Low Histamine / Non-Aged Meats

Histamine levels in meat can be elevated through high stress levels just prior to slaughter, grinding/added processing, and aging. Essentially all other meat on the market today is harvested in a modern slaughterhouse environment where animals are stressed, their meat is then aged (either intentionally or simply as a result of sluggish supply chains), and/or highly processed. Poor cold-chain management (meat becomes warm, accelerating bacterial activity) can also be a major contributor to elevated histamine levels. Low or no-stress harvest and shorter times from harvest to freezer eliminate opportunities for prolonged bacterial activity.

Our Field Harvest, Rapid Freeze time, and minimal, clean processing greatly reduce the histamine levels in our products.

Almost all of our products are 'low histamine' but we’ve put together a curated collection of our highest qualified meats for your peace of mind and ease of shopping!

Our Low Histamine Meats Collection is Always:

• Zero-Stress Field Harvested
• Whole Muscle Meats Only
• Cut and Frozen within 6-12 hours
  **Salmon is held in an ice water bath @ -2 C while on the boat and delivered to the processing boat, then filleted, deboned, & packaged within 60 minutes.

**Notice: This is not medical advice nor any guarantee of your experience or certain histamine levels in Northstar Bison meat products. Our practices are fully intended to reduce histamine levels but Northstar Bison can in no way guarantee your personal experience. Histamine intolerance has significant variances and reactions can be based on time of year (pollen), hormone cycles, detoxing, and so much more.Northstar Bison cannot be held responsible for your experience. Please see a medical professional for advice.