The Healthy Red Meat
Bison Facts
Intriguing and educational insights about bison, highlighting their ecological significance, historical importance, and unique behavioral characteristics.
Value
Due to the high nutritional density of bison meat and limited processing required, it is a quality alternative to costly plant-based proteins. Locally grown bison is easier to find then you might think! Check out our bison locator to find a member near you.
Health
Bison live as naturally as possible. Bison are native to North America, so they tend to have fewer medical problems than other pastured animals. They breed and calve on their own without interference. Bison are adaptable to every North American climate. Along with the National Bison Association, the WBPA is committed to avoiding the use of harmful drugs including hormones, or unnecessary antibiotics.
Nutrition
Research begun by Dr. M. Marchello, North Dakota State University, has shown that Bison is a highly nutrient-dense food because of the proportion of protein, fat, minerals and fatty acids to its caloric value. Comparisons to other meat sources showed that Bison has a greater concentration of iron as well as some of the essential fatty acids necessary for human well being. Bison can easily be part of a healthy, balanced diet.
The Life of an American Bison
Bison calves are reddish brown when born and weigh 40-50 pounds. Calves do not have the pronounced shoulder hump. Bison grow and develop rapidly and in several months weigh 300-400 pounds. Cows reach their adult size in three years but bulls continue to grow for six to seven years. The mating season, called the rut, is usually July and August. Bison cows will breed at two or three years of age and have a gestation period of 275 days. Cows will have a calf every year, often for 20 or more years, if their feed and nutrition are good. Mature cows weigh around 1000 pounds and bulls weigh 1500-2000 pounds.
Bison Meat Tastes Great!
It has a sweeter, richer flavor than beef but can be prepared much the same. Prior to cooking, bison meat is darker. This coloring is due to the fact that bison meat does not marble (produce internal streaks of fat) like beef. Fat acts as an insulator – heat must first penetrate this insulation before the cooking process begins. Marbling aids in slowing down the cooking process. Since bison meat lacks marbling, the meat has a tendency to cook more rapidly. Caution must be taken to guarantee that you do not overcook bison.
Key Considerations for Successful Bison Ranching
The normal diet of bison is native range grasses, but they will adapt to a variety of forage options. Bison are efficient converters of feed, but space required varies based on quality and quantity of feed. In Wisconsin, most producers supplement foraged grasses with hay and minerals.
There is a strong demand for bison meat and by-products, and prices are consistently higher than for cattle. There are financial advantages to raising Bison over other livestock species: less illness, veterinary expense, and death due to superior bison hardiness, along with efficient feed utilization and long reproductive life.
Bison are regulated as livestock by the states and federal (U.S.) government. Requirements vary from state to state.