Bison Processing and Inspection in Alberta

Where and how a bison is processed matters when meat enters the consumer marketplace. Inspection, licensing and grading are related to meat production, but they do not all mean the same thing.

Processing rules depend on what happens to the meat

Alberta and federal requirements govern meat processing and sale in different circumstances. Producers and processors need to use a processing route appropriate to how the meat will be distributed.

Inspection and grading are different

Meat inspection is concerned with regulatory food-safety and processing requirements. Carcass grading describes characteristics of a carcass under a grading system. One should not be used as a substitute for the other.

Ask where your bison was processed

A direct-market producer should be able to explain the processing arrangement used for meat being offered to customers.

Processing affects the final product

Aging, cutting, trimming, grinding, packaging and freezing decisions can influence what the consumer receives.

Rules can change

Consumers and producers should consult current Alberta and Canadian government information when a regulatory question matters to a purchase or business decision.