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Dead bison in N.W.T.'s North Slave region might have had anthrax

Dead bison in N.W.T.'s North Slave region might have had anthrax

Yahoo2 days ago
Traffic on Highway 3 may be reduced to one lane over the weekend while crews plan to burn a bison carcass suspected of having an anthrax infection.
In a news release Friday, the N.W.T. Department of Environment and Climate Change (ECC) said the possible anthrax case was found on the highway between Fort Providence and Behchokǫ̀.
Lab results are still pending, but the statement said crews plan to burn the carcass on the side of the road Saturday and Sunday, if conditions allow. Incinerating the carcass prevents scavenging and the risk of spreading the disease if it is confirmed to be anthrax.
ECC warned that there may be smoke and periods of low visibility near the site and asked drivers to reduce speed and follow traffic control directions but not to stop at the site.
Anthrax is a naturally occurring disease in wildlife that can be dangerous to people and animals. The territory has seen anthrax outbreaks among bison in the past. Dozens of animals died in 2023, and hundreds died in 2012.
ECC will be conducting aerial and ground surveillance for bison carcasses and sample other carcases.
Anyone who comes across a sick or dead bison should stay away from the animal and report it to the wildlife emergency number at 1-866-762-2437.
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Dead bison in N.W.T.'s North Slave region might have had anthrax
Dead bison in N.W.T.'s North Slave region might have had anthrax

Yahoo

time2 days ago

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Dead bison in N.W.T.'s North Slave region might have had anthrax

Traffic on Highway 3 may be reduced to one lane over the weekend while crews plan to burn a bison carcass suspected of having an anthrax infection. In a news release Friday, the N.W.T. Department of Environment and Climate Change (ECC) said the possible anthrax case was found on the highway between Fort Providence and Behchokǫ̀. Lab results are still pending, but the statement said crews plan to burn the carcass on the side of the road Saturday and Sunday, if conditions allow. Incinerating the carcass prevents scavenging and the risk of spreading the disease if it is confirmed to be anthrax. ECC warned that there may be smoke and periods of low visibility near the site and asked drivers to reduce speed and follow traffic control directions but not to stop at the site. Anthrax is a naturally occurring disease in wildlife that can be dangerous to people and animals. The territory has seen anthrax outbreaks among bison in the past. Dozens of animals died in 2023, and hundreds died in 2012. ECC will be conducting aerial and ground surveillance for bison carcasses and sample other carcases. Anyone who comes across a sick or dead bison should stay away from the animal and report it to the wildlife emergency number at 1-866-762-2437.

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Nutrition Experts Reveal the Better High-Protein Snack The Taste Comparison Chances are, you know what beef tastes like. Bison is in the same ballpark for sure, but since it's leaner, it tends to be a touch sweeter and less, well, brawny and beefy. And when cooked properly, it's often a bit more tender than beef. Emily Wylie, director of marketing at Force of Nature, a company that specializes in regeneratively raised meat, says many people are surprised by how mild-tasting bison is; there's no strong gamey flavor. 'I describe it as clean and slightly sweet, with a subtle iron-rich note—like grass-fed beef that spent the weekend hiking in fresh air.' How to Cook With Bison There are differences in how you cook bison versus beef, as well, says Wylie. 'Bison is naturally lean, so steaks and burgers reach doneness faster than beef. Use medium heat, flip sooner than you think, and let the meat rest a few minutes so the heat finishes the job.' She suggests cooking meat to medium, instead of well-done, to keep it juicy. 'For steaks, that means pulling them off the heat at about 125 degrees for medium and about 140 degrees for burgers.' Here are a few of Wylie's other bison cooking tips: Season early. Salt the meat while you prep the rest of the dinner so the flavor sinks in. Sear, then lower. Start with a hot pan for a quick crust, then drop the heat to finish gently. Rest is non-negotiable. Even two minutes off the heat keeps burgers and steaks tender. Brighten it up. A squeeze of lemon or a spoonful of chimichurri makes bison's clean flavor pop. If you're a bison newbie, consider starting with ground. It's a straight swap for ground beef in recipes. Related: 14 Easy Ground Beef Recipes to Make for Dinner Tonight The Bottom Line In the end, both beef and bison are high-quality proteins with significant amounts of crucial minerals. 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