Meat
Wood Bison
B tier
Wood bison are the larger, taller northern subspecies of American bison, historically ranging boreal forest and parkland in Canada and Alaska. They carry a higher hump and less dense cape than plains bison; pure wood bison herds are carefully managed for conservation, so commercial meat is scarcer and often comes from regulated harvest or specific Canadian programmes. When available, wood bison meat is deep red, lean, and robust—excellent for roasting joints and long braises, and for steaks if not overcooked. Flavour can read slightly gamier than southern plains ranch stock. Because of conservation status, buyers should prefer documented legal sources.
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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
Wood bison occupied northern forest-edge ranges distinct from the great plains herds.
Conservation efforts identified remaining wood bison populations as a separate management priority.
Recovery programmes and disease management shaped modern pure wood bison herds.
Limited regulated harvest and specialty meat sales appeared under strict Canadian controls.