Breakneck Ridge Farm

Healthy Red Meats
We are very concerned with nutrition and saturated fat consumption. Obesity, heart disease, multiple sclerosis, arthritis, diabetes and several forms of cancer have been linked to the high consumption of saturated fats, which are found in abundance in domesticated animals.

In 1997, a study conducted by two cancer research groups recommended that "if eaten at all, red meat should provide less than ten percent of total energy.. but consumption of meat from non-domesticated animals is preferable."

Our bodies simply can not digest heavy saturated fats! If you are trying to eat healthy and still enjoy the flavor of red meat, maybe it is time to stretch your diet to contain natural buffalo meat.

Consumers seeking a low-fat, low cholesterol red meat should consider buffalo. They are a delicious, mild red meat that does not have the gamy taste associated with wild deer.

Buffalo contain much less cholesterol and fat than beef, making them a unique and healthy alternative.

Cool Bison Facts!

Q: What is the difference between bison and buffalo?
A: Scientifically, the term "buffalo" is incorrect for the North American species; its proper Latin name is Bison bison. However, common usage has made the term "buffalo" an acceptable synonym for the American bison. (from The American Buffalo in Transition, by J. Albert Rorabacher.)
Q: How much do bison weigh?
A: A mature bison bull will weigh approximately 2000 lbs. while a mature bison cow will weigh approximately 1100 lbs.
Q: How fast can bison run?
A: Bison can run at speeds up to 30 MPH.
Q: What do bison eat?
A: Bison will do well in most types of pasture. They eat a wider range of items than cattle and will roam the entire pasture while eating. They winter well on native grasses and prairie hay. They can be supplemented during this time with "range cake" if desired.

From The National Bisbon Association

Pasture-Finished Meat Highlighted In Missouri
The pros and cons of pasture-finished beef were aired during a recent University of Missouri (MU) Forage Systems Research Center workshop that compared cattle fed on pasture vs. grain-fed cattle in confinement. Among the research and first-person highlights were:
  • Meat from pasture-finished beef cattle has a higher conjugated linoleic acid (CLA) content. CLA is a fatty acid in beef that health research has linked to prevention of heart disease, cancer, obesity and diabetes.
  • CLA content in cooked meat can be increased by including pasture, with or without grain supplements, in the cattle-finishing diet when compared to feedlot diets.
  • Pasture finishing isn't detrimental to the eating quality of beef. Tenderness and taste were acceptable to test panels.
(From CowCalf Weekly)

Our Buffalo meat is chemical free. No growth hormones or stimulants are used.

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