Meat
Carcass
A bison carcass is the dressed, eviscerated body hanging for butchery—source of every primal, subprimal, and trim that follows. Compared with grain-finished beef, bison typically carries less external fat and a darker, denser muscle colour, so ageing rooms and break-down schedules must respect lean cover and food-safety limits rather than long wet-age assumptions borrowed from heavily marbled cattle. Break the carcass cold into chuck, rib, loin, round, plate, and flank; sort trim for grind; and decide which bones go to stock. Yield and cut list shift with age, sex, and finishing system. Careful fabrication turns the whole animal into steaks, roasts, braising joints, and lean mince without waste.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.3 g
- Saturated Fat 6.51 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.51 g
- Polyunsaturated Fat 3.27 g
- Cholesterol 66.7 mg
- Sodium 62.7 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.2 g
- Water 48.4 g
- Energy 267 kcal
- Water 48.4 g
- Protein 30.2 g
- Fat 16.3 g
- Saturated Fat 6.51 g
- Monounsaturated Fat 6.51 g
- Polyunsaturated Fat 3.27 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.6 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 588 mg
- Major Minerals 587 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 66.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.6 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Plains peoples utilised nearly every part of harvested bison after communal hunts.
Commercial packing adapted cattle break patterns to remaining bison and early ranch stock.
Specialty processors offered half- and whole-carcass shares to restaurants and co-ops.