All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission.

Butchering a buffalo is bloody, smelly work. It takes strength, it takes time, and it draws flies by the hundreds. The Plains Indians did it as often as they could, following the herds, hunting them, ...

Nothing says "Yum!" like a bit of nomenclatural confusion... Especially with a side of near extinction. But that's what you get once you venture down the culinary path with bison, an alternative red ...