Is Bison Healthier Than Turkey?

Since we’ve developed a love for beef from cows, bison was long forgotten as a tasty and nutritious food source. However, these days, bison is making a strong comeback, and for some very good reasons. You might have been missing out on bison meat, but not any longer, as you’re about to discover!

Here is everything you need to know about bison beef and the benefits of using it in your recipes right away.

Bison burgers from Five Star Home Foods were featured. You can achieve your weight goals by eating bison.

Bison beef contains 10% more protein per gram than beef from cow. Bison is one of the best sources of animal-based protein for maintaining overall health and developing lean muscle.

Bison meat offers more protein than chicken, pork, turkey, and cattle beef, according to the USDA.

The quantity of fat in bison meat is approximately half that of typical beef from cattle. The wild animal is also leaner than most meat substitutes because it has only half the amount of saturated fat.

In fact, bison is one of the leanest meats available, being more slim than chicken, pork, and turkey. The least amount of cholesterol is found in bison.

Zinc, niacin, iron, and selenium are among the minerals found in abundance in bison meat. It also nourishes you with the B6 and B12 vitamins. These nutrients are likewise abundant in beef from cattle, but bison has a much higher protein to fat ratio.

Compared to cattle, bison live a stress-free life because they are grass-fed and live outside. Since bison are less prone to illness, there is no need to supplement their food with antibiotics or hormones.

The flavor of bison meat is also enhanced by the lush diet, which is far more nuanced and enticing than the flavor of cattle fed on grains.

Not only is bison meat lean, grass-fed, and nutrient-rich, but it also has a mouthwatering flavor. In this category, bison is unmatched because it gives a rich, healthy animal-only level of meat flavor.

You can rely on our ground bison to be pasture-raised, free of antibiotics or added hormones, and with all the freshness and quality that define our portfolio when you order from Five Stars Home Foods.

Add ground bison to your next Five Star Home Foods order if you’ve never tried it before. We’re confident you’ll find love! !

Nutrition of ground turkey versus bison meat

Ground turkey and bison, sometimes known as buffalo meat, both have nearly the same amounts of fat. Bison has 4 grams of saturated fat and 10 grams of total fat per 4-ounce serving, while turkey has 3 grams of saturated fat and 10.5 grams of total fat per 4-ounce dish. The American Heart Association recommends consuming no more than 13 grams of saturated fat per day.

But turkey loses out to bison when it comes to the B vitamins. B vitamins are essential for a variety of important bodily processes, including cell creation, converting the foods you eat into energy, sustaining vision, maintaining healthy neurological function, and producing cells. Compared to turkey, bison has more different forms of B vitamins overall. A 4-ounce portion of bison also contains an astonishing 46 percent of your daily necessary B-12 intake. The same 4-ounce portion provides your body with 18% of the riboflavin, 34% of the niacin, 10% of the thiamine, and 23% of the B-6 it needs daily. 20 percent of the niacin, B-6, and 10 percent of the thiamine you need each day are all found in ground turkey’s vitamin B composition. However, you can boost the ante by serving your turkey burger on a whole-grain bun and including a lush green side salad in your meal.

In terms of zinc and iron, ground bison triumphs over ground turkey. Your body uses zinc to increase immunity and speed up the healing of wounds. Your cells need iron to carry oxygen to them. Bison provides 20% of your daily iron needs and 40% of your daily zinc needs in just four ounces. Only 9% of the daily requirement for iron and 15% of the daily requirement for zinc are both present in a 4-ounce meal of ground turkey.

Should I Eat Which Ground Meat?

The consumption of meat is not necessary for human health. We can also obtain all of our protein and necessary fatty acids from other foods, such as tofu, beans, and almonds as well as wild-caught, cold-water fish, free-range eggs, and eggs high in omega-3 fatty acids. However, if you do consume red meat, I believe that eating less is preferable to eating more and that grass-fed, grass-finished cattle are much better sources of it than calves grown on factory farms and given grain (not to mention hormones and antibiotics). Beef that has been grass-fed and grass-finished has a far superior ratio of omega-3 to omega-6 fatty acids, as well as vitamin E and conjugated linoleic acid, all of which are beneficial to human health. Not all organic beef is grass-finished. These cattle may have been grown on meadows free of pesticides, but the majority are transported to feedlots and given (organic) grain before being killed.

An excellent, leaner beef substitute is bison. A three-ounce grass-fed bison burger has 124 calories and six grams of total fat, according to the Academy of Nutrition and Dietetics (formerly the American Dietetic Association). (A three-ounce lean hamburger contains 182 calories, nine grams of which are from fat, or 85 calories.) Additionally, bison meat has a low cholesterol content (47 mg), is a great source of vitamin B12, and is a strong source of iron. I also advise choosing a product that has been polished on grass. Compared to meat from animals grown on grains, this meat has a little reduction in calories, total fat, and cholesterol. Additionally, it has more omega-3 fatty acids and polyunsaturated fat. Neither growth hormones nor antibiotics are administered to bison.

However, the findings of a Consumer Reports investigation that was released in June 2013 may make you reconsider using ground turkey instead of beef. The publication said that “fecal bacteria were found in more than half of the packages of raw ground turkey meat and patties that were purchased at retail locations statewide. Salmonella and staphylococcus aureus, two of the most common causes of foodborne disease in the United States, were present in certain samples. 90 percent of the samples had at least one of the five microorganisms we looked for.” The magazine also noted that virtually all of the 257 samples’ pathogens “were resistant to one or more of the routinely used drugs to tackle them.”

Sadly, the investigation by Consumer Reports also revealed that “ground turkey branded ‘no antibiotics,’ ‘organic,’ or ‘grown without antibiotics’ was equally likely to carry bacteria as goods lacking those claims.” In the article, it was noted “Bacteria can be introduced into meat during slaughter or processing, even from organic chickens. The good news is that there was a far lower likelihood of antibiotic-resistant superbugs on those [organic] items.”

Pork chops and ground pork samples from around the United States were found to contain Yersinia enterocolitica in January 2013, a bacterium that can cause fever, diarrhea, and stomach pain. Salmonella and other potentially hazardous bacteria were present in several samples. The magazine also revealed that 198 samples of bacteria had some of these germs “antibiotics that are frequently prescribed for individuals turned shown to be resistant. Drug-resistant “superbugs” that pose a hazard to human health may be developing faster due to the frequent use of low-dose antibiotics in pig farming.”

A portion of the 240 pork products that Consumer Reports examined in a separate study included trace amounts of ractopamine, a substance that is often used in pigs grown for food in the United States but is illegal in China, Taiwan, and the European Union.

The Bison Burger

An excellent nutritional option for athletes is a bison burger, sometimes known as a buffalo burger. They are incredibly protein-rich since they are made from American bison meat (sorry, University of Colorado) (a 4-oz. serving contains 34.5 grams). They have been likened to beef burgers, but with a somewhat sweeter flavor. Although they have the second-highest amounts of calories, fat, and saturated fat in the category, their extremely high protein content more than makes up for it. However, compared to beef and turkey, bison meat is more expensive (a pound costs twice as much as a pound of lean ground beef).

The NBA’s Nutritional Comparison Chart Has Additional Issues

(Please note that the NBA site appears to use the 13362 code, which is incorrect for the description provided. 13365 is the correct data code.) Both the beef choice item (13362) and the beef select item (13365) are based on a “composite of trimmed retail cuts, separable lean only, trimmed to 0″ fat, cooked.” Many people may find such data to be too general to be of any relevant or comparative value.

Similarly, the information charted for pork is for “Pork, fresh, composite of trimmed retail cuts, (leg, loin, shoulder) separable lean only, cooked,” which is again too vague to be of much use. Pork is also not represented in the form of a specific comparative cut.

Granted, nutrient data for chicken can be of some value, but the NBA listing is for skinless’meat only roasted’ broilers or fryers (05013). The question is, “How many people actually prepare and eat skinless meat only chicken?” Although comparing nutrient data between similar cuts of bison, beef, and pork is possible, poultry not having the same anatomy is a bit of a comparative stretch.

Comparison of nutrition

The nutritional profiles of ground beef and turkey with the same fat content are comparable.

There are distinctions worth talking about, though, when they have varying fat contents.

The nutritional comparison of several ground turkey and beef varieties per 3 ounces (85 grams) is provided below (1, 2, 3, 4, 5, 6).

Comparatively, turkey has the same percentages of fat and protein as lean ground beef (93% and 85%), but slightly more calories. Turkey has less saturated fat than beef, even though cattle has less overall fat.

The leanest ground beef on the market is 99% fat-free turkey, whereas the leanest ground beef accessible is 95% lean meat and 5% fat. Unsurprisingly, a serving of fat-free turkey contains over 45 less calories, much less fat and saturated fat than a dish of 95% lean beef.

All cuts of ground beef and turkey contain comparable quantities of salt in terms of micronutrients. Although they don’t contain a lot of sodium, they are frequently salted. After cooking, they might offer more of it.

Compared to turkey, beef provides higher levels of the minerals that support healthy blood, immunity, and neurological system, such as iron, zinc, and vitamin B12. Turkey, on the other hand, has higher concentrations of several B vitamins required for energy metabolism (7, 8, 9, 10).

The calorie and protein counts of ground beef and turkey are relatively similar when the fat content is the same. Ground turkey has a reduced saturated fat content, nevertheless.

Chicken vs. bison: which is healthier?

The fact that amino acids are the recognized building blocks of protein means that bison provides all the essential amino acids our bodies require. Amino acids’ position in protein is essential for maintaining our general health, including a strong immune system as well as a healthy nervous system, detoxification system, and digestive system. The ratio of omega-3 beneficial fatty acids in bison is very high.

Additionally, due to the ratio of its protein, fat, minerals, and fatty acids to its caloric content, bison is a highly nutrient-dense diet. According to the USDA, bison is unquestionably a superior option because it has much fewer calories, fat, and cholesterol, as well as more protein, iron, and vitamin B-12 than beef, pork, chicken, and salmon.

The way that bison are raised contributes to their great nutritional content. The least amount of handling is done with bison. Because they are not tamed, bison spend almost all of their lives on grass and hardly ever visit feedlots. They are not exposed to problematic medications, substances, or hormones. The National Bison Association, of which Great Range is a member, has such strong feelings about this that it forbids the use of these drugs in raising bison for slaughter in its rules.

By including bison in your weekly meal plan, you may obtain the greatest protein available while reaping clear health advantages. Feel guilt-free and solely enjoy the wonderful goodness and protein powerhouse that bison can provide.