Bison Meat

Bison, also known as American buffalo, is a type of wild, shaggy-coated ungulate that has been roaming grazing lands in North America for centuries. Though its population has dramatically decreased due to overhunting, it continues to remain a ubiquitous, sustainable meat source for many people in the United States and abroad. Bison meat, prized for its low fat and high protein content, is widely available in grocery stores across the country and is an increasingly popular alternative to other forms of lean red meat.

This blog post will explore the production process of bison meat, from the grasslands where it is raised to the dinner plate it ends up on. Although the process for converting a living bison into a delicious meal may seem complicated and intricate, here we strive to demystify the meat’s pathway and make it easier to understand.

Raising Bison

Bison can essentially be bred and raised on any suitable land devoted to animal husbandry. Though they prefer to graze in wide open grasslands and lowland plains, they can be maintained in pastures, where they often live without the need for supplemental feeds or grain. Their diet consists mainly of the vegetation found on their range of choice; supplemented in some cases with hay and grain.

Bison raised on the pasture are generally not given antibiotics or hormones, as this can have adverse health effects on them. Consequently, the resulting meat produced from these animals is free-range, hormone and antibiotic free.

In terms of the amount of acreage needed to raise bison, as a rough estimate, an acre of land can house upwards of six head of bison comfortably.

Processing

At the processing stage, animals are humanely dispatched by skilled butchers. From here, the animals are split in half with large knives and the four main cuts – the front quarters, hindquarters and two side-slices – are deboned. Smaller portions are then cut from the chambers, creating tender cuts of meat including steaks, short-ribs and roasts.

After division, the four main cuts are further divided into smaller, more manageable pieces. A grinder then slices these into the various grinds – which are the chunks of meat used in many ground beef products, such as hamburgers and sausages.

Bison ribs and shanks are usually sent to specialty facilities, where they are smoked or barbecued. This gives the meat an attractive reddish-brown hue and a much sweeter, smoky flavor.

Packaging

The bison categories, steaks, grinds, roasts, ribs and shanks, are then packed into containers like corrugated boxes, vacuum packs, and Styrofoam trays. Each package contains labels specifying the product, nutrition facts, and any relevant health claim (such as “no added hormones or antibiotics”). The packages are then placed into storage lockers where they are frozen and stored, pending distribution.

Distribution

Bison meat is distributed through a network of suppliers who handle and transport the packages to stores. Some specialty stores also provide direct delivery of their bison products, enabling customers to receive their orders at the comfort of their homes.

At the stores, the packages are unpacked, checked for freshness, and displayed for customers to see. Bison meat is sold either fresh or frozen and packaged to ensure peak quality and taste. Final purchasers can inspect the meat for sufficiency and evidence of spoilage before ever bringing it home.

Cooking

Bison meat is highly lean, meaning it can dry out quickly if cooked at high heat or for too long. As such, special attention should be paid when cooking it. Generally speaking, you should use the lowest heat possible while still achieving the necessary cooking temp to ensure moist, juicy steaks, roasts, and grinds.

Bison meat pairs well with a variety of flavors, including garlic, rosemary, thyme and other herbs, marinades and rubs. Bison burgers are especially popular and can be cooked over medium heat in a hot skillet or grill to bring out their flavor best.

Serving

Bison meat can be served in a variety of ways, each with its own unique flavors and textures. Bison steaks, for example, are tender, juicy and slightly sweet. Bison roasts can be served simply with a bit of salt and pepper, or with herb and mushroom sauces for a richer flavor. Bison grinds are popular in chili recipes and can also be used to craft flavorful bison burgers.

Conclusion

Bison meat is a delicious, healthy alternative to beef and other red meat. It is produced sustainably in the United States, provides an abundance of nutrients, and is free of hormones and antibiotics. Its versatile nature means it can be cooked and served in many ways, from steaks to chili to burgers. No matter how you enjoy it, bison is sure to satisfy your dinner plate.