Bison meat

"Buying Local" has become important for many consumers, but there's a shortage of local butcher shop facilities and skilled employees to process locally produced meats. Despite the demand, younger people aren't learning the trade like they used to, and current employees are "ageing out." Local Bison Rancher Chase Shoemaker discusses his business. “This is Daisy, I bottle raised her from a little baby…” Just outside of New Plymouth, Idaho, Shoemaker ranches a small herd of buffalo, or bison as they’re properly known. “They definitely get very well taken care of here. They’re pretty pampered bison, that’s for sure. And in my opinion a happy bison makes a good bison when it comes to steaks, so happy bison make good meat,” said Shoemaker.

“It’s becoming more and more popular.” Shoemaker sells his bison to area shops and restaurants, and at farmer’s markets. Something that has become more common as “buying local” has become more important to many consumers.