Benefits of Bison

Why Bison?

Because it tastes great - and it's better for you!

Bison, or Buffalo, is a healthy alternative to beef and has the added benefit of tasting better than beef because it has less fat.

Our bison are raised naturally, without any harmful hormones or feed additives. Gunpowder Bison and Trading (GBT) meat is dry aged for premium quality and inspected by the USDA. Bison is easy to prepare, too, our recipes will leave your family and guests asking for more.

So whether you call it Bison or Buffalo, give the healthy alternative to red meat a try today!

Nutritional Facts

Buffalo meat is America's healthy beef alternative.

Bison tastes very much like beef, only slightly sweeter. In blind taste tests, most people can’t tell the difference between beef and bison meat.  But bison, or buffalo, is a better, heart-healthier choice for people who want to enjoy the rich, full flavor of red meat without the problems associated with the high fat content of beef. (See the comparison chart below.)

Bison is high in protein, vitamins and minerals.  Ounce for ounce, it offers many nutritional advantages over other meat and poultry products:

• One quarter of the fat of beef (and more of its fat is the healthier, unsaturated type)

• One third the fat of skinless chicken and about ¼ the fat of pork

• Provides about 69% more iron than a similar size serving of beef

Bison are raised naturally, too—without the low-level antibiotics, hormones or growth additives used to raise beef, chicken and pork.

USDA Inspected

What does the USDA-inspected mean?

At GBT, we have chosen to have our bison USDA inspected to ensure that you receive only the highest quality meat. Here’s what the USDA says about its meat inspection program:

“Bison fall under voluntary inspection, which means that businesses pay an hourly rate for inspection services…Federal inspection is done by the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS). The FSIS inspector must have knowledge about that particular species and must fit available equipment in the plant. Each bison is inspected for signs of disease. The "Passed and Inspected by USDA" seal ensures the bison is wholesome and free from disease.”

Bison is Growing in Popularity

Bison Popularity Continues to Soar - Processing Leaps by 21% over 2006
From the National Bison Association
June 18, 2007


Consumer demand for bison meat continues to surge, with sales up roughly 17% during the first five months of 2007. The continued rise this year comes on top of a 21% increase in demand in 2006, according to the statistics compiled by the U.S. Department of Agriculture.

According to USDA, bison meat is more popular in the first five months of 2007 than all of 2001.

"People are discovering bison as a flavorful, healthy alternative to everyday meats," said Dave Carter, executive director of the National Bison Association. "It's popping up on restaurant menus, and in retail cases, throughout the country as more and more people beginning to include bison as a part of their diet."

Carter credited a growing public interest in cooking, health and the environment to the growing popularity of bison. "First, it's a flavorful meat that's slightly sweeter than beef and easy to prepare. Second, the low fat, high protein and high iron content of bison fits well with today's health-conscious consumer. And, bison is a natural meat, produced sustainably without added growth hormones or antibiotics," Carter said.

The National Bison Association represents more than 1,100 ranchers, processors and marketers dedicated to restoring American buffalo as a part of the American diet, and American ecosystem.