how big is a bison heart

The Magnificent Bison Heart: Exploring the Impressive Size and Nutritional Value of This Prized Organ

The heart of a bison is truly remarkable, both for its sheer physical size and dense nutritional payload Historically prized by Native Americans as an excellent source of protein and nutrients, the bison heart provides ample lean meat along with vital vitamins and minerals. But just how big is this vital muscle? Let’s take a closer look at the exceptional proportions and health benefits of the bison heart.

Average Weight and Dimensions

On average, the heart of a mature bison bull weighs between 5-8 pounds. Some exceptionally large hearts in older bulls can tip the scales at 8-10 pounds or even more To put that in perspective, the average adult human heart weighs just about 1 pound

A bison heart measures approximately 12 to 18 inches long, 8 to 12 inches wide, and 6 to 8 inches thick. The aorta that extends from the top of the heart is around 2 inches wide and 35 to 5 inches long. Overall, the bison heart is quite sizeable when compared to other animals

Like our own hearts, the bison heart is composed of four chambers and serves the crucial function of pumping blood throughout the body. But the bison heart has adapted over time to meet the high cardiovascular demands of these enormous, athletic animals.

Impressive Nutritional Profile

Along with its substantial physical size comes an impressive nutritional payload. A 3 ounce serving of bison heart provides around 163 calories, with the majority coming from high-quality, lean protein.

In fact, bison heart is one of the most protein-dense cuts available, containing approximately 26 grams of protein per 3 ounce serving. That’s the same outstanding protein content as a comparable serving of top sirloin steak.

Beyond protein, bison heart contains a wealth of important vitamins and minerals, such as iron, zinc, selenium, niacin, vitamin B6 and vitamin B12. The iron supports healthy blood and energy levels, while the zinc boosts immune function. The B vitamins aid metabolism and nerve cell communication.

Compared to other red meats, bison heart is lower in fat and cholesterol. A 3 ounce serving packs just 4 grams of total fat, with 1.5 grams from saturated fat, and 78 milligrams of cholesterol.

Cultural Significance Among Native Tribes

For Native American tribes including the Lakota, Cheyenne and Blackfeet, the bison heart held special cultural meaning. After a successful hunt, the heart would be presented to the chief or elders as a sign of respect.

Warriors would eat the bison heart before battles, believing it gave them courage and strength. Pregnant women were given dried bison heart to deliver health and vitality to their unborn children.

Beyond its cultural role, bison heart was treasured for its sheer life-sustaining nutrition. It was often eaten immediately after the kill, or dried into “wasna”, a protein-rich pemmican that sustained tribes through harsh prairie winters.

Popularity Among Modern Hunters

Today, bison heart remains a favored cut among hunters harvesting wild game like deer, elk and antelope. But the bison heart in particular is prized for its generous size and rich, meaty flavor.

After field-dressing their quarry, many hunters prioritize packing out the heart first since it starts to degrade quickly. Once home, the heart is often prepared soon after the hunt. Quick cooking methods like grilling, pan-frying or braising keep the meat tender.

In recipes, bison heart can substitute for other animal hearts like beef or lamb. Thinly sliced heart fried up with onions makes a tasty taco filling. Heart skewers over the grill or campfire make an excellent trailside snack.

For the ultimate in tradition, try bison heart stew or chili using slow cooking techniques of indigenous cultures to bring out the full depth of flavor.

Buying Bison Heart from Ranchers

While hunters can legally harvest wild bison heart in some areas, regulations tightly control bison populations. A more accessible option is purchasing heart from a bison ranch.

Many ranches process their own animals and sell cuts like heart, liver, tongue and marrow bones. Quality ranchers follow humane harvesting practices and handle the meat carefully to ensure safety.

When buying directly from ranches, expect to pay around $3-6 per pound for bison heart. That’s far cheaper than more common cuts like ground or steak. Bison heart is sold fresh or frozen in 1-2 pound packages.

Look for heart that is bright red with minimal fat or connective tissue. Store fresh heart no more than 2-3 days, and frozen heart 6-12 months. Always thaw frozen heart in the refrigerator before cooking.

Preparation and Cooking Tips

While nutritious and flavorful, bison heart requires special preparation due to its dense, muscular nature:

• Slice against the grain into thin 1/4 inch cuts for faster cooking.

• Marinate overnight in an acidic marinade to help tenderize.

• Choose high-heat, moist cooking methods like grilling, sautéing, broiling or braising.

• Cook quickly over very high heat just until medium rare, around 140°F internal temperature.

• For stews or chili, slow cook using a crockpot or braise in broth.

• Chill leftovers, then slice thinly for sandwiches or salads the next day.

The Bottom Line