Thread: First attempt

looks like good start to new project

Penno

Looks like an interesting challenge. I hope you will post your results.

rocfish13: please post updates on the bison. Only red meat I eat. Many of them live down the road from my house. Now is this the "plains" bison or the "forest" bison?
The leaf carving is excellent, could have been ivory! How big is it?

Originally Posted by Robson Valley

rocfish13: please post updates on the bison. Only red meat I eat. Many of them live down the road from my house. Now is this the "plains" bison or the "forest" bison?
The leaf carving is excellent, could have been ivory! How big is it?

Thanks for the kind words! I think it is an American plains bison. The leaf carving is about 5"x3". Gary PS- how does the bison meat taste? I eat alot of whitetail deer meat, myself.

Bison always tastes about like I imagine red meat should taste. I buy sides from the rancher, 2yr old animals, $2.50/lb on the hook, and haul it about 60 miles to a good butcher. Hang for 14 days. Cut as I wish, wrapped, labelled and flash frozen for $0.50/lb. In my freezer for about 3.50/lb for everything from burger to filet. Cut-it-with-a-fork-tender. Have been doing this for almost 10 years. There was a time when he needed to cull his herd to prevent overgrazing, those sides went for $1.00/lb on the hook. I think I bought 4 and spread the meat around with friends who didn't want a whole side.

As soon as the mud freezes in the ranch yard, I'll go over and get another this autumn, probably November (I can see the ranch tree line from my kitchen window!).
Because there is so little fat in the meat, all cooking has to be on the rare side or you sit down to Goodyear truck tire. Weird thing is that after eating bison for quite a while, beef tastes rotten/pharmaceutical.