Native Grasslands Beef & Buffalo Company
In 2007, the Inter-Tribal Economic Alliance (ITEA) launched the Native Grasslands Beef & Buffalo Company, an all-natural, gourmet brand of prime cuts of all-natural, native grass-fed, free range beef and buffalo.

Native Grasslands works closely with a wide network of Native American ranchers in the Great Plains and Rocky Mountain regions to obtain only the best with all-natural, prairie grass-fed, native-raised beef and buffalo meats.

Native Grasslands requires its suppliers as well as its distributors to certify that all cattle and buffalo meet the Native Grasslands strict requirements for quality, origin, and chemical-free nature. All of our cattle and buffalo are raised from on the beautiful, windswept pastures of America’s heartland. Nearly all of our pastures are on Native American Indian reservations.

Native Americans have taken care of these lands for thousands of years and, as a result, they provide the best, most wholesome lands on earth. Our livestock never receive antibiotics, hormones, animal by-products, synthetic chemicals, or other unnatural treatments. Most of our suppliers are Native Americans who have ranched on their reservations for generations and who respect both the earth and the animals that live on it. We choose to invest in Native American ranchers so we know that our money (and yours) is being invested in Native American communities.

Native Grasslands supplies our beef and buffalo to high end restaurants at prominent Native American casinos and resorts.

WHY NATIVE GRASSLANDS BEEF & BUFFALO?

At Native Grasslands Beef & Buffalo, we not only care about our livestock and the quality of our products. We care about you! We want you to eat better. Our products can help and here is why:

• Grass fed meat is lower than feedlot meat in total fat and calories, making it ideally suited for our sedentary lifestyles.
• Grass fed animals gain weight slower than those fed in a traditional feedlot and given growth hormones. However, grass fed animals can be finished in a feedlot, fed grain and can still be labeled as natural.
• Not only is grass fed buffalo a naturally leaner meat which means lower in calories, it has also been found to be lower in “bad” saturated fat and higher in “good fat” or omega-3 fatty acids; it is also higher in selenium, which may reduce the risk for cancer.
• As with organic beef, you avoid all the synthetic hormones, antibiotics, pesticide residues and additives.

Importantly, range fed beef gives you these additional nutritional advantages:

• Fewer calories;
• Less "bad fat" (including saturated fat);
• More omega-3 essential fatty acids;
• More cancer fighting CLA, beta-carotene and vitamin E.

Want to learn more?

• BUFFALO VS. BEEF PROTEIN & FAT CONTENT
• BUFFALO VS. BEEF CHOLESTEROL CONTENT
• BUFFALO NUTRITION TABLE

PROTEIN AND FAT CONTENT OF BUFFALO VERSUS BEEF
(Grams per 100 gram serving)

BEEF:
Chuck, braised - lean + fat - 24.9 protein, 33.6 fat
Chuck, braised - lean only - 30.7 protein, 18.6 fat
Bottom round, braised - lean + fat - 29.5 protein, 16.4 fat
Bottom round, braised - lean only - 31.8 protein, 9.75 fat
Beef rib. roasted - lean + fat - 20.9 protein, 33.2 fat
Beef rib, roasted - lean only - 25.3 protein, 17.3 fat
Sirloin steak, broiled - lean + fat - 26.8 protein, 20.2 fat
Sirloin steak, broiled - lean only - 30.1 protein, 9.98 fat
Beef roast, eye of round, roasted - lean + fat - 26.2 protein, 14.5 fat
Beef roast, eye of round, roasted - lean only - 28.3 protein, 6.89 fat

BUFFALO:
Loin - 29.6 protein, 5.4 fat
Neck - 34.4 protein, 2.7 fat
Flank - 34.5 protein, 2.0 fat
Round - 35.6 protein, 1.4 fat
Brisket - 36.4 protein, 4.1 fat
Front shank - 33.7 protein, 0.7 fat
Neck hump - 33.9 protein, 3.4 fat
Shoulder hump - 34.7 protein, 1.7 fat
Shoulder - 34.2 protein, 0.8 fat

Sources:
1. Unpublished data from United States Department of Agriculture study on the Nutritive Content of Beef, 1980; sample representative of US cattle population.
2. Unpublished data, Human Nutrition Information Service, United States Department of Agriculture, 1979; various cuts from 47 animals from Custer State Park (range/grain fed), oven roasted to internal temperature of 165 degrees F.

BUFFALO VS. BEEF CHOLESTEROL CONTENT
(milligrams per 100 gram serving)

BEEF:
Chunk, lean only - 106
Bottom round, lean only - 96
Sirloin steak, lean only - 85
Rib roast, lean only - 76
Eye roast, lean only - 66 

BUFFALO:
Round roast/steak (a) - 40.3
Hind shank - 45.5
Loin, neck (composite) (b) - 38.6

Sources:
1. Unpublished data from US Department of Agriculture Study on the Nutritive Content of Beef, 1980; sample representative of the US cattle population.
2. Unpublished data, Human Nutrition Information Service, US Department of Agriculture, 1979; Data are reported for grass/range fed animals and for partially finished animals (90 day partial grain fed). 
Footnotes:

(a). Range/grass fed.

(b). Partial grain-finished