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Yahoo
18-07-2025
- Health
- Yahoo
Beef vs. Bison—Nutrition Experts Reveal Which Meat is Healthier
Key Takeaways Bison is lower in calories, cholesterol, and total and saturated fat than beef, making it a smart pick for people concerned about heart health. Beef is also a high-quality protein and may be easier to find and more affordable than bison. Because it's so lean, bison requires special attention when cooking. Both meats can be a healthful part of eating plans, depending on your health nowhere near as ubiquitous as beef, bison meat is quietly making its way onto more and more restaurant menus across the United States and into more and more supermarkets. At many grocery stores, it's as easy to grab a pound of ground bison as it is a pound of ground beef. While the two meats look similar in the package, there are important distinctions in nutrition, taste, and best cooking technique. I spoke with experts to get a clearer picture of what each type of meat brings to the Our Expert Jamie Baham, MS, RDN, LD, owner and founder of Ladybug Nutrition Kylie Felty, RDN, LDN, CLT, team leader of nutrition and labeling compliance at Whole Foods Market Emily Wylie, Director of Marketing at Force of Nature, a company that specializes in regeneratively raised meats, including bison and beef, with a focus on sustainability and ethical sourcingBison Benefits Registered dietitian nutritionist Kylie Felty, team leader of nutrition and labeling compliance at Whole Foods Market, says that while both lean beef and bison can be part of a healthy diet, bison has some major perks. 'Bison has fewer calories, less total fat, and lower cholesterol levels than beef. Plus, it offers comparable or higher levels of four essential nutrients crucial for immune health, muscle performance, and energy production: vitamin B12, iron, zinc, and selenium.' The lower amount of saturated fat in bison might be its biggest health benefit, particularly for individuals at risk of cardiovascular disease and stroke. "Major health organizations, including the World Health Organization, USDA, and American Heart Association, recommend limiting saturated fat as part of a healthy diet," Felty says. Jamie Baham, RDN and founder of Ladybug Nutrition, says swapping in bison for beef can be helpful for people with other health concerns, as well. 'Because it has fewer calories and less fat per serving, bison can also be a great option for individuals with insulin resistance, pre-diabetes, or weight loss goals.' And for those looking to increase their protein consumption, ground bison weighs in with a couple more grams per serving than ground beef. Here's the nutritional profile of 100 grams (about 3.5 oz.) of ground bison, according to the USDA's FoodData Central database: Calories: 159 Protein: 20 grams Total Fat: 9 grams Saturated Fat: 1.5 grams Cholesterol: 65 milligrams Iron: 2 mg Zinc: 4 mg Related: 6 Foods With More Protein Than a Chicken Breast, According to Registered Dietitians Beef Benefits Nutrition-wise, beef is also high in protein, iron, zinc, selenium, and vitamin B12. And Baham points out that for some people, the higher fat and calories in beef are a positive. 'When it comes to individuals who have greater calorie needs, like children who are still growing and developing or athletes who need higher levels of nutrients to support their endeavors, beef would be a top choice over bison.' This also goes for people who are underweight or undernourished, since beef could support healthy weight gain. Plus, as popular as bison is right now, there's still considerably less of it produced, which can make it both harder to find and pricier. 'Beef may be more practical and easier to access,' says Baham. And since there are more cuts available, beef also offers more culinary variety. 'This makes it suitable for people with varied cooking styles to increase their intake of high-quality protein,' she adds. Unlike bison, ground beef is sold with different fat percentages. Here are nutrition stats for two of the most popular varieties, according to the USDA's FoodData Central database. For 100 grams (about 3.5 oz.) of 90% lean ground beef: Calories: 185 Protein: 18 grams Total Fat: 13 grams Saturated Fat: 5 grams Cholesterol: 66 milligrams Iron: 2 mg Zinc: 4 mg For 100 grams (about 3.5 oz.) of 80% lean ground beef: Calories: 243 Protein: 18 grams Total Fat: 19 grams Saturated Fat: 7 grams Cholesterol: 68 milligrams Iron: 2 mg Zinc: 4 mg Related: Greek Yogurt or Cottage Cheese? Nutrition Experts Reveal the Better High-Protein Snack The Taste Comparison Chances are, you know what beef tastes like. Bison is in the same ballpark for sure, but since it's leaner, it tends to be a touch sweeter and less, well, brawny and beefy. And when cooked properly, it's often a bit more tender than beef. Emily Wylie, director of marketing at Force of Nature, a company that specializes in regeneratively raised meat, says many people are surprised by how mild-tasting bison is; there's no strong gamey flavor. 'I describe it as clean and slightly sweet, with a subtle iron-rich note—like grass-fed beef that spent the weekend hiking in fresh air.' How to Cook With Bison There are differences in how you cook bison versus beef, as well, says Wylie. 'Bison is naturally lean, so steaks and burgers reach doneness faster than beef. Use medium heat, flip sooner than you think, and let the meat rest a few minutes so the heat finishes the job.' She suggests cooking meat to medium, instead of well-done, to keep it juicy. 'For steaks, that means pulling them off the heat at about 125 degrees for medium and about 140 degrees for burgers.' Here are a few of Wylie's other bison cooking tips: Season early. Salt the meat while you prep the rest of the dinner so the flavor sinks in. Sear, then lower. Start with a hot pan for a quick crust, then drop the heat to finish gently. Rest is non-negotiable. Even two minutes off the heat keeps burgers and steaks tender. Brighten it up. A squeeze of lemon or a spoonful of chimichurri makes bison's clean flavor pop. If you're a bison newbie, consider starting with ground. It's a straight swap for ground beef in recipes. Related: 14 Easy Ground Beef Recipes to Make for Dinner Tonight The Bottom Line In the end, both beef and bison are high-quality proteins with significant amounts of crucial minerals. 'Bison may be higher in iron, which is essential for red blood cell formation, but beef is a great source of iron as well," notes Baham. Bison is lower in calories, total fat, and saturated fat and somewhat higher in protein than beef. It could be a healthier choice for eaters concerned about cardiovascular health and stroke or dealing with insulin resistance. More calorie-dense and fat-rich, beef could be a better choice for people who need extra nourishment. Plus, it's generally more widely available and less expensive than bison meat, important considerations for many consumers. In the end, Banham says, "You can't go wrong with these high-quality proteins, but your health goals will determine the best choice for you." Read the original article on Real Simple
Telegraph
27-06-2025
- Business
- Telegraph
‘Big four' supermarkets accused of failing to back British farmers
Supermarkets have been accused of failing to back British farmers after trade deals triggered a surge in imports of meat from Australia and New Zealand. Livestock farmers said the 'big four' retailers are putting them at a disadvantage by selling imported beef and lamb alongside British produce at a time when the domestic agriculture industry is struggling. David Barton, a Cotswolds-based beef farmer and chairman of the National Farmers' Union (NFU) livestock board, said: 'It is disappointing, because what we're looking for as an industry is to grow production. We need confidence, and when supermarkets start messing around like this, it really doesn't fill us with confidence.' Most of the major supermarkets have made commitments to selling British beef and supporting domestic farmers. However, customers and farmers alike have noticed that meat from much further afield has begun appearing more frequently on shelves. Examples include a New Zealand-sourced Wagyu burger in Sainsbury's, Australian and New Zealand beef products in Morrisons, and a Uruguayan steak sold in Asda. After spotting a steak listing its sourcing as 'Australian or British', the Liberal Democrat MP Tim Farron posted on X: 'This is appalling from Morrisons. They seek kudos for their UK sourcing but then sneakily do this, undermining British farmers and undermining their own integrity and brand.' Tesco also sells 300g lamb leg steaks that are 'produced in the UK or New Zealand'. A person familiar with the situation said the supermarket had not changed its sourcing policy. The outcry comes in the wake of British trade deals signed with Australia and New Zealand after Brexit, which have led to a surge in imports of meat from the two countries. Imports of fresh, chilled and frozen beef from Australia and New Zealand soared in 2024 after the trade deals came into effect. Meanwhile, imports of lamb from the two countries – which already supplied a significant proportion of the UK market – rose by 87pc and 26pc, respectively, last year. Neil Shand, the chief executive of the National Beef Association (NBA), said: 'We are not self sufficient on beef, so we have to accept imported beef into the UK every year to a degree. And as our self sufficiency drops and our food security weakens, we're having to accept more. 'What I don't like is when retailers put it on a shelf at a far reduced price from ours. If you price something at a cheaper price, you'll drive growth in that area, and it will have an even deeper impact on British production.' Supermarkets are currently embroiled in a price war as they battle to defend their market share at a time when living costs are putting pressure on consumers. British farmers are grappling with a cattle shortage that has pushed the price of beef to record highs this year. Sarah Godwin, a dairy and egg farmer, said: 'Partly cost has led supermarkets to look in other directions, but I think they were always being encouraged to do so now with these trade deals.' Mr Barton said: 'If we don't give the UK producer the confidence to continue to produce and produce more, the situation just gets worse and worse. To have a secure supply chain, it's better to start at home and make sure you look after that.' Andrew Opie, of the British Retail Consortium (BRC), said: 'Given the pressure on British farmers at the moment, retailers are paying more for their produce. 'However, retailers are also facing additional costs and are working incredibly hard to limit price increases for consumers where many are struggling to afford the essentials.' Jake Pickering, of Waitrose, said it was 'sad to see other supermarkets shift away from home grown beef' and that it had 'no intention of following suit'. Discount retailer Lidl reaffirmed a commitment to British beef this week, saying it would not import or switch sourcing to any suppliers outside of the country. An Asda spokesman said: 'We always look to offer customers a wide choice of products to suit all budgets. These steaks were provided by a branded partner and were available in our stores for a limited time only. All of Asda's own brand fresh beef continues to be sourced from farms in the UK and Republic of Ireland.' A Morrisons spokesman said: 'Morrisons remains 100pc British on all our meat counters. In our aisles - alongside our New Zealand lamb - we are introducing trials of some imported meat from trusted suppliers to help us offer outstanding value through the seasons and through any supply fluctuations.' A Sainsbury's spokesman said: 'We offer two summer premium Wagyu products from New Zealand, which make up just 0.1pc of our total beef range. 'We have an unwavering, long-term commitment to British farming and this has zero impact on our approach or existing partnerships. The country of origin is also clearly labelled to ensure our customers can make informed choices when they shop with us.' While imports from Australia and New Zealand have risen, most supermarkets have ruled out allowing American beef to be sold in Britain amid concerns over standards, despite Sir Keir Starmer agreeing a trade deal with the US earlier this year.
