What are the negatives of bison meat?

October 31, 2025 •

3 min read

While often praised as a lean and nutritious red meat, a 2019 CDC investigation linked ground bison to an E. coli outbreak, reminding consumers that food safety is a key concern with all meat products. Aside from health risks, what are the negatives of bison meat that consumers should be aware of before purchasing?

Quick Summary

The drawbacks of bison meat include its higher cost compared to beef, limited availability in many areas, and potential dryness due to low fat content, which makes it easy to overcook. It can also have a more pronounced flavor than beef and carries the risk of bacterial contamination if not handled or cooked properly.

Key Points

High Price: Due to smaller-scale farming and lower supply, bison meat is significantly more expensive than beef.
Limited Availability: Bison is a specialty item and is not as widely available as beef, requiring consumers to search for it at specific stores or online.
Prone to Overcooking: Its leanness means it cooks faster and can become dry and tough if not cooked carefully and monitored with a meat thermometer.
Potential Food Safety Issues: Undercooking bison can lead to infections like E. coli or brucellosis, requiring strict cooking standards.
Stronger Flavor Profile: While some enjoy the richer, sweeter flavor, it is more distinct than beef, which may not appeal to all consumers.
Less Culinary Forgiveness: Unlike fattier beef, bison's low-fat content leaves little room for error during cooking, especially with steaks.

High Cost and Limited Availability

One of the most significant negatives of bison meat is its expense and limited market presence. Unlike beef, which is produced on a massive, industrial scale, bison are typically raised in smaller, pasture-based systems. This limited supply chain drives up the cost, making it significantly more expensive per pound than traditional beef. In addition, many mainstream grocery stores may not carry bison meat, particularly in areas far from bison-raising regions, meaning consumers must often seek it out at specialty butcher shops or order it online.

Expense: Bison can cost 20-40% more than beef, impacting budget-conscious shoppers.
Specialty Item: It is often regarded as a niche product rather than a daily staple, which contributes to its premium pricing.
Inconvenience: Limited retail availability requires extra effort and planning for those who wish to incorporate it into their diet regularly.

The Overcooking Challenge

Bison's leanness, a quality often marketed as a benefit, can also be a major drawback, especially for those new to cooking it. Its lower fat content means it cooks much faster than beef and has a much narrower margin of error before becoming tough, dry, and chewy. This requires a more vigilant cooking process and often necessitates lower cooking temperatures.

Fast Cooking Time: Expect bison to cook about one-third faster than beef. Overlooking this detail is a common mistake.
Temperature Monitoring: A meat thermometer is essential to achieve the desired doneness, which is typically recommended to be medium-rare for steaks to preserve tenderness.
Added Moisture: With ground bison, chefs often need to add extra fat or moisture-retaining ingredients to prevent dryness.

Potential Flavor Variations

While some appreciate bison's distinct, slightly sweeter flavor profile, others might find it different or less appealing than the familiar taste of beef. The flavor and texture are also highly dependent on the animal's diet, the specific cut, and preparation method. Though not as 'gamey' as other wild meats, the flavor is more pronounced than conventionally farmed beef, which can be a turn-off for some palates.

Food Safety Concerns

While bison are generally free from the growth hormones and antibiotics common in large-scale cattle farming, they are still susceptible to bacterial contamination, particularly in their wilder, less controlled environments. Undercooking bison can lead to serious foodborne illnesses.

E. coli: Ground bison has been associated with E. coli outbreaks, necessitating careful handling and thorough cooking.
Brucellosis: This bacterial infection can be transmitted through undercooked meat, causing flu-like symptoms and joint pain.
Prevention: Proper cooking to a safe internal temperature, along with strict food handling hygiene, is critical to mitigate these risks.

Comparison Table: Bison vs. Conventional Beef


Aspect	Bison Meat	Conventional Beef
Price	Typically 20-40% more expensive	Generally less expensive due to scale
Availability	Limited; often found in specialty stores or online	Widely available in most grocery stores
Cooking Time	Shorter cook time due to leanness; easier to overcook	Longer cook time; more forgiving due to higher fat
Flavor	Richer, slightly sweeter flavor with less fat	Rich, buttery flavor depending on marbling
Fat Content	Significantly leaner, lower in saturated fat	Higher fat content, especially saturated fat
Farming Practice	Usually grass-fed, pasture-raised	Predominantly grain-finished in feedlots
Hormones/Antibiotics	Typically raised without them	Often administered to promote growth

Conclusion

For all its nutritional and sustainability benefits, bison meat is not without its drawbacks. Its higher price point and limited availability can be prohibitive for many consumers, and its leaner nature requires more careful cooking techniques to avoid a dry, disappointing result. Furthermore, potential food safety risks, such as E. coli and brucellosis, underscore the need for proper handling and preparation. While bison remains a valuable option for health-conscious diners and adventurous eaters, these negatives are important factors to consider before making it a regular part of your diet. Ultimately, the decision to choose bison involves weighing its distinct advantages against these clear and practical disadvantages.

For more information on the processing and handling of bison, consult reputable sources like the USDA's Food Safety and Inspection Service.

Frequently Asked Questions

Bison meat is more expensive primarily due to lower supply and higher production costs. Unlike large-scale, factory-farmed cattle, bison are typically raised in smaller, pasture-based herds, which limits availability and increases the price per pound.

Bison has a richer, slightly sweeter flavor than beef, but it is not typically considered 'gamey' like venison. Its taste is most often described as being similar to a good quality beef with a more robust flavor profile.

Yes, bison meat is generally more challenging to cook because its leanness makes it prone to drying out and becoming tough if overcooked. It requires careful temperature control and often shorter cooking times than beef.

Yes, just like any other meat, undercooked bison can cause foodborne illnesses. Ground bison has been linked to E. coli outbreaks, and the meat can also transmit brucellosis if not cooked to a safe internal temperature.

Yes, there is a subtle taste difference. While similar, bison meat is generally leaner and has a slightly sweeter, richer flavor. The taste of beef can be more varied depending on the cut and marbling.

Adding a small amount of fat or other moisture-retaining ingredients is often recommended when cooking ground bison, especially for burgers or meatballs. This helps to prevent the very lean meat from drying out during the cooking process.

Bison is not as widely available as beef because the bison industry is much smaller than the cattle industry. Bison are not raised on the same massive scale as beef cattle, which limits its distribution to specialty markets and online retailers.