Bison
Bison is a lean, nutrient-dense red meat, perfect for introducing around 6 months when babies start needing more iron. Its mild flavor and tender texture when cooked make it a great first meat for baby-led weaning. It offers a wonderful alternative to beef for variety.
How to serve
Cook bison thoroughly until very tender. Offer as a large, flat strip or roast for baby to gnaw on, or finely shredded/minced and mixed into purees or soft foods.
Continue with shredded or minced bison. Small, tender, pea-sized pieces can be offered for pincer grasp practice, ensuring they are very soft.
Small, tender, bite-sized pieces of cooked bison are suitable. Ensure meat is still soft and easily chewed.
Nutrition
Bison is an excellent source of highly absorbable heme iron, crucial for preventing iron-deficiency anemia as baby's stored iron depletes. It also provides zinc for immune function, B vitamins for energy metabolism, and high-quality protein for growth and development.
Good to know
Always cook bison until it's very tender and offer it in large, shreddable pieces or finely minced to reduce choking risk.
Always cook meat thoroughly to an appropriate internal temperature. Ensure any pieces offered are very tender and easily mashable to prevent choking.
Contains: meat
Tip
Cook bison slowly with moisture, such as braising or stewing, to ensure it becomes incredibly tender and easy for your baby to manage.
