Eating healthy never tasted so good!
Buffalo meat fits the dietary guidelines of the American Heart Association and is often prescribed by physicians to patients who should limit their fat intake. Several of the nationally recognized weight-loss programs list buffalo as one of their recommended "diet foods".
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Bison are handled as little as possible. They spend their lives on grass, much as they always have. They are not subjected to questionable drugs, chemicals or hormones. The members of the NBA feel so strongly about this that they have a resolution opposing the use of these substances in the production of Bison for meat.
With buffalo meat you get what you pay for: 100% pure, wholesome, tasty nutrition.
Cooking Tips for Bison
Buffalo meat is similar to beef, however, when preparing various cuts of bison you need to cook it differently. Because of the lack of marbling (white streaks of fat through the meat), bison needs to be cooked at a lower temperature than that used for beef. Fat acts as an insulator causing most meats to take longer to cook. This lack of fat also accounts for the deep red color of the meat. You should cook bison to the same doneness you prefer in beef. We recommend rare to medium. We don’t guarantee well-done steaks or roasts. When you overcook bison, you get the same results as when you overcook other meat. The juiciness and tenderness of the meat will be compromised.
The best oven temperature is a 275 degree oven. Preheat your oven. To insure the desired doneness, use a meat thermometer. Because bison cooks more quickly you may want to check it sooner than you would beef. Rib steaks, roasts, tenderloin, and sirloin roasts are suitable cuts for roasting.
Move your broiler rack a step lower in your oven than you would use for beef. Broil as you would your beef but shorten the cooking time. Rib steaks, tenderloin sirloin, and T-bone steaks are delicious this way.
Don’t put bison on the flame! We have found the best grilling technique is the indirect method. If you have a dual control gas grill, heat the one side on high for 5 to 10 minutes, then reduce to medium-high. Place the steak or roast on the cool side. In colder temperatures, you may want to have the heat on low under the meat. For a single control grill cover one side with foil to lock out the direct heat. Use a meat thermometer for roasts and go by appearance when grilling steaks.
Stir fry is an excellent method of cooking bison. Cut the meat into small strips or cubes. Be sure to use just a drop of olive oil or polyunsaturated oil just to coat the pan. Bison cooks quickly so have your vegetables ready to toss in the wok. Heat the oil enough to seer the meat then toss the meat quickly around. Add the other foods. The short cooking time is great for cooking bison.
Crock Pot Cooking
Very slow, moist heat works especially well with the less tender cuts of meat. The best way is a crock pot or slow cooker. Let this cook all day. With the slow moist cooking you won’t have to worry about drying out the meat with overcooking. Use the low setting on your crock pot.
View our Buffalo Recipes page.
Other Benefits for choosing buffalo meat
Bison tastes great! Most people interviewed feel Bison is the most flavorful meat they have ever tasted, with a sweeter and richer flavor than beef. Bison is naturally flavorful and tender and can be prepared much the same as beef.
Bison falls into the gourmet or specialty meat category at your supermarket or meat market. The value of Bison is not what you pay, but what you get in return. Nutritionally you are getting more protein and nutrients with fewer calories and less fat. Bison is a dense meat that tends to satisfy you more while eating less.
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