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All Meat cuts are from Grain-Finished, all-natural Bison, never ANY HORMONES OR ANIMAL BYPRODUCTS.


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Bison, America's Original Red Meat ©

by Michelle Furi

Living attuned to the Earth, I have enjoyed the benefits of eating natural, un-processed or lesser processed foods, and here, I would like to share what one of those natural food benefits are, specifically why I prefer bison meat over beef.

Bison are America's original grass-eating ungulates that once heavily dotted the landscape of the Western Plains of the United States. American Bison ancestors probably migrated across the Bering Strait to get to North America during the ice ages of eons past. Although they were a plentiful native creature in early America (with a population of over a hundred million at one point), they are now technically extinct in the wild. Sadly, American Bison were almost completely wiped out in the 19th century by settlers for the wonderful bison's meat, for sport hunting and perhaps even to deny buffalo meat as food source for native Americans. Unbelievably, around fifty million bison were killed during that time, almost eliminating the species forever.

The only “wild” American Bison today are largely the result of President Theodore Roosevelt and his efforts to preserve America’s natural heritage. As a young man, Teddy Roosevelt, a taxidermist by hobby, traveled from New York to North Dakota’s badlands to hunt and eat buffalo (bison) meat before they became extinct. That trip triggered him to eventually buy a ranch in North Dakota, and hence, the beginning of one of his greatest legacies. He initiated the preservation of five national parks while he was president, and the conservation of over one hundred million acres of national forest. He signed the Antiquities Act, which also preserved fifty one federal bird sanctuaries and eighteen national monuments. His efforts provided sanctuaries for threatened and endangered species such as the Grey Wolf, Wolverine, and, of course, the American Bison.

Bison is sometimes commonly referred to as “American Buffalo”. This is rumored to stem from the Bison's possible initial association by early western explorers with the similar-sized Asian and African buffalo. However, American Bison are more related to European Bison, also known as a Wisent. Bison, being great meat animals are also related to European Bovine cattle. Many American Bison ranchers have successfully interbred good fleshy bison meat breeding stock with Hereford and Angus beef cattle for the very flavorful hybrid know as “cattleo” or “beefalo” Such interbreeding is not something that Old World buffalo could do and is not very common for the last couple of decades. Pure-bred natural bison herds are the rule of thumb today.

There are several significant differences between American bison and Old World buffalo. For example, old world buffalo do not have the hump that bison have. The hump, a great-flavored buffalo roast is an upper extension of the shoulder muscles possibly due to the need of American Buffalo to climb more rugged terrain in North America. Old World Buffalo have a very light fur, whereas bison have a heavy coat, again due to the more demanding North American climate. American Bison have a beard and eastern buffalo do not. Why, that is a good question? Buffalo have long horns with a blunt tip, but bison have short, sharp horns undoubtedly for predator defense. Today. bison are North America’s largest mammal and a prolific meat producer. However, they are known to be very aggressive. In fact, bison are responsible for more injuries and deaths at Yellowstone National Park each year than the scary bears are.

Bison, when raised in its natural habitat on native grasses, produces a very lean, deep red bison meat with a full bodied flavor, similar but more robust than beef. Unfortunately, pure grass-fed animals can have an unappetizing yellow-colored fat and can become a bit chewy, particularly if over about 30 months of age. To create a more tender buffalo meat, Grande Natural keeps their young animals on a native grass diet until the last 90 days prior to a 30-month slaughter date. Grande then feeds a supplemental quotient of wheat in the final days to turn the yellow fat a clean white color and to add marbling to the Buffalo steaks, so as to reach a tender perfection.

American buffalo meat contains a high amount of protein and other vital nutrients such as selenium, iron, and zinc. Surprisingly, a pound of pure grass-fed ground bison has less calories and less fat than a pound of ground turkey, but just a bit more when wheat-finished. Bison meat is low in cholesterol, and it contains as many omega-3 fatty acids per serving as salmon, which can be up to six times the amount of other grain-fed animals. Bison steaks contains four times the amount of vitamin E that domestic beef has. Vitamin E is a powerful antioxidant that can help protect against heart disease, some cancers, and can also help with some of the damage to the body caused by diabetes, particularly to the eyes. Consumers can rest assured that bison burgers or a buffalo stew are more nutritious than your average beef meal.

Raising Bison for its meat products is becoming a growing, consumer based industry, as people realize the healthy benefits that come from eating a natural alternative to commercial beef. There are nearly two hundred thousand bison living on ranches and preserves across North America today. Farmers and ranchers are finding that raising meat bison provides a sustainable opportunity to produce a good product and will contribute to a healthy ecology. Ruminants, like bison are an important part of the life cycle of grasslands. These large grass-eating mammals keep the grasslands healthy by trimming the sweet blades and disturbing the soils so the seeds can disperse and sprout. America’s prairie lands evolved in conjunction with the American Bison’s reign and will continue to do so with the help of the American Bison rancher all for the benefit of America's consumers.

Copywrite: Michelle Furi / Grande Natural Buffalo Meats, 2015

Shipped overnight:  Mondays thru Thursdays

We have NO "free shipping" markups at Grande Meats. Frozen shipping anywhere in the US As some companies offer, IS "FREE SHIPPING" REALLY FREE?


We will add from $12.00 to $18.00 for handling, the appropriately-sized cardboard & foam box and dry ice per box.  The largest box can handle up to about 62 lbs of meat.  At our discretion, we will add extra dry ice at $2.00/lb for "at risk" smaller packages IN ADDITION TO the  box charge.

One or two day inexpensive ground transport available to:

SD, WY, UT, CO, NE, IA, KS, OK, NM, and portions of MT, ID, MO, TX, and NV

Remainder of nation via UPS OVERNIGHT or UPS 2 day air express

Halves, quarters, special orders upon advance request



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Which is 9:30AM to 8PM Eastern, or 6:30AM to 5PM Pacific Time

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