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I'm very daring -- here rocking out natural -- this is the final thought before the product goes to market.
And they are busier than ever right now because more people are demanding -- helping me.
It's what's making its way back to tables across America bison.
-- -- -- At the buffalo restaurant and bar in Colorado the -- red -- become so popular the market has had trouble keeping up with the demand.
We basically lead -- what this struck.
Boy Myers been a bison rancher for ten years.
Ten the last two we've seen a pretty good jump some cases.
Market -- Huge profits are driving Meyer and others like him to increase -- numbers but bison take longer to -- -- cows and are more expensive.
After a bison boom and bust in early ninety's this -- of -- became rare now with healthier consumer appetite supplies are tight and prices rising.
We don't really see defense something we're trying to compete with we feel like we have our own market.
That would try to expand.
And there's plenty of room bison farmers produce less than 1% of what the beef industry does.
Rocky mountain natural meats is the largest bison processor in the country even exporting to Europe.
Some people will go.
You know we don't we're afraid they needed because it's gonna taste funny or weird and then there happily surprised.
He's any different than -- it tastes a little bit -- -- And the busiest times for this industry -- our fourth of July weekend and now when people are trying to stick to those New Year's resolutions.
-- -- back to you tastes like chicken.
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