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- From: vitale@hpcuhe.cup.hp.com (Phil Vitale)
- Date: Wed, 18 Nov 1992 01:33:22 GMT
- Subject: Re: Re: Historic levels of methane by bison (was Re: Perot ad and methane from cattle)
- Message-ID: <60440001@hpcuhe.cup.hp.com>
- Organization: Hewlett Packard, Cupertino
- Path: sparky!uunet!charon.amdahl.com!pacbell.com!ames!saimiri.primate.wisc.edu!zaphod.mps.ohio-state.edu!usc!sdd.hp.com!hpscit.sc.hp.com!scd.hp.com!hpscdm!hplextra!hpcss01!hpcuhe!vitale
- Newsgroups: sci.environment
- References: <1992Oct30.144831.27512@news.acns.nwu.edu>
- Lines: 30
-
- > (Chris Malcolm, cam@castle.ed.ac.uk)
- > People who turn green at the mere thought of horse kidney or goat liver are
- > unlikely to go to the trouble of learning how best to prepare bison meats.
-
- Basically you prepare bison meat the same way as you would prepare a dry cut
- of beef. For recipes and other information, you may want to contact the:
-
- American Bison Association
- P.O. Box 16660
- Denver, CO 80216
- FAX: (303) 292-2564
- Office: (303) 292-2833
-
- From an ABA pamphlet:
-
- "The association was formed in 1975 ... to promote the production,
- marketing, and preservation of Bison, and serve all the people in
- the Bison industry equally."
-
- They apparently offer "active" and "associate" memberships.
-
- I know *nothing* about the organization, other than what I read on their
- pamphlet. The pamphlet came with some bison steaks we sampled last
- December. (I did confirm their office number was still listed in the
- Denver phone directory.)
-
-
- Phil Vitale MS:42LX ARPA: vitale@cup.hp.com
- 11000 Wolfe Rd. PHONE:(408) 447-5530
- Hewlett-Packard, Cupertino, CA 95014
-