Compared to beef, bison meat is leaner and lacks heavy marbling. It’s high in protein and iron, offering a unique culinary experience.

The fully grown bison bull is the largest native land animal in the USA and Canada – reaching up to 1,200 kilos, a shoulder height of 2 meters, a running speed of 50 km/h, and it can even swim. Despite its size, this giant is as agile and nimble as a deer. However, bison cannot be domesticated. They are kept semi-wild on vast open land, where they graze freely – just like in the wild – on grasses and over 180 different herbs. This natural diet gives the meat its rich, slightly sweet flavour.

That we can enjoy this extraordinary meat today is far from a given. Originally numbering around 60 million in the 17th century, the bison population was driven down to just 766 animals by 1919 due to senseless slaughter and greed. Thanks to the commitment of many dedicated people, bison have been removed from the endangered species list, and only in the U.S. population has rebounded to over 400,000.

Breed: Bison
Slaughter age: approx. 18-24 months
Feeding: 9 months freerange gras and herbs and grain-fed
Aging: wet aged, min. 3 weeks