Focus On Bison

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.

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.

• Care should be taken to not overcook bison.
• In general, bison should be cooked using low heat (325 °F) and longer cooking times.
• Braising or other moist cooking methods are recommended for bison roasts and steaks.
• For thin-sliced bison, use quick cooking methods such as broiling and pan frying.
• For safety, cook ground bison meat to 160 °F.
• Roasts, steaks, and chops should be loosely covered with foil and braised for 1 hour; internal temperatures should read 145 °F (medium rare), 160 °F (medium), or 170 °F (well done).
• Less tender cuts should be braised (roasted or simmered with a small amount of liquid in a tightly covered pan) or stewed.

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.

• Follow handling recommendations on product.
• Keep bison meat in its package until using.
• It is safe to freeze bison meat in its original packaging. If freezing longer than 2 months, overwrap these packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a plastic bag.
• For best quality, cook or freeze ground bison or cut-up meat within 2 days of purchase; larger cuts such as roasts and steaks, within 3 to 5 days.
• Ground or cut-up bison meat will keep its best quality in the freezer for 4 months. Larger cuts, such as chops, steaks, legs, or loins will keep their best quality 6 to 9 months.
• After cooking, eat or freeze bison within 3 to 4 days.