The Beef Steak Alternative You Shouldn't Knock Until You've Tried

When it comes to steak, most people think beef and stop there. But there's another red meat that's been winning over chefs and anyone looking for something a little different: bison. The flavor is rich, the texture is tender, and it's deeply rooted in American history.

Bison steak appears similar to beef, but you'll notice the difference if you look closely: The meat is a much darker, deeper red and typically much leaner. U.S. regulations around bison farming are strict, and although some bison are grain-finished, the animals are nearly always raised on open pasture. This is partly because bison don't tolerate crowding or industrial farming the way cattle do, but it's also because they're managed as both a heritage and a sacred animal. For many Native nations, the buffalo holds deep spiritual and cultural meaning. The attempted, and nearly successful eradication of the buffalo in the 19th century was a tool of conquest and cultural destruction; today's bison ranching often works in partnership with tribal nations and conservation groups. 

If you're used to the marbling of a classic ribeye, bison's leanness might seem less appealing, but don't let that put you off. It's naturally tender, with a clear, mineral flavor and no off-notes or gaminess. Bison is worth a place on your plate, especially if you're curious about flavor, nutrition, or the broader story of American food.

The difference between beef and bison starts with how the animals are managed. Cattle are routinely raised or finished on grain in feedlots, but bison are almost always grass-fed, roaming across large tracts of prairie. Bison are not domesticated, they are hardwired to graze and move constantly, and their health depends on space and a natural diet. Because they aren't raised in crowded feedlots, they're rarely subject to the same hormones and conditions used in large-scale beef production. In fact, regulations prohibit the use of growth hormones in bison, and antibiotics are only given when absolutely necessary instead of widespread administration, as with feed-lot cattle.

Bison are also ecologically important. They are native to the land they live on and their grazing habits support grassland restoration; while their hooves aerate soil, cattle hooves compact and damage soil. Native and non-Native ranchers see bison as partners in conservation, not just livestock. The result is a protein source that's lower in environmental impact: Less water use, lower emissions, and a positive effect on prairie ecosystems. And because bison herds are smaller and less industrialized, the meat you buy is more likely to be traceable and raised with higher welfare standards than most supermarket beef. If you care about what goes into your food, and what it costs the land, bison is a compelling option. 

Nutritionally, bison stands out for its high protein, low fat, and rich mineral content. That notable deep red color signals higher levels of iron, zinc, and vitamin B12, essential nutrients that support energy, immunity, and metabolism. Because nearly all bison are grass-fed, bison meat is higher in omega-3s, significantly lower in saturated fat, and carries a fresher taste. For anyone seeking a nutrient-dense protein source that's easy to digest, bison is a clear upgrade.

Bison's versatility is a real asset. Whatever cut of beef you enjoy — steaks, ground, stew meat, brisket, ribs — you'll find a bison equivalent. Ground bison is perfect for  chili or burgers, while roasts offer deep flavor in slow-cooked dishes. In a Chowhound interview, chef and "Wild Game Kitchen" host Andrew Zimmern notes that bison "eats easier from a mouthfeel standpoint because it's less fatty. It's much better for you from a health perspective." Because bison is leaner than beef, it cooks faster and benefits from a lighter touch of heat on the stove or grill. Another important note: Try to remove it from the heat at no lower than 145 degrees Fahrenheit and letting it rest so it finishes cooking gently.

Humans evolved eating a broad range of animal proteins, not just one or two. Bringing bison into your kitchen diversifies your plate and supports better health, sustainable agriculture, and a richer food experience. If you think of bison as too wild and unfamiliar, it's time to reconsider. 

Static Media owns and operates Tasting Table and Chowhound.