Bison once grazed the American plains by the tens of millions. By 1900, there were fewer than a thousand left. It took less than a century for their population to nearly collapse. Westward expansion, competition for food sources, overhunting, and 19th-century federal policies culminated in population loss. Some estimates suggest that at its peak during the 1870s, up to 5,000 bison were slaughtered every day.
Now, the population is on its way to recovery, with more than 400,000 bison on public, private, and tribal lands. Conservationists, breeding programs, legislation, and private enterprises worked together to contribute to their restoration. Today, most of these animals are held on private lands, and the connection between consumers and ranchers is critical to population recovery.
A New Kind of Restoration
Family farms and ranchers played an instrumental role in bringing American bison back from the threat of extinction. Now, they’re at the forefront of a new movement: regenerative agriculture.“Bison are the most beneficial prairie species, as they lay a foundation of healthy habitat for all other species in their wake,” Mr. Graese said. “How they graze, how they move, the way their hooves work, how they relate to one another and the landscape, all aid in building soil and habitat diversity.”
The animals graze intensely, fertilizing the fields, and then move quickly onto fresh pasture. They may not return to the same land for six months or more. Unlike conventional methods, often used in beef production, which generally confine animals, this rhythm of grazing, fertilizing, and resting the field reflects the natural movement of wild herding animals.
“Mimicking the way bison were intended to graze regenerates landscapes, meaning the bison are leaving them better than they found them,” Mr. Graese said.
You can see the evidence in their fields, which bloom with a diverse array of native plants that, in turn, attract other native species. Another benefit of this method is its ability to sequester carbon in the soil, which is a promising development.
In partnership with the Department of Agriculture’s Climate-Smart Agriculture program, the National Bison Association is measuring the impact of this method. As a result of the natural way bison graze, “these grasslands, in turn, are sequestering carbon in the most efficient carbon-capture approach that we have seen in agriculture,” Mr. Graese said.
All that time out on the range is promising for land management, but it’s also better for consumers. A natural diet of prairie grass and plenty of movement make bison healthier, and, as a result, their meat is lean and nutrient-dense.
How to Cook Bison
Bison has a rich flavor. Compared to beef, it tastes slightly sweeter with deeper umami notes. Owing to its leanness, you’ll need to take a slightly different approach to cooking bison than you might when cooking beef. Bison takes less time and is easy to overcook.Steaks and other tender cuts benefit from dry heat and fast cooking times. Bison steaks will typically cook about 30 percent faster than similar cuts of beef, so keep a watchful eye on the grill, and time your meal accordingly.
Roasts work best at low, slow temperatures. Roasts, such as eye of round, taste delicious seared, and then oven-roasted to an internal temperature of 145 degrees F. As with grilling steaks, you might find that bison roasts cook a little faster than you expect.
Tougher cuts such as stew meat, brisket, short ribs, and chuck roast benefit from consistent low, slow heat. These flavorful cuts contain lots of collagen, which needs time to break down properly. When it does, the meat can become fall-apart tender. For tough cuts such as stew meat, brisket, chuck roast, and short ribs, low and slow is always a win. Try braising, stewing, or cooking them in a slow cooker. That low, slow heat and moist cooking method makes for delicious results.
