Bison is a heritage meat

Our national mammal

Bison was a vital source of food, clothing, and shelter for many indigenous peoples, who respected and honored the animal for its spiritual significance and all it provided. Bison were also a key part of the ecosystem, playing a role in shaping the vast prairies and supporting other wildlife.

However, in the 19th and early 20th centuries, bison populations were decimated by overhunting and habitat loss. Fortunately, conservation efforts made by the government and private ranchers have increased their numbers significantly — although a far cry from what they once were.

Today, they are once again an essential part of many North American landscapes. However, we hope to see their numbers continue to rise throughout our lifetimes.

As a result, bison meat has become what we would call a heritage meat, valued for its cultural and historical significance as well as its taste and nutritional value.

Bison is leaner and lower in fat and cholesterol than beef, with incredible flavor and tenderness. It’s considered a sustainable and healthy choice for those looking to incorporate more quality meat into their diet.