About Buffalo Meat

by JR Meats on May 3, 2015



Buffalo (bison) are raised on ranches where they graze for their food;they are almost always grass fed. No hormones or routine antibiotics are given to these animals. Buffalo meat is leaner than beef, and like all meat, it’s rich in protein, iron, zinc, vitamin B12 and other nutrients. Buffalo meat is also a good source of omega-3 fats. All grass-fed meats have more of these heart-healthy fats than conventional, grain-fed meats.

Because buffalo is so lean, it cooks quickly and can become tough if you cook it too long or at too high of a temperature. Fat acts as an insulator-heat must first penetrate this insulation before the cooking process begins. Marbling (fat within the muscle) aids in slowing down the cooking process. Since bison meat lacks marbling, it cooks more rapidly.

It’s best to cook steaks to no more than medium-done. You can grill or broil chops and steaks as they’re more tender cuts. Moist, slow cooking is best for lesser cuts such as chuck or pot roast. Ground patties should be cooked to an internal temperature of 160 degrees:the point where the pink just starts to disappear. Buffalo is a great substitute for beef in most recipes, as long as you don’t overcook it.

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