As North America’s largest native megafauna, the Buffalo occupies a truly unique role in the ecosystem of the Great Plains that cattle simply can’t replicate. They’ve evolved alongside the land itself, perfectly in harmony with the lands on which they roam.
The mere presence of the Buffalo supports healthy biodiversity of prairie grasses, for example. As Buffalo feed, they stay on the move, seeking out their favorite species like blue grama, buffalo grass, and western wheatgrass.
This strategy prevents any single cultivator from dominating the ecosystem, while also keeping taller grasses trimmed down so smaller, less competitive plants can grow. Their preference for native grasses also encourages the success of deep root systems that trap carbon beneath the soil and create a stabilizing network that mitigates erosion.
Buffalo perform another ecological service with their wallowing, during which they roll around in the dirt to remove parasites and lower their body temperature. As the animal rolls, it creates micro-habitats in the form of shallow depressions in the earth. During rainfall, these divots turn into temporary pools that sustain bird and insect populations.
There’s nothing quite like an excellent cut of red meat—skirt steak, ribeye, even a well-marbled ground chuck. Unfortunately, there’s a growing body of evidence correlating high beef consumption with increased risks of serious health issues like type 2 diabetes and cardiovascular disease.
The good news is that you don’t necessarily have to give up on burgers and barbecue; just beef. The national mammal, Buffalo (Bison) is a delicious and healthier alternative to cattle that supports sustainable practices and more humane keeping of livestock.
The meat harvested from Buffalo is leaner, making it a smart swap-out if you’re trying to cut back on saturated fats. And, if you’re watching out for your cardiovascular health, a typical serving of Buffalo contains fewer calories than the same portion of beef.
However, don’t fear that less fat means you’ll miss out on that distinctive meatiness that beef brings to the table. Buffalo meat is naturally flavor-rich, with a slight sweetness and more delicate texture that you can enjoy roasted, grilled, pan-fried, or any other way that you prefer to eat red meat.
Even beyond its lower fat content, Buffalo supports cardiovascular health with a nutrition profile that includes more omega-3 fatty acids. When comparing their Atherogenicity Index (IA) and Thrombogenicity Index (IT), the following data emerged:
| Item | CALORIES | TOTAL FAT | SAT FAT | CHOLESTEROL | PROTEIN | IRON | B12 |
|---|---|---|---|---|---|---|---|
|
Buffalo (100 g) |
142 |
2.41 g |
0.9 g |
82 mg |
28.3 g |
3.41 mg |
2.85 µg |
|
Beef (100 g) |
235 |
13.4 g |
5.58 g |
87 mg |
27.1 g |
2.26 mg |
1.94 µg |
From an environmental standpoint, buffalo meat is the superior option. Beef production is notorious for the toll it takes on the earth, and is a major contributor to the 37% of human-released methane emissions tied to the livestock and agriculture industries.
Buffalo typically eat 6.86 kg of feed per day compared to cattle’s 10.5 kg, so their smaller appetites result in a smaller ecological footprint both in terms of methane production and in resource usage.
In one year, the 1.5 billion cattle raised for meat production worldwide release around 230 billion pounds of methane. And, while studies show that both buffalo and beef cattle emit around the same amount of methane per kilogram of food they eat, Buffalo have an advantage: They consume around 41% fewer kilograms per day.
Perhaps the most profound difference with Buffalo is how the animals live.
The Buffalo cannot be domesticated. They have to be able to graze freely on open grasslands that align with their natural behaviors. These animals live the way they were meant to, resulting in healthier animals and higher-quality meat.
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