I think every Beefalo Breeder can cite Beefalo Beef as being High in Protein, Low in Fat, Low in Cholesterol and has delicious taste. Call it our Dogma. When I published the First Edition of my Book,"The Testing and Research of Beefalo" last winter, I was warned not to get too technical about Beefalo's Nutritional Values. This is found in the USDA's National Nutrient Data Base for Standard Reference (2011). It seemed a shame. All this great stuff in Beefalo Meat. I needed an interpreter to do an easy clear cut explanation and I found one.
It was project coordinator of the Beefalo Nutritional Analysis, E. Pickett, a Registered Dietitian that summarized those findings in the now defunct publication Beefalo Nickel in the Oct/Nov 1983 issue. It was easy to read without a lot of technical jargon. (Pickett's findings also went into the USDA Handbook Number 8)
In Pickett's estimation, It was the combination of Nutrients that made Beefalo stand out: Vitamin
B-12, Ascorbic Acid, Folacin, Calcium, Iron, Phosphorus, Potassium and Zinc.
Of particular interest to him was the amounts of Ascorbic Acid (Vitamin C) and B-12 in Beefalo that usually are found in other sources for adequate blood building in the human body.
Next Pickett detailed the quality and kind of Protein in Beefalo; 19 known Amino Acids desirable for blood building, tissue repair and muscle maintenance.
The Fiber (texture) content of the meat was also impressive to Pickett, It was tender and palatable and especially desirable for diets in the Elderly (easy to chew, reducing constipation and diverticulitis.)
Pickett finalized his comments on Beefalo saying that the Protein to unsaturated fats ratio, when compared to beef, was a more desirable meat product for maintaining low fat and cholesterol levels in the Blood. And, Let me add one item of my own: Zero Carbs. Perfect for the KETO Diet.