Bison Meat Information

A new system for grading bison meat was developed by the bison industry in the 1990’s. It has been a great help for the bison meat marketers as it allows them to ensure a quality product is sold to their customers. It is based on the beef grading sys…
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This information was originally presented at the International Bison Conference 2000 in Edmonton. The authors describe some of the post slaughter techniques available to make meat tender. They also provide us with some ideas on how to benefit from exper…
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In Canada, the demand for bison meat is increasing faster than its rate of production. With regard to bison meat, the main concern is inconsistency, in terms of both the quantity and quality available in the market. There is a general perception that bison…
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The nutrient content of grain and grass-finished bison are compared in this study. Macronutrient, mineral, and vitamin content of both types of bison meat are summarized. There are minimal differences in the nutrient content of grain and grass-finished bis…
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There is an expanding industry for the marketing of high- value meats from animals other than the typical domesticated species, including, but not limited to, bison, ostrich, alligator, and caiman.
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This report is the culmination of a set of experiments conducted at the Agriculture and Agri-Food Canada's Lacombe Research Centre (LRC), funded through the Peace Country Bison Association, with animals supplied through cooperation with Alberta bison produ…
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This article summarizes research into the various nutritional components of bison. It compares the composition of different cuts of meat and then compares bison to other types of meat.
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