Canadian Rangeland Bison Red Deer College Presentation March 25, - - PowerPoint PPT Presentation

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Canadian Rangeland Bison Red Deer College Presentation March 25, - - PowerPoint PPT Presentation

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Canadian Rangeland Bison Red Deer College Presentation March 25, 2015 PRESENTATION TOPICS: About the bison Our company Company history Our commitment Canadian Rangeland Bison Markets served Markets served Meat

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Canadian Rangeland Bison

Red Deer College Presentation March 25, 2015

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PRESENTATION TOPICS:

  • About the bison
  • Our company
  • Company history
  • Our commitment
  • Canadian Rangeland Bison
  • Markets served
  • Markets served
  • Meat grading system
  • Different cuts
  • Preparation of meat
  • Bison cooking tips
  • Health benefits
  • Bison vs. beef
  • Where to purchase
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About the Bison

  • The largest land mammal in North America
  • After barely escaping extinction,

today’s bison population is back at today’s bison population is back at almost half a million animals

  • Majority of bison are on privately owned large

farms and ranches in Western Canada and the Midwest USA

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About the Bison cont.

  • Encourages the return of farmed

land to grassland

  • Bison grazing keeps the ecosystem in

check

  • Properly grazed grasslands remove

C02 from atmosphere and return it to the soil

  • Supply nutrients to soil and help

retain moisture

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Plains Indians Bison Usage Chart

Bisonbasics.com, n.a.

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Our Company

  • Canadian Rangeland Bison & Elk Inc.
  • Third party certified marketer of bison
  • No antibiotics, no growth promotants, no

animal by-products

  • Sourced locally

“Premium Meat from the Heart of the Prairies”

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Company History

  • 2000: Purchased as a small marketing company located in

Rimbey, AB

  • 2003/2004: Canadian Rangeland subjected to BSE and

drought crisis

– Refocus on domestic market during this time

  • 2004: Diversified into elk to compliment specialty meat sales
  • 2007: Started rebuilding international markets

– Partnership with Canadian Premium meats (2007) – Canadian Rangeland office moved to Lacombe, AB

  • 2008: All Canadian Rangeland bison has Halal certification
  • 2013: 55% domestic, 20% US, and rest Europe
  • 2014: Largest bison marketing company in Canada with

excellent financial standing

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Our Commitment

  • Supplying customers in the high end food

service and retail markets worldwide with best quality bison

  • Supporting the local Canadian bison and elk

producers and their families by buying local bison

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Canadian Rangeland Bison

  • Minimal environmental impact – sourced locally!
  • Short trucking distances
  • Bison are naturally fed pasture grasses
  • Some bison receive supplemental forage (hay
  • Some bison receive supplemental forage (hay

and silage) and grain (primarily oats)

– Weather conditions – mimic optimal pasture conditions to “finish” animals for a brief period just prior to entry into the food system

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Markets Served

  • Straight through Canada, the U.S.A., and EU!
  • Canadian hotspots:

– BC, Quebec, and AB

  • U.S.A.:

– Throughout

  • E.U. hotspots:

– Switzerland, Italy

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Meat Grading System

Canadian Bison Association, 2015

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Different Cuts

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Different Cuts cont.

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Different Cuts cont.

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Preparation of Meat

Tenderness of meat depends on two factors:

  • Location of muscle
  • Maturity of carcass
  • Tender cuts = dry heat
  • Tender cuts = dry heat
  • Medium tender cuts = combination of dry and moist

heat

  • Less tender cuts = moist heat

– Fork test

  • Use low cooking temperatures
  • Do not overcook!
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Bison Cooking Tips

  • General Guidelines: cook slowly at low temperature and do not cook past medium
  • Steaks (grill, broil, or pan-broil)

– Use steak ¾ to 1 inch thick – Place in lightly oiled skillet and use medium heat on stove top or 6 inches from the heat source in broiler – Cook 4 – 5 minutes per side – To increase tenderness, marinate sirloin tip and inside round steaks for 8- 24 hours

  • Roasts (sirloin tip, inside round)

Canadian Bison Association Cooking Tips:

– Sear roast in oven at 500°F (260°C) or on stove in a hot pan – Season roast, add ¼ cup (50 mL) of liquid (water or red wine) – Roast at 325°F (165°C) in covered pan or place in slow cooker – Cook roast to medium rare 145°F (63°C)

  • Roasts (rib, loin and tenderloin)

– Use uncovered pan with rack – Season as desired to taste – Cook at 275°F (135°C) and do not cook past medium 155°F (68°C)

  • Burger

– Cook ground meats to 160°F (70°C) internal temperature – Make sure all patties sit flat on grill for entire cooking time. – Cooking equipment should maintain temperature of 375°F (190°C) even when loading continuously with frozen patties – Cook until no pink remains

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Health Benefits

  • Nutrient dense food

– high mineral and vitamin content

  • Complete protein

– Each serving contains about 22 grams of protein

  • Contains the “essential fatty acids” (omega 3 and
  • Contains the “essential fatty acids” (omega 3 and
  • mega 6 fatty acids)

– Help in prevention of Alzheimer’s disease and likelihood of heart attacks

  • Low in fat
  • High in iron

“5 Super Foods for Women” (Readers Digest, 2001)

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Health Benefits cont.

National Bison Association, 2015

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Bison vs. Beef

SIZE (CUTS) Typically ~20-25% smaller COLOUR Typically darker; deeper red FLAVOUR Richer and slightly sweeter taste TEXTURE Velvety, smooth MARBLING Very little to no marbling present TENDERNESS Remain tender longer (ossification rates) STRUCTURE More heavily muscled front; similar hind COOKING TECHNIQUES Lower temperature; do not overcook

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Where Can It Be Purchased?

CUSTOMER LOCATION

Co-Op Stores Select stores Nossacks Fine Meats Through various retailers i.e. Costco Old Country Sausage Lethbridge Blackmans Butcher Shop Grande Prairie Valbella Meats Canmore Real Deal Meats Edmonton Sandyview Farms Spruce Grove Kastelen Sausage & Fine Meats Ardrossan Premium Meat Fort McMurray Big Bend Market Red Deer The Butcher Shoppe Airdrie Beaverlodge Butcher Shop Beaverlodge YB Meats Penhold Darcy’s Meat Market

  • St. Albert

Buffalo Horn Ranch Olds Premium Sausage Seven Persons MSW Farms Ponoka Diamond 7 Meats Llyodminister Keriks Meat Market Olds

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References

  • A Brief History of Bison. Retrieved from

http://www.bisonbasics.com/history/past_future.html

  • Aalhus, J., & Janz, J. (2000). Bison: Meating the Beef Challenge. Smoke Signals

X1(6).

  • Bison Cooking Tips. Canadian Bison Association. Retrieved from

http://canadianbison.ca/consumer/On_The_Menu/cooking_tips.htm

  • Bison Producers of Alberta. Retrieved from http://www.bisoncentre.com/
  • Callahan, M. (2001). 5 Super Foods for Women. Readers Digest. Retrieved from

http://www.rd.com/slideshows/5-super-foods-for-women/

  • Canadian Rangeland Bison & Elk. Retrieved from http://rangelandbison.ca/en/
  • Canadian Bison Association. Retrieved from

http://canadianbison.ca/consumer/default.aspx

  • Carter, D. (2015). Bison and the Environment. National Bison Association.

Retrieved from http://www.bisoncentral.com/cooking-bison/ecological-benefits

  • Cox, S. (2011). The Near Extinction of American Bison in the 1800s. All that is
  • Interesting. Retrieved from http://all-that-is-

interesting.com/post/5631232781/the-near-extinction-of-american-bison-in-the- 1800s

  • Grill Interrupted. Comparison: Beef vs. Bison Burgers. Retrieved from

http://grillinterrupted.com/?p=754