One of our most enduring American images is that of the great American buffalo, or species Bison bison. These huge, shaggy animals once roamed from Canada to Mexico, grazing the Great Plains and mountain areas of our country. Bison were the center of life for the Plains tribes of Native Americans who found in them nearly all the food, clothing, and shelter they needed. Hunted for their furs in the 1600's and later for their tongues, bones, and meat, it was estimated by 1893 that there were only slightly more than 300 bison left, from numbers estimated at one time to be over 60 million. The following information is about this species which is making a comeback and growing rapidly in numbers.
| What is Bison? |
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The National Bison Association encourages the name bison to differentiate the American buffalo from the Asian Water buffalo and African Cape buffalo. The American buffalo is not a true buffalo. Its scientific name is bison and it belongs to the bovine family along with domestic cattle. The bison bull is the largest animal indigenous to North America. A bull can stand taller than 6 feet at the hump and weigh more than a ton. They are strong and aggressive, and can jump as well as deer, outmaneuver horses, and break through fences that would imprison other livestock. "Beefalo" are 3/8 bison and 5/8 domestic cattle. (The natural result of a bison-domestic bovine cross breeding is a sterile offspring. It has taken years of research to develop this breed.) The advantages of this cross are fertility and easy calving. Beefalo gain weight well on inexpensive, high-roughage feed and are very hardy. The meat produced has 18-20% protein compared with 10% in regular beef, and has 5-7% fat compared to 25-30% in beef. How are Bison Raised?There are now approximately 150,000 bison in public and private lands in the U.S. Unlike the older, tougher animals the Native Americans ate, today's bison are custom-fed and slaughtered at about 18 months, so the meat is as tender as beef. Some 20,000 buffalo are slaughtered each year (compared to approximately 125,000 cattle per day). |
Bison are allowed to roam freely most of
their lives. They are raised on the open range and eat hay or grass. They are usually
given grain during the last 90 to 120 days before slaughter. (The fat of grass-fed animals
is yellow, which is good since it contains beta-carotene; however, most consumers prefer
the fat to be white.) Surplus buffalo bulls are selected at about 2 1/2 years of age
(buffalo can live to be 40 years old) and spend a very short time in the feedlots.
Bison fall under voluntary inspection, which means that businesses pay an hourly rate for inspection services. Voluntary inspection is handled under the Agriculture Marketing Act, which gives the Secretary of Agriculture the authority to take whatever steps are necessary to make the product marketable.
Federal inspection is done on a carcass-by-carcass basis by the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS). The FSIS inspector must have knowledge about that particular species and the carcass must fit available equipment in the plant. Each bison and its internal organs are inspected for signs of disease. The "Passed and Inspected by USDA" seal ensures the bison is wholesome and free from disease.
Handle bison meat the same as any other type of meat. Make your selection just before checking out at the register. Put packages of raw bison in disposable plastic bags (if available) to contain any leakage which could cross contaminate cooked foods or produce. Take packaged bison home immediately and refrigerate it at 40 F; use within 3 to 5 days, or freeze (0 F). If kept frozen continuously, it will be safe indefinitely.
There are three ways to defrost meat: in the refrigerator, in cold water, and in the microwave. Never defrost on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. To defrost in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the package in cold water, changing the water every 30 minutes so it continues to thaw.
When microwave defrosting meat, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed.
Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may potentially have been held at temperatures above 40 F allowing harmful bacteria to grow.
Since it is very lean and lacks fat marbling, bison can cook faster than other red meats.
Purchase bison products before any "Sell-By" dates expire. Because such purchase dates are a guide to the retailer, follow these tips for safe storage and use at home.
For more information about bison, see the National Bison Association Web site: bisoncentral.com/