Bison

Bison is one of the most abundant types of a cow in the world. An adult bison commonly grows up to 2 meters tall or more. They live in small groups, whose basic unit is one or more females and several generations of their offspring. They typically have long shaggy hair if they inhabit colder regions, and the bison in the warmer climates have shorter hair. Bison can weigh over 2,000 pounds and be over 6 feet tall at the hump. The American Bison species is categorized into two subspecies: The Plains Bison of the American West and the more massive Wood Bison of the boreal forests in western Canada up through Alaska.

Scientific name: Bison Bison
Family: Bovidae
Class: Mammalia
Kingdom: Animalia
Order: Artiodactyla

Bison Trivia

• American bison was dub as the national mammal of the USA on May 9, 2016.
• Bison are the most abundant mammal in North America.
• Bison can run up to 35 miles per hour.
• Bison primarily eat grasses, weeds, and leafy plants.
• The average lifespan of a bison is 10-20 years, but some live to be older.
• Male bison wallow during mating season to leave behind their scent and display their strength.
• Bison have poor eyesight, but hey have excellent senses of smell and hearing.
• Yellowstone National Park is the only area in the United States where bison have continuously lived since prehistoric times.

Definition:

Bull: A male bison.
Cow: A female bison.
Calf: A young bovine animal, especially a domestic cow or bull in its first year.
Wallowing: This is when bison roll in the dirt to deter biting flies and help shed fur.
Game Meat: The meat of any animal that’s hunted for food instead of raised on a farm.
Settler: A person who moves with a group of others to live in a new country or area.

Bison Buying Guide

The meat of Bison can be bought in many grocery stores, warehouse retailers, natural food stores, and local butcher shops. In the USA, bison are ungraded and marketed as game animals. When buying bison meat, you must choose the meat that has tender cuts with fine meat grain, fewer muscle groups within the cut and little connective tissue. You can also choose lean to an average amount of fat marbling depending on your preference. Tender meat should have wonderful clusters of muscle fibers that feel soft to the touch.

Bison Production & Farming in Texas

The bison-farming industry has encountered great pricing and high demand for its meat product for several years. In 2013, 71,600 bison were slaughtered in North America for meat, 14,400 in Canada, and 57,200 in the USA. More than 25% of the bison in the US can be found in North and South Dakota.

Bison are allowed to range most of their lives freely, and they are raised in the open field to eat hay or grass. They are usually given grain during the last 90 to 120 days before slaughter.

Bison are custom-fed and slaughtered at about 18 months, so the meat is as tender as beef. Female bison do not reproduce until three years of age and can reproduce to at least 19 years of age. Female bison can produce calves annually as long as their nutrition is sufficient, but will not give birth to a calf after years where weight gain was too low. A mother’s chance of reproduction the following year is strongly dependent on the mother’s mass and age.

Geography:

Before the settlers arrived in North America in the 1800s, vast herds of bison roamed between the Appalachian Mountains on the east and the Rockies on the west. Sanctuaries, zoos, and parks were safe havens for bison and helped to increase their numbers. Approximately 60 – 100 million bison were inhabiting the area. The settlers hunted the bison population for food, sport, and to deprive Native Americans of their most valuable natural asset.

Today, bison numbers have bounced slightly, and about 500,000 bison live on preserves and farms. More than 68,000 American bison were produced in 2009 in the US that is being raised for meat. The Texas Bison Herd at Caprock State Park was designated as the Official Bison Herd of Texas in 2011.

Enjoying Bison

Bison is praised as a good source of protein. North American consumers tend to think of its meat as an alternative to beef with strong links with their heritage. Bison is leaner than beef with less saturated fat and cholesterol, and it has more beneficial fatty acids. With bison, you get to enjoy the flavor of red meat with a nutritional profile that’s closer to chicken. Because of its lean quality, it is best when cooked quickly over high heat; for tougher cuts, a low and slow method is best.

Storage:

Put raw bison in disposable plastic bags to contain any leakage which could cross-contaminate cooked foods or produce. Take packaged bison home immediately and refrigerate it at 40 °F or below; use within 3 to 5 days, or freeze at 0 °F or below. Keep the meat in its package until use. If kept frozen continuously, it will be safe indefinitely.

If freezing longer than two months, overwrap these packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place it inside a plastic bag.

Ground or cut-up bison meat will keep its best quality in the freezer for four months. More substantial cuts, such as chops, steaks, legs, or loins, will maintain their best quality 6 to 9 months.

Cooking:

Although bison meat is comparable to beef, it needs to be prepared and cooked differently. Since bison is lean, it will cook more quickly, so it is important not to overcook it to avoid tough meat. It will bring you the same result as other meats that are overcooked. Cooking and preparing it correctly will result in delicious and tender bison.

Ground bison meat must be cooked to an internal temperature of at least 160°F, and the juices should be clear, not red. Roasts and steaks should be prepared to an internal temperature of 145° F if you want a medium-rare and 160°F for medium, and the oven should be set at around 275°F.

Nutrition:

Bison produces red meat that meets the demands of a growing number of health-conscious consumers looking for alternatives to traditional red meats without sacrificing an excellent eating experience.

Vitamins and Minerals

The following vitamins and minerals are abundant in Bison:

Vitamin B: Has a direct impact on your energy levels, brain function, and cell metabolism.
Vitamin D: Contributes to skin cell growth, repair, and metabolism.
Vitamin E: Key for strong immunity and healthy skin and eyes.
Vitamin K: Play a role in blood clotting, bone metabolism, and regulating blood calcium levels.
Calcium: Essential to all living things, particularly for the growth of healthy teeth and bones.
Iron: Plays a vital role in the conversion of blood sugar to energy, red blood cells production, transportation of oxygen around your body, and production of enzymes
Magnesium: Metabolism of food, synthesis of fatty acids and proteins, and the transmission of nerve impulses.
Phosphorus: Essential for body growth and maintenance.
Potassium: Important for your body’s electrolyte functions and essential elements to maintaining healthy blood pressure.
Sodium: Control blood volume and blood pressure, and it allows the properly working of muscles and nerves.
Zinc: A mineral that is important for body growth and maintenance.