Many people wonder if bison are a type of cow, given their similar appearance and shared presence on grasslands. While they are related, bison and cattle are distinct species. This article will clarify their biological relationship and highlight the key differences between these two large bovines, extending to the characteristics of their meat.
Bison and Cattle A Biological Distinction
Bison and domestic cattle belong to the same biological family, Bovidae, which encompasses a diverse group of hoofed, herbivorous animals. Despite this familial connection, they are classified under different genera. Domestic cattle are from the genus Bos, while bison belong to the genus Bison.
There are two main species of bison: the American bison (Bison bison) and the European bison (Bison bonasus). The American bison is further divided into two subspecies. Although American bison are commonly called “buffalo,” they are more closely related to cattle than to true buffalo species found in Asia and Africa.
Key Differences Between Bison and Cattle
Bison and cattle exhibit several notable distinctions in their physical characteristics, behaviors, and preferred habitats. Physically, bison are recognizable by their prominent shoulder hump and a massive head. They also possess shaggier, denser fur and have shorter, sharper horns compared to cattle.
Behaviorally, bison are wilder animals. They tend to roam more widely and utilize steeper terrain that cattle often avoid. Bison also spend less time in riparian areas and wetlands, preferring drier, rougher forage, while cattle frequently linger near water sources.
Habitat preferences also differ. Historically, American bison thrived on North American prairies and plains, though they also inhabited some wooded and mountainous regions. Cattle, selectively bred, are adapted to a broader range of landscapes. Bison’s natural grazing patterns, involving more movement and less repeated grazing, contribute to different ecological impacts compared to cattle.
Bison Meat Compared to Beef
From a culinary perspective, bison meat presents distinct characteristics when compared to beef. Both are red meats and sources of high-quality protein, providing essential nutrients. However, bison meat is generally leaner, containing fewer calories and less total and saturated fat than beef. For instance, a 3.5-ounce (100-gram) serving of cooked bison contains approximately 143 calories and 2.4 grams of fat, while a similar serving of beef might have around 213 calories and 7.5 grams of fat.
Bison meat also has higher concentrations of nutrients like iron, zinc, and vitamin B12. It may also contain more omega-3 fatty acids and conjugated linoleic acid (CLA), especially when grass-fed. The leaner nature of bison meat means it often has finer fat marbling, resulting in a softer, more tender texture. Due to its lower fat content, bison meat typically cooks faster and can dry out if overcooked, often requiring different preparation methods. While both meats have similar flavor profiles, some describe bison as having a richer taste.