Emily Chan
Blue Babe’s remarkable preservation allowed its muscle tissue, bone marrow, and fat to stay intact. While conducting his studies, Guthrie thought the bison looked good enough to eat.
Its muscle tissue even resembled beef jerky. As a hunter, he had no qualms about consuming a creature that was thousands of years old.
Before Blue Babe froze, the meat of its abdomen had rotted, but its neck was still in excellent condition.
Guthrie decided to host a special bison stew dinner to celebrate the taxidermist Eirik Granqvist’s work with Blue Babe.
A small portion of the bison’s neck was diced and simmered in a pot with plenty of spices and vegetables to enhance the flavor.
The ancient bison stew was served with wine. None of the guests suffered any ill effects from the aged meat. In fact, Guthrie even described it as “delicious” with a “strong Pleistocene aroma.”
