Originally, wild bisons lived in the eastern parts of Canada and the United States. Due to the fact that this specie was threatened by extinction, people started a breeding programme. These days, bisons no longer live in the wild. Instead, they keep them on big farms, nowadays there are approximately 300.000 bison’s living in the US and 200.000 in Canada.
In general, the meat of bison is considered to be of better quality.
Better than that of good beef cattle breeds such as Angus, Limousin and Charolais. Bison meat is deep red with a certain amount of marbling. The parts are extremely large but can easily be cut to size.
Virtually every type of cut is available. Keep in mind that the cuts use the American designation: ribeye, striploin, topside, inside and knuckle.