Page 1 of 2 12 LastLast
Results 1 to 10 of 11
  1. #1
    Member
    Join Date
    Apr 2013
    Posts
    86
    Thanks
    2
    Thanked 30 Times in 16 Posts
    Congratulations
    0
    Congratulated 7 Times in 2 Posts

    3-4 year old bull bison

    Just wondering what a 3-4 year old bull bison would eat like? Would steaks and roast starting to become tough? I know of a few bulls being culled from heard and may have a chance to get one, thanks.

  2. #2
    Senior Member
    Join Date
    Mar 2016
    Location
    Gypsum, Co
    Posts
    1,639
    Thanks
    105
    Thanked 578 Times in 431 Posts
    Congratulations
    18
    Congratulated 140 Times in 32 Posts
    It should be some good eating.

    My brother in law shot a 4 year old bull on a Utah bison hunt and all of it was quite good.
    If you don't care where you are, you are not lost....

  3. The Following User Says Thank You to JimP For This Useful Post:


  4. #3
    Super Moderator
    Join Date
    Feb 2011
    Location
    Reno Nv
    Posts
    7,410
    Thanks
    2,674
    Thanked 1,607 Times in 1,124 Posts
    Congratulations
    707
    Congratulated 710 Times in 118 Posts
    I would think thy age range would be perfect for mature weight and class for great table fare.
    ... because every picture tells a story

  5. #4
    Senior Member
    Join Date
    Feb 2012
    Location
    Two Harbors, Minnesota
    Posts
    756
    Thanks
    232
    Thanked 277 Times in 209 Posts
    Congratulations
    453
    Congratulated 94 Times in 15 Posts
    I got a 3 1/2 year old bull in Nebraska a number of years ago. It was without-a-doubt the best meat that I have ever had. I boned it out myself, and iced it down for the 12 hour drive back to MN, where I got it to a small time processor. He aged it for 5 days before cutting and wrapping the 603# of boneless meat. There was virtually no fat or marbling, but it was still beyond tender. The ribs had to be par-boiled before grilling though. I would do it again every year, but the prices have gone thru the roof.

  6. The Following User Says Thank You to RICMIC For This Useful Post:


  7. #5
    Senior Member
    Join Date
    Mar 2011
    Location
    Western Montana
    Posts
    854
    Thanks
    28
    Thanked 275 Times in 178 Posts
    Congratulations
    16
    Congratulated 41 Times in 13 Posts
    I would think it would be fine eating! Good luck to you!
    NRA Life Member
    RMEF
    Montana Wild Sheep Foundation
    Boone & Crockett Club
    Montana Bow Hunters Association

    "One loves to possess arms though they hope never to."
    Thomas Jefferson

  8. #6
    Member
    Join Date
    Apr 2013
    Posts
    86
    Thanks
    2
    Thanked 30 Times in 16 Posts
    Congratulations
    0
    Congratulated 7 Times in 2 Posts
    Quote Originally Posted by RICMIC View Post
    I got a 3 1/2 year old bull in Nebraska a number of years ago. It was without-a-doubt the best meat that I have ever had. I boned it out myself, and iced it down for the 12 hour drive back to MN, where I got it to a small time processor. He aged it for 5 days before cutting and wrapping the 603# of boneless meat. There was virtually no fat or marbling, but it was still beyond tender. The ribs had to be par-boiled before grilling though. I would do it again every year, but the prices have gone thru the roof.
    Nice to hear, think this bison would be very similar to how that one was raised. I was figuring at least 600#'s. Did you have any sausages made or other things? The shop I was going to take it to said aging kind of depends on how much fat is on the animal, if it is leaner, then just a few days, more fat, more time hanging.

  9. #7
    Senior Member
    Join Date
    Feb 2012
    Location
    Two Harbors, Minnesota
    Posts
    756
    Thanks
    232
    Thanked 277 Times in 209 Posts
    Congratulations
    453
    Congratulated 94 Times in 15 Posts
    Quote Originally Posted by MTHusker View Post
    Nice to hear, think this bison would be very similar to how that one was raised. I was figuring at least 600#'s. Did you have any sausages made or other things? The shop I was going to take it to said aging kind of depends on how much fat is on the animal, if it is leaner, then just a few days, more fat, more time hanging.
    No, I didn't have any sausages made. That year, I also got a bull elk, 30 pheasants, and a whitetail. It was eat meat, repeat all year.
    I do make my own potato sausage and jerky, but generally use anything in the freezer that is from the previous year. I have a late season cow tag in January, and already got a bull this year, so it may be a year to try making my own sausages. I am a bit of a prepper, and made a batch of pemmican and even biltong this fall. Both will go into a SHTF box as they will keep forever, but neither were good enough except for starving humans or zombies. The dogs love it though.

  10. #8
    Member
    Join Date
    Apr 2013
    Posts
    86
    Thanks
    2
    Thanked 30 Times in 16 Posts
    Congratulations
    0
    Congratulated 7 Times in 2 Posts
    Well, I will be getting the bison here in a couple weeks, I will let you know what I think

  11. #9
    Member
    Join Date
    Apr 2013
    Posts
    86
    Thanks
    2
    Thanked 30 Times in 16 Posts
    Congratulations
    0
    Congratulated 7 Times in 2 Posts
    Well, picked up 4 yr old bull yesterday, me and friends had to field dress, one friend brought his skid steer, which was a huge help. gutting went well, moving skid steer around took most the time, lol. Weighed 695# on the rail at processor after skinning, head removal and lower legs, so we were thinking around 1200 # on the hoof. Nice fat on this guy, should be good eating.

  12. #10
    Senior Member
    Join Date
    Feb 2014
    Location
    Eastern Nebraska
    Posts
    2,331
    Thanks
    1,710
    Thanked 957 Times in 646 Posts
    Congratulations
    590
    Congratulated 493 Times in 64 Posts
    Quote Originally Posted by MTHusker View Post
    Well, picked up 4 yr old bull yesterday, me and friends had to field dress, one friend brought his skid steer, which was a huge help. gutting went well, moving skid steer around took most the time, lol. Weighed 695# on the rail at processor after skinning, head removal and lower legs, so we were thinking around 1200 # on the hoof. Nice fat on this guy, should be good eating.
    Worst case scenario is you have a ton of amazing burger.

 

 
Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •