Kitchen Hint of the Day!

July 13, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Love that Fish……….

Eat more fish, which is high in protein, low in fats and loaded with essential omega-3 fatty acids. One more thing, it’s delicious!

Kitchen Hint of the Day!

August 22, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Tuna is healthy………………..

Tuna, for its part, is a source of high-quality protein with almost no fat. It contains all essential amino acids required by the body for growth and maintenance of lean muscle tissue. Canned tuna can be a good source of heart-healthy omega-3 fatty acids, with 150 milligrams or more per four-ounce serving.

Fish of the Week – Tilapia

August 13, 2013 at 9:38 AM | Posted in fish, Fish of the Week, tilapia | Leave a comment
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Fish of the Week – Tilapia

Nile tilapia, Oreochromis niloticus

Nile tilapia, Oreochromis niloticus

 

 
Tilapia (/tɨˈlɑːpiə/ ti-la-pee-ə) is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia are mainly freshwater fish, inhabiting shallow streams, ponds, rivers and lakes, and less commonly found living in brackish water. Historically, they have been of major importance in artisan fishing in Africa and the Levant, and are of increasing importance in aquaculture and aquaponics. Tilapia can become problematic invasive species in new warm-water habitats, whether deliberately or accidentally introduced, but generally not in temperate climates due to their inability to survive in cooler waters below about 21 °C (70 °F).

 

 

Tilapia were one of the three main types of fish caught in Biblical times from the Sea of Galilee. At that time were called musht, or commonly now even “St. Peter’s fish“. The name “St. Peter’s fish” comes from the story in the Gospel of Matthew about the apostle Peter catching a fish that carried a coin in its mouth, though the passage does not name the fish. While the name also applies to Zeus faber, a marine fish not found in the area, a few tilapia species (Sarotherodon galilaeus galilaeus and others) are found in the Sea of Galilee, where the author of the Gospel of Matthew accounts the event took place. These species have been the target of small-scale artisanal fisheries in the area for thousands of years.
The common name tilapia is based on the name of the cichlid genus Tilapia, which is itself a latinisation of thiape, the Tswana word for “fish”. Scottish zoologist Andrew Smith named the genus in 1840.

 

 

Tilapia typically have laterally compressed, deep bodies. Like other cichlids, their lower pharyngeal bones are fused into a single tooth-bearing structure. A complex set of muscles allows the upper and lower pharyngeal bones to be used as a second set of jaws for processing food, allowing a division of labor between the “true jaws” (mandibles) and the “pharyngeal jaws”. This means they are efficient feeders that can capture and process a wide variety of food items. Their mouths are protrusible, usually bordered with wide and often swollen lips. The jaws have conical teeth. Typically tilapia have a long dorsal fin, and a lateral line which often breaks towards the end of the dorsal fin, and starts again two or three rows of scales below.

 

 

Tilapia as a common name has been applied to various cichlids from three distinct genera: Oreochromis, Sarotherodon and Tilapia. The members of the other two genera used to belong to the genus Tilapia but have since been split off into their own genera. However, particular species within are still commonly called “tilapia” regardless of the change in their actual taxonomic nomenclature.
The delimitation of these genera among each other and to other tilapiines requires more research; mtDNA sequences are confounded because at least among the species of any one genus, there is frequent hybridization. The species remaining in Tilapia in particular still seem to be a paraphyletic assemblage.

 

 

The tilapiines of North Africa are the most important commercial cichlids. Fast-growing, tolerant of stocking density, and adaptable, tilapiine species have been introduced and farmed extensively in many parts of Asia and are increasingly common aquaculture targets elsewhere.

 

Red nile tilapia under the experiment (CLSU), Philippines)

Red nile tilapia under the experiment (CLSU), Philippines)

 

Farmed tilapia production is about 1,500,000 tonnes (1,500,000 long tons; 1,700,000 short tons) annually with an estimated value of US$1.8 billion, about equal to that of salmon and trout.
Unlike carnivorous fish, tilapia can feed on algae or any plant-based food. This reduces the cost of tilapia farming, reduces fishing pressure on prey species, avoids concentrating toxins that accumulate at higher levels of the food chain and makes tilapia the preferred “aquatic chickens” of the trade.
Because of their large size, rapid growth, and palatability, tilapiine cichlids are the focus of major farming efforts, specifically various species of Oreochromis, Sarotherodon, and Tilapia, collectively known colloquially as tilapia. Like other large fish, they are a good source of protein and popular among artisanal and commercial fisheries. Most such fisheries were originally found in Africa, but outdoor fish farms in tropical countries, such as Papua New Guinea, the Philippines, and Indonesia, are underway in freshwater lakes. In temperate zone localities, tilapiine farming operations require energy to warm the water to tropical temperatures. One method uses waste heat from factories and power stations.
China is the largest tilapia producer in the world, followed by Egypt.
In modern aquaculture, wild-type Nile tilapia are not too often seen, as the dark color of their flesh is not much desired by many customers, and because it has a bit of a reputation of being a trash fish associated with poverty. On the other hand, they are fast-growing and give good fillets; leucistic (“Red”) breeds which have lighter meat have been developed and these are very popular.
Hybrid stock is also used in aquaculture; Nile × blue tilapia hybrids are usually rather dark, but a light-colored hybrid breed known as “Rocky Mountain White” tilapia is often grown due to its very light flesh and tolerance of low temperatures.
Commercially grown tilapia are almost exclusively male. Cultivators use hormones, such as testosterone, to reverse the sex of newly spawned females. Because tilapia are prolific breeders, the presence of female tilapia results in rapidly increasing populations of small fish, rather than a stable population of harvest-size animals.
Other methods of tilapia population control are polyculture, with predators farmed alongside tilapia or hybridization with other species.

 

Redbelly tilapia, Tilapia zilli ("St. Peter's fish) served in a Tiberias restaurant

Redbelly tilapia, Tilapia zilli (“St. Peter’s fish) served in a Tiberias restaurant

 

Whole tilapia fish can be processed into skinless, boneless (Pin-Bone Out, or PBO) fillets: the yield is from 30 percent to 37 percent, depending on fillet size and final trim. The use of tilapia in the commercial food industry has led to the virtual extinction of genetically pure bloodlines. Most wild tilapia today are hybrids of several species.

Tilapia have very low levels of mercury, as they are fast-growing, lean and short-lived, with a primarily vegetarian diet, so do not accumulate mercury found in prey. Feral tilapia, however, may accumulate substantial quantities of mercury. Tilapia are low in saturated fat, calories, carbohydrates and sodium, and are a good protein source. They also contain the micronutrients phosphorus, niacin, selenium, vitamin B12 and potassium.
However, typical farm-raised tilapia (the least expensive and most popular source) have low levels of omega-3 fatty acids (the essential nutrient that is an important reason that dieticians recommend eating fish), and a relatively high proportion of omega-6. “Ratios of long-chain omega-6 to long-chain omega-3, AA to EPA, respectively, in tilapia averaged about 11:1, compared to much less than 1:1 (indicating more EPA than AA) in both salmon and trout,” reported a study published in July 2008. The report suggests the nutritional value of farm-raised tilapia may be compromised by the amount of corn included in the feed. The corn contains short-chain omega-6 fatty acids that contribute to the buildup of these materials in the fish.
The lower amounts of omega-3 and the higher ratios of omega-6 fats in US-farmed tilapia raised questions about the health benefits of consuming farmed tilapia fish. Some media reports even controversially suggested that farm-raised tilapia may be worse for the heart than eating bacon or a hamburger. This prompted the release of an open letter, signed by 16 science and health experts from around the world, that stated that both oily (i.e. high in omega-3 fatty acids) fish and lean fish like tilapia are an important part of the diet and concluded that “replacing tilapia or catfish with ‘bacon, hamburgers or doughnuts’ is absolutely not recommended.”
Multiple studies have evaluated the effects of adding flaxseed derivatives (a vegetable source of omega-3 fatty acids) to the feed of farmed tilapia. These studies have found both the more common omega-3 fatty acid found in the flax, ALA and the two types almost unique to animal sources (DHA and EPA), increased in the fish fed this diet. Guided by these findings, tilapia farming techniques could be adjusted to address the nutritional criticisms directed at the fish while retaining its advantage as an omnivore capable of feeding on economically and environmentally inexpensive vegetable protein. Adequate diets for salmon and other carnivorous fish can alternatively be formulated from protein sources such as soybean, although soy-based diets may also change in the balance between omega-6 and omega-3 fatty acids.
The US produced 1.5 million tons of tilapia in 2005, with 2.5 million projected by 2010.

 

 

Tilapia serve as a natural, biological control for most aquatic plant problems. Tilapia consume floating aquatic plants, such as duckweed watermeal (Lemna sp.), most “undesirable” submerged plants, and most forms of algae. In the United States and countries such as Thailand, they are becoming the plant control method of choice, reducing or eliminating the use of toxic chemicals and heavy metal-based algaecides.
Tilapia rarely compete with other “pond” fish for food. Instead, because they consume plants and nutrients unused by other fish species and substantially reduce oxygen-depleting detritus; adding tilapia often increases the population, size and health of other fish.
Arizona stocks tilapia in the canals that serve as the drinking water sources for the cities of Phoenix, Mesa and others. The fish help purify the water by consuming vegetation and detritus, greatly reducing purification costs.
Arkansas stocks many public ponds and lakes to help with vegetation control, favoring tilapia as a robust forage species and for anglers.
In Kenya, tilapia help control mosquitoes which carry malaria parasites. They consume mosquito larvae, which reduces the numbers of adult females, the disease’s vector.
Tilapia also provide an abundant food source for aquatic predators.

 

The Perfect Protein: The Fish Lover’s Guide to Saving the Oceans and Feeding the World

June 13, 2013 at 11:05 AM | Posted in diabetes, diabetes friendly, fish, seafood | Leave a comment
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Ran across this article out of the Huffington Post. I left the link at the bottom of the post.

 

The Perfect Protein: The Fish Lover’s Guide to Saving the Oceans and Feeding the World

 

The following is an excerpt from The Perfect Protein: The Fish Lover’s Guide to Saving the Oceans and Feeding the World, by Andrew Sharpless and Suzannah Evans.

 

In his foreword, Bill Clinton wrote:

The specter of ever-growing numbers of hungry people, especially malnourished children, hangs over our heads. Already, close to 1 billion people go to bed hungry. I’ve never heard anyone else propose the simple solution Andy Sharpless and Oceana are making here: to replicate the success we’ve had in the United States by putting in place effective, conservation focused, scientific fisheries management in the 25 countries that control most of the world’s seafood catch. This is — relatively speaking — a practical, inexpensive, and quick way to make sure our planet has lots more nutritious food in the future, when we’ll really need it.
But is eating fish really such a healthy and sustainable food source? The Perfect Protein explains why we should all be eating more seafood — for our own health and that of the oceans.


It’s the one animal protein that’s rarely mentioned in the endless reports about big agriculture and hunger crises. It’s the protein that’s healthiest for your body: low in cholesterol, brimming with brain-boosting omega-3 fatty acids and nutrients like riboflavin, iron, and calcium. It’s one of the most ancient foods, and it’s most likely the last wild creature that you’ll eat, the last pure exchange between Earth and your dinner plate.

Seafood’s role in heart health was discovered after early 20th century studies on Arctic peoples. Soon, other indicators emerged suggesting that seafood was helpful in avoiding heart disease. Norway experienced a steep decline in fatal heart attacks during the German occupation of 1941 to 1945. In these years, Norwegians could not obtain much in the way of meat, eggs, or whole milk, and instead began eating more fish, skim milk, and cereals. After the war, Norwegians returned to their red-meat diet, and the rate of heart attacks rose again.

Similarly, scientists began to notice that the Japanese, who eat up to 13 times as much seafood as Americans, had much lower rates of heart disease as well. One study found that the Japanese were 20 times less likely than Germans to die of heart attacks.

One of the landmark studies on seafood consumption and heart health took place in the Netherlands from 1960 to 1980. Over those two decades, scientists tracked a group of adult men from the town of Zutphen who ate a consistent amount of fish throughout their lives. The result? The more fish the men ate, the less likely they were to die of heart disease. After the results of the Zutphen study were published in 1985, the knowledge of seafood’s role in heart health went mainstream. Now, just about every authority from the American Heart Association to the World Health Organization recommends eating seafood at least twice a week.

Since the 1980s, “omega-3” has been a nutrition buzzword, found everywhere from margarine labels to fad diet cookbooks. Omega-3 fatty acids are found in some plants, like walnuts, but the best sources are fish and seafood. They, too, ultimately derive their omega-3s from plants — the phytoplankton that support all ocean life.

The more important nutritional benefits that we get from consuming omega-3s come from two types of omega-3 fatty acids: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These are found almost exclusively in marine sources and egg yolk, and yet they are critical to our health, having particular importance in fetal development and maintenance of brain, retina, heart, and immune system health.

Scientists now agree that consuming omega-3-rich seafood two times a week can cut your chance of dying from a heart attack by 30 percent or more.

Seafood is also the only food with which we still have — mostly — the same hunter-trapper relationship as early hominids cracking open clamshells. We may be evolutionarily disposed to enjoying seafood, but as our population has grown and grown, our collective appetite for wild-caught seafood has outstripped the oceans’ ability to provide it — and there’s no question that we can’t afford to decimate all wild seafood.

Fish and shellfish are integral parts of our diets, and they should be. And they don’t come with the massive baggage of industrial pork, poultry, and beef, animal proteins that produce tons of waste and pollution, destroy thousands of acres of land, use huge amounts of water, and are often too costly for the world’s poorest people. The modern industrial agricultural system has mechanized food production in a way that’s nothing short of awe inspiring for sheer effort. But we’re paying a huge, often hidden price. And our planet may not be able to conceal the true costs of agriculture much longer.

When people ask us which seafood is sustainable, it’s hard to give such a pithy response. But if you really pressed us for it, this is what we might say: “Eat wild seafood. Not too much of the big fish. Mostly local.”

 
http://www.huffingtonpost.com/andrew-sharpless/perfect-protein-book-excerpt_b_3429390.html?utm_hp_ref=@food123

8 oz. Buffalo Top Sirloin Steak w/ Au Gratin Potatoes, Cut Green Beans, and…

June 9, 2013 at 5:09 PM | Posted in baking, greenbeans, Idahoan Potato Products, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 8 oz. Buffalo Top Sirloin Steak w/ Au Gratin Potatoes, Cut Green Beans, and Baked Sour Dough Bread

 

 

 

Buffalo Top Sirloin Au Gratin Potatoes 006

 

Nice day out overall, a bit cloudy and bit more humid out. We’ve been laughing, my mom had put a Hummingbird Feeder in a tree in our front yard. In the feeder is a sweet nectar solution that is supposed to attract the Hummingbirds. Instead it’s created the biggest Yellow Jacket attraction in the neighborhood! It’s getting to the point you can hardly get around the tree, No Hummingbirds and the feeders days might be numbered. For dinner one of my favorite Wild Idea Buffalo Steaks, the 8 oz. top Sirloin. For dinner I prepared a 8 oz. Buffalo Top Sirloin Steak w/ Au Gratin Potatoes, Cut Green Beans, and Baked Sour Dough Bread.

 

 

 

As I said I used a Wild Idea Buffalo 8 oz. Top Sirloin Steak. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Canola Oil on medium heat about 4 minutes on one side and 3 1/2 minutes on the other side. Came out just as I like it, medium rare. As always you just can’t find a better tasting Buffalo Steak anywhere than the Wild Idea Buffalo Steaks. they say it’s all in how they are raised, all I know is they are doing something right!

 
For sides I prepared a box of Idahoan Au Gratin Potatoes Homestyle Casserole. Idahoan Potato Products has many Potato products and all very easy to prepare and all are very good Potato dishes. I also heated up a can of Del Monte Cut Green Beans, which I have quite often. Love Green Beans! I also baked a loaf of Goldminer California Sour Dough Loaf Bread. For dessert/snack later some BBQ Turkey Lil Smokies Sausages. Another favorite snack of mine made by Hillshire Farms, only 80 calories and 2 carbs per serving (8 Sausages). I heated them up in Jack Daniel’s Honey Smokehouse BBQ Sauce.

 

 

 

Wild Idea Top Sirloin

 

Wild Idea Buffalo Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz. each.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/top-sirloin-steak

 

 

 

 

 

 

Health Benefits of 100% Grass Fed Buffalo

Wild Idea Buffalo meat is:

* Lower in calories, fat, and cholesterol than chicken or fish.
* 40% more protein than beef.
* Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
* 100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
* Red Meat That’s Good for You!

 

What is Grass-fed

Wild Idea Buffalo Grass Fed Buffalo

Wild Idea Buffalo Grass Fed Buffalo

By: Henry Palmer (Wild Idea Buffalo)

The term “grass-fed” is being used more and more often now days when discussing how certain animals are raised. Unfortunately, there is a lot of ambiguity with the use of this term and what it actually means for consumers. In addition to lose official standards around the use of the term, many ranchers also have different opinions as well on how it should be used as well.

Grass-fed: Traditionally – grass-fed means: an animal that has been raised their entire life feeding strictly on a diet of natural grass and forage. However, this is not currently the standard use of the term grass-fed and as a result has created a fair bit of confusion for consumers. Many producers use the term grass-fed, but then go on to “finish” them on grain in order to increase the animals overall weight.

Finishing: the concept of “finishing” an animal is when a producer raises their animals on a particular diet until a certain date at which point the animals are finished on grain for the last few months to help fatten them for slaughter. This has led to the use of terms such as grass-finished vs. grain-finished. An animal that is grass-finished feeds on a diet grass and forage right up until slaughter and is not fed grain during that time.
Grass-fed Buffalo
100% Grass-fed: A few producers, including Wild Idea Buffalo, choose to use the phrase 100% Grass-fed. This phrase is used to help distinguish animals that are 100% Grass-fed, because they feed exclusively on, natural grasses and forage. While 100% Grass-fed is not a universally adopted term, it is meant to help clarify exactly what the animal has consumed during its life up until the date of slaughter.

Animals that are raised strictly on a natural all grass and forage diet not only live a healthier and more humane life, but also pass on significant health benefits to the consumer. For more information about the benefits of a grass-fed diet please refer to the following article discussing the impacts in our buffalo: Wild Idea Grass-fed Buffalo vs Feedlot Buffalo.

Grilled 8 oz. Buffalo Top Sirloin w/ Sauteed Mushrooms, Baked Steakhouse Scalloped Red Potatoes…

April 29, 2013 at 5:28 PM | Posted in Idahoan Potato Products, pasta, Wild Idea Buffalo | 1 Comment
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Today’s Menu: Grilled 8 oz. Buffalo Top Sirloin w/ Sauteed Mushrooms, Baked Steakhouse Scalloped Red Potatoes, and Italian Pasta Salad

My Dad’s in a rehab center that’s on the opposite side of the County where we live and the drive is starting to get to the both of us. We’reGrilled Bison Top Sirloin 004 going to try to have moved to a closer rehab center, if we can find one that’s has an opening. It’s incredible how many people are in these centers in the area. Hopefully we can find one soon. For dinner Mom stayed and had dinner with Dad at the center and I had a Grilled 8 oz. Buffalo Top Sirloin w/ Sauteed Mushrooms, Baked Steakhouse Scalloped Red Potatoes, and a side of Italian Pasta Salad.

I used my last Wild Idea Buffalo Top Sirloin Steak, time to order more! I rubbed a little Extra Virgin Olive Oil on it, helps it not to stick to grill grate, and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I set the timer for 4 minutes and then flipped it over for another 3 1/2 minutes for a beautiful and delicious medium rare. As I’ve said many times, “This is the best tasting Steak, Buffalo or Beef, there is!” It’s all on how their raised, free range and grass-fed. I topped it with Sauteed Baby Bella Mushrooms.
For side dishes I reheated the Baked Steakhouse Scalloped Red Potatoes I had leftover from the other night, another new favorite! Along with a small side of Italian Pasta Salad that I prepared last night. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

Wild Idea Buffalo Top Sirloin SteakWild Idea
Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz.
Wild Idea Buffalo meat is:

Lower in calories, fat, and cholesterol than chicken or fish.
40% more protein than beef.
Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
Red Meat That’s Good for You!

 

 

 

Idahoan Steakhouse Scalloped Red PotatoesIdahoan Steakhouse-Scalloped

Idahoan Steakhouse Scalloped Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a topping of crispy onions for an irresistible crunch! These Steakhouse Scalloped potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 2 cups boiling water.
Add 1/2 cup milk and stir to combine.
Bake uncovered at 450°F for 25 minutes.
Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes, then serve.
Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 120 170
Calories from fat 30 80
% Daily Value*
Total Fat 3.5g* 5% 14%
Saturated Fat 1.5g 8% 25%
Trans Fat 0g
Cholesterol 0mg 0% 5%
Sodium 390mg 16% 18%
Total Carbohydrates 21g 7% 7%
Dietary Fiber 2g 8% 8%
Sugars 2g
Protein 2g

http://idahoan.com/

Smoked Cheddar Bison Burger w/ Baked Fries

April 22, 2013 at 8:56 PM | Posted in Aunt Millie's, cheese, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Smoked Cheddar Bison Burger w/ Baked Fries

 

 

It was only 32 degrees this morning when I first got up but it warmed up real quick. Turned out to be a beautiful sunny Spring Day,003 (Earth Day), and it warmed up to about 68 degrees! I was going to grill out but it looks as though I’m going to have to make some repairs on the grill or perhaps buy a new one as it wouldn’t light. So dinner was prepared indoors and I prepared; Smoked Cheddar Bison Burger w/ Baked Fries.

 

I used my favorite Buffalo Meat, the Wild Idea Buffalo 1/4 lb. Bison Pattie. The last time I placed an order I ordered 3 packages of them, plenty in stock for the early grilling season! I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I skillet fried it in Canola Oil about 3 1/2 minutes per side. Served it on a Aunt Millie’s Light Whole Grain Bun topped with a slice of Bordens Smoked Cheddar. The taste of Buffalo is so much better than Beef, especially Wild Idea Buffalo. It’s all on how their raised which makes them taste better than most Buffalo meat. I left a link at the bottom of the post to give you some background on Wild Idea Buffalo.

 

For a side I got the Potato Fry Cutter out and cut some fresh Golden Potato Fries. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn, Garlic Powder, and just a touch of Extra Virgin Olive Oil. Baked them on 425 degrees until done. Served with a side of Hunt’s Ketchup. Also had an ice-cold Peach Diet Snapple. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

Wild Idea Buffalo

 

100% Grass Fed & Free Roaming
Wild Idea bison graze much like their ancestors, eating nothing but the grass beneath their feet. The nutrient dense native grasses they eat, produce a delicious, healthy red meat, rich in omega 3s. Unlike most buffalo, ours are NEVER feedlot confined or corn finished. Our bison are 100% Grass-Fed and Free Roaming, 100% Antibiotic and Hormone Free, 100% Humanely Harvested. Always!

 

Restore & Reduce
Our food system turns native prairies into grain fields for feedlot animals—not people. It turns a naturally bio-diverse landscape into a monoculture, destroying thousands of species in the process. Our buffalo help restore the land they graze to greater biodiversity. There are no fossil fuels used to plant and fertilize crops, and no trucks moving feed and animals to feedlots.

 

Decadently Delicious
The incredible flavor of Wild Idea Buffalo’s meat is the result of lives more naturally lived. Its clean, rich, slightly sweet taste has subtle notes of grass, sage and we swear—sunshine. Our animals are given respect, dignity and love. They lived and died free so you can enjoy with guiltless pleasure.

 

 
Wild Idea Buffalo meat is:

*Lower in calories, fat, and cholesterol than chicken or fish.
*40% more protein than beef.
*Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
*100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
*Red Meat That’s Good for You!
http://wildideabuffalo.com/

Health Benefits of 100% Grass Fed Buffalo

January 12, 2013 at 11:11 AM | Posted in bison | Leave a comment
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Some health benefits with facts and figures on my favorite meat the Bison. Info was provided by Wild idea Buffalo. http://wildideabuffalo.com/

Health Benefits of 100% Grass Fed Buffalo

Wild Idea Buffalo meat is:

Lower in calories, fat, and cholesterol than chicken or fish.
40% more protein than beef.
Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
Red Meat That’s Good for You!
Wild Idea Buffalo Meat Nutritional Composition

Based on 100 grams (3.52 ounces) of RAW product:

Meat Source                                        Fat  Grams                   Calories                Cholesterol
WIB Ground Buffalo  92% Lean   4.60                           128                         54.8
Grain-Fed Ground Buffalo             15.93                           223                         70
Grass-Fed Ground Beef                   12.73                          192                          62
Grain-Fed Ground Beef                   15.00                          215                         68
Ground Pork                                        21.19                           263                         72
Ground Chicken                                  8.10                          143                          86
source: SDSU Analytical Labs & www.nal.usda.gov/fnic/foodcomp

Wild Idea Buffalo Co. The 2012 Cooking Light Taste Test Award Winner

September 15, 2012 at 11:32 AM | Posted in bison | 1 Comment
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Came across the Wild Idea Buffalo Co. in the latest issue of Cooking Light. Great selection, check them out! Below is info about them and web site link.

Wild Idea Buffalo Co.

Preserving land for wild things has been the focus of Dan O’Brien’s life. Bringing buffalo back to their native homeland on the Great Plains has been at the center of his preservation efforts. In 1997, to help keep his small ranch going and to offer an alternative to the industrialized food system, he started a meat company called Wild Idea Buffalo. The idea was simple: supply delicious, healthy, 100% grass-fed meat to consumers interested in sustainability. The wild idea continues today because of Americans like you who care about the food you eat and the world we share.

Grassland restoration is at the core of the Wild Idea Buffalo Ranch. Our land and animal management practices are as close to nature’s intentions as possible. By caring for the land and giving the buffalo room to roam, the prairie is nurtured back to health. Grasses, forbs, and flowers flourish, providing a sustainable eco-system for all creatures great and small. Dan’s vision of large sweeping landscapes with roaming buffalo herds continues to grow and Wild Idea Buffalo Company is now affiliated with other like mind ranchers, including Native American ranchers and Nature Conservancy herds, positively impacting over 150,000 acres of grasslands.

The Wild Idea ranch is located on the Cheyenne River in South Dakota between the Black Hills and the Badlands National Park. Our 28,000 acre ranch winds along the river and borders the Pine Ridge Reservation and the Buffalo Gap National Grassland. We invite you to the ranch, to see the revitalized bison herds, and to join us at our table.
Health Benefits of 100% Grass Fed Buffalo

Wild Idea Buffalo meat is:

Lower in calories, fat, and cholesterol than chicken or fish.
40% more protein than beef.
Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
Red Meat That’s Good for You!

Wild Idea Buffalo Meat Nutritional Composition

Based on 100 grams (3.52 ounces) of RAW product:
Meat Source Fat Grams Calories Cholesterol
WIB Ground Buffalo 92% Lean 4.60 128 54.8
Grain-Fed Ground Buffalo 15.93 223 70
Grass-Fed Ground Beef 12.73 192 62
Grain-Fed Ground Beef 15.00 215 68
Ground Pork 21.19 263 72
Ground Chicken 8.10 143 86

source: SDSU Analytical Labs & www.nal.usda.gov/fnic/foodcomp

http://wildideabuffalo.com/

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