some from as far as Canada. Now the Riffles are caring for a herd of around 30 animals. In the research Liz conducted, preparing to launch their operation, she researched the meat processing sector. She became horrified after hearing the stories about how modern slaughterhouse practices can have a negative impact on the wellbeing of animals and how those practices can impact the quality of the meat.
She and Jimmie decided they wanted to run an ethical farm, where the bison get to enjoy being bison all the way up until the point where they’ re ready to be processed.“ None of our animals see a slaughterhouse while they’ re alive. We do field harvesting so they get to live their lives all the way up until the end,” Liz said.“ I learned a lot about what it takes to get a ribeye on your plate and now I teach about it.”
In addition to the bison operation, Liz teaches classes and works as a consultant for farmers looking to keep their slaughter process ethical. On top of her work in those two areas, she also occupies a seat on the board for the National Bison Association.
Liz calls herself an educator at heart and teaching people about what ethically-sourced products are and what they mean is important to her. She calls it“ honest meat.”
“ I love doing education on that— but gentle education. I’ m not going to throw pictures in someone’ s face and say,‘ Do you know what really happens in a slaughterhouse?’” Liz said.“ But come out here to the farm and let’ s have a real conversation and after that I’ ll answer all your gory questions.”
While Liz prides herself in the education aspect of meat production, she’ s still learning herself every day as well.
Even after operating the business for almost four years, the farm life and bison are still teaching Liz and Jimmie new things. For both of them this experience has been eye-opening both into the ethical side of cattle raising and into the delicate balance nature holds with humans.
“ There’ s a fine line between running an operation with healthy animals and running a not-so-healthy operation with unhealthy animals,” Jimmie said.“ Making sure your mineral content is correct and your feed is appropriate and all of that comes together to balance it all out.”
For Liz she was surprised just how aware the bison are compared to cows and other domesticated farm animals. Bison are still wild animals and will let that be known to an ill-prepared handler.
She recounted a story told to her about rehabilitated bulls, who were domesticated to the point that they wouldn’ t seek out their own food and wouldn’ t eat until it was brought to them. Bison, on the other hand, don’ t have that issue.
While that example was on one extreme, she admitted, the difference is even clearer in day-to-day farm chores. Cows don’ t like being corralled any more than other farm animals, but bison will fight and battle the moment they’ re pushed toward a small space.
“ I’ ve had animals jump six-and-a-half feet of fence. We’ ve had animals we couldn’ t get through the chute system and just refused to get in a small space,” Liz said.“ They’ d be so worried about it and so stressed out they’ ll make themselves sick if we’ re not careful.”
While the Riffles have had their challenges learning and growing a herd from square one and how to run a business, neither Liz nor Jimmie would trade the experience for anything.
“ It’ s challenging. We’ re constantly revaluating and changing and shifting. But tonight, when we look back at the day and see what we did we’ ll be able to say,‘ Today was a rewarding day,’” Jimmie said.“ I think the whole process is that way.”
To find out more about Riffle Farms, their business or their process, visit their website at www. rifflefarms. com.
Riffle Farms
Liz Riffle said that the names bison and buffalo are pretty much interchangeable. Bison is the official name of the animal’ s genus, while buffalo is more of a nickname given due to their resemblance to water buffalo.
JUNE’ 25 � DESTINATIONS � 13