Bison Market

The American bison today faces a bright future, thanks in large part to private ranchers/farmers, public herd managers, tribal leaders, conservationists and consumers. Most of the resurgence in the bison population has occurred over the past 25 years, as the public discovered the great taste of healthy, wholesome bison meat. This is an amazing comeback for a specie that hovered on the brink of extinction only a century ago.

A Brief History

The bison market is growing rapidly today, spurred by increased consumer demand for the deliciously healthy meat products and its byproducts. This consumer-driven market surge marks a significant step forward in the development of the bison business as a strong, sustainable opportunity for ranchers/farmers and marketers alike. Today’s commercial bison business began in the late 1960’s, but didn’t gain significant momentum until the late 1980’s. At that time, many new producers began to enter the business. At that time, many new producers began to enter the business. The prices of animals began to climb rapidly as these new entrants competed for breeding stock to build their herds. Meanwhile, some of the leading chefs across the world began to discover the wonderful flavour that bison meat added to their recipes. However, these gourmet chefs primarily sought the high-end cuts of meat, such as tenderloins and strip steaks.

By 1998, the price of live animals exceeded the ability of many producers to purchase new stock. At the same time, the industry suffered from being overstocked with some of the lower-end cuts of meat, such as roasts and burger meat. In 1999, the industry entered a four-year slump, with the prices of live animals falling dramatically. The difficulties ranchers and farmers faced were compounded by a significant and sustained drought that affected the heart of the North American bison production areas. In early 2003, however, the business was beginning to show signs of turning around. The resurgence began in earnest in late 2003, and today, the industry is once again entering a period of growth and profitability, now with six straight years of double digit growth in consumer demand for bison meat.

Several factors are contributing to the demand for deliciously healthy buffalo:

Growing numbers of consumers are discovering the direct connection between diet and health, and are actively seeking flavourful meats produced without the use of growth hormones or antibiotics.
A growing legion of restaurants is adding a variety of recipes featuring all types of bison cuts, everything from brisket to short ribs.
Active promotion by independent marketers is spreading the word that buffalo is delicious, and healthy.
The 2007 Census of Agriculture reported that approximately 4,400 private ranches and farms today raise 198,000 head of bison across the United States. Approximately 25,000 additional animals are kept in public herds. And, the Canadian herd is estimated at 220,000 head.

Also to consider, are these important facts:

Consumer demand for bison meat grew 10% in 2011, the sixth straight year of double-digit growth for bison meat in the marketplace.
More than 4,400 ranchers/farmers now raise bison in the United States.
Bison are raised in every state of the U.S., including herds in Hawaii and Long Island, NY.
The bison industry includes ranchers/farmers who offer both grass-finished and grain-finished animals, catering to every consumer taste.
Bison meat is now found in nearly all natural food stores, and in a growing number of conventional retail and restaurant outlets.

Data & Statistics:

198,234: Number of bison in the United States residing on private ranches and farms according to the 2007 USDA census.
4,499: Number of private U.S. ranches and farms raising bison according to the 2007 USDA census.
220,000: Approximate bison herd size in Canada.
20,000: Approximate number of bison roaming on public lands in the U.S. and Canada.
450,000: Estimated herd size in North America today.
40 - 60 Million: Estimated North American herd size prior to 1600.
Less than 1,000: Estimated number of bison prior to 1900 - before efforts were made to preserve and restore the species.
60,000: Approximate number of bison slaughtered under federal and state inspection in 2011 in the U.S. This number is more than double the processing figures from 2002.
270-285: gestation period in days for a bison cow.
40-50 pounds: approximate weight of a new born calf.
20 years: average reproductive life span of the average bison cow.
20-30 months: age of a mature meat animal.
2.42: grams of fat in a 100 gram serving of cooked bison.
10.15: grams of fat in a 100 gram serving of cooked beef.
10.97: grams of fat in a 100 gram serving of salmon.