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Buffalo VS. Other Meat Commodities

TABLE I - BUFFALO VS. BEEF

(RANGE OF PROTEIN AND FAT, CONTENT BY CUT)
(Grams per 100 gram serving)BEEF(a)

  • Chuck, braised - lean + fat - 24.9 protein, 33.6 fat
  • Chuck, braised - lean only - 30.7 protein, 18.6 fat
  • Bottom round, braised - lean + fat - 29.5 protein, 16.4 fat
  • Bottom round, braised - lean only - 31.8 protein, 9.75 fat
  • Beef rib. roasted - lean + fat - 20.9 protein, 33.2 fat
  • Beef rib, roasted - lean only - 25.3 protein, 17.3 fat
  • Sirloin steak, broiled - lean + fat - 26.8 protein, 20.2 fat
  • Sirloin steak, broiled - lean only - 30.1 protein, 9.98 fat
  • Beef roast, eye of round, roasted - lean + fat - 26.2 protein, 14.5 fat
  • Beef roast, eye of round, roasted - lean only - 28.3 protein, 6.89 fat


    BUFFALO(b)

  • Loin - 29.6 protein, 5.4 fat
  • Neck - 34.4 protein, 2.7 fat
  • Flank - 34.5 protein, 2.0 fat
  • Round - 35.6 protein, 1.4 fat
  • Brisket - 36.4 protein, 4.1 fat
  • Front shank - 33.7 protein, 0.7 fat
  • Neck hump - 33.9 protein, 3.4 fat
  • Shoulder hump - 34.7 protein, 1.7 fat
  • Shoulder - 34.2 protein, 0.8 fat


    a) Unpublished data from United States Department of Agriculture study on the Nutritive Content of Beef, 1980; sample representative of US cattle population.

    b) Unpublished data, Human Nutrition Information Service, United States Department of Agriculture, 1979; various cuts from 47 animals from Custer State Park (range/grain fed), oven roasted to internal temperature of 165 degrees F.


    TABLE II - CHOLESTEROL CONTENT OF BUFFALO VS BEEF

    Cholesterol (milligrams per 100 gram serving)

    BEEF (a)
  • Chunk, lean only - 106
  • Bottom round, lean only - 96
  • Sirloin steak, lean only - 85
  • Rib roast, lean only - 76
  • Eye roast, lean only - 66 


    BUFFALO (b)

  • Round roast/steak (c) - 40.3
  • Hind shank - 45.5
  • Loin, neck (composite) (d) - 38.6


    a) Unpublished data from US Department of Agriculture Study on the Nutritive Content of Beef, 1980; sample representative of the US cattle population.
    b) Unpublished data, Human Nutrition Information Service, US Department of Agriculture, 1979; Data are reported for grass/range fed animals and for partially finished animals (90 day partial grain fed).
    c) Range/grass fed.
    d)     Partial grain-finished


    TABLE III - COMPARISON OF CHOLESTEROL CONTENT:
    BUFFALO, BEEF, EXOTIC MEATS, POULTRY, AND FISH

    Cholesterol (milligrams per 100 gram cooked serving)

    CARIBOU (a)- 111
    BEEF (lean only) (b)
  • Chuck - 106
  • Sirloin - 85
  • Rib roast - 76
  • Eye roast - 66
    BEEF (lean + fat) (b)
  • Chuck -103
  • Sirloin - 87
  • Rib roast - 82
  • Eye Roast - 70
    CHICKEN - Dark + light meat (c)
  • -with skin, roasted - 88
  • -without skin, roasted - 94
  • Thigh, roasted - 93
  • Breast, roasted without skin - 85
    ELK (a) - 81
    VENISON (a) - 77
    FISH (a)
  • Tuna, canned in oil, drained - 65
  • Cod, broiled in margarine - 57
    BUFFALO
  • Round roast/steak - 40
  • Loin, neck composite - 39


    a) Unpublished data, human Nutrition Information Service, USDA, 1979
    b)     Unpublished data from USDA Study on the Nutritive Content of Beef, 1980; sample representative of the US cattle population.

    c) USDA Handbook 8-5, Composition of Foods, Poultry Products, 1979.


    TABLE IV - THIAMINE CONTENT OF BUFFALO VS. BEEF

    (Milligrams per 100 mg. edible portion)

    BUFFALO (a)
  • Front quarter (b) - 0.13
  • hind quarter (c) - 0.15
  • Neck + loin - 0.21
    BEEF (d)
  • Chuck, lean - 0.09
  • Sirloin, lean - 0.13
  • Rib Roast, lean - 0.11
  • Eye roast, lean - 0.10


    a) Unpublished data, Human Nutrition Information Service, United States Department of Agriculture, 1979
    b) Composite of front locations, edible portions, 47 animals grass/range fed.
    c)     Composite of hind quarter locations, edible portions, 47 animals, grass/range fed.

    d) Unpublished data from United States Department of Agriculture Study on Nutrition Content of Beef, 1980.
    BUFFALO MEAT
    THE HEART HEALTHY RED MEAT

  • Bison - 2.42 grams fat, 82 mgs cholesterol, 143 calories
  • Beef, Broiled, top loin, USDA Choice - 9.4 grams fat, 76 mgs cholesterol, 207 calories
  • Chicken, roasted, light meat, no skin - 4.5 grams fat, 85 mgs cholesterol, 173 calorie

  • (Above data: all the values shown are for 100 grams (about 3 1/2 ounces) cooked portion with visible fat removed. Sources: USDA Handbooks No. 8.5, 8.10, 8.13, 8.17" per Mayo Clinic Nutrition Letter November 1989, page 7.)
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