Americans Developing A Taste For Bison Meat

San Diego Union-Tribune ^ | January 29, 2004 | Jon Sarche

[Scenic Sounds]

DENVER – A bison boomlet is under way as Americans look for an Atkins diet-friendly and mad cow-proof alternative to beef.

Although the bison industry is just a baby when it comes to U.S. meat production, there are signs of heightened interest as producers recover from a mid-1990s slump brought on by overproduction.

"People see it more, probably sample it more and they like it," said Roy Rozell, who manages a bison ranch in Colorado.

A good indicator of the bison industry's turnaround is Ted's Montana Grill, a national chain of 18 restaurants co-founded by Ted Turner, media mogul and bison ranch owner. The chain is expected to double in size by the end of the year.

Standing outside a Ted's in downtown Denver, attorney Tom Franklin shrugged off the mad cow scare and said he had just enjoyed a bison burger lunch. Another customer, businessman Mitch Zatz, said he likes the taste and the fact that bison meat is leaner than beef.

"It's kind of cool, a change of pace. I feel like, we're in Colorado, we should eat bison," he said.

The National Agricultural Statistics Service reported that in 2002, the latest year for which figures are available, 25,340 bison were slaughtered at federally inspected plants, compared with 35 million head of cattle.

Bison meat, higher in iron than beef, can be difficult to find on store shelves and commands a premium in restaurants and supermarkets compared to a similar cut of beef.

At Denver-area grocery stores, ground bison recently was selling for $5.99 per pound, compared with $4.69 per pound for 93 percent lean ground beef.

A recent poll conducted by the National Cattlemen's Beef Association indicated most Americans still believe the beef supply is safe. Bison producers, fearing a chilling effect for their product, say they wouldn't want that to change.

Agriculture officials believe that feed containing protein or bone meal from cows with mad cow disease is the most likely source of infection. Such feed was banned in 1997.

There have been no known cases of mad cow disease in bison, and the animals' natural characteristics make it useless for ranchers to give them extra protein from animal byproducts, said Martin Marchello, an animal sciences professor at North Dakota State University.

Bison haven't been bred for centuries, like beef cattle, to be "a meat wagon," said Dave Carter, executive director of the National Bison Association based in Westminster, Colo.

"The animal just doesn't do well with a real high-protein feed, so there's less tendency to even want to move in the direction of supplementing feed," he said.

[Scenic Sounds]

Ask to see the seal!
Never settle for less!

[Solson]

The best stake I ever had was at the oldest restaurant/bar in Denver, CO - The Buckhorn exchange. I had the Buffalo filet and it was outstanding. It was better than any angus I have ever had.

[martin_fierro]

The worst steak I ever ate tasted like...

... well, a stake.

<|:)~

[Solson]

Doh! so much for proof reading. :) STEAK! STEAK! STEAK! :)

[RKV]

If you ever get to Santa Barbara, PRK, head to Woody's BBQ. They serve buffalo ribs (and have for years) and the sauce is outstanding, too. Not to mention the great collection of antiques on the walls.

[zook]

Had it in Chicago, some trendy South Loop bistro. Tasted like tough steak. Gimme some prime filet or sirloin any day.

[verity]

Is bi-polar Bison disease something like mad cow disease?

[dinasour]

A friend and I do a game dinner every year in which one of our main features is a bison steamship round roast.

Bison does not have the fat content of conventional beef and must be served very rare, or you might as well eat your shoe.

That being said, it is *very* much better than beef.

[Solson]

Yep...I ordered it Medium and it was cooked to perfection. I believe Buckhorn won't serve it any other temps besides rare or medium.

[dinasour]

I'm sure it also depends on the cut. Even beef round roasts tend to be tough, if not properly prepared.

But well-done bison meat definitely doesn't work.

[miloklancy]

I have been cooking with bison for a few years now. I've made pizzas, burritos, chili, and of course burgers with bison. However I'm also from Cattle Country and still love to cook with beef as well as venison. One thing to note that the American beef industry does not use spinal cord and brain matter in their feed, which many have pointed to as being the culprit in outbreaks of mad cow disease in Europe and Canada. So please enjoy both American beef and bison.

[#1CTYankee]

I cooked up some buffalo burgers a few weeks ago. Not bad.
After dinner I asked my son (He's 6) how he liked his burger.
"Good."
I then asked him if he knew what it was made of.
"Cows."
Nope those were Tatonka.
"What's Tatonka?"
Buffalo, I told him. A few few days later he complained of an upset stomach and was sent to the school nurse, she quized him on what he had eaten recently.
"I had Tatonka a few days ago."

The rest is history.

[Monty22]

mmmm bison

[Solson]

My cut was a 10 oz. tenderloin filet.

I am tempted to try cooking some at home.

[Lurker]

Last summer we met a bison rancher near Devils Lake WI.

We bought some ribeyes from him. It was the best d*** steak I've ever eaten.

L

[junta]

Buffalo rib eyes served medium rare, can't beat em.

[BlueLancer]

The best steaks that I ever ate came off of these ...

AND

[doodad]

I prefer beefalo to regular cow or bison, but ostrich is really good too.

[Revolting cat!]

Somebody has to say it, dammit: it tastes like chicken!

[Libertarianize the GOP]

ping