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Fall for Meat

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Photo by Johnny Autry
Grilled Bison Sirloin from Chef William Dissen of The Market Place in Asheville, North Carolina / Photo by Johnny Autry

If pork is considered the other white meat, then bison could certainly be the other red meat. Bison meat brings a beefy flavor and texture, but more tender. Bison has less fat and cholesterol and fewer calories than fish or chicken, and it is higher in protein and omega-3 fatty acids than beef. Bison farms are popping up all over the Southeast, including Texas, Kentucky, Georgia, South Carolina, North Carolina and Virginia. One reason for the bison explosion is economics—it takes ten times more land to produce beef than it does bison. For all these reason, it is no surprise that bison caught the eye of Chef William Dissen of The Market Place in Asheville, North Carolina. who was recently named Fortune Magazine’s “Green Chef of the Year.” Chef Dissen says his Grilled Bison dish “epitomizes fall for me—smoky, earthy, and with a touch of sweetness from the roasted root vegetables.” And he doesn’t have to go far to find his bison. “Carolina Bison Farm is located just outside of downtown Asheville, where they have one of the largest bison farms in the Southeast. We like to cook their bison over our wood-fired grill to add a layer of smokiness and grilled char to the meat and then serve the dish with cast-iron roasted heirloom carrots and a celery root purée.”

 

Grilled Bison Sirloin, Roasted Carrots, Celery Root

From Chef William Dissen of The Market Place in Asheville, North Carolina

Mentioned in this post:
William Dissen, Johnny Autry