2 | TEXAS BISON JOURNAL | 2009content.onlineagency.com/sites/95014/pdf/tbj2010proof.pdf · 10 | TEXAS BISON JOURNAL | 2009 T he first week of May might have felt like most other weeks

2 | TEXAS BISON JOURNAL | 2009

2009

Features16 Home on the RangeBison are majestic and awe-

inspiring animals, and raising

them on your ranch can be

a unique and rewarding

experience. Is it for you?

20 Gate to PlateTexas bison producers are

giving consumers ultimate meat

quality and accountability.

24 Taste of TexasGrowing in popularity, bison

meat offers an extremely lean

option for red meat lovers.

DEPARTMENTS

4 From the President

6 TBA Officers & Committees

8 Texas Bison Exposition 2008

10 Wild & Woolly

15 Join the Herd

30 Parting Shots

16

24

20

www.TexasBison.org | 3

It is with the utmost humility and honor that I serve as

president of the Texas Bison Association, and it is a job that I take seriously. If you are

reading this inaugural issue of the Texas Bison Journal, then I thank you for your interest in

this amazing and unique species and welcome you to a circle of friends that think buffalo

are cool.

The TBA is working hard to act competently and comprehensively as a custodian of

the species and the bison industry in Texas that defines bison as wild and indigenous and

acknowledges that, as a matter of Western heritage, bison and Texas are partners in time.

The consuming public continues to vote for bison with their dollar and by so doing,

they become part of a circle of people that passionately agree with the importance of

bison on the land. Whether purchasing meat, fiber products and clothing, leather, agri-

tourism or simply attending gatherings like the Texas Bison Exposition, everyone has

a chance to support and be part of the sustainable production and resurgence of the

American Buffalo.

North American Bison, commonly known as buffalo, were selected by the eons for

natural range and grassland management of North America. They became the most

successful large mammal in the history of the planet and continue to exhibit resilience,

without the benefit of bailouts, against steep odds and as a direct result of their complex

value. Consumers, more widely than ever, are embracing a chance to move forward by

looking to the past and are changing their food purchases with expense that have as much

to do with the planet, personal health and doing the right thing as price. The best part is

that it tastes GREAT!

As you broaden your knowledge by reading the Texas Bison Journal, you will come to

know the “who’s- who” and “what’s- what” of the Texas bison industry.

The Texas Bison Journal functions as the official guide of the Texas Bison Association

and industry, to local products and services and readily available opportunities to

participate in our mission of making the 21st Century work for the buffalo. The bison

species is a migratory animal, and is currently migrating to a place of security. Texas is

playing a big part in that.

The herd is on the move, and the move is forward.

Tim Frasier

President, Texas Bison Association

From the President

Texas Plays big role for bison




The Texas Bison Association works

to promote and preserve Texas bison through leadership,

education and building public awareness for the bison

ranching and meat industry. Founded in 1994, the Texas

Bison Association provides assistance in raising and producing

bison among our membership and promotes the nutritional

health aspects of the North American Bison to consumers. The TBA welcomes anyone with

an interest in the preservation and promotion and production of the Native American Bison. TBA Board of DirectorsPresident Tim FrasierVice President Dan HumphriesSecretary Cecil MiskinTreasurer Pat Bierschwale

TBA Administrative CommitteesLegislative Affairs Donnis Baggett, ChairMarketing Dan Humphries, ChairMembership Melanie O’Neill, ChairScholarship Pat Bierschwale, Chair

Texas Bison Journal is published annually by the Texas Bison Association. Statements of fact and opinion in this publication, including editorial and advertisements are the sole responsibility of the authors and advertisers and do not necessarilyreflect the opinions of TBA officers, members, staff or other contributors.

Columnists & Contributors:Joe Adams

Donnis BaggettTim Frasier

Dan HumphriesJohn Meng

Beverley MoseleyMelanie O’Neill

John RussellAllison StuckerRonny Wenzel

Graphics and production for Texas Bison Journal are provided by Meng & Associates Inc. For editorial or advertising inquiries, contact John Meng at [email protected] or 512.331.8600.

Copyright ©2009 All Rights Reserved.

For membership information,

visit www.TexasBison.org.


Helping Buffalo with People Since 1995Tim & Rhonda Frasier

PO Box 1231 • Gainesville, Texas 76241 • Ph 940-612-0192 • [email protected]

BREEdINg STOck: The home of Texas Champions including 2006 Grand Champion yearling heifer. 2007 Grand Champion 2 year old heifer. 2007 Grand Champion yearling bull. 2008 Grand Champion 2 year old bull. 2008 Grand Champion 2 year old heifer.

cOmmERcIAL BISON: Weaned calves, feeder bison, grain finished locker bison and commercial brood stock. We facilitate bison projects of any size from small starter herds to large-scale commercial operations.

BISON SERvIcES: Humane bison handling education, consultant specialist services, herd procurement and set-up, facility design, set-up and procurement and existing facility modification. We can design and manage the construction of feasible, humane and affective bison handling systems or adapt your existing system to work for bison.

INfRASTRUcTURE ANd pROgRAm dEvELOpmENT: We will engage any and all ideas that have the potential to benefit the species of bison.

INfORmATION: We are committed to bison being in the possession of people and companies that posses credible knowledge of bison.


Every November, Fort Worth’s historic district feels the thunder and majesty of Native American bison. The annual Texas Bison Exposition, sponsored by the Texas Bison Association, takes over Stockyards Station and showcases the Texas bison industry, bison products and the thrill of modern buffalo ranching to thousands of Texans. The 2008 Texas Bison Expo was an informative and fun experience for all who attended and was preceded by an evening membership meeting at which “Buffalo Nuts” and “Friends of the Buffalo” gathered to rub elbows and welcome new people brought together by a passion for bison. With the buffalo in the pens fed, watered and tended to by Livestock Superintendent Greg Marr, the Expo’s first full day kicked off with a seminar by National Bison Association Executive Director Dave Carter, who spoke about industry trends, reports and accomplishments on a national level. The NBA is long time supporter of the TBA and its presence was valued and appreciated. The West Texas A&M University (WTAMU) Herdsmen gave a presentation that included the training of both mascot bison and bison handlers many of whom often attain proficiencies akin to ‘buffalo whispering.’ All of the methods used by the WTAMU Herdsmen are low stress for the bison, and their care, attention and reverence for the animals impressed everyone. After the presentation, the TBA shared a moment of silence for Mark Harris, TBA President, who passed away suddenly in June 2008. It was Harris’s concept to start a scholarship program and the Herdsmen program was presented with a Gold Sponsorship plaque and a scholarship check for $500. Andrew Gunther from The Animal Welfare Institute spoke about the Animal Welfare Approved (AWA) program that facilitates a connection between meat consumers and producers of food animals. This message was easy for the bison industry to embrace as most of the protocol points that consumers are looking for pertaining to compassion, are business as usual on a buffalo ranch.

Next on the agenda was the “TBA Member Talk,” a seminar featuring Beverly Brown of Lucky B Bison Ranch, who shared information about her ranch, herd management, marketing program and her obvious love for the buffalo. Lucky B Bison has a thriving herd, a bison meat and agri-tourism business including the Texas Bison Festival. Brown brought energy and passion to the Expo and she was presented with a Gold Sponsorship and plaque for her dedication. Prior to the opening ceremonies, the Texas Trail of Fame was presented with a Gold Sponsorship in appreciation for including TBA as part of Texas bison history. As a matter of tradition, the Expo’s opening ceremonies overlook the bison herd within the arena where for one weekend a year, the Longhorn herd yields and the buffalo roam. During the ceremony, TBA paid respect to the original custodians of this wonderful species with a Native American shaman, Calvert Tate Nevaquaya of the Comanche Nation Tribe, performing a traditional blessing of the bison. The ceremony can still be seen on YouTube.com. Around noon the live bison were judged by Donnis Baggett of Lucky B Bison. The World Championship Buffalo Burger

Texas bison exposition 2008


Challenge (WCBBC) was judged by Carter and TBA member Melissa Cruz Adams of Austin, Texas. The Expo is the only place on earth that the title of World Champion Buffalo Burger can be achieved, and the 2008 World Champion Buffalo Burger title was won by Riscky’s Trail Boss Burgers of Fort Worth. Melanie O’Neil with Texas Natural Meats and Wild Phil’s Buffalo Ranch supplied the ground bison. The attendees enjoyed free samples of tasty bison, an up-close and personal experience with “Mo the Buffalo” provided by Plains Capital Bank, and great vendor offerings. The vendor area featured unique offerings such as jewelry, food, bison/ buffalo art, bison fiber product and clothing, bison leather goods, TBA and bison information, bison equipment and bison collectables. The TBA also held an auction that included the sale of aone-of-a-kind commemorative Texas Bison Exposition belt buckle. Bidding was aggressive for this unique piece of Texas history, and the 2008 Expo buckle was purchased by the TBA and awarded it to Allison Stucker, then-TBA executive secretary, in appreciation of her hard work for the association and as a true Friend of the Buffalo. The Best Vendor Award went to 2HL Buffalo Ranch and Buffalo Gold, owned by Cecil Miskin, which impressed visitors with its bold representation of the North American Bison and upscale garments made from bison down.

The private treaty sale was held for the live Bison exhibited and offered for sale. The TBA does not hold a sale ring venue for the bison sale in an effort to minimize stress on the animals. The buffalo are unloaded into thickly bedded pens with feed, water and company and stay there until they are sold or go home. This treatment is the most compassionate way to avail producers a venue for selling their animals and is unique among livestock sales just as bison themselves are unique among livestock. The 2009 Texas Bison Exposition is shaping up to be the best yet. The seminars will be hard-hitting and informative, and the activities, offerings and opportunities for the public will be better than ever. Every TBA member puts their heart and soul into the Texas Bison Exposition so people have an opportunity to touch, taste, feel and share the experience of bison — an American icon that represents resilience against all challenges, western heritage and freedom!

THE 2008 TEXAS BISON EXPO was a huge success. Pictured on facing page, ‘Mo’ the Plains Capital Bank Mascot waits for his turn in the spotlight. Clockwise from top, Buffalo Gold won the Best Vendor Award; Shaman Calvert Tate Nevaquaya of the Comanche Nation Tribe, performed a traditional blessing of the bison; and TBA President Tim Frasier (left), TBA member Allison Stucker, and Dave Carter, executive director of the National Bison Association enjoy the festivities.


The first week of May might have felt like most other weeks of spring, but it was a seven-day stretch that was uniquely

and officially linked with an historic icon of the State of Texas — the Native American bison. Earlier this year, the Texas Legislature approved a ceremonial proclamation designating the first week of May as Texas Bison Week. The declaration officially celebrates the resurgence of the American bison in the Lone Star State and acknowledges bison as valuable Texas industry and natural resource. “Buffalo ranching and bison products are becoming increasingly popular and this designation greatly increases the recognition of this amazing animal,” says Tim Frasier, president of the Texas Bison Association. “Texas Bison Week raises awareness for bison and bison products with the consumer and curious ranchers. The Texas bison industry offers a Texas-grown product combined with the rich, unique

history and tradition of Native American bison.” Frasier explains that as society and agriculture move forward, people often find ourselves looking back - back to nature, back to indigenous stock, back to a time and place where the

buffalo roam. “The good news,” he adds, “is the buffalo are still roaming

here in the great State of Texas.” National Bison Association Executive Director Dave

Carter explains the addition of a state-designated bison week is a strong boost for public recognition.

“The Texas Bison Association has demonstrated innovative leadership with Texas Bison Week and has developed a great opportunity to showcase bison across the state,” says Carter, who notes that July has also been recognized as National Bison Month. “This will

help garner the attention of retailers, restaurant owners and customers as they prepare to enter into the busy summer grilling season.”

State Declares Official Texas Bison Week

He may have looked a little like Lonesome Dove in Paradise, but Texas Bison Association President Tim Frasier recently traveled

to the island of Hawaii to help the only bison herd in the islands. Frasier, who owns and operates the Texas Buffalo Exchange and Frasier Bison in Gainesville, Texas, provided instruction to the

ranch poniolos (Hawaiian cowboys) at the Hokukano Ranch in Kealakekua, Hawaii. He shared his experience on

pen setup and making use of behavioral triggers which best allow bison to be worked without incident or stress. “The 70 head of bison on the ranch possessed a very positive relationship with humans thanks to ranch manager Tim McGaffic. He and the ranch were impeccable hosts and they really made the job of teaching species-specific humane handling of bison easy,” said Frasier. After the trip, Frasier commented that he could not help but compare the bison on the island to those on the mainland. “Even though you don’t think of bison as being on an island,” he says, “modern bison are all on a proverbial island when you consider that we deny them migratory behavior.” Nestled between Hualalai, Mauna Loa and majestic Mauna Kea volcanoes, Hokukano Ranch is a unique mountain top wilderness featuring 12,000 pristine acres and abundant wildlife. The ranch is a tourist destination offering an adventurous and serene get-away with scenic mountaintop views. Currently, there are more than one million acres of land in Hawaii that are used for agricultural grazing and ranching.

THE HOKUKANO RANCH in Kealakekua, Hawaii, hosts the only buffalo herd on the islands. At right, TBA President Tim Frasier (second from left) takes a break with some of the ranch ‘poniolos’ (Hawaiian cowboys).

Aloha Bison


The 2008 Texas Bison Exposition offered the live bison classes of bull and heifer calf, yearling bull and heifer, two-year-old bull and heifer and three-year old heifer. All live

bison were required to have a health certificate and all state mandated specific requirements for the transfer of bison ownership and transportation. The following are the Grand and Reserve Champion placings with the exhibitors and ranches that produced them.

Winners in the Bull Calf category were: Grand Champion Joe Adams of Double Nickel Bison Ranch and Reserve Champion Stacey Pauley of Legacy Valley Ranch. Heifer Calf category winner was Joe Adams of Double Nickel Bison Ranch for both Grand and Reserve Champions. Winner in the Yearling Heifer category was Pat Biershwale of Bison Ranch at Frio Canyon for both Grand and Reserve Champions. In the Two-Year-Old Heifer category, the winners were Grand Champion John Russell of Rocky

Hill Bison Ranch and Reserve Champion John Russell of Rocky Hill Bison Ranch. Tim and Rhonda Frasier of Texas Buffalo Exchange won both Grand and Reserve Champions for the Two-Year-Old Bull and the Three-Year-Old Heifer categories. All of the animals entered in the show and sale exhibited quality genetics and husbandry. The supporting buyers of the sale included Frontier Meats who’s purchases included the Grand and Reserve Grand Champion heifer calves, Grand and Reserve yearling bulls and heifers and the Grand and Reserve Grand Champion three-year-old heifers. Hugh Fitzimones of the Shape Ranch purchased the Grand and Reserve Grand Champion two-year-old heifers. Tom Middelton bought the Grand Champion bull calf. Other buyers included Eric Batchelder of Swiss Alp Bison Co. and the Legacy Valley Ranch which purchased the Reserve Champion bull calf. To contact the producers of the best buffalo in Texas, visit www.texasbison.org.

Many doctors and medical experts encourage patients to eat bison as a

healthy red meat alternative. Bison can be prepared as a substitute for beef in any of your favorite recipes or add new spicy or exotic ingredients. Bison meat has much less fat and less marbling than beef. Since bison meat does not have the fat as insulation just cook it at a little lower temperature for a little longer time, “lower and slower,” is the trick! The same research shows that consumers are most likely to try bison meat for the first time in a restaurant and then try it at home. A great place to try the rich tender taste of bison is Ted’s Montana Grill. As of June 2009 Ted Turner had 57 restaurants across in 17 states. Another good place to enjoy bison burgers is at any Ruby Tuesday’s restaurant. There are many specialty meat shops throughout Texas that offer bison meat products. One is Ye Old Butcher Shop in Plano that offers great bison burgers, and another is Hebert’s (pronounced ‘A Bears’) in Houston and Shenandoah/The Woodlands, Texas. Many large grocery store chains also carry bison meat including HEB, most Kroger’s and WalMart stores. So get out for a great healthy red meat alternative — bison.

Bison herds and working buffalo ranches are fast becoming tourism destinations in Texas. People visiting Texas come to see western heritage, of which bison are a confirmed icon. Today, there are many public

and private herds in Texas and working bison ranches are a keystone component of bison repopulation. The adventure of seeing a real herd of buffalo in a Texas setting will not disappoint as you as watch the buffalo roam, so be sure to check out these fun bison spotting destinations.1. Lucky B Bison Ranch, Bryan College Station, 979.696.60732. Buffalo Valley Event Center, Denton, 940.465.02763. Fort Worth Nature Center & Refuge, Fort Worth, 817.392.74224. Caprock Canyon State Park, Quitique, 806.455.14925. Abilene State Park, Abilene, 325.572.32046. Angelo State Park,San Angelo, 325.949.89357. LBJ State Park, Stonewall

Parade of Champions Healthy Choice

Where Are the Buffalo?

Photo by Joe Adams


Launched by the Texas Department of Agriculture in 1999, GO TEXAN adds a unique dimension to economic development by promoting the products, culture and communities of Texas. This unified marketing campaign promotes everything from livestock and exotic meat products to restaurants and rural communities, all under one effort and one vision. “From the food we eat and the clothes we wear to the fuel that drives our engines, agriculture touches all of our lives daily in many ways,” Texas Agriculture Commissioner Todd Staples said. “The GO TEXAN program shines a spotlight on the many different forms Texas agriculture takes - produce, horticulture, livestock and more.” The easily recognizable mark - a glowing brand in the shape of Texas - taps into Lone Star loyalty, working to persuade the 24 million Texans who shop, dine and travel to choose the state’s bounty. Now in its 10th year, GO TEXAN continues to build recognition for the GO TEXAN brand and promote its members through a wide variety of activities, including: • Coordinating GO TEXAN promotions at retail stores and special events across the state. • Establishing a strong Texas presence at trade shows. GO TEXAN signs, lights, promotional materials and featured activities help draw crowds for the Texas companies exhibiting at the shows. • Gaining attention for the GO TEXAN brand in the media through press releases, articles and story ideas. • Drawing consumers to GO TEXAN products using special items such as recipe cards, horticulture brochures, fiber directories and winery maps. • Eligibility to apply for the GO TEXAN Partner Program, a $1 million matching fund program designed to double the dollars available to members to market their products. • Inclusion in the GO TEXAN product directory listing on the GO TEXAN Web site. TDA’s GO TEXAN marketing coordinators in Austin and regional field marketing staff all over the state help members take advantage of benefits such as the GO TEXAN Rural Community Program, the GO TEXAN Restaurant Round-Up and the new GO TEXAN Wildlife Initiative. For more information regarding the GO TEXAN program, visit www.gotexan.org.

Ten Years. Two Worlds. One Big Idea

The World Championship Buffalo Burger Challenge is always a huge draw for the Annual Texas Bison Association Expo, and the 2008 event was no exception. Held in the Fort Worth Stockyards, 16 contestants bellied up to the grill to see who could smoke out the

burger-meister competition. Each contestant was given one pound of ground bison meat, an entry number, a container and only four hours to prepare the world’s best buffalo burger. Entries were judged on taste, creativity, presentation and best overall. After sampling and deliberating on the entries, judges Melissa Cruz Adams of Double Nickel Bison Ranch and Dave Carter, executive director of the National Bison Association, announced the winners: Professional division, Riscky’s Trail Boss Burgers of Fort Worth, Texas; and Amateur division and Best Overall, Ken Jarosz, head cook of

the Rafter J Ranch. Both division winners were awarded a Texas Bison Association Burger Challenge plaque for bragging rights....at least until this year’s event.

The Texas Bison Association recently increase benefits for its members to include full-membership within the GO TEXAN program. With the additional perk, every TBA member can now put the marketing power of Texas behind their own products and services. “We are excited to provide this new benefit to our members,” says Melanie O’Neill, Chairman of the TBA Membership Committee. “The market for bison and bison meat can be very competitive and this gives our members a marketing advantage.” The GO TEXAN program promotes the products, culture and communities of Texas. The recognizable logo works to persuade 22 million Texans to choose the state’s unique bounty. For a full list of GO TEXAN benefits, visit www.gotexan.org.

World’s Best Buffalo Burger Go Bison

IVAN SCHRYVER, left, owner of Riscky’s Trail Boss Burgers of Fort Worth, Texas, receives the award for Best Buffalo Burger, professional division.



pederson farms ad


Join the Herd


There’s something mystical and awe-inspiring about bison.

These majestic animals are living icons of American history

and they are fun and profitable to raise. But do you have the

right stuff for bison ranching?

by DONNIS BAGGETT


Do you think you’ve got what it takes to be a bison rancher? If you’re interested in this amazing animal and have some grazing land, you probably do.

As a rule, bison are no more difficult to raise than cattle. They’re different, of course, since they haven’t been raised as domestic animals for thousands of years as cattle have. But that is what makes them special. Bison need grass, water, good fences, herd companionship, durable handling facilities and a smart preventative health program. With minimal care, they can thrive in environments ranging from hot, humid coastal pastures to arid rangeland. Bison generally require less hands-on management than most cattle herds. After all, they have survived without man — and sometimes in spite of man — for eons. Bison are amazingly tough and adaptive and are very good at fending for themselves in harsh weather. They calve without assistance, and the calves hit the ground growing. The cost of getting into bison ranching is roughly the same as establishing a quality commercial cattle herd. Many members of the Texas Bison Association sell breeding stock, and there is nothing we enjoy more than helping a new bison producer get started. One of the smartest things a new producer can do is to join both the Texas Bison Association and the National Bison Association. Both organizations go out of their way to help new producers get their bison operations up and running. Whether you have two bison or 2,000 — or even if you are just thinking about getting into bison ranching — the networking value alone is worth the investment. You will learn a lot from talking to fellow producers. Now, let’s answer some frequently asked questions about bison ranching.

How many bison will my ranch support?This is obviously a very important question, and there is no simple answer. The stocking rate for bison depends directly upon the amount of grass your place produces. In parts of East Texas with high average rainfall, some producers may run one cow-calf bison pair for every three to five acres of fertilized pasture. Farther west, there is less rain and less grass, so the stocking rate is much lower. As a general rule, most bison producers stock at about the same rate as their cattle-raising neighbors do. It’s smart to ask your county agent or a bison industry consultant for help with this important decision.

Photo credits: Opening spread and calf image (bottom right)

courtesy Dan Humphries, top right image by

Pat Bierschwale, center right image by Beverly Moseley.

Obviously, adult bison eat more than calves or yearlings, and a cow nursing a calf has a heartier appetite than a ‘dry’ cow does. So stocking rate is partially dependent on the mix of ages and stages in your herd. One rule of thumb: Don’t overstock. You will have to buy much more supplemental feed, and the economics are not on your side when you do that.

Do I need a high fence to raise bison?The type of fencing is up to you. Some bison producers feel it is a good idea to have high fences, but many of us have raised buffalo for years on former cattle pastures surrounded by a good five-strand barbedwire fence. If your bison have plenty of grass, water and the companionship of their herd -— and if they are not spooked by people chasing them — they will rarely challenge a fence. If you decide to ‘play cowboy,’ however, they can run through a fence to get away. But then so can a herd of cows or horses. If you treat bison with the respect they deserve and provide for their dietary, companionship and sexual needs, they will stay home as well as a beef animal — especially once they have established family ties with one another. Bison are very collegial herd animals, and they do much better when with their own.

What about working pens? A good set of working pens and handling equipment is essential on a bison ranch. Bison are generally very calm in the pasture, but they do not like confinement. They get nervous when penned, and thus are more likely to challenge a fence. So do not scrimp on your corral system. A bison handling system should be taller and stronger than most cattle systems. There are many aspects to consider when making this investment, so it is a good idea to visit a successful and progressive bison ranch — or several of them — to get ideas before you hang pipe. Needless to say, the safety of bison handlers and the animals themselves should be at the forefront of every decision you make about handling facilities.

Are bison difficult to work? Since bison generally are more nervous in confinement than cattle, they need to be handled a little differently. They should be worked as quietly and calmly as possible, and they should not be rushed. There is an old saying that “you can make a bison go anywhere he wants to go.” The trick is to get him to WANT to go where you need him to. That is accomplished through good corral design and by smart use of pressure and release by the people working the animals. It is not accomplished through the use of implements such as cattle prods. It is important to let bison settle a bit when they get excited, and to work only a few at a time into your crowding facilities. Another old saying holds true here: “Slow down and you’ll get done sooner.” The first few times you work your animals, it is wise to get some help from someone who has worked bison before — and who follows the low-stress philosophy just outlined. Members of the Texas Bison Association often help each other during roundups — especially when a member is a newcomer to our industry. Also, bison consultants can be hired to help you design your working facilities and even to help you work your herd if need be.

What about herd health care? Bison are generally vaccinated for the same diseases as cattle.They are somewhat more susceptible to intestinal parasites (worms) than cattle, so a regular and aggressive deworming program is important. Consult with your large-animal veterinarian to devise a solid herd-health program.

How would I market my bison? Many bison producers sell stock to other ranchers, and some have ‘gate-to-plate’ businesses selling healthy, tasty bison meat to individual consumers and restaurants. There are also companies that buy bison for their wholesale meat businesses. The bison associations and other producers are good sources of information on selling to these companies. Finally, the Texas Bison Association holds an annual auction at the Texas Bison Expo in the historic Fort Worth Stockyards. Some producers elect to simply load their animals on the trailer and “take’em to Fort Worth.”

Sounds interesting, but would you do it again? You bet! Bison ranching is extremely gratifying for people who enjoy nature and the great outdoors — and for those of us who feel a need to leave the world a better place than we found it. And the ‘cool factor’ of preserving the heritage of this magnificent animal is off the charts. If you are interested in joining our ranks, contact a member of the Texas Bison Association for more information on how to get started. We love to help!

RAISING BISON can be a learning experience for both the rancher and the bison. If you are interested in joining our ranks, contact a member of the Texas Bison Association for more information on how to get started.



Texas bison producers

are giving consumers

ultimate meat quality

and accountability.


A number of Texas bison producers sell their product through “gate-to-plate” marketing, providing high-quality bison meat directly to the people who’ll cook it

for dinner. “This is a great way for Texans to enjoy the great taste and health benefits of bison while knowing exactly where the meat came from, how it was raised and the name of the rancher who produced it,” said Tim Frasier, president of the Texas Bison Association. “There’s been a major governmental push in recent years for source-verification of our foods,” Frasier said. “Well, you can’t get any better verification than buying your bison ribeyes from the people who bred and raised the animals and then had them processed by a state or federally inspected facility.” Beverly Brown of Lucky B Bison in College Station, Texas, has been selling bison meat directly to retail customers for years. “We have a very loyal base of customers who have bought from us for a long time,” she said. “Some of them started buying it because their doctors told them to for health reasons, then they fell in love with the taste. And some of them just wanted to try something different.” With the idea of eating ‘local foods’ catching on around the country, gate-to-plate marketing makes sense for bison producers who have the time, facilities and people skills to sell to the public, Frasier said. “A small bison rancher may not be able to supply a giant retail chain with buffalo burger patties, but he can develop a good business selling his meat to retail consumers directly. People like to do business with folks they know and trust. So it just makes sense for them to buy directly from a Texas bison producer when they can.”


Brown primarily sells grass-finished bison steaks and roasts to her retail customers. Since grass-finished bison is harder to find than grain-finished meat, the primal cuts are sold almost as soon as they’re processed – sometimes sooner. “We often have a waiting list for our tenderloins. Since a carcass only has two tenderloins, they go in a hurry. We sometimes get calls from restaurant chefs who want to order them, and we can’t help them because they’ve already been sold to our individual retail customers,” she said. Dave Carter, executive director of the National Bison Association, said direct sales, also known as ‘farm-gate’ marketing, “can include farmers’ markets, internet marketing, on-farm stores, and other forms of marketing that directly connects bison producers with bison meat customers.” Carter said there are three good reasons to buy bison meat directly from a producer. “First, buying bison meat directly from a producer is the best form of source-verification. In the commercial retail marketplace, layers of regulations and a complex and confusing array of labels are designed to assure customers about the safety and traceability of food. Consumers who buy directly from a rancher can receive first hand assurance about how the animal was raised, what diet it was fed, and how it was harvested. “Second, more and more people are looking for the story behind their food. By purchasing directly from the rancher, these customers can share with their friends and neighbors the great story behind the high-quality bison meat they are serving.” Finally, Carter said, “local food is the hottest trend in the marketplace today.” “There’s nothing more local than buying delicious bison meat directly from a nearby rancher. In fact, the meat buyers’ directory on the National Bison Association Web site at www bisoncentral.com continues to be one of the most heavily visited pages on our site.” Carter said a large percentage of bison producers sell directly to consumers. “The bison business is extremely diversified,” he said. “A relatively small number of larger commercial operations supply the majority of bison meat marketed in the larger retail and restaurant chains. The majority of producers across the country are relatively small, and are building their business through farm-gate marketing.” Carter said the average U.S. bison producer has fewer than 45 animals. However, he added, “These small-scale direct marketers are playing an extremely vital role in building demand for bison meat.” “Most people in the United States still haven’t enjoyed their first bite of bison,” he said. “The direct marketers are on the front lines of sampling, and are providing people with an opportunity to try bison for the first time. “As one small marketer told me, ‘We are building demand, one toothpick at a time.’”


thank you to sponsorsad

legacy valley ranch ad


When you think of Texas several things come to mind — ten-gallon cowboy hats, sweltering Texas sun and thick, big-as-your-plate-ribeye steaks. Texans have enjoyed their huge flavorful steaks for generations — and while the taste is

satisfying, the health ramifications of a fat-filled beef steak are weighing heavily on even stout-hearted Texans. Commercially produced, high-cholesterol, high-fat meats are now a staple on “do not eat” lists distributed by many doctors. Enter a new meat that is as old as the endless prairies of Texas — American Bison: America’s Original Red Meat.

Phot

os co

urte

sy o

f the

Nai

iona

l Biso

n A

ssocia

tion

Bison is America’s Original Red MeatTaste of Texas

by Melanie O’Neill

Taste of Texas


Lean, heart healthy and delicious, bison is becoming a more popular addition to Texans’ diets, partially because it is easily substituted for beef in familiar dishes. Bison tastes like beef, but its flavor is more robust. Some folks describe the flavor as sweeter than beef, some say that bison tastes “beefier than beef.” However it is described, bison is a delicious and lean alternative. The huge thundering herds of American bison served as pantry, refrigerator and general store for the Native Americans. Recently, modern Americans have begun to realize that bison meat brings the same incredible value in today’s diet. But where to go to find your bison steak? The easiest answer is to visit Central Market, Whole Foods, HEB or your local specialty meat market. If you don’t see it, ask for it and your market owner may be able to source fresh or frozen bison meat. Another alternative is a bit more work, but infinitely more interesting: build a relationship with a Texas Bison Association producer. This relationship is priceless and a good chest freezer will be your biggest asset. The boneless meat from one carcass should fit into your large chest freezer. Your producer can recommend a processor and the processor will ask how you want your meat cut. Here are some recommendations to get you started working directly with a producer. •Bisoncarcassesarecutintothefamiliarbeefcuts.Most people use lots of ground — and any meat that is not cut into something else will make ground. Since bison is so lean, your ground will most likely be 90/10 or 90 percent lean and 10 percent fat. Have steaks cut to your taste. You will want a good assortment of steaks, and remember that lean bison meat does not shrink when cooked, so have your bison steaks cut smaller than you have beef steaks cut. Bison ribeye steaks will not only be smaller than you are used to with beef steaks, they also will less marbling, but the flavor will definitely make up for it. •Stripsteaksandsirloinsteaksaregoodtohaveonhand and bison round steaks (just like a beef round steak) is a tougher cut of steak with a beautiful flavor — so be sure you work in some marinade time and you will have a delicious meal. Tenderloins are best saved for special occasions. You will only see 10- 20 lbs of tenderloin per animal so you want to make these tender morsels count.

Driving north on Highway 281 from Lampasas,Texas, you can see many things – farms, cows, trees, rolling hills, and advertising signs that read “Bison Jerky” and “Pork Butt Fridays” under the company name, Wenzel LoneStar Meat Co. Wenzel LoneStar Meat Co. is located just north of the square in Hamilton and is owned and operated by Kent and Carrie Wenzel, who also opened their retail location at 209 North Bell Street in Hamilton in 2003. Today, Wenzel draws customers from all over the world to his beef, pork, venison and bison products. But it is his bison products that he is especially passionate about for many reasons. Kent’s father, Ronny, actually stirred the fire in Kent to get into the bison market. Ronny and his wife, Sharla, have raised bison on their ranch, Six Spokes, just north of Hamilton, for many years and Kent and Carrie became involved in their operation several years ago and developed a strong understanding of bison meat and its many benefits. Bison meat is low in fat and cholesterol and generally a healthier choice than beef or even chicken. “While most of us think that ‘healthier’ means no taste, bison proves just the opposite,” says Wenzel. “It provides all of the health benefits of lean red meat without sacrificing a rich, full flavor.” Wenzel explains that because bison is so lean and has no marbling, a person really should not cook it beyond medium doneness for best results. Wenzel provides his customers with a selection of bison products that includes steaks, ground bison meat, summer sausages, jerkies, and his trademark “Bison Bacon Burgers”, which customers can purchase for lunch on Mondays in the deli or from the freezer case to take home and enjoy with family and friends. With more and more people becoming health-conscious and bison products gaining more and more exposure to the public as a healthy, yet tasty, alternative to traditional red meat, customers are getting hooked on bison. And customers coming intoWenzel LoneStar Meat Co. have an opportunity totaste some the best bison products around. Butcome hungry and bring a cooler.

Bison is King


•An interesting cut to try is the hanging tender. There areonly 2 lbs of hanging tender on each animal, but since this interior muscle is rarely used by the animal, it is a very tender cut of meat. Called the “butcher’s cut,” the hanging tender was traditionally the part of a carcass that the butcher took home for his family. The taste is stronger and the texture, fork-tender. Ask your processor to save this cut for you. • Roasts should be cut small, 3-4 pounds, and they will beeasy to pop (frozen) into your crockpot. Add root veggies for a great pot roast, or cook your roasts alone, drain off the broth and add BBQ sauce - yum! BBQ with none of the guilt! •Flanksteaksandthetraditionalskirtsteaksmakegourmetfajitas with hearty flavor and minimal fat. Bison fajitas are the perfect foundation for fresh-from the- garden salsa and guacamole and handmade wheat tortillas. •Theshiningstarofbisoncutsisthetenderloin.Savethisfor special occasions, because the tenderloin will be a special centerpiece at your table. There are only about 20 lbs. of tenderloin on any given bison, and you would expect to pay a premium ($25/lb - $30/lb) for this delicacy. Take special care to cook bison tenderloin to as close to rare as your guests are comfortable with, and don’t bother setting the table with steak knives - forks should be just fine. You won’t eat tenderloin with fancy sauces because the flavor is so spectacular, so spend your time and efforts on some wonderful side dishes and your guests will be very appreciative!

Bison meat has a beef-like texture and flavor; after all, bison are bovine - the same family as cattle. However, there are some important differences. Because there are fewer bison in meat production, bison have a greater tendency to live on large pastures rather than feed lots. Bison are never injected with growth hormones, thus they take longer to reach a profitable meat weight. As with other lean meats, bison requires special consideration in the kitchen. Beef has marbling, which is very simply insulating fat. This means you can throw a beef ribeye on the grill and check back occasionally without burning it to a crisp. In contrast, lean bison meat requires supervision to protect it from the grill’s flames. It is best to place the steak away from the hottest part of the grill and cook it low and slow until rare. Bison meat appears redder than beef, so you will want to be sure not to overcook your bison steaks — rare to medium rare is best.

Ye OldeButcherad

continued from page PB


Nutrition Comparison Chart100 GRAMS FAT CALORIES CHOLESTEROLBISON 2.40g 143 82mgCHICKEN 7.41g 190 89mgBEEF 9.28g 211 86mgPORK 9.66g 212 86mgLAMB 9.64g 200 87mgVEAL 6.94g 176 106mgVENISON 3.20g 158 112mgOSTRICH 3.00g 140 83mgSource: USDA Handbook 8-5:8-10:8-17


BISON RECIPESGrilled Bison SteakRub your favorite 6 oz. cut of bison steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above medium hot coals (325 degrees) for the following times, depending on thickness:

1 in. thick - Rare: 6 - 8 min. Medium: 8 - 10 min.1 1/2 in. thick - Rare: 8 - 10 min. Medium: 10 - 12 min.2 in. thick - Rare: 10 - 12 min. Medium 14 - 18 min.

Tips: Steaks recommended for grilling/barbecuing include Rib Eyes, TBones, and New York Strips. Lesser quality bison steaks are not recommended for grilling unless they have been marinated. Using a fork to turn steaks punctures the meat, so use tongs for turning and keep those wonderful juices in the steak. Bison steaks taste best when grilled to rare or medium (still pink in the center). Cooking time is important to avoid overcooking. Per 6 oz filet: 234 calories; 3.2 g fat; (12% calories from fat); 105 mg cholesterol; 91.8 mg sodium).

Bison Burger1 lb. ground bison*4 burger buns, split and toastedSalt and pepper to taste

Shape ground bison into four 1/2 inch thick patties. Grill covered 4-6 inches above medium hot coals, turning once, just until the pink has disappeared. Season to taste with salt and pepper. Tuck into a toasted bun, top with your favorite condiments and enjoy. Serves 4. Per patty: 156 calories; 9.1 g fat; 30 mg cholesterol; 60 mg sodium.* Leanness can vary with ground bison. This recipe is based on 92% lean ground bison. Ask your meat market for the lean content of their product: extra-lean 95% or greater; lean 90 to 95%; regular 85-90%.

Grilled Bison Kabob with Spicy Orange BBQ Sauce(pictured on page 24)1 lb. ground lean bison1/4cup crumbled crackers (about 6 small squares)1/4cup chopped cilantro or Italian parsley1 egg white, beaten3 oz crumbled feta cheese3 Tbls chopped Kalamata or black olives3/4 tsp salt1/2 tsp ground cinnamon1/2 tsp ground black pepper2 cloves garlic, minced16 2-inch squares bell peppers12 8-inch wooden skewers, soaked in water for 20 min.

high country ranch ad


In medium bowl, combine bison, cracker crumbs, cilantro, egg white, feta cheese, olives, salt, cinnamon, black pepper and garlic. Mix until well blended. Shape into 8 large meatballs. To prepare a skewer: alternate 4 bell pepper squares and 2 meatballs per skewer. Repeat process making 4 skewers. To barbecue: Grill over moderate coals. Barbecue bison and vegetable skewers for 5 minutes. Turn, baste bison skewers with spicy barbecue sauce and grill 4-5 minutes longer or until done. Baste vegetable skewers with flavored oil and grill 5-7 minutes longer or until tender. Serve. Nutrition per serving: calories 419; protein 34g; carbohydrates 34g; iron 6mg; dietary fiber 8g; fat 17g; cholesterol 84mg; sodium 998mg.

Spicy Orange Barbecue Sauce1/4 cup orange marmalade1 Tbls chili powder1 tsp dry mustard1 tsp vinegar

In small bowl, mix all ingredients. Use as basting sauce. Nutrition per serving for sauce: calories 60; protein 0.52 g; carbohydrates 15 g; iron 0.49 mg; fat 0.5g; cholesterol 0 mg; sodium 30 mg. Preparation time: 20 minutes. Cooking time: 10-12 minutes.

Bison Chili1 lb. ground bison1 medium onion, chopped1 15-oz. can pinto beans, rinsed and drained2 16-oz. cans peeled tomatoes1/2 cup water2 tsp. chili powder1/2 tsp ground cumin1/2 tsp salt1/2 tsp ground pepper1/4 cup fresh cilantro, chopped

In a non-stick skillet, saute the ground bison and onion until the meat is browned and the onion is tender. Add the pinto beans, tomatoes, water and seasonings. Cover and simmer for 1 hour, adding more water if chili becomes too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon into bowls and garnish with grated cheese or diced jalapeno peppers. Serves 4. Nutrition per serving: 156 calories; 9.1 g fat; 30 mg cholesterol; 60 mg sodium. Per serving of chili: 360 calories; 12.5 g fat (31% calories from fat); 69 mg cholesterol; 30.9 g carbohydrate; 720 mg sodium.

www.pearsonlivestockeq.com

Business Phone

308-645-2231Fax 308-645-2520

90 Court street

Box 268thedFord, ne 69166

COMPLETE CATTLE & BISONHANDLING EQUIPMENT & SCALES


Sydney (age 3) and Ian (age 4) from Ohio visit a buffalo ranch in Texas.

Hard at work, TBA member Melissa Cruz Adams judges entries during the Second Annual World Champion Buffalo Burger Challenge. Dave Carter of the National Bison Association was the other judge.

Ken Jarosz, head cook of the Rafter J Ranch, won the amateur division of the World Championship Buffalo Burger Challenge.

At the end of the day, there’s nothing more scenic and majestic than buffalo on the Texas landscape.

TBA President Tim Frasier (right) talks with NBA President Gail Griffin during the recent National Bison Conferenece in Denver, Colo.

Cecil Miskin, owner of Buffalo Gold and 2HL Buffalo Ranch, won Best Vendor Award at the 2008 Texas Bison Exposition.

Dan Humphries hands out treats at theBull Dancer Bison Ranch in Navasota, Texas.

tba parting shots




Documents

2 | TEXAS BISON JOURNAL | 2009content.onlineagency.com/sites/95014/pdf/tbj2010proof.pdf · 10 | TEXAS BISON JOURNAL | 2009 T he first week of May might have felt like most other weeks