Meat
Bison bison
B tier
Bison bison is the scientific name of the American bison, the large wild bovine of the North American plains and woodlands. In culinary use the binomial usually marks pure bison meat rather than cattle hybrids, signalling lean red meat with a sweeter, cleaner profile than typical beef and less intramuscular fat. Ranch and wild-harvested product sold under this name is used for steaks, roasts, burgers, and braises. Because the carcass runs leaner than most beef, cooks pull steaks earlier, baste roasts, and often blend mince with a little fat for burgers. True Bison bison labelling helps buyers avoid beefalo and cattle-cross packs.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
American bison ranged across the Great Plains and supported Indigenous food systems for millennia.
Commercial hunting and ranch settlement nearly eliminated wild herds while beginning small captive breeding.
Conservation herds and private ranches rebuilt pure bison stocks for meat and breeding.
Specialty markets expanded pure bison retail steaks and mince as a lean red-meat alternative.