Bison are a unique species; they are not cattle. They are still wild animals even when raised domestically. They are genetically hard-wired to defend themselves.
The few that survived extinction had a genetic resistance to disease and infections that have been passed down from generation to generation. Bison are exposed to a wide variety of pathogens that are part of the landscape and environment, but only a small percentage have any effect on them.
It has a strong sweet flavor with high moisture content. It is lean, with a lower fat content than beef, especially saturated fat which is linked to diabetes, heart disease, and high cholesterol. There is also a higher proportion of omega-3 fats to omega-6 fats (good fats to bad fats) and higher levels of CLA which has many health benefits, and it has higher levels of Vitamin E which is an antioxidant and is linked with lower risks of cancer and heart disease.
Bison bulls are generally harvested between 900-1200 pounds, and heifers may be only 800 pounds.
New customers who have never cooked or even tried bison usually start with burger or steak. The tried and true rule for cooking is low, slow and olive oil. A good experience will usually bring you back for more. You begin to build a trust relationship between you and the seller; that quality will always be the same.
Bison meat contains no added growth hormones or antibiotics as it is illegal to use them. It can be certified organic if it contains 95% organic ingredients which means the bison must have grazed exclusively in certified organic pasture and must have eaten certified organic feed. The meat must also be processed at a certified organic facility.
Although bison producers are not required to use a USDA inspected processing facility, most do so the meat can be shipped anywhere. Bison meat, in the past few decades, has continued to increase in popularity because it’s highly nutritious, healthy and delicious!
