There is probably nothing more North American than bison. Roaming the plains, they were a predominant food source for the indigenous peoples and came to the brink of extinction in the 1800s. On their comeback tour they have rebounded from a few hundred to about 500,000. Sustainable ranching and preserves have brought back this lean meat for more to enjoy.
Depending on who you talk to, the term “buffalo”, is either an acceptable substitution for “bison” or a misnomer. If you’re in North America, you probably would say buffalo and it’s not hard to see why. Buffalo, bison, whatever way you want to say it, awesome possum. We must be “technically correct” so we refer to those big shaggy ox-like animals as bison.
Citation: United States Department of Agriculture. (2013, August 6). Bison from Farm to Table.
Retrieved 2019, from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/focus-on-bison/ct_index.