Roger Gerber of Blackwing Meats always had an interest in healthy and delicious protein options. In fact, he actually started the business in 1996 raising ostriches (a surprisingly nutritious red meat) before expanding to offer bison (buffalo) a few years later. He knew the demand was strong and people were looking for a health-conscious alternative or complement to their everyday meat rotation. Now working with around 40 independent farms throughout the United States, including several in the Amish community, Blackwing has grown to become a leading provider of North American Bison — rich, flavorful and one of the healthiest protein sources around.
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. Ground Bison can easily be substituted for any recipes that call for ground meat, and makes for delicious protein-packed chili or burgers.
While it’s easy to compare bison to beef, there are few differences. It’s lighter, a bit sweeter, and has a slightly coarser texture. Bison also provides a number of health benefits and is naturally lean with less fat, calories and cholesterol, plus is rich in protein and an excellent source of zinc and iron. Because of its lower fat content, it cooks up more quickly (up to a third less time than beef!). Cooking to medium-rare is best — just simply season with salt and pepper to bring out the juicy, mouth-watering flavors.