- Dr. Amanda Blair, South Dakota State University
- Dr. Stephan van Vliet, Utah State University
- Dr. Jeff Martin, South Dakota State University
- Dr. Christina Bakker, South Dakota State University
- Dr. Judson Grubbs, South Dakota State University
- Dr. Keith Underwood, South Dakota State University
- Dr. Carter Kruse, Turner Institute of Ecoagriculture
- Lydia O’Sullivan, PhD candidate
- Garrett Weldy, MS Candidate
Bison production systems in the United States are highly diverse, ranging from extensive
rangeland grazing to intensive, grain-based finishing systems. These systems differ in diet composition, nutrient density, and management intensity, all of which can influence animal performance, carcass characteristics, meat quality, and nutritional composition. The objective of this project was to evaluate how variation in finishing system, finishing location, and forage diversity impacts carcass traits, palatability, and the biochemical and phytochemical composition of bison meat. Environmental factors such as finishing location and forage diversity may further contribute to variation in meat quality through differences in available plant species, nutrient composition, and exposure to plant-derived compounds. These factors may influence flavor development and biochemical composition of meat, contributing to what is often described as “terroir,” or the environmental imprint on food products. While this concept has been explored in other agricultural systems, its relevance to bison production remains largely unexplored. Recent work by the Institute (Pasture Finishing of Bison Improves Animal Metabolic Health and Meat Nutritional Qualities) demonstrated that pasture-finished bison concentrated higher levels of compounds considered favorable for human health in their meat when compared to pen-finished animals. Pasture-finished bison also appeared to have better metabolic health than pen-finished bison. Adaptive grazing of bison on rangelands has the potential to be regenerative and produce positive ecosystem effects. This outcome, coupled with growing consumer demand for sustainably raised, healthier meat products has led to an increase in livestock producers implementing agro-ecological management, including rotational grazing and pasture-finishing of animals, to improve ecological, animal, and human health. This study aims to expand the previous study by more finely comparing the effect of forage diversity (on pasture), finishing system (pasture versus pen), finishing location (geographic), and feed type (free choice versus total mixed ration) on animal metabolic health and meat nutrient density.
The key findings across experiments conducted in this project included:
Grain inclusion drives carcass performance
- Access to grain (pen-finishing or supplementation on range) consistently increased live weight, hot carcass weight, dressing percentage, ribeye area, and fat deposition.
- Pen-based systems produced heavier carcasses with larger ribeye areas and more fat deposition compared to range-finished systems.
Stocking density and feed delivery have minor, but targeted effects
- Lower stocking density improved hot carcass weight within pen systems.
- Feed delivery method (free-choice vs. TMR) influenced select compositional traits (e.g., crude protein, ash) but had limited impact on overall carcass performance and palatability.
Tenderness is consistent across systems
- Warner-Bratzler shear force did not differ among finishing systems when steaks were aged for 14 days.
- All treatments produced steaks within thresholds considered “very tender,” indicating flexibility in production systems without compromising tenderness.
Finishing system strongly influences flavor profile
- Pen-finished bison exhibited greater intensity of flavor attributes associated with positive eating experiences (e.g., brown/roasted, umami, overall sweet).
- Range-finished bison exhibited increased intensity of forage-associated attributes (e.g., green/hay-like, earthy, liver-like, metallic).
- These differences support the potential for market differentiation based on flavor profile.
Forage diversity and finishing location influence sensory nuance (“terroir”)
- High-diversity rangeland increased intensity of select flavor attributes (e.g., earthy, liver-like, sour aromatics).
- Finishing location and environmental exposure contributed to variation in flavor characteristics beyond diet alone.
Nutrient composition shifts with production system
- Grain-based systems increased intramuscular fat and crude protein, while forage-based systems resulted in higher moisture content and a leaner product.
- These compositional differences align with observed carcass and sensory outcomes.
Biochemical and phytochemical profiles are system-dependent
- Variation in diet and environment influenced bioactive compounds and phytochemical richness of bison meat.
- Differences in biochemical composition suggest potential shifts in antioxidant capacity and oxidative stability of meat across finishing systems.
- Grain-based systems produced more consistent biochemical profiles, whereas forage-based systems resulted in greater variability, likely reflecting differences in botanical composition and environmental conditions.
- Observed variation supports the concept that diet and landscape can influence metabolomic signatures of meat, providing opportunities to further characterize system-specific nutritional attributes.
- These results highlight the potential to differentiate bison products not only by production claims (e.g., grass- vs. grain-finished), but also by underlying nutritional and biochemical properties.
Collectively, these results demonstrate that bison finishing systems can be strategically utilized to influence carcass value, eating quality, and nutritional characteristics. Rather than identifying a single optimal production system, this work highlights opportunities for intentional product differentiation based on management practices. These findings provide a foundation for producers to align production strategies with specific market goals while maintaining flexibility across diverse production environments.
Hite O’Sullivan, L.M. 2024. Role of production systems on carcass and palatability attributes of bison. PhD Dissertation. South Dakota State University.
Weldy, G.T. 2025. Finishing location and forage diversity influences carcass characteristics, meat quality attributes, terroir, and color stability of grass finished bison bulls. Master’s Thesis. South Dakota State University.
O’Sullivan, L.M., C.J. Newton, K.R. Underwood, J.K. Grubbs, C.E. Bakker, T. Dinh, C. Kruse, A.D. Blair. 2025. Influence of finishing systems on sensory characteristics and the mechanisms regulating tenderness formation in the longissimus lumborum of bison bulls. Translational Animal Science. doi.org/10.1093/tas/txaf032
O’Sullivan, L.M., C.J. Newton, K.R. Underwood, J.K. Grubbs, C.E. Bakker, K.M. Cammack, T. Dinh, C. Kruse, and A.D. Blair. 2026. Influence of animal age and breeding activity on carcass traits, meat quality, and sensory attributes of bison bulls. Frontiers in Ecology and Evolution doi.org/10:3389/fevo.2025.1688932.
Weldy, G.T., J.M. Peterson, J.A. Rain, B.J. Carpenter, M.S. Hernandez, C.E. Bakker, J.K. Grubbs, K.R. Underwood, C.G. Kruse, J.F. Legako, J.M. Martin, A.D. Blair. 2026. Finishing location and forage biodiversity influence the carcass characteristics, meat quality, and terroir of grass-finished bison (Bison bison) bulls. Frontiers in Ecology and Evolution 14. doi.org/10.3389/fevo.2026.1868965.