The bison industry is growing rapidly today, spurred by increased consumer demand for the deliciously healthy meat products, as well as the many bison byproducts.

This consumer-driven market surge marks a significant step forward in the development of the bison business as a strong, sustainable opportunity for ranchers and marketers alike.

Today's commercial bison business began in the late 1960's, but didn't gain significant momentum until the late 1980's. At that time, many new producers began to enter the business. The prices of animals began to climb rapidly as these new entrants competed for breeding stock to build their herds.

Meanwhile, some of the leading chefs across the country began to discover the wonderful flavor that bison meat added to their recipes. However, these gourmet chefs primarily sought the high-end cuts of meat, such as tenderloins and strip steaks.

By 1998, the price of live animals exceeded the ability of many producers to purchase new stock. At the same time, the industry suffered from being overstocked with some of the lower-end cuts of meat, such as roasts and burger meat. In 1999, the industry entered a four-year slump, with the prices of live animals falling dramatically. The difficulties ranchers faced were compounded by a significant and sustained drought that affected the heart of the North American bison production areas.

In early 2003, however, the business was beginning to show signs of turning around. The resurgence began in earnest in late 2003, and today, the industry is once again entering a period of growth and profitability, now with five straight years of double digit growth in consumer demand for bison meat.

Several factors are contributing to the demand for deliciously healthy buffalo:

1. Growing numbers of consumers are discovering the direct connection between diet and health, and are actively seeking flavorful meats produced without the use of growth hormones or low-levels of antibiotics.

2. The rising popularity of high-protein/low-carbohydrate diets is sparking consumer interest in new types of red meat.

3. A growing legion of restaurants are adding a variety of recipes featuring all types of bison cuts...everything from brisket to short ribs.

4. Active promotion by the National Bison Association and independent marketers is spreading the word that buffalo is delicious, and healthy.

Today, bison producers can be found in all 50 states, every Canadian province, and in several countries overseas. The 2007 Census of Agriculture reported that approximately 4,400 private ranches today house 198,000 head of bison across the United States. Approximately 25,000 additional animals are kept in public herds. And, the Canadian herd is estimated at 150,000 head.

This is an amazing comeback for a species that hovered on the brink of extinction only a century ago.  

The Nature of Bison
Bison are naturally hearty. The modern bison, and the grasses native to the North American ecosystem, evolved in tandem over eons. The American bison is at home in a wide variety of climates across the continent. The biological makeup of the animal equips it to thrive in winter storms and summer heat.

While bison are similar in some ways to cattle, there are significant differences. For example, bison will turn into a snow storm rather than drifting with the wind. Their massive heads serve as a type of snowplow; by swinging their head to and fro, the animal can sweep away deep snow to find forage below. Bison calve more easily than most breeds of cattle. And, the animals have a distinct social order.

The most important difference is that bison are not a domesticated animal. They require special consideration when handling. Seasoned producers know that the animals respond best in low-pressure, low stress conditions. These producers have developed special handling systems, corrals, and techniques to assure the safety for the animal and themselves.

Fencing requirements for bison vary, but are not as demanding as one might think. Because bison can jump up to six feet high, fences are generally higher than those found in commercial cattle pastures. The key to remember is that a well-fed, content bison will not roam.

The National Bison Association recommends that you visit ranches in your area to better learn handling techniques and fencing requirements.

Bison Reproduction
Bison are long-lived animals, and some producers have 30-year-old cows delivering healthy calves. Bison cows generally have their first calf at age three. In the wild, cows generally calve every-other year. However, on ranches, a healthy cow can deliver a calf every year.

Calves are born later (April - June) than domestic cattle and rarely require human assistance. Bison have a gestation period of about 280 days and usually produce one 40 - 50 lb. calf. One bull will service 10 - 15 cows.

Deliciously Healthy Bison Meat
Bison tastes great and falls into the gourmet or specialty meat category. Research has shown that bison is a highly nutrient dense food because of the proportion of protein, fat, minerals, and fatty acids to its caloric value.

Bison is a natural product raised without growth hormones. Bison is lower in fat, calories and cholesterol than beef, pork, or skinless chicken. Bison can be found in grocery stores, butcher shops, and restaurants around the country. Steaks, roasts, fajitas, burgers, hotdogs, and even ravioli are available. Bison meat is a healthy and delicious alternative with unlimited culinary possibilities.

Bison Operations
There are many segments of the bison industry. Most producers run cow-calf operations and sell their weaned calves. There are also producers specializing in breeding stock. Buying weaned bull calves and finishing to processing is yet another segment. Some people raise bison from birth through processing, and then market the meat themselves. There are hundreds of plants around the country approved for USDA inspection of bison. Other producers utilize qualified state-inspected plants to process their animals.

Companies exist who buy finished animals and then market the meat. Bison auctions are located all across the country for selling or buying bison.