Canadian Rangeland Bison
Red Deer College Presentation
March 25, 2015
PRESENTATION TOPICS:
• About the bison
• Our company
• Company history
• Our commitment
• Canadian Rangeland Bison
• Markets served
• Meat grading system
• Different cuts
• Preparation of meat
• Bison cooking tips
• Health benefits
• Bison vs. beef
• Where to purchase
About the Bison
• The largest land mammal in North America
• After barely escaping extinction,
today’s bison population is back at
almost half a million animals
• Majority of bison are on privately owned large
farms and ranches in Western Canada and the
Midwest USA
About the Bison cont.
• Encourages the return of farmed
land to grassland
• Bison grazing keeps the ecosystem in
check
• Properly grazed grasslands remove
C02 from atmosphere and return it
to the soil
• Supply nutrients to soil and help
retain moisture
Plains Indians Bison Usage Chart
Bisonbasics.com, n.a.
Our Company
• Canadian Rangeland Bison & Elk Inc.
• Third party certified marketer of bison
• No antibiotics, no growth promotants, no
animal by-products
• Sourced locally
“Premium Meat from the Heart of the Prairies”
Company History
• 2000: Purchased as a small marketing company located in
Rimbey, AB
• 2003/2004: Canadian Rangeland subjected to BSE and
drought crisis
– Refocus on domestic market during this time
• 2004: Diversified into elk to compliment specialty meat sales
• 2007: Started rebuilding international markets
– Partnership with Canadian Premium meats (2007)
– Canadian Rangeland office moved to Lacombe, AB
• 2008: All Canadian Rangeland bison has Halal certification
• 2013: 55% domestic, 20% US, and rest Europe
• 2014: Largest bison marketing company in Canada with
excellent financial standing
Our Commitment
• Supplying customers in the high end food
service and retail markets worldwide with best
quality bison
• Supporting the local Canadian bison and elk
producers and their families by buying local
bison
Canadian Rangeland Bison
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Minimal environmental impact – sourced locally!
Short trucking distances
Bison are naturally fed pasture grasses
Some bison receive supplemental forage (hay
and silage) and grain (primarily oats)
– Weather conditions
– mimic optimal pasture conditions to
“finish” animals for a brief period just
prior to entry into the food system
Markets Served
• Straight through Canada, the U.S.A., and EU!
• Canadian hotspots:
– BC, Quebec, and AB
• U.S.A.:
– Throughout
• E.U. hotspots:
– Switzerland, Italy
Meat Grading System
Canadian Bison Association, 2015
Different Cuts
Different Cuts cont.
Different Cuts cont.
Preparation of Meat
Tenderness of meat depends on two factors:
• Location of muscle
• Maturity of carcass
• Tender cuts = dry heat
• Medium tender cuts = combination of dry and moist
heat
• Less tender cuts = moist heat
– Fork test
• Use low cooking temperatures
• Do not overcook!
Bison Cooking Tips
Canadian Bison Association Cooking Tips:
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General Guidelines: cook slowly at low temperature and do not cook past medium
Steaks (grill, broil, or pan-broil)
– Use steak ¾ to 1 inch thick
– Place in lightly oiled skillet and use medium heat on stove top or 6 inches from the heat
source in broiler
– Cook 4 – 5 minutes per side
– To increase tenderness, marinate sirloin tip and inside round steaks for 8- 24 hours
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Roasts (sirloin tip, inside round)
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Sear roast in oven at 500°F (260°C) or on stove in a hot pan
Season roast, add ¼ cup (50 mL) of liquid (water or red wine)
Roast at 325°F (165°C) in covered pan or place in slow cooker
Cook roast to medium rare 145°F (63°C)
Roasts (rib, loin and tenderloin)
– Use uncovered pan with rack
– Season as desired to taste
– Cook at 275°F (135°C) and do not cook past medium 155°F (68°C)
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Burger
– Cook ground meats to 160°F (70°C) internal temperature
– Make sure all patties sit flat on grill for entire cooking time.
– Cooking equipment should maintain temperature of 375°F (190°C) even when loading
continuously with frozen patties
– Cook until no pink remains
Health Benefits
• Nutrient dense food
– high mineral and vitamin content
• Complete protein
– Each serving contains about 22 grams of protein
• Contains the “essential fatty acids” (omega 3 and
omega 6 fatty acids)
– Help in prevention of Alzheimer’s disease and
likelihood of heart attacks
• Low in fat
• High in iron
“5 Super Foods for Women”
(Readers Digest, 2001)
Health Benefits cont.
National Bison Association, 2015
Bison vs. Beef
SIZE (CUTS)
Typically ~20-25% smaller
COLOUR
Typically darker; deeper red
FLAVOUR
Richer and slightly sweeter taste
TEXTURE
Velvety, smooth
MARBLING
Very little to no marbling present
TENDERNESS
Remain tender longer (ossification rates)
STRUCTURE
More heavily muscled front; similar hind
COOKING TECHNIQUES
Lower temperature; do not overcook
Where Can It Be Purchased?
CUSTOMER
LOCATION
Co-Op Stores
Select stores
Nossacks Fine Meats
Through various retailers i.e. Costco
Old Country Sausage
Lethbridge
Blackmans Butcher Shop
Grande Prairie
Valbella Meats
Canmore
Real Deal Meats
Edmonton
Sandyview Farms
Spruce Grove
Kastelen Sausage & Fine Meats
Ardrossan
Premium Meat
Fort McMurray
Big Bend Market
Red Deer
The Butcher Shoppe
Airdrie
Beaverlodge Butcher Shop
Beaverlodge
YB Meats
Penhold
Darcy’s Meat Market
St. Albert
Buffalo Horn Ranch
Olds
Premium Sausage
Seven Persons
MSW Farms
Ponoka
Diamond 7 Meats
Llyodminister
Keriks Meat Market
Olds
References
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A Brief History of Bison. Retrieved from
http://www.bisonbasics.com/history/past_future.html
Aalhus, J., & Janz, J. (2000). Bison: Meating the Beef Challenge. Smoke Signals
X1(6).
Bison Cooking Tips. Canadian Bison Association. Retrieved from
http://canadianbison.ca/consumer/On_The_Menu/cooking_tips.htm
Bison Producers of Alberta. Retrieved from http://www.bisoncentre.com/
Callahan, M. (2001). 5 Super Foods for Women. Readers Digest. Retrieved from
http://www.rd.com/slideshows/5-super-foods-for-women/
Canadian Rangeland Bison & Elk. Retrieved from http://rangelandbison.ca/en/
Canadian Bison Association. Retrieved from
http://canadianbison.ca/consumer/default.aspx
Carter, D. (2015). Bison and the Environment. National Bison Association.
Retrieved from http://www.bisoncentral.com/cooking-bison/ecological-benefits
Cox, S. (2011). The Near Extinction of American Bison in the 1800s. All that is
Interesting. Retrieved from http://all-that-isinteresting.com/post/5631232781/the-near-extinction-of-american-bison-in-the1800s
Grill Interrupted. Comparison: Beef vs. Bison Burgers. Retrieved from
http://grillinterrupted.com/?p=754