Big On Bison

Big On Bison. Im Greg Martin with todays Line On Agriculture.??People all over are discovering the taste for bison. Its okay to call it buffalo but it really is becoming more and more accepted in the marketplace as people see how low in fat it is and how good it tastes. What was once on the brink of extinction is now finding a home on the grill. According to Dave Carter, Executive Director of the National Bison Association, getting into the business really is not too labor or financially intensive.

CARTER: If you are going to get into the buffalo business you may spend a little extra money building some fence when you get started, You know they do need a little bit of a sturdier fence and maybe a little bit on the handling facilities but once you get those animals in place and you’ve got good feed out there in the pasture, these are animals that take care of themselves.??

The National Bison Association is actively looking for new people to get into the business and is there to help.??

CARTER: The National Bison Association has some resources available. We have a couple of handbooks, one we call our Bison Breeders Handbook that you can purchase online. Our website is bisoncentral.com. We also have an online training course that we call Bison 101. We are also actively putting together a program of mentors. One of the great things about this business is the folks that have been in it love to share their knowledge. They love to share even some of their mistakes.??

If you are having trouble locating some great bison steaks check out that website again, bisoncentral.com.??Thats todays Line On Agriculture. Im Greg Martin on the Northwest Ag Information Network.