Lean, Rich and Tender

Top Chefs Around the World Discovering Joys of Canadian Bison

Looking across the seemingly endless sweep of the Canadian prairies today, it is difficult to imagine the scene that would have unfolded before your eyes a few short centuries ago. These lands were once home to the continent’s largest mammal — the mighty bison that thrived in such abundance one early explorer recounted that “the plains were black and appeared as if in motion.”

Bison are often referred to — incorrectly — as buffalo. They are members of the same family, but they are distinctly different species, and true buffalo are found only in Africa and Asia.

Although nowhere near their historic numbers, the population of Canadian bison is rising steadily, as more and more consumers in Canada and around the world discover the pleasures of this lean, tender and flavourful red meat. Valued for its gourmet quality, bison is similar to fine beef, with a slightly sweeter and richer taste. It’s often described as a dense meat with plenty of flavour, satisfying you more while eating less.

Canadian bison offers benefits beyond taste. They’re also attractive to producers, according to Canadian Bison Association executive director Terry Kremeniuk. “These animals were here long before we were, and they’re built for our climate,” says Mr. Kremeniuk. “They’re a hardy, indigenous species that produces very high-quality meat.”

Canadian bison are raised without growth hormones or antibiotics, and the bison industry is closely regulated by the Canadian Food Inspection Agency, a national regulator dedicated to safeguarding food, animals and plants. The industry has developed the Canadian Bison Identification Program, a traceability system designed to control and eradicate disease. Currently, work is in progress to develop the Canadian Quality Bison Program to ensure farm practices meet Canada’s stringent food safety standards.

The restaurant and hospitality industries in North America and Europe represent the primary market for bison meat, but it’s also becoming more common in stores, as retailers order more and more each year. In 2008, France, the United States and Switzerland ranked as Canada’s top three bison markets.

Agriculture and Agri-Food Canada is working with industry groups to expand foreign markets for bison. Because of its niche status, marketers tend to work closely with processors to ensure animals are cut to meet client’s needs. The Canadian Bison Association notes demand for bison meat is beginning to exceed supply and prices are expected to remain strong in the foreseeable future.

Canada’s bison herd is now over 200,000 head (compared to roughly 15 million cattle in Canada). Most are raised in the prairie provinces of Alberta, Saskatchewan and Manitoba, although there are also sizable numbers in British Columbia and in Eastern Canada, primarily in Quebec and Ontario.

Nearly every part of the animal has a use. Hides become leather, while the horns, bones and teeth become a medium for traditional First Nations carvers and bead-makers. The wool, which the animals grow for winter and shed in spring, can be spun into high-quality fibre.

As consumer interest in bison meat continues to rise, retailers and restaurateurs are expected to boost their demand for this product. Canadian producers will continue working to meet the demands of this growing international and domestic market — a challenge they welcome with open arms.

Intrepid visitors in pursuit of a truly authentic Canadian gastronomic experience will be charmed by bison; a traditional meat that is being embraced by top chefs around the world and is fast-becoming a staple in culinary circles.