We thank both anonymous reviewers.Their comments improved the concise-ness of our manuscript.We thank Bob Wesley and Tyrell McClain at McGinley Ranch for providing detailed information about the grazing and finishing practices of bison in this study.Brush Meat Processors and Rocky Mountain Natural Meats graciously allowed access to their facilities for collection of the striploin samples and we thank them both.SvV acknowledges current grant support from USDA-NIFA-SARE(2020-38640-31521 （）

2021-38640-34714),USDA-ARS(USDA-2022-58-3064-2-007),the Greenacres Foundation,Applegate LLC,Perdue Foods LLC,and the Bionutrient Institute for(co-funded)projects that link agricultural production systems—animal and cropping systems—to the nutritional/metabolite composition of animal and plant foods.SvV acknowl-edges previous grant support from the North Dakota Beef Commission and the Dixon Water Foundation for work on red meat and human nutrition.SvV is a non-paid member of a Scientific Advisory Committee of the Food and Agricul-ture Organization of the United Nations.SvV has accepted travel honoraria,but not speaking fees,for talks related to this topic.CK is a paid employee of Turner Ranches.FP reports receiving honoraria for his talks about behavior-based management of livestock.All authors read and approved the final manuscript.This project is based on research supported by the Turner Institute of Ecoag-riculture.SvV was supported by an AFRI Post-Doctoral Fellowship[grant no.2021-67034-35118/project accession no.1026420]from the USDA National Insti-tute of Food and Agriculture during project performance.L.M.H.received a PhD stipend as part of this project.The funders had no influence on data analysis. （USDA-2022-58-3064-2-007）