OUR BISON
Why choose us? We only source from ranches within the Chisholm Trail corridor. Our network of ranches are known for great animal care, minimal stress environments, and access to healthy grass during the entirety of their life outdoors; all which contribute to premium quality meat. Each bison product is free-range, grassfed unless another finish such as grain, is disclosed or specifically requested by a customer. At no point, have antibiotics been introduced to commercially availably animals from CTB Co. If antibiotics must be used on a bison to aide in curing an illness, the animal is removed from commercial meat inventory.
Additionally, no hormones, steroids, or other artificial growth promotants are administered at any time. All bison are fed all natural ingredients which include native grasses and alfalfa cubes and sometimes bailed grasses in times of drought or, harsh climate.
HARVESTING BISON
Bison are processed to provide one of the purest forms of exceptionally lean protein and one of the healthiest meats available today. Processing a bison is often a curious concern for consumers. Ranchers and State/USDA Inspected Processors keep the animals in a low-stress environment through a number of practices: strategic planning to minimize working and processing time, minimizing transport by processing as close to home as practical, letting animals rest upon arrival, preventing overcrowding and providing a dry and clean environment, and feeding and watering adequately to reduce the stress of looking for food and water on the ranch or upon arrival to the processor.
Once the animal is harvested, if meat is aged it may be hung for 7-10 days minimum at a temperature appropriate for dry-aging, for a more tender meat product. Depending on the processing plant of choice and/or local meat market, a whole, half, or quarter can be made into ground bison, sausages and links, and custom cut steaks, roasts, ribs, and other specialty meat like fajita strips or meat balls. Fresh cut meat is typically frozen in safe vacuum-sealed packages which helps maintain quality taste or made into smoked meat products. Portions can be available unfrozen at the request of the customer and with proper planning and coordination.​
Bison meat may be more available at certain times of the year. For instance, roasts may be more fall and ground and steaks are sometimes supplied more during the summers. Additionally, properly planned birthing and calving times can contribute to a more sustainable supply and better planned harvest dates. Meat can be picked up straight from the processor or meat market, in addition to delivery, shipping, or pick up arrangements made with the customer.
HISTORY OF BISON
The American bison (Bison bison) played a crucial role in the lives of Native Americans for thousands of years as a primary source of food, clothing, and shelter. However, the arrival of European settlers in the late 19th century led to the systematic extermination of the bison population, which once numbered in the tens of millions. In 1900, it was estimated that only 300 wild bison remained in the United States.
Conservation efforts in the 20th century, including the establishment of national parks and protected areas, helped restore the population, which now numbers around 500,000 animals. Today, bison meat has become increasingly popular as a health alternative to beef, pork, and other meats.
The bison meat market in the United States has experienced significant growth in recent years, driven by growing consumer demand for natural, grassfed meats. Bison meat is leaner and lower in fat and calories than beef, while also containing more protein per serving. Bison meat is also often promoted as a more sustainable choice, as our bison are raised on open range without antibiotics or hormones.
Today, bison meat is widely available in supermarkets, online retailers, and restaurants. While bison meat remains a niche product compared to beef and pork, the market continues to grow as more consumers seek out healthier and more sustainable options for their diets.