Today, we know that the bison is considered a highly nutrient dense food (the proportion of protein, fat, minerals and fatty acids are high when compared to its caloric value.) When compared to other animals from a feed lot, the bison have a greater concentration of iron as well as other essential nutrients. The meat from grass-fed bison can contain up to four times as much vitamin E as feedlot cattle. This potent antioxidant has been shown to lower the risk of heart disease, cancer and Alzheimer's disease.

The fat content in bison meat is usually a third of that found in cattle fattened in the feedlot. Because the meat is lower in fat also means that it is lower in calories. A 6 oz buffalo steak can have as much as 100 fewer calories than a steak from a grain fed steer. You could loose up to 10 pounds a year just by switching your main source of meat to grass fed buffalo.

Bison is also high in omega-3 fat. Up to sixty percent of the fatty acid content in the grasses on the plains contain omega-3 and are found in abundance in buffalo allowed to graze on the natural grasses. The benefits from a diet rich in omega-3 fatty acids can not be overstated. These benefits include cancer prevention to lowering cholesterol as well as reducing inflammation.
     Dr. Kevin Weiland

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We originally began to investigate artisanally produced meat because of the health risks associated with the factory produced varieties of meats. Specifically we were worried aobut reported bacterial contamination (e-coli, et. al.) and unnatural fat profiles caused by confinement, injections of antibiotics and grain feeding. However, when we tried Wild Idea Buffalo meat we not only ended up with something that is culinarily superior but we were reassured your meat comes from animals living in their natural environment and eating the food (prairie grass) that they are evolutionarily adapted to.

The fact that your buffalo eat only grass also gives the meat and attractive fat profile compared to ruminants fed grain. I get Omegas from eating lots offish but I sure don't mind finding them in my red meat.
   Dr. Grant Price