How is Bison Meat Processed: From Farm to Table

Bison meat is gaining popularity across the globe due to its leaner profile and unique flavor. Known for its health benefits like providing high protein and low-fat content compared to traditional beef, bison meat is considered a healthier alternative. But how does this distinctive thick-coated animal get from the farm to your dinner plate? Let’s explore the process of bison meat production.

Raising Bison

Bison are generally raised in the wild or large pastures, where they run freely and graze on natural grasses. This freedom, coupled with the natural diet, contributes significantly to the lean and robust flavor of the meat. Bison are mostly raised without hormones or antibiotics, making them an excellent choice for clean and organic eating.

Harvesting

Unlike traditional cattle slaughter, bison harvesting is different. To minimize stress, many farmers choose field harvesting. Well-trained marksmen humanely euthanize the animal in its own environment. This method also aids in preserving meat quality, as it keeps chemical changes associated with stress, fear, and aggressive handling at bay.

Field Dressing

After the animal has been humanely euthanized, it is field dressed. This process involves removing the digestive tract and other internal organs to slow decay and ease transportation. The hide and head are also taken off. Utmost care is taken to minimize contamination.

Temperature Control

Once the field dressing is done, the carcass is then chilled to about 4°C or 39°F. Chilling is a critical phase as it helps maintain freshness, reduce bacterial growth, and condition the meat, allowing enzymes to break down muscle tissue and enhance tenderness.

Transport to Processing Facility

The chilled carcass is transported to a processing facility, where it is carefully inspected for overall health and quality.

Butchering

At the processing plant, trained butchers skillfully cut the carcass into primal cuts, like the loin, chuck, rib, and round. These cuts are then further processed into familiar cuts such as steaks, roasts, and ground meat.

Packaging

Once the meat is cut, it is then vacuum-sealed to prevent bacterial growth and preserve freshness. Most bison meat is also flash-frozen soon after processing to retain nutrition and flavor.

Distribution

The packaged and frozen meat is then distributed to consumers through various channels, like grocery stores, farmers’ markets, or direct-to-consumer shipping.

It’s important to note that the bison industry, though not as large as the traditional cattle industry, has comprehensive regulations and standards in place to ensure that humane practices are applied throughout the entire process, from farm to table. So next time when you savor that juicy bison burger or steak, know that a lot of thoughtful processes went into bringing that healthier alternative to your plate!