Better bison meat than cow?

1992/05/01 Elhuyar Zientzia Iturria: Elhuyar aldizkaria

• Dietetika/Elikagaiak

The UK has created an organization for bison meat marketing. Although it is currently made up of 10 farmers and a veterinarian, more participants are expected soon.

This organization is studying the eating and life habits of the bison, in order to subsequently address commercial production.

The reason for the start-up of this new company are the characteristics of bison meat. It contains 4% more protein than beef, half calories, 45% less cholesterol and in 100 grams of meat there are only 2.5 milligrams of fat.

In the words of Colin Ellis, one of the founders of this new association, the objectives pursued with this path are, on the one hand, to produce better meat for health and, on the other, to contribute to the conservation of the bison race.

Ellis has grown in the last six years 25 bison in his nursery in Dorset. In the US, doctors prescribe bison meat to people with meat allergies or poor health conditions.

The preparation of this meat is varied, from chops or steaks, stews, chopped, etc.

The bison, according to Ellis, is a fast and cheerful animal that adapts to any environment. To obtain bison cattle only ten females, one male and 4 hectares of land are needed.