For close to 25 years, Mike and Karen Van Dyn Hoven have raised bison on their ranch located at W3502 State Highway 156 in rural Pulaski.
Providing an alternative, heart-healthy red meat product to consumers, they open-pasture about 40 head of bison. Mike Van Dyn Hoven was a science teacher at Hortonville High School for 31 years before he toyed with the idea of raising bison, contemplating the endeavor as his retirement business.
The name Seven Feather Bison Ranch resulted from the dream of a fellow conservation class co-teacher. At the time, the duo had been teaching Native American history. The Seven Feather refers to the Seven Tribes of the Iroquois Nation that influenced the formation of the United States. In his dream, Van Dyn Hoven’s co-worker somehow deciphered the farm should be named the Seven Feather Bison Ranch.
In 1997, after three years of research, the Van Dyn Hoven’s purchased the 90-acre property on which they now live. Their house was built the next year, and they bought three naturally-raised heifers a year later. In time, they bought a few more heifers as well as a bull — they thus began raising their own herd via a rotational graze on about 80 acres.
Members for a few years with the Wisconsin Bison Producers Association before even purchasing an animal, Mike Van Dyn Hoven learned the trade by visiting different members’ setups and asking questions of seasoned bison farmers. Both husband and wife attend the annual meetings and occasionally a summer gathering as well.
“We learn from other members what works, what doesn’t,” said Mike Van Dyn Hoven.
From these sessions, they discovered different aspects of moving and working with the animals. Fencing methods and marketing ideas are discussed as well as the way other members raise their animals.
“Our bison are naturally raised, chemical-free. We are down-home farmers who love our land and love our bison,” said Karen Van Dyn Hoven.
About 20% of the members raise their bison naturally, while the other 80% feed corn and grain or silage. The meat tastes different according to what it’s been fed.
“One of the reasons I got interested in raising bison is that you don’t have to have a structure,” said Mike Van Dyn Hoven. “They don’t like to have something over them — preferring to be outside. They only need an arrangement like a lean-to, to have somewhere to get out of the wind. Outdoors is their natural habitat. That’s why we purchased this property — the highlands and lowlands here accommodated for both wet and dry seasons.”
With about 40 head on the property right now, down from about 70 at one time, the ranch utilizes open-graze pasture and finishes with hay in the winter when the grass is done growing. While they are not certified organic, they utilize organic practices.
Buffalo meat is a healthy choice, with 2.4 grams of fat per a 3 1/2-ounce serving — whereas a lean beef starts at eight grams of fat. Bison is considerably less in fat, higher in protein and iron, and it is the heart-healthy red meat.
“The American Heart Association has condoned bison meat, stating that people who cannot eat red meat can eat bison meat, because it’s so lean,” said Mike Van Dyn Hoven.
“My favorite steak is ribeye. Hump roast is Mike’s favorite — it’s like the prime rib of the bison. It comes from the hump; very tender and tasty,” said Karen Van Dyn Hoven.
A bull is located on the property, providing natural reproduction. The cows are 3 years old before they’re at breeding age, which occurs between August and October with a nine-month gestation period. This ensures calving generally occur from April to June. With that natural cycle, the calf grows robust with enough time enabling them to withstand the colder season approaching. Calves are born a cinnamon color with white socks, and go through four basic colors before they get to their adult brown.
“Bison are very perceptive to smell and can sense strangers, so we only use two other people when it’s time to separate the herd, channeling them into our trailer. Also, during calving and breeding periods, the bison can be very sensitive,” said Mike Van Dyn Hoven. “They can see out of the side of their heads, not straight on. We do not wear sunglasses when working with bison, because they like to see the human eye. Bison are herd animals. If they are fed and watered, they’re happy for the most part. As for seeing a fence and challenging it – they don’t do that.”
Bison meat is offered for sale at the ranch. Made available are standard cuts such as steaks, roasts and patties as well as halves and whole bison. Individual cuts are processed by a certified butcher.
Seven Feather Bison Ranch, along with regular customers they serve, also sell their bison at farmers markets in Green Bay.
If purchasing directly from the ranch, call 920-833-9351. Leave a message as to what type of cut is desired and making arrangements to pick it up. Another option is to email them at buffalochickkaren@gmail.com. For more information, visit their Facebook page at Seven Feather Bison Ranch LLC.
