A naturally strong animal with a hardy immune system, Bison never need antibiotics or hormones — they grow at their own pace on the land, grazing on sweeping pastures of natural grasses and sedges. Blackwing bison live stress-free and are raised and managed in ways to preserve their natural instincts and behaviors. This way of living translates to the health and taste of the product — it’s mild, never gamey, and full of rich, buttery flavor similar to that of beef.
Experience the exceptional quality of New Zealand Spring Lamb, nurtured without antibiotics or growth hormones, guaranteeing a truly natural and pure product. Grazing freely on lush New Zealand grasses, New Zealand Spring Lamb embodies innate tenderness and leanness, accompanied by a delightfully mild flavor. From entertaining a gathering to savoring a tranquil evening at home, their diverse range of lamb offerings empowers your culinary imagination to flourish in the kitchen.
Hudson Valley Farms introduces the extraordinary Moulard duck breed to the United States, blending the best qualities of Pekin and Muscovy. This exceptional hybrid promises top-tier flavor, texture, and size. Antibiotic-free and sustainably raised, every part of the duck is purposefully utilized. Savor ruby-red duck breasts with a rich, steak-like texture, dry-aged to perfection. Meanwhile, perfectly balanced duck legs, also antibiotic-free and sustainably raised, are ready for braising or crafting delectable confit.
Bountiful Grass, Unparalleled Taste
Experience the remarkable taste of New Zealand's natural beauty with New Zealand Spring Lamb. Their lamb is sourced from a legacy of over 50 years, offering the finest Grass Fed quality and raised in complete harmony with the land. It's their unwavering commitment to sustainability and animal welfare that guarantees stress-free, free-range environments. Through innovative practices, New Zealand Spring Lamb is not only reducing emissions but also ensuring top-tier quality. Immerse yourself in the splendor of New Zealand's flavors with each bite – lean, tender, and naturally rich. Opt for New Zealand Spring Lamb to enjoy a plate that captures the essence of purity and excellence from our land.
Bison Nutrition Comparison
The above are averages based on 4oz portioned servings. Chicken, beef, and bison nutrition varies based on how the animal was raised, what their diet entailed, and the cut of meat.
The above chicken rating is based on a skinless, boneless breast cut.
Bison Cooking Guide
Sometimes referred to as America’s “original red meat,” an estimated 60 million bison used to roam the American countryside. Providing around 17 grams of protein per raw 4-ounce (113-gram) serving, bison is an excellent source of protein. It packs a good amount of essential nutrients, including protein, iron, zinc, selenium, and B vitamins with a similar taste to leaner cuts of beef. Since bison has much lower fat content, it has a slightly drier texture with an earthier flavor.
Note: The above guidelines are only guard rails. Average time depends on size/amount of meat. Stoves and pans vary in performance as well; so to achieve perfectly cooked bison, it's best to have a meat thermometer handy and check internal temp so meat never exceeds 160 °F.
Bison is leaner than beef with almost 25% fewer calories and less saturated fat, and it tends to have more Omega-3s than beef.
The taste of bison is a very similar taste to beef, but it has a coarser texture and a slightly sweeter flavor. It does not have a gamey or earthy flavor like some wild and grass-fed animals, making it an easy transition for most beef lovers.
Bison meat is a good source of omega-3 fats - especially when compared to most other grass-fed beef cuts.
160 °F. Juices should run clear and not be red. To maintain the moisture and flavor of bison meat, it is recommended to not cook over 160°F.