Bison is North America’s original meat as American Bison herds have roamed the Great Plains since 9000 BC. American Bison is native to North America and was once worshipped by the American Indians. They are the largest mammals in North America with males weighing up to 2000 lbs. while females can weigh up to 1000 lbs.
It is known that the Yellowstone National Park has long been inhabited by pure-bred bison herds. Their populations dwindled because of the plains they inhabited were converted into ranches and farms. They were also hunted for their hide and meat. Miraculously, the breeding program in Wind Cave National Park, South Dakota, helped restored bison populations in the country.
Ground bison is America’s original choice of meat with the earliest inhabitants killing these great buffalos for food and hide. It has a sweeter and more delicate taste without the signature gamey flavors of wild meats.
Ground Bison Trivia
- American Bison have continuously lived in the Yellowstone National Park since prehistoric times. Species residing there are said to be pure descendants of the earliest bison inhabitants and their DNA has not been mixed with modern day cattle.
- Bison are unpredictable creatures but bison experts can read their moods through their tails. Hanging tails depict a calm bison but straight and standing tails signify aggression which means the Bison can charge any time.
- The oldest Bison fossil dubbed as the “Mother of All Bison” was eroded from a riverbank in the Yukon Territory. It showed that Bison inhabited North America less than 200,000 years ago as opposed to millions of years ago.
Ground Bison Buying Guide
American Bison is often labeled as the healthier beef option because it is leaner and has less fat. This magnificent beast is divided into 8 primal cuts.
Chuck – The chuck is the largest and richest cut of bison meat. It is very tender meat and is perfect for slow-cooked stews and pot roasts.
Brisket – Bison Brisket is less tender but becomes soft, tender, and flavorful when cooked for long hours. It’s perfect for barbecues as its flavors complement the sauces.
Rib – Bison rib-eye steaks are exotic and expensive, premium cuts. They’re perfect grilled or roasted but their divine flavors emerge when they’re served as medium-rare steaks.
Short Plate – Short plate can be tough but it where the Bison flavors are concentrated. Marinate it for24 to 48 hours then slow cook or slow roast it to extract all the meaty flavors and juices.
Short Loin – Also known as filet mignon and New York Strip, short loin is the most tender bison cut. Experience its pureness by grilling it with just salt and pepper.
Flank – this is less tender but is perfect for tacos and fajitas
Sirloin – Sirloin is flavorful, tender, and is cheaper than the short loin. It’s a very versatile cut and can be used in stir-fries, stews, roasts, or grilled barbecues.
Round – Round bison include the top round, bottom round, eye round, and sirloin. Sear it over high heat to keep it moist.
Ground Bison Production & Farming in Texas
Texas was once home to millions of Bison herds less than a century ago. Dominant buffalo herds once roamed the plains of San Antonio and its surrounding areas. The buffalo connection remains strong in Texas.
Bison ranchers find that raising bison requires less monitoring and minimal care than cattle. These sturdy animals can survive even without human assistance, as long as there are food and water. Bison herders often assist by providing strong fences, assisting in the herd companionship, and providing health programs.
The Texas Bison Association assists new bison herders by selling breeding stocks to get a new herder started. It’s also important to note that the budget to raise bison is largely similar to the production costs of raising cattle. Bison ranchers and farmers are encouraged to join the Texas Bison Association to receive mentorship in operations and other bison related topics. Finally, being connected to Bison enthusiasts and growing the farmers’ networks is an invaluable investment in itself.
Geography
The bison has been roaming the American wilderness for millions of years. Both American and European Bison are the largest terrestrial animals on their respective continents. American bison can be only found in North America. The US and Canada refer to these species as Buffalo although they are distantly related to Bubalina which are considered to be true buffaloes. Bison are generally nomadic animals who travel in herds. Males must leave their herd and join other mixed herds, especially during the mating season.
American Bison are generally known to populate the Great Plains of North America spanning North and South Dakota and Nebraska, extending to Texas, Wyoming, Colorado, Oklahoma, Kansas, Montana, Missouri, New Mexico, even extending to southern Canada including Manitoba, Alberta, and Saskatchewan.
Over 150 million roamed the plains but the population dwindled to only 1000 in the late 1800s due to loss of habitat when the plains were converted into ranching and farming areas. Excessive hunting was also practiced because of the demand for meat and hide. The population recovered because of the Bison defenders who established safe reserves in national parks including Yellowstone, Badlands, and Windcave.
Enjoying Ground Bison
Those who have eaten Bison praise its meat for having the balance of lighter meat but with a richer mouthfeel. It is said to have a sweeter and meatier taste and does not possess any gamey flavors at all. Ground Bison can be substituted for beef in any recipe.
The only problem with Bison is that it’s more expensive than farmed beef. Grass-fed bison is considered as high-end meat and has a different quality than traditionally raised beef. One solution is to buy its meat in bulk and just store it in the freezer for later use.
Try mixing ground porcupine and bison in your next ground meat-based dishes.
Storage
Bison should be stored in the refrigerator or the freezer like any other meats. Raw bison should be safely stored in food-safe plastic bags and enclosed in a tightly closed container to preserve its freshness and prevent food contamination.
Refrigerated bison must be cooked in 3 to 5 days while frozen bison can last from 3 t 6 months or 6 months to 1 year depending on the storing conditions.
Cooking
Ground bison is leaner than farm-raised red meats. It easily dries when cooked at high temperature and over-cooking the meat can result to a tough and stringy slab that’s unappetizing and is a waste of such a premium game meat.
It’s best to slightly cook the meat or cook the meat in low temperatures to retain its juices and achieve the perfect Maillard effect. Slabs of bison meat can be grilled, sautéed, or roasted. Meanwhile, ground bison can be formed into meatballs for your sandwiches or pasta, it can also be mixed with tomato sauce and chili for a warm chili con bison.
Nutrition
Bison may be more expensive than commercially-farmed beef, but it’s nutrient-rich meat is worth the price!
B Vitamins: Ground bison is rich in Vitamins B6, B3, and B12. B Vitamins are one of the building blocks of the body. It is vital in developing a healthy appetite and maintaining good digestion. It is also boosting energy levels by improving the growth and maintenance of cells and the production of red blood in the circulatory system.
Iron: Iron helps regulate the mood and lessens bouts of confusion, depression, irritability, and other mood swings. It also helps in maintaining healthy skin, nails, and hair.
Selenium: Selenium aids in repairing the body by producing antioxidant enzymes that can help fight free radicals, thereby reversing cell damage. This mineral is also essential in thyroid health by controlling the body’s metabolism, growth, and development.
Zinc: Zinc is crucial in the formation of protein and DNA, playing a big role in cell growth and division. It also affects the sense of taste and smell; any deficiency could reduce a person’s ability to taste and smell.
