Bison is Back

by KATHRYN O’MALLEY

BISON

is back

“This scenery already rich pleasing and beautiful was still farther heightened by immense herds of buffalo, deer, elk and antelopes which we saw in every direction feeding on the hills and plains. I do not think I exaggerate when I estimate the number of buffalo which could be comprehended at one view to amount to 3000.”

— Meriwether Lewis, September 17, 1804, near present-day Chamerlain, South Dakota

Once upon a time, the great American bison—often mistakenly called buffalo—flourished in the tens of millions and covered the Great Plains in a blanket of shaggy brown. By the late 19th century, however, settlers had killed some 50 million bison for food, sport and to deprive Native Americans of their most valuable natural resource. Enormous herds were reduced to near extinction.

BISON FACT

Bison are the heaviest land animals in North America, often weighing a ton or more and standing 5 to 6 feet tall at the shoulders. They have large heads, massive humps and sharp curved horns that can grow up to 2 feet long. Despite their formidable size and bulk, bison can sprint at speeds up to 40 miles per hour.

Propelled by the efforts of early conservationists, the bison population began a slow bounce back in 1905. Recent interest in the animals as a healthy, sustainable alternative to beef has only quickened their resurgence. Today, bison can be found at parks, reserves and ranches around the country, as well as on the plates of adventurous eaters.

Joe Ricketts, entrepreneur and philanthropist, has played a powerful role in returning the meat to our menus. In 2003, Ricketts founded High Plains Bison, a retailer of natural bison meat and the official bison vendor at Chicago’s Wrigley Field. At Ricketts’s quiet Wyoming ranch, his bison graze in lumbering herds, heads bowed, with shoulders as broad and jagged as the mountains that stand in the distance. Though much has changed since the days of Lewis and Clark, one thing remains the same: the undeniable thrill at seeing these majestic creatures at home in their natural habitat.

BISON FACT

Bison has a delicious, delicate flavor—lighter and somewhat sweeter than beef—and an impressive nutritional profile. Bison-industry regulations require that bison raised for their meat are never treated with artificialgrowth hormones, chemicals or unnecessary antibiotics. Moreover, bison meat contains far less fat, calories and cholesterol than beef, but higher levels of iron, omega-3’s and other nutrients.

BISON FACT

Because bison is so lean, its preparation requires a little extra care to ensure it doesn’t dry out. This means that steaks should never be cooked beyond medium, and tougher cuts (such as chuck, brisket and short ribs) are best cooked low and slow for the most tender and flavorful results.