Bison meat

The American bison or Bison bison is a species of bovine mammal that is assigned to the subfamily Bovinae. Bison are similar to other members of the family of large animal bison, which are common in the European part of Eurasia. The size of bison can reach 3 meters in length and 2 meters in height. The powerful front of the animal's body is covered with long hair.

The massive bison head is decorated with small but thick horns. Often the weight of adults of the bison reaches 1000 kilograms. As a rule, bison are distinguished by their brown color. However, other scientifically abnormal colors of animals are also found in wildlife. Currently, two main species of bison are distinguished - steppe or Bison bison bison, as well as forest or Bison bison athabascae.

These two main subspecies of bison differ from each other in their color, as well as their habitat. Bison lived on the American continent for a long period of time. It bison numbers directly depended on Native American numbers. Researchers claim that with the beginning of the decline in the number of bison, the extinction of Indians began.

Bison meat formed the basis of the diet of the people who inhabited the American territory. According to scientific research, about 60 million bison lived in the American West back in the 18th century. Bison meat was valued for the distinctive beneficial properties and nutritional characteristics that the product differed from. Bison meat tastes more like beef.

It is worth noting that dishes characteristic of beef are made from bison meat. In addition, the rules for cooking beef apply to bison meat. Currently, bison meat belongs to rather rare and expensive delicacies. This state of affairs is due to the fact that animals are on the verge of extinction and live mainly in specially created National Parks and Reserves.

Steaks made from bison meat are especially popular. Since bison meat has a tough consistency, a variety of marinades are used to prepare the product. the bison meat is best marinated in soy sauce or lemon juice, with onions, ginger and garlic added. Native Indians ate not only fresh bison meat, but also harvested the product for future use.

As a rule, bison meat was dried in direct sunlight. Such dried bison meat was called pemmican. Bison meat was cut into thin and long strips, which were dried naturally. For dressing the dish, goose or other animal fat was used. In addition, berries and fruits are used to make pemmikans.