14 Facts About Bison

Bison are large bovines in the genus Bison within the tribe Bovini.

Bison are sometimes bred with domestic cattle and produce offspring called beefalo or zubron.

Bison are widely believed to have evolved from a lineage belonging to the extinct genus Leptobos during the Late Pliocene to Early Pleistocene in Asia.

The oldest remains of Eobison in Europe are those Bison georgicus found in Dmanisi, Georgia, dated to around 1.

The U S National Bison Association has adopted a code of ethics that prohibits its members from deliberately crossbreeding bison with any other species.

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In 2021, the American Society of Mammalogists considered Bison to be a subgenus, and placed both bison species back into Bos.

Bison are ruminants, which gives them the ability to ferment plants in a specialized stomach prior to digesting them.

Bison were once thought to almost exclusively consume grasses and sedges, but are now known to consume a wide-variety of plants including woody plants and herbaceous eudicots.

Bison are thought to migrate to optimize their diet, and will concentrate their feeding on recently burned areas due to the higher quality forage that regrows after the burn.

Bison was a significant resource for indigenous peoples of North America for food and raw materials until near extinction in the late 19th century.

Bison's horns were our spoons, the bones our knives, our women's awls and needles.

Bison's ribs were fashioned into sleds for our children, his hoofs became rattles.

Bison is an excellent source of complete protein and a rich source of multiple vitamins, including riboflavin, niacin, vitamin B6, and vitamin B12, and is a rich source of minerals, including iron, phosphorus, and zinc.

Bison meat is generally considered to taste very similar to beef, but is lower in fat and cholesterol, yet higher in protein than beef, which has led to the development of beefalo, a fertile hybrid of bison and domestic cattle.