World Class Paint Horses and Bison
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Results of the Missouri Bison Show and Sale held in March of 2010!
We're very proud to announce these awards!
* Grand Champion Female (w/heifer calf) plus 1st & 3rd in that class
*1st & 2nd in the Yearling Heifer Class
*Honorable mention in the Bull Calf Class
*And toping it all of! We were Producers Of The Year!!!
"King Richard"
DNA typed University Of California, Davis
100% Plains Bison
Bison Nutrition
Bison is one of the fastest growing industries in agriculture today. Most people are raising
bison and selling bison meat. The industry is based on the demand for healthy, lean, nutritious
bison meat. Bison producers can be found in all 50 states, every Canadian providence and
many countries around the world., Breeding females are currently being kept to build the
bison population quickly and on average, are worth more than bulls. Prime meat animals
are bulls between 18-30 months of age.
"Marshall"
2003 son of King Richard
The Nature Of Bison
Bison are naturally hearty. Having thrived on the North American continent for thousands of
years, they are adaptable to a wide variety of climates. Winter storms and summer heat are
not problems for this animal. Bison are not a domestic animal and require special
consideration when handling. Low pressure, low-stress techniques are required. Today's bison
producers have developed handling systems, corrals, and techniques that make bison handling
safe for animal and producer. Fencing requirements for bison vary and are not as
demanding as one might think. The key to remember is that well-fed, content bison will not roam.
We, as bison producers, recommend visiting bison ranches in your area to better learn handling
techniques and fencing requirements.
Bison Reproduction
Bison are long-lived animals. Bison cows generally have their first calf at age three and will deliver
a calf every year thereafter. Most producers plan on a 20 year reproductive life, and some
producers have 30 year old cows still delivering healthy calves. Calves are born later
(April - June) than domestic cattle and rarely require human assistance. Bison have a gestation
period of about 280 days and usually produce one 40-50 lb. calf. One bull will service 10 - 15
cows easily.
Americas Original Red Meat - Bison!
Research has shown that bison is a highly nutrient dense food because of the proportion of
protein, fat, minerals and fatty acids to its caloric value. Bison is a natural product raised
without growth hormones. Bison is lower in fat, calories and cholesterol than
beef, pork or skinless chicken. Bison can be found in grocery stores, butcher shops and restaurants
around the country. Steaks, roasts, fajitas, burgers, hotdogs and even ravioli are available.
Bison meat is a healthy and delicious alternative with unlimited culinary possibilities.
Bison Operations
There are many segments of the bison industry. Most producers run cow-calf operations and sell
their weaned calves. There are also producers specializing in breeding stock. Buying weaned
bull calves and finishing to processing is another segment. Some people raise bison from
birth through processing, and then market the meat themselves. There are hundred of plants
around the country approved for USDA inspection of bison. Companies exist who buy finished
animals and then market the meat. Bison auctions are located all across the country for selling
or buying bison.
Why Bison?
TASTE
Bison tastes great! Most people interviewed feel Bison is the most flavorful meat they have ever
tasted, with a sweeter and richer flavor than beef. Bison is naturally flavorful and tender and can be
prepared much the same as beef.
VALUE
Bison falls into the gourmet or specialty meat category at your supermarket or meat market.
The value of Bison is not what you pay, but what you get in return. Nutritionally you are getting
more protein and nutrients with fewer calories and less fat. Bison is a dense meat that tends to
satisfy you more while eating less
HEALTH
Bison are handled as little as possible. They spend their lives on grass, much as they always have,
with very little time in the feedlot, if ever at all. They are not subjected to questionable drugs,
chemicals or hormones. The members of the National Bison Assn. feel so strongly about this that
they have a resolution opposing the use of these substances in the production of Bison for meat
NUTRTION
Research by Dr. M. Marchello at North Dakota State University has shown that the meat from
Bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and
fatty acids to its caloric value. Comparisons to other meat sources have also shown that Bison has
a greater concentration of iron as well as some of the essential fatty acids necessary for human well being.
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