No elk for me this year. Found a lady on craigslist selling a 7 year old cow bison. Uses it for horse training but has gotten too large (not really sure what she does with them).

1. Anyone think a 7 year old female will be too tough? From what I've read she shouldn't be. I'm told he is pasture fed in the summer, alfalfa fed in the winter.
2. How much meat should I expect? I'm told she weighs about 1200 lbs. I'm thinking somewhere around 450lbs of boneless meat. Thoughts?

I would think as far as how tough the meat may be would depend on how long your able to hang it.

Osky

Meat should be tender and excellent. Approx 40~45% meat of live weight. You can Google % of live weight of cattle is boneless meat. There is a formula, use the one for steers should be fairly close. Guessing 480lb depending on how fat and how good you are with a knife. Bison are one of my favorite meats, better than elk IMO. Bon appetite.

I'd let it hang for at least 10 days or more. [In a real meat cooler] Aging helps a lot for tenderness

I grew up eating it, while it's really good, don't set yourself up thinking it's going to be beef quality as far as steaks. The marbling and fat just isn't there. cmcf nailed it on the poundage. Hang it as long as possible if you're going to do steaks and roasts.

I’m expecting something closer to elk than beef

I would turn the whole thing into pemmican.

My bull this year was around 1050 live wt. and it yielded around 385 lbs cut and wrapped. Awesome table fare even though I could not let mine age as long as I would have liked.

This^^^

I hate to use the word "stringy" because that implies it will be tough. But that isn't necessarily the case. It's just a different texture...

But it's good.

Mike

As said let it hang 14 days and never over cook the meat, rare is best.

Okie, can you grain feed buffalo like beef cattle? I've never heard it done, and there must be a reason for it. Sorry Thirsty, don't mean to hyjack!

maybe it would help to pen it up and grain feed it for awhile??

won't be able to help with your questions but bison is one of my favorite meat to eat. If made right the roasts are out of this world good. Keep us informed on your decision.

You can the reason you do not hear about it is that they fatten just fine on grass so why go through the cost and expense of by adding grain to the equation

My cousins grain feed several when I was a kid and never noticed much difference between the ones that were grained and those that were on good grass

And grain was a whole lot cheaper back then

I wouldn't worry to much about the meat, if it were mine I'd try to keep it hanging a minimum of 20 days 24 days is better in a butcher shop cooler, this worked very well for the buffalo I butchered and for many others.
As mentioned above if you cook it much over medium rare it can become tough, the short ribs, roasts and burger can be out of this world good !
I feel you'll end up with a freezer full of great eating, leave the kidneys and the fat surrounding them on the carcass to keep the tenderloin from drying out.
Allan

If she is 1200 # and well cared for I would plan for at least a 50% yield. If you don’t have the option to put her on corn for 60 days you might get some beef tallow added to your burger so it doesn’t dry out so readily, but it isn’t necessary just a thought.

I have seen them grained in a feed yard in the winter. On pasture during the summer and fall. There is not as much meat as you would think compared to a cow. They use them for training cutting horses. They can run all day. If you butcher it you'll see why. They're all lungs.

I've butchered several and will say it's good meat. Your yield will be considerably lower than a beef cow though. If you get around 30% you'll be doing good. A 7YO cow shouldn't be too tough. The one currently in my freezer was 19, and it's been fine. Then again, I'm not that picky, and we grind most of our meat. Good luck!

If you get it and you butcher it, check first for any Native American groups that might be willing to buy the skull. You might do very well in recouping some of your cash outlay if you can find a buyer.

The sticking point is that they won't want any holes in it. There are ways to knock an animal without having to go "through the front door". It might be well worth your while.