Bison

Yes. Meat is a common cause of choking for adults and children alike, so make sure to prepare bison in an age-appropriate way. To minimize the risk, refrain from serving bison meat in chunks or cubes. As always, make sure you create a safe eating environment and stay within an arm’s reach of your baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Bison is not a common food allergen, although allergies to meat, including bison, have been reported. Note that certain tick bites (mainly the Lone Star tick in the continental United States, but other ticks in different parts of the world), are associated with the development of an allergy to galactose-alpha-1, 3-galactose (“alpha gal”), a sugar which is present in all non-primate mammalian meat. This results in a delayed allergic reaction 3-8 hours after red meat, such as bison, is consumed. However, some individuals with alpha gal allergy also react to small amounts of the sugar present in dairy products, gelatin, or organ tissues (such as liver) from mammals.

As you would when introducing any new food, start by offering a small quantity for the first few servings and watch closely as baby eats. If there is no adverse reaction, gradually increase the serving size over time.

Yes. Bison is a protein-packed food that provides the building blocks and energy that babies need to fuel their rapid growth. It also offers essential nutrients such as iron, zinc, selenium, choline, and vitamins B6 and B12. Together, these nutrients work to prevent anemia, ensure healthy metabolism, support growth and development, and build a strong immune system. Babies need increasing amounts of iron starting around the 6-month mark, when their reserves become depleted, and bison offers more iron than many other meats.

At first, aim for minimally processed cuts of bison, such as steaks, stew meat, or ground bison and avoid products like jerky, dried meat bars and sticks, and other cured or smoked bison. These products are best reserved until after the first birthday due to high sodium levels.

★Tip: Like all ground meat, ground bison is more susceptible to harmful bacteria and as such it should be cooked to an internal temperature of 160 F (71 C). Bison steaks and other cuts of bison have a lower safe cooking temperature (145 F or 63 C) because there is less risk. Since bison can be leaner than other red meats, it can easily become overcooked. Cooking bison in a braise, sauce, or stew can help keep the meat tender.

Babies can eat meatballs starting at 6 months of age as long as the meatballs are thoroughly cooked, soft, and at least 2 inches (5 cm) in diameter. The bigger the meatball, the less likely that baby will pop the whole thing in their mouth. The softer the meatball, the lower the risk of choking: to soften meatballs, cook them in sauce or stew or mix softening ingredients into the meatball batter, such as breadcrumbs, cooked grains, or nut or seed flours. Take care with pre-cooked or store-bought frozen meatballs: they are often high in sodium, as well as small (closer in size to a baby’s mouth) and firm, qualities that increase the risk of choking. When sharing these types of meatballs with babies, minimize the risk of choking by breaking the meatballs into tiny crumbles to mix into a soft, scoopable food, such as mashed vegetables, porridge, or yogurt.

Meatballs can cause gagging as they fall apart in the mouth, and if the meat is dry, it can stick to the roof of the mouth, leading to more intense gagging and even a vomit. If this happens, try to stay calm and give baby the opportunity to work the food forward on their own. As babies munch on a large meatball, they may break down the food into smaller sizes. If the smaller size makes you nervous, simply take away the smaller piece and replace it with a new, large meatball. You can also break the pieces into crumbles and mix them into another food, such as mashed potatoes, any puree or mash, or yogurt.

When making or purchasing meatballs to share with baby, watch the sodium levels. Some recipes or meatball products have sodium levels in excess of what babies need. Finally, know that meatballs may contain various common allergens, including dairy, egg, sesame, and wheat. Be sure to read the labels on store-bought prepared foods and safely introduce any allergens to the child before sharing the prepared food.

Wait until at least 24 months of age and only offer jerky if you are confident in the child’s eating abilities. Look for signs of mature eating skills, such as taking small bites with their teeth, moving food to the side of the mouth when chewing, chewing thoroughly before swallowing, and not stuffing food in their mouths. The ability to identify and spit out food when it is not well chewed is also critical. Even when the child is exhibiting these skills, we recommend coaching the child, as jerky can include connective tissue that can’t be fully broken down and may need to be spit out and is generally challenging to chew. Only serve jerky when a child is seated in an upright seat, actively engaged in mealtime, and not distracted. Do not serve jerky in a stroller, car seat, or while the toddler is on the move (walking around). For more information on how to introduce challenging foods to toddlers, see our guide Teaching Children How to Eat High-Risk Foods.

No. In general, bison is rich in protein and lacks fiber, qualities that typically slow the processes of digestion and pooping. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping and digestive function, talk to your pediatric healthcare provider.

Bison are indigenous to North America and have long served as a critical component of the food and culture there. Once ubiquitous in the American grasslands with a population in the tens of millions, the bison population was decimated as a result of their massacre by colonizers pushing westward in the late 1800s. These days, the bison population is in recovery and bison meat is growing in popularity, partly as the result of farmers who are marketing the animal as lean red meat with health benefits.