Bison Farming

History

At the peak of the Plains Bison population it has been estimated that up to 60 million animals roamed across North America.  By the 1880’s, tremendous hunting pressure for meat, hides and finally skeletal remains almost caused the eradication of the very presence of these majestic animals.  A few foresighted ranchers and a number of private and governmental conservationists in the United States and, finally, in the 1900’s in Canada, realised that sanctuary was necessary to safeguard the small remnants of herds that survived.  From the 500 to 800 animals that could be found in the late 1880’s the foundations of today’s herds developed.  Now numbering approximately 350,000 animals the Plains Bison is well on its way to reclaiming its title ‘Monarch of the Plains’.

Husbandary

Plains Bison are generally more adaptable and hardy than beef cattle, though they have much the same feed requirements.  On free range, they benefit from coarser grasses rather than the modern leys.  While they have the capacity to convert lesser quality feed, the basic principles of good plentiful, high protein feed, clean water supply, free choice, salts and trace minerals will give the highest yields in weight gains, fertility and general health.  General comparisons can be made to beef operations for pasture feed and health requirements.

Under outdoor conditions, bison have comparatively few health problems than domestic bovines, though they are susceptible to many of the same strains of diseases and parasite problems.  Prevention of problems is more effective than treatment considering the general difficulty in handling individual bison.  When handling bison, one must keep in mind that they were, and are, genetically and physically provided with the ability to survive in the most extreme of natural conditions.  Given their size, horns, natural speed and agility, and their great dislike of confinement they can be dangerous in close contact situations and should be handled quietly in small groups in well constructed holding pens.

Using the handling area for everyday watering and feeding minimizes the stress of rounding up.  It is preferable to use their natural curiosity to lead them rather than drive them.

Being a creature of the open plains, they are not great rubbers and scratches, and would sooner roll and wallow.  This means that they are very decent about their treatment of fencing, however, a Dangerous Wild Animals Licence is needed and this requires inspection of the perimeter by a veterinary surgeon designated by the local District Council.  This licence is under review for farmed wild animals.  A fence is recommended to be at 5’ high, either high tensile netting or electric wires.

Reproduction

Bison gestation is 270-285 days and calving is usually in May.  Feed quality and general stock conditions vary cow receptiveness and thereby calf ratios.  Common expectations could be 80% - 90% calf crop.  Breeding groups of 10 cows to one bull are generally maintained throughout the herd.  The heifers breed in their second year, and calve in the third while bulls are generally considered breeders in their third year and fully mature at five.  Most breeders report 100% unassisted calving, bearing in mind that any assistance given would be entirely at the herdsman’s own risk!  Mature cows can weigh 800-1200 lbs while bulls may achieve a ton at maturity.  Life expectancy can be in the 30-year range.  Generally slaughter age and weight for meat animals will be in their third year producing a 400-500 lb carcass.  Reports of castration of slaughter bulls indicate few worthwhile advantages.

Getting Started

The demand for North American Bison meat is growing, and a considerable premium over beef price is obtainable, representing twice the price.  As often as not it is recommended that newcomers start out slow with purchase of young heifers so that they and their owners can grow in knowledge of each other together.  The potential producer must keep in mind that the marketing infrastructure of the beef industry is not available to the bison producer and so must compare himself more with the  deer farmer.  Often he is his own salesman, arranges his own slaughter and delivers the product to the restaurant or consumer without benefit of the middleman.  This is where there are potential gains for co-operation within the Association.  Bison has a rich and unique taste that some people describe as the fullest of best beef flavours.  It does not have wild or gamey flavour.  In appearance it shows no marbling with a lean dark red colour, typical of game meat, its low fat, and cholesterol with higher protein characteristics make it a natural for today’s consumer.

Meat Values – mg / 100gm