Nutritional Comparisons

Per 100 grams of cooked lean meat; USDA Handbook 8-5;8-10;8-13;8-17

Health: Our Bison are not subjected to questionable drugs, chemicals or growth hormones. They are free ranging and handled as little as possible. King Canyon Buffalo Brand Bison is All Natural and USDA inspected. As a small company, we are able to maintain cleanliness within the plant. This helps prevent bacterial growth, such as e-coli. In addition, "Mad Cow Disease", "Hoof and Mouth", and "Chronic Wasting Disease" has never been detected in Bison.

Taste: King Canyon Buffalo Brand Bison has a sweet, rich flavor, never "gamy" or wild. Our guarantee is to deliver only young bulls, which have been corn finished and dry aged. Therefore, our Bison is naturally flavorful and can be substituted for beef in any recipe.

Price: The cost to produce Bison is greater for several reasons. The primary reasons is that it takes 24 to 30 months to grow an 1100 lb. animal, as compared to 18 months with beef. In addition, Bison require bigger, stronger fences and significantly more land. To the best of our knowledge, we are the only Bison Company that takes the time, and incurs the cost, to dry age. Dry age benefits the consumer by providing products that are tender and flavorful. Once you experience the superior taste and tenderness, we believe that you and your family will agree.

Preparation: The principle difference between Bison and beef is fat content. Bison meat is not insulated by excess fat and will cook faster than beef. Cooking methods are the same, however cooking times are shorter. Bison should not be overcooked. Braising products such as chuck and stew meat, can be prepared the same as beef. It is recommended that Bison steaks and roasts be pan seared before finishing on the grill, or roasting in the oven.