Bison from Farm to Table

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(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health agency 

in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

The National Bison Association encourages the name bison to differentiate 

the American buffalo from the Asian Water buffalo and African Cape buffalo. 

The American buffalo is not a true buffalo. Its scientific name is bison and it 

belongs to the bovine family along with domestic cattle. The bison bull is the 

largest animal indigenous to North America. A bull can stand taller than 6 feet 

at the hump and weigh more than a ton. They are strong and aggressive, and 

can jump as well as deer, outmaneuver horses, and break through fences that 

would imprison other livestock.

“Beefalo” are 3/8 bison and 5/8 domestic cattle. (The natural result of a bisondomestic bovine cross breeding is a sterile offspring. It has taken years of 

research to develop this breed.) The advantages of this cross are fertility and 

easy calving. Beefalo gain weight well on inexpensive, high-roughage feed and 

are very hardy. 

According to the most recent Census of Agriculture (in 2007), there were 

approximately 200,000 bison in the U.S., more than 25% of them in North 

and South Dakota. Unlike the older, tougher animals the Native Americans 

ate, today’s bison are custom-fed and slaughtered at about 18 months, so the 

meat is as tender as beef. Some 20,000 buffalo are slaughtered each year 

(compared to approximately 125,000 cattle per day).

Bison are allowed to roam freely most of their lives. They are raised on the 

open range and eat hay or grass. They are usually given grain during the last 

90 to 120 days before slaughter. (The fat of grass-fed animals is yellow, which 

is good since it contains beta-carotene; however, most consumers prefer the 

fat to be white.) Surplus buffalo bulls are selected at about 2 1/2 years of age (buffalo 

can live to be 40 years old) and spend a very short time in the feedlots.

Antibiotics and growth hormones are not given to bison.

Bison may be inspected under voluntary federal inspection or FDA equivalent 

inspection. FDA equivalent inspection includes state inspection. Under 

voluntary federal inspection by USDA’s Food Safety and Inspection Service 

(FSIS), businesses pay an hourly rate for inspection services. Voluntary

One of our most enduring American images is that of the great American buffalo, or species Bison bison. These huge, shaggy animals once roamed from Canada to Mexico, grazing the Great Plains and mountain areas of 

our country. Bison were the center of life for the Plains tribes of Native Americans who found in them nearly all the 

food, clothing, and shelter they needed. Hunted for their furs in the 1600’s and later for their tongues, bones, and 

meat, it was estimated by 1893 that there were only slightly more than 300 bison left, from numbers estimated 

at one time to be over 60 million. The following information is about this species which is making a comeback and 

growing rapidly in numbers.

What is bison?

How are bison raised?

Can hormones and 

antibiotics be used in 

bison raising?

How is bison inspected?
Food Safety Information 2

Bison from Farm to Table

inspection is handled under the Agriculture Marketing Act, which gives the 

Secretary of Agriculture the authority to take whatever steps are necessary to 

make the product marketable. 

Federal inspection is done on a carcass-by-carcass basis by FSIS. The 

FSIS inspector must have knowledge about that particular species and the 

carcass must fit available equipment in the plant. Each bison and its internal 

organs are inspected for signs 

of disease. The triangle shaped 

“US Inspected and Passed” seal 

ensures the bison is wholesome 

and free from disease. Note: 

Some states require all exotic 

animals be inspected in order to 

be sold in commerce.

No.

Bison is a deeper red color before cooking because there is no marbling (white 

flecks of fat within the meat muscle). Bison is said to have a sweeter, richer 

flavor than beef and has less fat and fewer calories than beef. 

According to USDA’s Agricultural Research Service (ARS),100 grams of raw 

bison (separable lean only) contains 109 calories and 1.8 grams fat. The same 

amount of raw beef (separable lean only, Choice grade) contains 291 calories, 

and 24 grams fat.

Retail cuts are similar to those of beef.

The National Bison Association estimates annual U.S. per capita consumption 

at .07 pounds per person.

Handle bison meat the same as any other type of meat. Make your selection 

just before checking out at the register. Put packages of raw bison in 

disposable plastic bags (if available) to contain any leakage which could cross 

contaminate cooked foods or produce. Take packaged bison home immediately 

and refrigerate it at 40 °F or below; use within 3 to 5 days, or freeze at 0 °F 

or below. If kept frozen continuously, it will be safe indefinitely.

There are three ways to thaw meat: in the refrigerator, in cold water, and in 

the microwave. Never thaw on the counter or in other locations. It’s best to 

plan ahead for slow, safe thawing in the refrigerator. To thaw in cold water, 

do not remove packaging. Be sure the package is airtight or put it into a 

leakproof bag. Submerge the package in cold water, changing the water every 

30 minutes so it continues to thaw.

When microwave defrosting meat, plan to cook it immediately after thawing 

because some areas of the food may become warm and begin to cook during 

microwaving. Holding partially cooked food is not recommended because any 

bacteria present wouldn’t have been destroyed.

Foods defrosted in the microwave or by the cold water method should be 

cooked before refreezing because they may potentially have been held at 

temperatures above 40 °F allowing harmful bacteria to grow.

Is bison graded?

How is bison different 

from beef?

Retail Cuts of Bison

How much bison is 

consumed? 

Safe Handling of Bison

Thawing Frozen Bison 

Meat
Food Safety Questions?

The USDA is an equal opportunity

 provider and employer.

Revised October 2011

Call the USDA Meat & Poultry Hotline

Send E-mail questions to MPHotline.fsis@usda.gov.

Bison from Farm to Table

Bison is very lean and lacks fat marbling, so care should be taken to not 

overcook it.

•	 In general, bison should be cooked using low heat (325 °F) and longer 

cooking times. 

•	 Braising or other moist cooking methods are recommended for bison 

roasts and steaks. 

•	 For thin-sliced bison, use quick cooking methods such as broiling and 

pan frying. 

•	 Cook raw ground bison to an internal temperature of 160°F as 

measured with a food thermometer. 

•	 Cook all raw bison steaks and roasts to a minimum internal 

temperature of 145°F as measured with a food thermometer before 

removing meat from the heat source. For safety and quality, allow 

meat to rest for at least three minutes before carving or consuming. 

For reasons of personal preference, consumers may choose to cook 

meat to higher temperatures. 

•	 Less tender cuts should be braised (roasted or simmered with a small 

amount of liquid in a tightly covered pan) or stewed. 

Purchase bison products before any “Sell-By” dates expire. Because such 

purchase dates are a guide to the retailer, follow these tips for safe storage 

and use at home.

•	 Follow handling recommendations on product. 

•	 Keep bison meat in its package until using. 

•	 It is safe to freeze bison meat in its original packaging. If freezing 

longer than 2 months, overwrap these packages with airtight heavyduty foil, plastic wrap or freezer paper, or place the package inside a 

plastic bag. 

•	 For best quality, cook or freeze ground bison or cut-up meat within 2 

days of purchase; larger cuts such as roasts and steaks, within 3 to 5 

days. 

•	 Ground or cut-up bison meat will keep its best quality in the freezer 

for 4 months. Larger cuts, such as chops, steaks, legs, or loins will 

keep their best quality 6 to 9 months. 

•	 After cooking, eat or freeze bison within 3 to 4 days. 

For more information about bison, see the National Bison Association website: 

www.bisoncentral.com

Storage Times

FSIS encourages the reprint and distribution of this publication for food safety 

education purposes. However, USDA symbols or logos may not be used separately to 

imply endorsement of a commercial product or service. 

AskKaren.gov

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system can provide food safety 

information 24/7 

and a live 

chat during 

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hours.

If you have a question 

about meat, 

poultry, or egg 

products, call 

the USDA Meat 

and Poultry 

Hotline 

toll free at 

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messages are available 24 

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Preparing Bison