Bison farming: an epic adventure !
Bison herds were a staple in the diet of several Indian tribes, but were reduced to just a few hundred specimens following the white man's conquest of the American West in the 19th century. Preserves for bison were later established in national parks and then bison raising was introduced gradually on private ranches and farms.
Bisons can withstand both harsh winters and hot sunny summers and do not require shelter. They are content to graze on poor fodder in large open areas where they can give free rein to their agility and speed. Females can reproduce until the age of 20 or even more (giving birth every spring to a calf weighing around 25 kg). Males not needed for reproduction are slaughtered at around age two, when their weight averages some 450 kg.
Wire or electrical fencing is needed and special penning equipment must be installed to allow for yearly blood tests, marking, treating for parasites, etc.
Bisons were imported into Europe in the 1990s and their population has now grown to some 2,500 on our continent. The cooperative known as "Bisons d'Ardenne" is the biggest grouping of bison breeders in Europe. It markets breeding stock and supplies meat throughout the European Union and in neighbouring countries.
Bison meat has many surprising qualities. It is tender, low in fat and very tasty. Grilled or stewed like game, with a little salt and pepper, its flavour is winning over European consumers because it is a natural product that offers many gastronomic possibilities.
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