THE SUPERFOOD
Most think of red meat just in terms of protein, however there is far more to it than that. Grass-fattened ground bison and beef are nutrient powerhouses, offering a wide range of essential nutrients that are difficult or impossible to find in plant-based foods. Beside protein these include:
- Iron: A highly bioavailable form of heme iron, crucial for oxygen transport in the blood and energy production.
- Zinc: Supports immune function, wound healing, and DNA synthesis.
- Vitamin B12: Found exclusively in animal products, B12 is vital for brain health, energy production, and red blood cell formation.
- Taurine: An amino acid important for cardiovascular health, eye function, and reducing oxidative stress.
- Creatine: Boosts muscle energy, strength, and recovery, particularly valued by athletes.
- Vitamin K2: Helps direct calcium to bones and teeth while preventing arterial calcification, supporting heart and bone health.
- Omega-3 Fatty Acids: Higher in grass-fattened meats, omega-3s reduce inflammation and support brain and heart health.
With the rising grocery costs, I think it’s important more than ever to consider the nutrient density of our food purchases and look at value. Hands down you will see that ground meats are by far the best bang for buck to feed your family and your body, so let’s start with a nutritional comparison. The following is a table I put together comparing 1 lb. of our Grass fattened Ground Bison & Beef to the equivalent weight of 3 perceived nutritionally dense organic vegetables.
Nutritional Composition of Ground Bison & Beef vs "Trio of Nutritionally Dense Vegetables"
Clearly our ground Bison and Beef are standout winners compared to the “Trio of Nutritionally Dense Vegetables”. However, what really stands out is the absence of Vitamin B12, K2, Taurine and Creatine in the vegetables which are vital nutrients for muscle performance, bone health, and cardiovascular function. While spinach, kale, and tomatoes are excellent for vitamins and minerals, they simply can’t compete with the complete nutritional package offered by Bison and Beef.
As a rancher and a livestock nutritionist I always looked at the value of a feedstuff we feed our Bison or Beef based on a unit cost for protein and energy (calories). In other words how many lbs of one feedstuff must be fed to make up for the equivalent feed value of another. Using average VYR grocery stores prices (I am sure they are higher) below is a table to compare how many lbs of the vegetables you will need to consume in order to get the equivalent amount of protein and calories and more importantly what it will cost you if you could eat that much!
Total lbs and $ value of vegetables needed to provide the equivalent protein and calories of 1 lb. of ground Bison or Beef:
For anyone prioritizing health, efficiency, and value, BisonGuy ground meats are the clear winners. Rich in bioavailable protein, unique in compounds like Taurine, Creatine, and Vitamin K2, and practical affordability, ground meats deliver a superior nutritional profile that vegetables can’t match. So, while a colorful salad is a great side dish, make BisonGuy meat the star of your plate—your muscles, bones, and heart will thank you, never mind the fact you will have to have a gut the size of our Bison and Beef just to consume the equivalent amount!
By Luna Weder and Spencer Berry
The Hanger steak, also known as the hanging tender or butcher’s steak, is a cut that often flies under the radar. Its location on the carcass gives its name; hanging off the Diaphragm and earning its name, “hanger.” It’s also called the butcher’s steak because there’s only one per animal, and butchers would often reserve this prized cut for themselves.
If the fact that butchers kept it for themselves isn’t enough to convince you to try it, consider its other nickname: the hanging tender. With a texture reminiscent of skirt or flank steak, the hanger steak transforms into a melt-in-your-mouth experience when cooked properly to a juicy rare or medium-rare.
To elevate its tenderness even further, marinating is your best friend. While I typically prefer the simplicity of salt and pepper on most steaks to let the natural meaty flavor shine, the hanger steak is so rich and flavorful that a marinade only enhances it. Done right, this cut will impress anyone at the dinner table, whether it’s family, friends, or just yourself.
Ingredients:
- Hanger Steak
- Mustard
- Garlic Powder
- Paprika
- Cajun
- Salt
- Pepper
Directions:
Prep:
Pat steak dry, coat steak in mustard for a binder and tenderizer. Sprinkle garlic powder, paprika, cajun, salt & pepper on entire steak until coated. Let marinade in the fridge for a minimum of 6 hours or ideally overnight for best results.
Cooking:
High heat on a skillet, pan or grill, continually searing all sides while basting in our Bisonguy Tallow until rare or medium rare.
