Bison
Bison is a healthy and natural source of meat from an alternative form of livestock that has spent thousands of years acclimating to the North American environment. The following comparison chart has been published by the U.S. Department of Agriculture and the National Bison Association.
| 100 grams (3.5 oz.) meat |
Protein | Fat (grams) |
Calories | Cholesterol (mg) |
| Bison | 22 | 1.84 | 109 | 62 |
| Beef - choice | 17 | 24 | 291 | 74 |
| Rabbit | 26 | 5 | 167 | 57 |
| Chicken - no skin | 21 | 3 | 119 | 70 |
| Lamb - choice | 17 | 22 | 267 | 72 |
| Swordfish | 20 | 4 | 121 | 39 |
| Pork - standard | 13 | 38 | 398 | 74 |
| Turkey - no skin | 22 | 2 | 110 | 73 |
| Source: Compilation of USDA and National Bison Association reports. | ||||
When cooked properly and from a good quality young animal, bison meat has been described by many as having a sweeter and richer flavor than beef. The animals at Cibola Farms are raised free of growth hormones and antibiotics. Bison meat provides more protein and nutrients (high in iron) with fewer calories and less fat than similar red meats. Bison rarely causes allergic reaction to those that have problems with red meats. This may be attributed to the common practice of raising bison without antibiotics, hormones, and other growth stimulants.
In addition to the health aspects of the meat, bison are naturally acclimated to North America. Unlike most cattle, they are very efficient feeders, eating lower quality forage with very little grain supplement. They can survive the coldest northern winters with only snow as a source of water and require very little handling and veterinary work.
Cibola Farm Bison
Cibola Farms bison are grass fed and finished on an intensive pasture rotational system that is run from March through December. The New Zealand style of rotational grazing has been applied to our bison operation with much success, albeit through trial and error.
