What’s on your plate; Buffalo or Bison?

Buffalo and Bison are used interchangeably to describe the American icon. However, which one is correct, Buffalo or Bison? And what is the difference between the two?

The majestic animals that dominated the landscape of the plains during our country’s early history are often called buffalo. Even though referenced in popular folklore and campfire songs, the buffalo did not, in fact, roam in America. The animal commonly referred to as a buffalo, is in fact, the American Bison.

The name confusion goes back to the days of the explorers. The word “bison” has Greek roots, and means ox-like animal. While, “buffalo” comes from the French word “boeufs” meaning ox or bullock. So the origins of the misnomer are extremely similar, leading to even further confusion. The term buffalo dates back further than the word Bison, however, Bison is the official name of the symbol of the frontier. The two names for the same animal were simply a result of the American melting pot and multiple cultures assimilating together.

Officially, there are two species of buffalo, the African Buffalo and the Asian Buffalo, but these animals are completely unrelated to the American Bison and they don’t even look like Bison. So technically, the Buffalo has never been native to North America.  When people ask, what’s the difference between bison and buffalo, the answer is “nothing” and “plenty” all at the same time. When individuals are referring to the American icon, buffalo and bison are typically used interchangeably.

There was a time when bison had nearly died out in the country’s Bison Belt. Their meat was valued for being rich in nutrients and high in protein, however the real value in bison during the westward movement was the animals’ large and plush hides. Skinning parties would capture the animals for their hides. Unfortunately, the animals were over hunted and were unable to sustain a large population.

A select few small herds survived the near extinction by hiding in isolated areas such as Utah’s Antelope Island or Pelican Valley near Yellowstone National Park. In the early 1900’s, a few ranchers tried to revive the bison by gathering small herds together in order to create a sustainable population. Because of the diligent work of these ranchers to reestablish the bison as a mainstay in North America, the North American Bison is no longer an endangered species.

For the last couple of decades, ranchers and bison enthusiasts alike have worked hard to reintroduce bison as a consumable meat, a delicious alternative to beef. Back in 1976, SayersBrook Ranch owner Skip Sayers decided to introduce bison on his Missouri property after learning that Bison was the mainstay of the Plains Indians, who never contracted cancer, heart disease or strokes, despite living to be eighty to ninety years old. In fact, scientists speculated that had the Plains Indians had dental care, they would have lived to be one-hundred and thirty-five.

Bison is continuing to rise in popularity as a dinner table fixture because of the nutritional benefits of this lean red meat, including:

• Bison meat has fewer calories and less cholesterol than chicken, fish or ostrich.
• Bison meat is 97% fat free.
• Bison meat has 40% more protein than beef.
• Eating 5oz of bison, 3-4 times per week can help most people reduce LDL cholesterol 40 to 45% over a 6-month period.

Ranches like SayersBrook are dedicated to promoting the conservation of bison, as well as the environment.  Most bison ranches allow their herds to roam on large acreages, where the natural habitat is preserved, instead of confining the animals to pens. The animals are fed a natural diet and aren’t given enhancers like steroids or hormones. These measures contribute to both the quality and taste of the meat, while also giving the bison an enjoyable life.

So, whether you have tried bison meat, seen it on a menu at a local restaurant or perhaps even heard Ted Turner talking about it, it really doesn’t matter if you call it “buffalo” meat– but now you know, it’s technically “bison” meat.

About SayersBrook and American Gourmet
Skip Sayers is the owner of Sayersbrook Bison Ranch and American Gourmet. Skip and his wife Connie decided to raise bison began after reading the Plains Indians lived on bison meat and never contracted cancer, heart disease or strokes, despite living to be eighty to ninety years old. Since then, the Ranch expanded to over six square miles, 1100 Bison, and evolved into a tour destination, featuring herd tours, sporting clays, fly-fishing, boating, 50 miles of 4-wheel off-road trails, and the home of the American Off Road Training Center. It is endorsed as a 5 star destination by Holland and Holland of London, England.

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