Meat
Bone
Bison bones—marrow bones, knuckles, and trimmed frames—make stock with a lighter fat cap than many beef bones and a clean, slightly sweet red-meat depth. Roasting until deep brown builds colour; a long simmer pulls collagen for body without the greasy slick of fatty beef bones. Use for soups, demi-glace reductions, and cooking grains. Marrow bones can be roasted and scooped if large enough; otherwise prioritise joint bones for gel. Cool, skim, and reduce to taste—the broth should taste of bison, not generic bouillon.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16 g
- Saturated Fat 6.41 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.41 g
- Polyunsaturated Fat 3.2 g
- Cholesterol 70.6 mg
- Sodium 61.8 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30 g
- Water 48 g
- Energy 264 kcal
- Water 48 g
- Protein 30 g
- Fat 16 g
- Saturated Fat 6.41 g
- Monounsaturated Fat 6.41 g
- Polyunsaturated Fat 3.2 g
- Omega-3 0.38 g
- Trans Fat 0.2 g
- Vitamins 40 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.24 mg
- Vitamin B3 — Niacin 6.42 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 659 mg
- Major Minerals 658 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.24 · vitamin-b3-niacin: 6.42 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Indigenous cooks cracked and simmered bison bones for fat, marrow, and strengthening broths.
Hide and meat industries left bones for glue works, dogs, and frontier stockpots.
Nose-to-tail restaurants bought bison bones for signature lean game stocks.
Retail marrow and soup bones from ranch bison appeared in specialty freezers.