Meat
Plains Bison
B tier
Plains bison are the smaller, stockier subspecies historically dominant on the short- and mixed-grass prairies of the central continent. Compared with wood bison they have a more compact frame and a dense woolly cape; ranch herds in the United States and Canada are almost all plains type. Culinary use is the standard bison steak and burger trade: ribeye, striploin, ground, and stew meat with less marbling than grain beef. Grass-finished plains animals taste especially clean and slightly sweet; grain finish softens chew but can mute that prairie character. Treat like lean beef—hot sear, gentle finish, do not cook past medium.
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Plains bison formed the great herds of the North American grasslands hunted by Indigenous nations.
Near-extinction of wild plains herds left a few captive foundation animals for later ranch recovery.
Private and public plains bison herds supplied breeding stock and limited commercial meat.
Plains bison became the default ranch product in North American specialty red-meat markets.