Note to readers: As we seek to know more about where our food comes from and how it is raised, it is perhaps equally important to know how it dies. It may even be our responsibility. If you'd rather not see, and are okay with just the knowing, you may want to stop reading here. Although the photos are not graphic they offer transparency to the process of Wild Idea’s humane field harvest. Jill O'Brien
It’s early. The sun has just started to show light in the sky when I force myself out of bed, gather my camera gear, and head out the door. The harvest crew has planned to arrive at the ranch around sunrise for an early start to meet the harvest goal of twelve animals for the day. If all goes well, it should be doable.
Once the moveable harvester arrives on the prairie the crew quickly gets into motion getting the truck set-up for the "pre-op" inspection, which is conducted by the state meat inspector. Our sharp shooter, Dallas Steen checks the sights on his rifle one last time to assure accuracy.
The crew is ready to go and the inspector has given the green light to start the harvest. Without words the crew gathers. Dallas offers a few thoughts on what to expect for the day ending with, “Remember, safety first.” They then place their hands and the riffle in a circle. Someone lights a match and the aroma of sage fills the air. Each crew member rolls their hands through the smoke and Dallas waves the smoke over the riffle. This practice is called smudging, a tradition that the Native Americans use to remove negative energy and to purify. Because we work with and employ many Native Americans we honor their traditions.
Dallas and the inspector head out through the thousand acre pasture to find the herd in the shooter truck, which is a flat bed truck equipped with a winch for lifting the downed buffalo and transporting it to the harvest truck. An antemortem (before death) inspection is done by the inspector to insure the herd is in good health. A buffalo is then chosen for harvest, selected by age, size, and weight. Dallas is looking for a two to three-year-old animal, around 900 to 1,000 pounds.
The day has been going well, with the timing averaging about 45 minutes per animal. I jump in the truck with Dallas and the inspector around mid-day and head out to get animal number eight.
Dallas moves around the outskirts slowly assessing his best shot at a couple of animals that meet the age/weight criteria. The wind has picked up and the buffalo are feeling a little frisky. He slows even more, moving the vehicle only when a possible opportunity presents itself for a successful shot. Time starts to drag and our small talk starts to bore us all. Silence settles in and we turn our attention to bird songs and the soft grunts of the buffalo that are grazing 30 yards away from us. We wait patiently.
An hour and a half later Dallas has a clear shot, he raises his riffle and even though I am prepared for the bang, my body jerks at the sound.
The animal drops instantly to the ground where it was grazing. Dallas moves the truck forward to the dead animal as the other buffalo slowly move away. The inspector inspects the animal before a slit near the heart is made to start the bleeding process.
The buffalo is then lifted and taken to the harvest truck, where it is skinned and eviscerated. The inspector tests the organs for any abnormalities.
Sidebar: When I first took over the selling of the buffalo meat years ago, we had a lot of buffalo liver in inventory. At that time we were outsourcing our meat cutting to another plant, which processed about 60 head of bison a day. On one of my visits I asked their plant manager what they did with all of their buffalo livers, to which he replied, “What liver? We don’t end up with a lot of liver because not many of them pass inspection.” Oh, right, I replied, remembering the ill effects that grain and corn feeding do to the livers of animals finished in feed-lots. Since then, with a little recipe development and the growing awareness of the health benefits, bison liver has become very popular with our customers.
The carcass is then halved and moved into the refrigerated cooler on the harvest truck. The truck then goes back to our Wild Idea plant in Rapid City where the carcasses are unloaded.
The following week the carcasses are cut into fine steaks, roasts, ground, sausages, charcuterie items, and buffalo jerky by Wild Idea's artisan butchers and assistants.
On the day I was photographing we did not meet our harvesting goal of 12 animals, but that’s okay. Taking our time, respecting the animal, and keeping the herd content is more important to us than meeting production goals. It is important for the animal and for the food quality too. Humane field harvest eliminates high levels of cortisol, the stress hormone in the animal, which greatly affects the flavor and tenderness of the meat.
At Wild Idea Buffalo Company we believe that there is no need for stress, no need for additional feeds, no need for corralling, and no need for transporting animals to chaotic slaughter facilities. Does it take longer? Yes. Does it cost more? Yes. But, allowing an animal to die with dignity is the right thing to do, for their spirit, and for ours.
132 comments
I love your willingness to share this wonderfully different approach to harvesting a great meat product. Delicious, nutritious, responsible, and respectful. Great work!
I am thoroughly impressed with your entire operation. I can’t imagine seeing this level of transparency from the “normal” producers. I really appreciate the respect you have for the land and the animals. Job well done. #bigfan Tate Johnson
As sustainable food practices continue to shift closer to the norm, Wild Idea Buffalo Co. earns bragging rights for being one of the country’s first and only commercial ranches to offer humanely harvested meat from entirely grass-fed, free-roaming buffalo.
Your philosophy and practices are consistent with everything I know about good stewardship of our earth and natural resources. Before our visit and tour of your ranch on our return trip to our home in Alaska a couple of late springs ago we were already big “appreciators” of your life’s work and meat. As I write this message we have some ground buff simmering in an Italian sauce for our evening meal with spaghetti squash. We will again salute you all this evening as we raise a glass of fine red in your honor.
Thank you for your beautiful, respectful words and images. I love your buffalo meat and everything about your ethic regarding the animals and the land. Wishing you continued success. I just finished reading Buffalo for the Broken Heart today. Loved it.
It has been a pleasure to have worked with this crew and the others before it, along side dan and Jerry. To watch this company grow and take the care and respect for the pte oyate so that the gap of balancing buisness and culture has been bridged. What once was a dream to harvest the buffalo humainly is now a reality.. Pilamayo
Thank you Wild Idea for all you do to provide me with this nourishment. I greatly understand your respect for the whole process and am educated by this insight into the workings of the business end.
By the way, I was the sound mixer on a film crew. We stayed with you. Even tho the footage from Wild Idea didn’t make the finished film, it was my personal favorite shoot. Of all that I witnessed over seven weeks of filming and 16 states, you’re the pinnacle of humanely raised meat that people can buy. And so much more. Your entire philosophy of preserving the land is spot on, IMO.
I was privileged to witness this entire process when we visited with you last year. This is an extremely accurate depiction of what I saw. And I saw every part of it. Thank you so jmuch for what you do.
This is a great witness to the way it should and can be. Thank you.
Wild Idea is the epitome of honesty and “humanity”. Tonight’s dinner is your shanks, slowly cooked.
Loved your report and pics. This is why I buy your burgers and jerky. Keep up the good work. God bless and have a great day.
Sorry. I tried to add two “smiley faces”. They were translated as question marks which I did not intend. There is NO question re the greatness of Lincoln’s family!
I have a connection with your company and with the bison. I like open doors and transparency. We need more like you.
Personally, I am a vegetarian, but my dog is not. He has food sensitivities and the vet suggested a raw diet. So in order to provide this for him, I had to find not only a flesh that he can eat, but a humane way of killing the animals. This is by far the best I have found. And my boy loves it.