Developing a blueprint for controlling malignant catarrhal fever (MCF) in farmed bison and buffalo in Wales

In the UK and Wales, some pioneering producers have found a ready market for bison meat.  It is considered to be a healthy red meat alternative to traditional beef products being lower in fat, cholesterol and sodium.  It also has a very similar protein content, is lower in calories and is high in iron and vitamin B12.

Compared to beef in the UK, bison meat is worth considerably more, with deadweight prices for bison approximately twice that for cattle, and retail prices for bison meat frequently more than 1.5 times that of beef.

As such, bison are considered as one option for farmers looking to diversify.  However, bison are challenging not only due to their temperament and sensitivity to stress but also their increased susceptibility to malignant catarrhal fever (MCF), which is considered the disease-limiting factor to successful production.  

MCF (caused by the virus OvHV-2) can affect cattle, bison, water buffalo, deer and yak and whilst sheep are considered the main reservoir host, recent work suggests a large proportion of cattle can also carry the virus subclinically. However, bison, buffalo and deer are considered to be much more susceptible than cattle and this is one of the main hurdles for farmers wanting to diversify into this lucrative niche market.

This project, involving one bison holding and two buffalo holdings will investigate how the disease can be controlled on farms in Wales.