Bison ranching has a rich history in Wisconsin, and farms like Bluestem Bison, LLC exemplify the industry’s success. Located in Fond du Lac County, Bluestem Bison raises bison and operates a thriving meat business. The farm processes about 12 animals annually, ensuring a steady supply of premium bison meat. With approximately 38 bison currently roaming their 100-acre pasture, the operation is a testament to the careful balance of sustainable land use and animal care.
“Bison are incredibly resilient and require minimal intervention,” said Patrick Ries, owner of Bluestem Bison and a member of the Wisconsin Bison Producers Association Board. “We focus on providing food, water, and a healthy environment for the herd.”
Bison meat is growing in popularity due to its unique qualities. It contains fewer calories than chicken, less fat than turkey, and more protein than beef, making it a heart-healthy option. Moreover, Wisconsin bison producers prioritize raising animals without growth hormones or unnecessary antibiotics, ensuring a clean, sustainable product.
“Our cuts are similar to beef – steaks, roasts, and ground meat,” Ries explained. “But bison meat stands out because of its exceptional health benefits and rich flavor.”
The Wisconsin bison industry is on the rise. According to the 2022 Census of Agriculture, the state is home to 6,754 bison across 83 farms, ranking ninth nationally for total bison and fifth for the number of farms. On a national scale, demand for bison meat continues to grow, creating opportunities for producers.
“In Wisconsin, we’ve seen an increase in both farms and herd sizes,” Ries said. “This reflects the strong demand for bison meat, especially during grilling season when steaks and burgers are top sellers.”
Processing bison meat, however, requires meticulous planning. Wisconsin processing facilities processed over 1,500 bison in 2022, but limited processing capacity means farmers often schedule their slots years in advance. Despite these challenges, Wisconsin bison producers remain committed to delivering quality products.
“Bison is America’s original red meat,” Ries emphasized. “When consumers incorporate it into their meals, they not only benefit from a healthy protein source but also help support the growth of bison herds.”
Beyond meat, bison ranchers often utilize other parts of the animal. At Bluestem Bison, for example, skulls are cleaned for European mounts, and hides are occasionally sold for crafting.
The future of bison ranching in Wisconsin looks bright as demand continues to outpace supply. With dedicated producers like Bluestem Bison leading the way, the state plays a vital role in preserving this iconic species while providing consumers with a delicious and sustainable meat option.
