The price for bison is slightly higher than beef for a few good reasons.

  • Bison are not farmed on the same massive scale as cattle and are considered more of a specialty item than a commodity.
  • There are approximately 500,000 head of bison in North America vs over 100,000,000 head of cattle, therefore, the bison industry does not have the same efficiencies that the cattle industry does.
  • Our animals are raised primarily on pasture utilizing restorative ranching practices
  • Bison take longer to produce; 24-30 months when harvested vs 15-18 months for beef.
  • Bison meat is considered more of a specialty item, with pricing comparable to other premium protein products.

Bison is a leaner protein than beef and may be a healthier choice if you’re looking to maximize your nutritional benefit while reducing your calorie or fat intake. Bison is a great choice for Keto-friendly diets—it has nearly 25% fewer calories than beef and is lower in total and saturated fat. Both are good sources of iron, zinc phosphorus, niacin, selenium, and vitamins B6 and B12, although bison is higher in iron and Omega 3s.

Noble Premium Bison are range-raised on native prairies or lands that have been restored to grassland and grain-finished for a short period on coarse and or pulse grains that are balanced to meet the nutritional requirements of the bison. One of the most significant differences between bison meat and beef may be the diet they are raised on. In fact, this difference may also explain some of the nutritional variations between these two meats. Unlike most cattle, bison are pasture-raised on good quality forages native to the ecosystem. Our bison are raised without the use of antibiotics or growth stimulants.

At Noble, our bison are range-raised and grain-finished without the use of antibiotics or growth stimulants. The grain our bison receive for approximately 90-120 days is grown under HACCP—a science-based, food safety system subject to strict regulations and controls and designed to protect public health.

Our bison are 100% Canadian and so are we! Our bison are processed in the USA so the packaging must say Product of USA, but our bison are raised by Canadian producers on our ranches in Canada. As part of our safe food promise, we wanted to process and package our premium product at the best facility possible. We chose a single species facility in North Dakota for many reasons:

  • a single species facility eliminates the risk of cross-contamination
  • close proximity to our ranches
  • all production processes in the same facility
  • high animal welfare standards
  • Good Food Safety Initiative (GFSI) and Safe Quality Food (SQF) certification
  • EU certification

No other facility in North America can meet these requirements. For more information on our sustainable ranching practices, click here.

No. Our bison are ranch-raised in Canada on over 9,000 acres of native prairies and/or lands that have been restored to grassland.

Never. Regulations and industry standards don’t allow the use of hormones in bison. As well, Noble Premium Bison are grass-raised without the use of antibiotics and finished for a short period of time on a free choice of grains. Our products contain no additives which means you enjoy 100% pure protein.

We think it tastes great! Bison meat is slightly richer and sweeter than beef and has a smoother mouthfeel, or texture, because of the leanness. Bison and beef have a similar enough flavour that it doesn’t take an adventurous palate to give it a try. In fact, depending on the recipe, it might be difficult to taste the difference. You can substitute bison in most recipes that call for ground beef, chicken or turkey.

Uncooked bison meat is usually a darker colour than beef due to its high iron content and low marbling. In fact, bison meat can often darken in colour over time or when exposed to the air, again because of the high iron.

Due to their versatility and comparable taste profiles, bison and beef can be prepared similarly in your favourite recipes. However, bison has so much more than beef in terms of their nutrition profiles, and because it’s a leaner meat, bison has less fat and cholesterol compared to other proteins. Just be sure not to overcook your bison steak (we recommend medium-rare and no more than medium) and check out our recipes.

To the hospitality industry, Noble Premium Bison is available through wholesalers. For consumers who want to enjoy fresh bison meat at home, you can buy Noble Premium Bison products right across Canada! Look for our Extra Lean Ground Bison at Costco, and our Bison Steaks, Steak Cubes and Lean Ground at the fresh meat counter at Sobeys. In Western Canada all our products are at Federated Co-op, Calgary Co-op, Safeway, Thrifty Foods and select IGA stores. See our Retail Stores in Canada page to find a store near you. You can also order online from Best of Calgary Foods if you live in Calgary and surrounding area.

At wholesale, we offer dozens of premium cuts of meat, generated from industry standard specs set by the North American Meat Producers (NAMP). From tenderloin to short rib, striploin to ribeye, our customers can anticipate receiving the same high standard each and every time. For high volume orders we offer a custom spec service for clients who require a spec unique to their business. Regardless of the cut, our goal is to maximize value by minimizing handling and waste.

At retail, we offer consumers steaks that are ideal for grilling and marinating, as well as steak cubes for slow cooking, and lean ground bison that can be used in any recipe that calls for ground.

Bison is as easy to cook as beef, however, it’s a much leaner meat so needs less time on the grill. When cooking steaks, we suggest medium-rare for the best eating experience and not more than medium. Use an instant-read thermometer for perfect results. For slow cooking and ground, follow the instructions on the packaging and check out our recipes page for some delicious recipes, including how to cook the perfect steak!

Marinades are good for adding surface flavor and aroma, and are ideal for less tender cuts from the hip, like the inside round, sirloin tip, flank or steak cubes that will be grilled or pan-fried. Marinades are wet mixtures of acidic liquids like vinegar, wine, or yogurt, seasoned with salt and spices. Meat is put into a marinade a few hours to a few days before cooking so that the salt and acid can work together to both season and tenderize the meat. Our Marinating Steaks include recipes on the packaging and there are more recipes on our recipes page.

The Safe Quality Food (SQF) program is a rigorous and credible food safety and quality program that is recognized by retailers, brand owners, and food service providers world-wide. Recognized by the Global Food Safety Initiative (GFSI), the SQF family of food safety and quality codes are designed to meet industry, customer, and regulatory requirements for all sectors of the food supply chain—from the farm or ranch, all the way to retail stores and restaurants.

This science-based farm-to-table food safety and quality certification helps food producers assure their buyers that their food products have been grown, processed, prepared and handled according to the highest possible global food safety standards.

GFSI stands for The Global Food Safety Initiative. It is a business-driven initiative for the development of food safety management systems to ensure food facilities are processing safe food for consumers.

“Over the past several decades, the world has seen numerous food safety crises in the headlines, eroding consumers’ trust in the safety of the food they buy, the brands they love and even the food industry at large. The Global Food Safety Initiative (GFSI) was created in 2000 to help address this global issue. It is a landmark initiative of The Consumer Goods Forum (CGF), a global industry network working to support Better Lives Through Better Business. We aim to build consumers’ trust in the food they buy – no matter where their food has come from, nor where in the world they live – by improving food safety management practices.”

The GFSI is a private organization that oversees and approves different auditing platforms as meeting their criteria. This criterion provides a universal ‘gold standard’ of recognition to specific food safety audits.

In practice, this means that a food processor or manufacturer who can point to their GFSI certification can effectively and immediately show their customers and potential customers that their plant is operating with a structured, comprehensive, and effective food safety program.

Our bison are ranch-raised on over 9,000 acres of native prairies and/or lands that have been restored to grassland, until 90-120 days before harvest. As bison graze, they keep the ecosystem in check by preventing grasses from overgrowing, while their waste nourishes the soil, among other benefits. Properly grazed grasslands can, in fact, positively impact global climate change because they trap the carbon from greenhouse gases in the atmosphere, and redistribute it to the soil.

There are significant challenges to grass finishing, given Canada’s relatively short growing season; grain finishing for 90-120 days ensures that we have a premium quality product available year-round. It also makes the texture and flavor of the meat more consistent—and turns the yellow fat to white—which some people prefer.

Bison are between 24 and 30 months when they are harvested, compared to cattle which are 15-18 months.

Through our ranching practices we work to improve the soil and overall health of the land our bison graze on. There are various techniques we use that are consistent with sustainable agriculture practices such as limiting tillage of the soil, increasing plant diversity, rotating cover crops and limiting the use of synthetic inputs like pesticides and fertilizers, which can negatively impact soil health.

Managing livestock in conscientious ways regenerates the land and can have a positive impact on climate change. Through rotational grazing, we strategically move the bison around so that rangeland is trimmed and fertilized by the bison. This strategy leads to increased forage production and soil fertility, resistance to drought, better water retention, and the sequestration of carbon from the atmosphere into the soil.

Although the terms have been used interchangeably for years, particularly in the hospitality industry, buffalo and bison are not the same animal. While they’re both in the Bovidae family—which includes other cloven-hoofed grass-eaters like cattle and goats—bison and buffalo are entirely different species, found on different continents, with distinguishing features that are easy to identify.

As a consumer, it’s important to know the difference between bison and buffalo on the retail shelf. Product that is labeled as “buffalo” is commonly water buffalo, an entirely different species of animal that is more domesticated, like cattle. India is one of the biggest exporters of buffalo meat, which is considered a commodity. Meat from water buffalo is typically imported from outside North America, although there are some farms raising buffalo in the US.

Bison, on the other hand, is considered ‘wild’ or ‘game’ meat, as bison are raised in their natural habitat and aren’t domesticated. Bison is considered a high value specialty protein both for how it’s raised, its nutritional profile, and its premium taste. Our bison are raised sustainably on native prairie grasslands, so if you’re looking to put Canadian bison on your menu, and support regenerative agriculture, be sure it says Noble Premium Bison.

Our bison are grown and raised by Canadian producers on over 9,000 acres of native grasslands in Western Canada. We have two ranches in Saskatchewan and one in Manitoba that are owned and managed by our producer/partner Doug Griller, a third-generation rancher. When required, we also work with select producers in Western Canada that manage/govern their operations under the same guidelines and attention to environmental practices as Noble.

As producers, our goal is to keep our bison as healthy as possible with minimal intervention from us. Vaccinations are one way we can minimize the use of antibiotics. If we do have to administer antibiotics to one of our bison, that animal is removed from our retail program.

The need for specific vaccines varies from region to region in Canada, so every producer makes those decisions based on what’s best for their herd. Regarding mRNA therapies, there are no mRNA products commercially available for livestock, and they are not part of the vaccine protocol.