American Bison as Food

choi

Kim Severon, Bison Is Back, Stirring Up Talk; Old-school ranchers and younger counterparts debate how to treat the animals. New York Times, Feb 10, 2016.
http://www.nytimes.com/2016/02/10/dining/bison.html

Excerpt in the window of print: Though the supply of bison is small compared with cattle, demand is growing.

Quote:

"(Buffalo is more of a nickname that came from early French explorers who called the animals 'les boeufs.')

"There are about 90 million cattle in the United States, and only about 500,000 bison, according to the Department of Agriculture.

"Bison grow to market size much slower than cattle, although giving them a chance to get fattened up on annual grasses instead of wild pasture and then putting them on a diet of grain for the last three to six months of their lives helps speed along the process [this is what a feedlot does to cattle].

My comment:
(a) There is no need to read the rest. American bison as food has not changed much for a decade.
(b) buffalo
(i) French English dictionary:
* boeuf (noun masculine): "bonstandard spelling of bœuf"
https://en.wiktionary.org/wiki/boeuf
* bœuf  (noun masculine): "ox; beef"
https://en.wiktionary.org/wiki/bœuf
(ii) buffalo (n): "1580s [to refer to water buffalo] * * * Wrongly applied since 1630s to the American bison"
www.etymonline.com/index.php?term=buffalo