Genesee · Answer · Updated 2026-08-25
How much protein is in bison?
Cooked bison meat contains roughly 26–28 grams of protein per 3.5-ounce (100g) serving, depending on the cut and cooking method. That puts it slightly ahead of 85/15 ground beef on a protein-per-calorie basis, largely because bison tends to carry less intramuscular fat. The amino acid profile is complete — bison provides all essential amino acids, including meaningful amounts of leucine, which matters for muscle protein synthesis. Ground bison runs leaner than most grocery-store ground beef, so the protein density is high relative to total calories. For people who want animal protein without a lot of accompanying fat, bison is a straightforward, nutrient-dense option.
Bison is a complete protein source. A 3.5-ounce cooked serving of ground bison delivers roughly 26–28 grams of protein alongside 150–180 calories, depending on fat content and how it's cooked. Leaner cuts like the loin or round push protein closer to the top of that range. That number is competitive with chicken breast and sits above most cuts of 80/20 ground beef on a protein-per-calorie basis.
The reason bison tends to run high on protein density is simple: the animal naturally carries less intramuscular fat than conventionally raised beef. Grass-fed and pasture-raised bison, which is the industry norm because bison are difficult to finish in feedlots, tend to stay leaner throughout their lives. Less fat per ounce means more room for protein in the same serving weight.
Protein quality matters as much as quantity. Bison provides all nine essential amino acids, making it a complete protein. It's particularly high in leucine — the amino acid most directly linked to triggering muscle protein synthesis — which puts it in the same category as beef, chicken, and other high-quality animal proteins. For former athletes or anyone doing serious resistance training, that amino acid profile is the practical point.
Some nutrition databases list slightly different numbers depending on whether they're measuring raw versus cooked weight, grass-fed versus grain-finished animals, or ground meat versus whole muscle cuts. Cooking always concentrates protein relative to raw weight because moisture evaporates. If you're tracking macros precisely, use the cooked weight of your specific cut rather than a generic database entry.