Where the carpaccio roams

[lagatta]

An interesting feature article about the promises and problems of re-introducing bison to their former grazing lands on the Prairies/Great Plains of North America. tinyurl.com/where-bison-roam

[Deleted]

I have often read that bison could replace beef and that it is a lot more rustic and therefore requires less care. But probably the best way to get away with it is not to tell anybody. Let them think they are eating beef and everything will be fine.

[lagatta]

That is fine for the diners but not for the cooks, as bison is MUCH leaner. Good for the arteries and very rich in iron, but can be a challenge for the stewing cuts. I braise those gently with a bottle of dark beer or summin, but the rancher in the story was a Mormon, so he'd have no truck with that! They don't even drink coffee or tea.

I most certainly tell European guests they are eating bison - they are thrilled.

[bixaorellana]

Very interesting article, LaGatta.

Feedlot beef, with its rich, fat marbling has to be a learned taste, as through much of history there wasn't a way to produce it. Europe and countries with a mostly European background would probably have to learn new cuts and new ways of preparing bison. It might well be that we'd cut back to recommended portions of meat rather than the half-pound and up routinely enjoyed now.

The relatively tiny carbon cost of getting a bison to market, compared to a cow, is reason enough to seriously consider replacing beef with bison.

[Deleted]

Speaking of carbon, I wonder if they produce less intestinal gas than cows. Since they only eat two thirds as much, that should reduce their gas production as well.