cooking tips

Cooking it Right

Since there is no marbling and less fat in buffalo, it has a tendency to cook more rapidly. On average, it takes a third less time to cook than other red meats. You'll find that Buffalo's rich flavour allows you to serve slightly smaller portions. The smaller servings will stretch your food dollar, and still leave your hunger satisfied. You can also use many of the same seasonings you'd use for other red meats.

Fat acts as an insulator, the extra lean Buffalo will cook more quickly than other red meats. Heat must first penetrate this insulation before the cooking process begins. Fat within the muscle, or marbling, aids in slowing the cooking process.

But natural Buffalo flavour needs fewer seasonings. You can use almost any of your favourite beef recipes when preparing Buffalo, keeping in mind that it is essential not to overcook Buffalo.

Steaks
Sirlion SteakCooking time is important in order not to overcook your steaks. Total cooking time will depend on the thickness of the steaks and the temperature of the grill or pan.

Cook quickly under high heat. To retain more juices and reduce the chance of overcooking, turn only once. Having the steaks chilled or slightly frozen when grilling will also help. Steaks are enhanced with the use of sauces, marinates, and spices. The low fat content ensures greater penetration of the above into the meat so each bite is flavorful.

Steak Rare Medium

  • 1" thick 6-8 min 10-12 min
  • 1½" thick 10-12 min 14-18 min
  • 2" thick 14-20 min 20-25 min

Well done Bison steaks are not recommended. Due to the leanness of the meat, Bison has a tendency to become dry when overcooked.

Roasts
cook under low, moist heat at 275-325 degrees F. Use a meat thermometer and remove from oven at 140 - 150 degrees F. for rare-medium.

Roasts continue to cook after removal from oven; therefore, remove 5 degrees before it reaches desired doneness. The meat absorbs sauces and marinates very well for a variety in tastes.

BurgersGround
Cook as with other ground red meats but expect less shrinkage and quicker frying.

Extremely good with fillers or binders. Mixes well into sauces for a low fat meat additive.

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