Overview
Bison are large, even-toed ungulates in the subfamily Bovinae. Two extant species exist: the American bison (Bison bison) and the European bison (Bison bonasus). The meat is leaner and richer in flavor than beef, with a finer grain and a slightly sweet, earthy taste.
Origin and history
Bison evolved in North America and Eurasia during the Pleistocene. Four extinct species are recognized: Bison antiquus, B. latifrons, and B. occidentalis in North America, and B. priscus, which ranged from Western Europe through Central Asia into North America [1]. The American bison was nearly driven to extinction in the 19th century by overhunting and government policy, falling from tens of millions to fewer than 1,000 animals by the 1890s. Conservation efforts, including captive breeding and the establishment of protected herds, have since recovered the population to roughly 500,000 animals, most of which are raised on ranches for meat.
Varieties and aliases
- American bison (Bison bison), also called buffalo in North America
- European bison (Bison bonasus), also called wisent
- Wood bison (Bison bison athabascae), a subspecies of American bison found in Canada
- Plains bison (Bison bison bison), the other American subspecies
Culinary uses
Bison meat is prepared similarly to beef but requires shorter cooking times due to its lower fat content. It is used for steaks, roasts, burgers, and ground meat. Bison is also made into jerky, sausages, and cured products. The lean nature of the meat means it is often cooked to medium-rare to avoid dryness.
Notes for cooks
- Cook bison to medium-rare or medium at most. Overcooking produces a dry, tough result because of the low fat content.
- Bison can be substituted for beef in most recipes, but reduce cooking time by roughly one-third and consider adding fat (butter or oil) to compensate for leanness.
- Look for meat that is deep red with minimal marbling. The fat should be creamy white, not yellow.