocery meat counters. I have recently been ordering directly from the ranch where they graze on grass in Colorado.
What I learned later was that is has so many nutritional benefits. It is much lower in fat, calories and cholesterol and higher in protein, iron and vitamin B12 than chicken and beef! See chart below.
After my neurobiology class in 2005, I decided to never eat beef again…and I have not missed it to date. I was so excited to find Bison as a healthy alternative and quickly began testing all my favorite recipes that traditionally used beef. To my surprise, they were even better with Bison! My cookbook, No Wheat No Dairy No Problem, has many recipes for buffalo including: Bourguignon, Chili, Meatloaf, Moussaka, Swedish Meatballs and Stroganoff. I also am an animal lover and am concerned about making environmentally friendly and humane choices in my food.
Buffalo/Bison are free range and graze on the green grassy hills.They are native to Montana, Wyoming, Colorado and the Dakotas-and raised in Minnesota too. They were almost extinct, but are making a comeback thanks to ranchers and an increased demand. So, the more we eat the more we will support their proliferation.
I was happy to learn that Billionaire, Ted Turner owns 15 ranches in seven states, covering 1.9 million acres. That’s 3,000 square miles – bigger than Delaware or Rhode Island. They are to make money, to protect the environment and to promote the conservation of native species. The ranches have diverse revenue sources. The most visible is the sale of buffalo meat. Much of it is sold through Ted’s Montana Grill, a fast-growing chain of about 50 casual restaurants, the newest of which just opened in midtown Manhattan. (Turner oversees the restaurants with a partner, George McKerrow.) I will definitely be making a reservation for my next NY trip, how about you?! To learn more about his ranches go to his website or watch a rerun of Martha Stewart who dedicated a whole show to Buffalo/Bison and a visit with Ted Turner on one of his ranches. Read an article by Fortune magazine at
Ted’s Montana Grills now have Gluten free Menus! http://www.tedsmontanagrill.com/menu/download/TMGGlutenFreeMenu.pdf
Buffalo is also called Bison can be used interchangeably with beef in all recipes, so enjoy all your favorite dishes made healthier – buffalo burgers, tacos, buffalo chili, buffalo lasagna, buffalo stew – the list is endless.
Cooking Buffalo: See below along with internet searches with many sites including utube videos with Buffalo/Bison recipes.
Crock Pot Cooking
To order and more information go to: http://www.eagleswingnaturalbison.com
Or go to the Links page on this website for more sources
For more info and scientific studies and more go to:
I hope you will give Bison/Buffalo a try and fall in love with it as I did. You can order my cookbook on this site along with my Gluten-free Biscotti. See bison nutritional chart below. Be Well & Thrive into you Dreams, Lauren