Meat
Brisket
Bison brisket is the pectoral plate—two muscles with heavy connective tissue that only surrender after long, moist heat or careful smoking. Because bison runs leaner than grain-fed beef, the point and flat need more basting fat, mop, or a water pan than a heavily marbled packer brisket, or the slice turns dry before collagen melts. Cook low until a probe slides like warm butter, then rest wrapped so juices redistribute. Slice thin across the grain; the flavour is sweeter and cleaner than beef brisket, with less beefy fat richness and more prairie iron. Excellent for shredded sandwiches, chilli, and smoked plates when patience replaces high heat.
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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 12.6 g
- Saturated Fat 4.93 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.02 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 67 mg
- Sodium 59 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.5 g
- Water 58.8 g
- Energy 195 kcal
- Water 58.8 g
- Protein 22.5 g
- Fat 12.6 g
- Saturated Fat 4.93 g
- Monounsaturated Fat 5.02 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.63 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 288 mg
- Major Minerals 287 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 67 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.63 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.3 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Brisket of Bison: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Plains peoples slow-cooked tough bison breast meat over long fires and in pits.
Ranch kitchens braised bison brisket as a thrifty working cut from harvested animals.
Specialty smokehouses adapted Texas-style brisket methods to leaner bison plates.
Food-service operators listed bison brisket for lean BBQ menus needing longer moisture management.