Satisfy Your Inner Carnivore With Bison

The Brentwood Diet isn't kind to meat eaters. We're talking those throwbacks to the Neanderthal era who rhapsodize about well-marbled steaks and appreciate the finer points of regional BBQ cookery. People like my husband, David, who grew up in the restaurant business and still reminisces about eating a steak every single day for a year during the time he managed the family's steak house. 

Fortunately, there is one red meat that's found its way on to the Brentwood Diet's list of approved foods: bison. Why? Because grass-fed, grass-finished bison boasts lower fat and cholesterol counts than turkey. Mind you, the exception to the Brentwood Diet's no-red-meat rule only applies to grass-fed bison. Other bison often involves feeding and finishing with grains, which increases the fat and cholesterol levels involved.

By the way, bison and the American buffalo are the same thing. Where does grass-fed bison roam? Not in most supermarkets, that's for sure. You can find some sources on the Internet, though. And lucky Los Angelenos can buy Lindner Bison at local farmers markets. Check out their schedule online at: www.lindnerbison.com. Also, Lindner Bison can arrange larger orders and maybe even mail orders. 

Anyhow, bison tastes like beef, but sweeter. The texture's a bit different, too. Because bison is so lean, cuts that involve slow cooking--like brisket, chuck or hump roast--seem to work best. Sure, you can grill a bison ribeye, but the lack of fat translates into a tougher, less flavorful steak than a beef ribeye. Bison burgers grill well, though. But, if cooking bison burgers in a skillet, be sure to add a little olive oil to the pan. Otherwise, cook Bison like beef, get special bison recipes from Lindner Bison or search out bison recipes online. Whichever way you cook it, bison will be a welcome break from chicken and fish. And it will tame your carnivorous cravings for a little while.