WHAT IS BEEFALO?

A common misconception about Beefalo is that it is half cow, half buffalo. Though the original producers did have to cross the two "Bovinae," what we call Beefalo today is an advanced mix of Domesticated Cattle and 37.5% American Bison. This cross was chosen specifically as it has been show as the 'sweet spot' of the genetic pool, allowing all the best qualities of both animals to be present. Registered Beefalo Herds are a consistent 3/8 bison, 5/8 domestic bovine heritage. Any animals containing more bison DNA are therefor considered Cattalo and do not possess the same qualities or appearance of the USDA recognized breed of Beefalo

Beefalo was developed in the early 1970’s by a Californian producer who successfully interbreed American Bison with domesticated cattle. After nearly 150 years of selective breeding, the perfect balance was found in 3/8th’s Bison and 5/8th’s domestic cattle. This new cross had high fertility success and a superior balance of traits for modern-day uses and needs. With this cross, the hardiness of the bison was retained but was melded the easy temperament, superior carcass structure and meat quality of domesticated cattle. In 1975 the American Beefalo Association was formed as the breeds popularity sky-rocketed. By 1985, USDA meat testing had concluded substantial differences in Beefalo’s nutrition profile when compared with traditional beef warranting beefalo it’s own meat label and regulations. Today beefalo is experiencing a resurgence in the health food market as consumers are actively becoming more conscious about where their foods come from, invested in animal welfare and engaged in sustainability efforts.