Bisons are not only an impressive sight, they also provide the finest meat with an unmistakable taste. Bison meat is extremely lean and flavor itself, in contrast to beef, which only gets its unmistakable taste from the fat marbling.

Bison meat cooks through particularly quickly, but has to rest twice as long as beef.

Worth knowing

Bisons are originally from Eurasia and migrated to America during the Ice Age across the Bering land bridge between Siberia and Alaska. Today's form of bison, also known as wild cattle, developed from the original bison around 6000 years ago. According to estimates, between 25-30 million bison lived in North America in the 16th century.

Due to the strong demand for bison leather in Europe, bison were reduced to a few hundred animals by the end of the 19th century before sanctuaries were established for the last bison. The meat of the shot bison was not used at that time and was left to rot on the prairie. There are currently around 500,000 bison in North America. Today two different types of bison are distinguished - the plains bison and the wood bison.

The bison bull is the largest land mammal in North America with a body length of 3.80 meters and a weight of 900 kg. The female animals reach a length of 2.40 meters and a weight of around 500 kg. The animals are very frugal and feed mainly on grass, herbs, moss and lichen. Due to their dense, dark winter fur, the animals can withstand temperatures down to -40°C. After a gestation period of nine months, the female bison give birth to a 30 kg calf, which is guarded by the cow and fiercely defended against all enemies.

We only market bison meat from Platte Valley in the USA and Canada