Overall satisfaction


Acquired: Breeder (non-professional, hobby breeder)

Gender: Both



Easy to provide habitat




Tolerance for heat


Tolerance for cold


Commercial value


Bison - the better meat


Patton, Pennsylvania, United States

Posted Oct 07, 2010

We have been raising Bison for 6 years now and we have grown from owning 7 to owning 50 animals. We haven't been able to keep up with the demand for the meat for the past few years, due to growing interest in bison meat. Because it is lower in fat and cholesterol then beef, pork, and even chicken, it is fast becoming the choice of meat for people with a family history of heart disease, high cholesterol, or high blood pressure.
Our bison are handled as little as possible and spend all of their day grazing on grass. We only feed organic hay and they do have free choice minerals and salt. They are NOT given any drugs, chemicals, or hormones. This makes bison the ideal meat for anyone concerned about what is going into their meant and into their mouths.
The most important thing to remember when handling bison is that they are not cows. We do not go in with them and they are unpredictable and do not like being alone. Unless you have at least 3 -5 bison together they will stress themselves until they die.
Bison are extremely easy to raise due to the fact that they do not need human intervention for birthing, they rarely get sick, and are tolerable to most climates.

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