Bison Sticks

Pasture-raised bison is a high-quality protein source with a rich amino acid profile. It is leaner than beef and contains beneficial omega-3 fatty acids. The pasture-raised aspect ensures better animal welfare and potentially higher nutrient content.

Grassfed and finished beef is a nutrient-dense protein source with a favorable fatty acid profile. It contains higher levels of omega-3 fatty acids and antioxidants compared to grain-fed beef. The grass-fed and finished process ensures a more natural diet for the cattle.

Water is used as a solvent and processing aid in food products. It does not contribute any nutritional value but is essential for maintaining moisture. Its inclusion is standard in many processed foods.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Encapsulated citric acid is used as a preservative and flavor enhancer in processed foods. The encapsulation helps control the release of acidity during processing. It is generally recognized as safe when used in food products.

Vinegar is used as a natural preservative and flavoring agent. It contains acetic acid, which has antimicrobial properties. The use of vinegar can enhance the flavor profile of food products.

Yeast extract is used to enhance flavor and provide umami taste in food products. It is a source of B vitamins and amino acids. However, it is often used in small quantities, limiting its nutritional impact.

Spices are used to enhance flavor and provide aromatic qualities to food products. They contain various phytochemicals with potential health benefits. The specific spices used can vary, contributing to diverse flavor profiles.

Dehydrated vegetables, such as onion and red pepper, are used to add flavor and nutrients to food products. They retain many of the vitamins and minerals found in fresh vegetables. The dehydration process concentrates their flavors and nutrients.