Course:FNH200/Projects/2025/Bison
Introduction & Cultural Significance
Bison have long been a defining species across North America, playing a critical role in prairie ecosystems and serving as a central food source for many people, especially the Indigenous population. For thousands of years Indigenous communities in Canada relied on bison for food, clothing, shelter, tools, fuel, ceremonial practices, and trade (Parks Canada Agency, 2022). Bison held spiritual and cultural importance, with many Plains communities conducting ceremonies and prayers before and after hunts to honour the animal’s spirit (Bellegarde, n.d.).
However this relationship was severely disrupted in the 19th century, when colonial expansion and mass commercial hunting caused bison populations to drop to near extinction. This threatened both the species and the cultural practices connected to it (Bellegarde, n.d.). Fortunately, in recent decades joint conservation efforts between the Indigenous peoples and Parks Canada have supported bison restoration (Parks Canada Agency, 2022). However, despite these restoration efforts, less than 10% of bison in Canada exist in conservation herds, while over 90% are still in commercial production (Heppner & Olive, 2024). Meaning there is still difficulties and tension between ecological restoration and ranching priorities (Heppner & Olive, 2024).
The cultural and ecological significance of bison has also been recognized internationally. The Ark of Taste, a Slow Food initiative (mentioned by Dr. Judy C. K. Chan) lists bison as a culturally valuable but threatened food, calling for its protection and revival through sustainable, community-driven practices (Ark of Taste - What We Do - Slow Food Foundation, 2015).
Nutritional Profile
Bison meat is a nutrient-dense, lean red meat that provides high-quality, complete protein. A typical serving is about 113 g (4 oz) which usually has 22 g of protein and all essential amino acids necessary for muscle and tissue maintenance (Canadian Bison Association, 2024a; Marchello, 2025). Bison meat is also very rich in micronutrients: one serving delivers roughly 68% of the daily value of vitamin B12, 13% of iron, and significant amounts of zinc, niacin, vitamin B6, and selenium (Preiato, 2020; Canadian Bison Association, 2024a). In addition, bison contains essential omega-3 and omega-6 fatty acids, which play an important role in cell growth and immune function (Canadian Bison Association, 2024a). These nutrients support energy metabolism, oxygen transport, and immune health.
Compared to beef, bison is significantly leaner. It generally contains only about 1–2% fat by weight, whereas typical beef cuts are much higher(Marchello, 2025). A 4 oz cooked bison steak has about 166 calories and 8 g fat, versus roughly 224 calories and 14 g fat in an equivalent beef steak (Preiato, 2020; Marchello, 2025). Both meats provide similar protein (22–24 g per 4 oz), but bison’s lower fat translates into fewer calories and much less saturated fat overall. However, this leanness can also be a drawback as bison is more prone to drying out during cooking, making it less forgiving than beef. Also, although Bison has a high nutritional content, it is less accessible than other meats and has limited presence in mainstream markets such as your average grocery store (Canadian Bison Association, 2024a).
As pictured below, the nutrient composition chart clearly illustrates how bison compares with other common protein sources. Bison provides similar levels of cholesterol to beef, pork, and chicken, but with much lower fat and calories. At the same time, it surpasses all the listed meats in iron content, making it a particularly valuable source of this for humans (Canadian Bison Association, 2024a).
Production
Focusing within the Canadian context of bison production, ranching in Canada has grown significantly over the past few decades. Currently there are more than 120,000 animals raised on over 900 farms across Canada but mainly in prairie climates such as Alberta, Northern British Columbia, Manitoba and Saskatchewan (Canadian Bison Association, n.d.-a). The average heard size is about 170. Unlike beef cattle, bison remain outdoors year-round, reflecting their adaptation to prairie climates. They graze primarily on grasses, hay, and silage, and in winter they can eat snow as a water source when necessary (Parks Canada Agency, 2022; Canadian Bison Association, n.d.-b). Mineral supplements are sometimes provided by farmers to ensure balanced nutrition, but their diet remains largely forage-based, making production more closely aligned with natural grazing systems. This extensive, pasture-based management contrasts with feedlot-style beef production (Parks Canada Agency, 2022; Canadian Bison Association, n.d.-b).
Growth hormones are not approved for use in bison production in Canada, and antibiotics are rarely used. They are only administered for therapeutic purposes under veterinary supervision (Bison Producers of Alberta: What Are Bison Fed?, 2025). This has contributed to bison’s reputation as a “natural” red meat that is both lean and nutrient-dense. To ensure consistent nutritional quality, producers follow federal regulations set out by the Canadian Food Inspection Agency, which oversees animal health, slaughter, and meat inspection under the Safe Food for Canadians Regulations (Canadian Food Inspection Agency, 2017).
When discussing the production of bison, it is important to note that the history of bison in Canada is tied to colonial agriculture. Colonial agriculture refers to the farming systems introduced by European settlers, which replaced Indigenous land stewardship with intensive practices such as cattle ranching and large-scale tillage (Gorle et al., 2023). During the 19th century, as mentioned in the introduction, bison were mass slaughtered to make way for cattle and crop production. Unlike bison, cattle were grazed repeatedly on the same pastures, which reduced biodiversity, degraded soils, and led to significant carbon loss. In this way, colonial agriculture directly displaced bison and reshaped prairie ecosystems (Gorle et al., 2023).
Today, most bison are raised under commercial, westernized ranching systems. However, many Indigenous communities with government support continue to lead efforts that emphasize restoration and land-based stewardship. Indigenous practices believe bison should be raised and produced in ways that respect their role as relatives and as part of the land, not simply as livestock (Parks Canada Agency, 2022). Projects such as the Amskapi Piikani Bison Reintroduction by UBC and the Mashkode-bizhiki Project by the government aim to help with this (Gorle et al., 2023; Parks Canada, 2022). An example includes, in February 2022, Parks Canada and the Nature Conservancy of Canada partnered with The Key First Nation to translocate forty plains bison onto Treaty 4 territory as part of reconciliation efforts (Parks Canada, 2022). These movements are important to reconnect cultural practices with ecological conservation, while blending the successful bison production (Parks Canada Agency, 2022).
Processing
The production of bison meat in Canada begins with slaughter, which can take place under either federal or provincial inspection systems. Federally inspected slaughter allows meat to be sold across provinces and exported internationally, while provincially inspected slaughter restricts sales to within the province (Canadian Bison Association, n.d). Federal bison slaughter numbers have decreased significantly in Canada, from over 22,000 in 2002 to 10,000 in 2022, this is because more farmers are exporting Bison live to the United States to be slaughtered and processed. (Canadian Bison Association, 2023). A good example is that North Dakota receives 74% of Manitoba’s exports (Province of Manitoba, 2018).
Once slaughtered in Canada, carcasses undergo an inspection process to ensure food safety and compliance with federal or provincial standards (Canadian Food Inspection Agency, 2017). If they pass inspection, the Canadian Beef Grading Agency evaluates them based on criteria such as maturity (age of the animal), conformation (muscle development and shape), and fat characteristics (thickness, colour, and texture) (Bison Grading, n.d.). Unlike beef, bison are not graded on marbling, since bison meat is naturally lean and contains very little intramuscular fat (Bison Grading, n.d.).
Carcasses are then processed into primal and retail cuts. Popular fresh cuts include ribeye, striploin, tenderloin, and sirloin, while trimmings are used for ground products such as burgers, meatballs, and sausages (Canadian Bison Association, 2024b). In addition to fresh cuts, bison is also widely processed into preserved products such as jerky, dried bison, and smoked sausages. These products extend shelf life, add convenience for consumers (Rangeland Bison, 2025).
There are processing facilities across Canada, with ten in Manitoba such as All Natural Meats, BJ Packers, Banman Meats, Oakridge Meats LTD, Prairie Rose Meats LTD, and True North Foods. These plants handle both the fresh and dry products (Province of Manitoba, 2025).
Packaging
There are two main method of meat packaging used for bison that are designed to balance shelf life, quality, and food safety. The first type if vacuum packaging (VP) which removes air from sealed pouches to create an oxygen-free environment, which helps reduce microbial growth and extend shelf life (Pietrasik et al., 2006). However, the meat appears darker in colour due to the lack of oxygen, which is normal for bison and does not indicate spoilage (Pietrasik et al., 2006). The second type is modified atmosphere packaging (MAP) which in contrast, maintains a carefully balanced gas mixture with carbon dioxide and oxygen that is designed both suppresses spoilage bacteria and preserves the bright red colour of fresh meat. This bright colour was found by research to be the single most important factor for customers when purchasing meat (Pietrasik et al., 2006).
Storage conditions are equally critical. Bison meat is typically chilled at 0–4 °C for short-term retail storage, while frozen storage at −18 °C or below is required for longer-term preservation (Pietrasik et al., 2006). Superchilling, where temperatures are kept just below freezing, has also been used to extend shelf life without compromising texture or flavour (Pietrasik et al., 2006). These methods slow microbial activity and enzymatic spoilage, ensuring meat remains safe and nutritious until it reaches consumers.
Unlike the fresh meat, bison jerky is shelf-stable and requires specialized packaging to maintain quality at room temperature. Whole-muscle bison jerky is commonly packaged in foil pouches with oxygen scavengers, which remove residual oxygen and limit oxidation without the need for vacuum sealing or gas flushing (McCoy et al., 2022). This type of packaging preserves flavour, colour, and texture during storage, while preventing microbial growth. Research found that bison jerky packages like this can last up to 12 months (McCoy et al., 2022).
Food safety is maintained through multiple controls. Packaging in Canada is regulated by the Canadian Food Inspection Agency which requires that all materials create effective barriers against moisture, oxygen, and microbial contamination. Also strict temperature regulation during storage and distribution is required. Finally federally inspected processing and packaging facilities must apply HACCP protocols for hygienic processing and labelling (Canadian Food Inspection Agency, 2017).
Regulations
In Canada, bison meat production is heavily regulated under the Safe Food for Canadians Act and Regulations as well as the Food and Drugs Act, with oversight by the Canadian Food Inspection Agency (Justice Laws Website, 2018). All products moving between provinces or for export must be inspected and, if compliant, receive the Canadian inspection legend (Canadian Food Inspection Agency, 2017). The Canadian Beef Grading Agency enforces grading standards evaluating carcasses for maturity, conformation, fat, and meat characteristics, with marbling excluded because it is uncommon in bison (Bison Grading, n.d.). Grading uses a nine-grade system marked on carcasses in brown ink. Traceability is mandatory, requiring RFID tags specific to bison, accurate record keeping, and removal of specified risk materials (Justice Laws Website, 2025). Export facilities must also follow HACCP protocols. Animal welfare is supported by the National Farm Animal Care Council’s Code of Practice for the Care and Handling of Bison, which covers humane handling, housing, and transport (Justice Laws Website, 2025).
Potential Exam Question
According to the Canadian Beef Grading Agency’s standards for bison, which of the following factors is not considered when grading bison carcasses?
A) Maturity (age of the animal)
B) Conformation (muscle development)
C) Fat characteristics (colour, texture, thickness)
D) Marbling within the meat
Correct Answer: D) Marbling within the meat
Explanation:
UPDATED Explanation: In Canada, bison carcasses are graded by the Canadian Beef Grading Agency. The standards that they use look at things like maturity (the age of the animal), conformation (the amount and shape of muscle), and fat characteristics (including thickness, colour, and texture) (Bison Grading, n.d.). This is to ensure that carcasses are evaluated consistently for quality, yield, and overall consumer safety. For bison, marbling isn’t used as a grading factor because bison meat is naturally very lean and usually has little to no intramuscular fat. However, marbling is used for beef since marbling contributes to flavour and tenderness (Justice Laws Website, 2025). This difference is important because it shows how grading standards are designed to match the biology of the animal and consumer expectations. While beef is graded in part on marbling since it contributes to flavour and tenderness, bison is marketed as a leaner red meat that is still high in protein and rich in micronutrients like iron and vitamin B12 (Preiato, 2020). That’s why the Bison grading focuses on external traits and yield, instead of marbling.
Work Cited
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