Buffalo, raw (Shoshone Bannock)
Category: American Indian/Alaska Native Foods Characteristics: Free Range Parts: Top Round Steak
Nutrition Highlights
Serving Size
Calories
98
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 86 (87.8%) |
| Fat | 12 (12.0%) |
| Total | 98 (100%) |
Serving: 100g/3.5oz [100g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 76 (76.0%) |
| Protein | 21 (21.4%) |
| Fat | 1.3 (1.3%) |
| Ash | 0.9 (0.9%) |
| Total | 100 (100%) |
Serving: 100g/3.5oz [100g]
Benefits
-
High in protein, with 26 grams of protein per 3-ounce serving. Protein helps build and repair muscles and tissues
-
A good source of B vitamins like niacin, riboflavin and vitamin B12 which are important for energy production and red blood cell formation
-
Contains iron, zinc and selenium which are important minerals. Iron helps carry oxygen in red blood cells while zinc supports immune function
-
Lean cut of meat with only 3 grams of fat and 1 gram of saturated fat per serving. Lower in fat than other cuts of beef
-
Free range and grass fed means the cattle were raised in less confined conditions and ate their natural diet. May be higher in certain nutrients and omega-3 fatty acids
Risks
-
High in saturated fat and cholesterol which can increase risk of heart disease if consumed in large amounts
-
Contains no fiber or complex carbohydrates
-
Raw meat can contain harmful bacteria like E. coli or salmonella which can cause food poisoning if not handled or cooked properly
-
High in protein but lacks other important nutrients like vitamins and minerals
-
Grass-fed beef may be higher in omega-3 fatty acids than grain-fed but the risks of saturated fat and cholesterol still apply
Additional Information
Buffalo, free-range, top round steak, raw (Shoshone Bannock), is a highly nutritious food product that offers several health benefits. This lean cut of meat provides a rich source of essential nutrients while also offering certain risks that need to be considered.
Starting with the nutritional benefits, buffalo meat is known for being leaner than beef from domesticated cattle. It is lower in total fat, saturated fat, and cholesterol, making it a healthier option for individuals looking to manage their weight or improve heart health. The top round steak, specifically, is a lean cut that contains less marbling and fat compared to other cuts of meat. This makes it an excellent choice for those seeking a high-protein, low-fat option.
Buffalo meat is also a good source of high-quality protein, which is essential for building and repairing tissues, producing enzymes and hormones, and supporting overall growth and development. Protein is particularly important for active individuals, athletes, and those looking to build or maintain muscle mass.
In addition to protein, buffalo meat is rich in various vitamins and minerals. It contains important B vitamins such as niacin, vitamin B12, and vitamin B6, which play crucial roles in energy production, brain function, and the formation of red blood cells. Buffalo meat is also a good source of minerals like iron, zinc, and selenium. Iron is essential for oxygen transport and the prevention of anemia, while zinc and selenium are important for immune function and antioxidant defense.
Now, let's discuss the risks associated with consuming buffalo, free-range, top round steak, raw. Raw meat, regardless of the type, carries a higher risk of bacterial contamination compared to cooked meat. Consuming raw or undercooked meat can increase the chances of foodborne illnesses such as salmonella, E. coli, or campylobacteriosis. These infections can cause symptoms like diarrhea, abdominal pain, vomiting, and in severe cases, may lead to hospitalization.
To mitigate these risks, it is crucial to handle and prepare raw meat properly. Ensure that the meat is obtained from a reputable source and stored at appropriate temperatures to prevent bacterial growth. It is recommended to cook buffalo meat thoroughly to an internal temperature of at least 145°F (63°C) to kill any potential harmful bacteria.
In conclusion, buffalo, free-range, top round steak, raw (Shoshone Bannock), offers numerous nutritional benefits as a lean and protein-rich meat option. It is lower in fat and cholesterol compared to beef, making it a healthier choice for individuals conscious of their cardiovascular health. Additionally, it provides essential vitamins and minerals necessary for various bodily functions. However, it is important to be aware of the risks associated with consuming raw meat, as it carries a higher potential for bacterial contamination. Proper handling, storage, and thorough cooking are essential to minimize these risks and ensure food safety.