An extensive review of the USDA databases on the compositions of meat indicate that braising, the best way to cook (e.g., with a few inches of liquid in a stoneware slow cooker/crock pot), usually retains more moisture and protects nutrients better compared to other forms of cooking like broiling, but bison is still far more nutritious than beef.. This data was selected to give beef every advantage in comparison with bison, since the beef was cooked by the preferred method. The comparable levels of proximates and minerals indicate a reasonably fair comparison.