3-4 year old bull bison
- Thread starter MTHusker
- Start date
JimP
Administrator
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.
My brother in law shot a 4 year old bull on a Utah bison hunt and all of it was quite good.
RICMIC
Veteran member
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.
6mm Remington
Very Active Member
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.
RICMIC
Veteran member
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.
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.
Hilltop
Veteran member
Colorado Cowboy
Super Moderator
Sounds like just the right amount for a big BBQ for all the Forum members this summer! I'm jealous as I know how good bison is. About 20 years ago, my Dad and I split one that a friend had culled from his herd. It was wonderful!