"On Southern Vancouver Island"

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
Sirloin 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.

Recipe Links

Your Satisfaction is my Guarantee
 

Ranch Tours
  • Give your health and taste buds a treat, and eat BUFFALO, North America's Original Health Food.
  • Today, doctors all over the country are recommending bison meat as the healthy meat for you.
  • Buffalo meat is lean and has what diet-conscious women want -- lots of iron and less fat than most cuts of beef.
  • Native Indians did not have heart disease or cancer,
    their diet consisted of Buffalo or Bison - - Shouldn’t yours?
  • Bison meat is versatile and satisfying, easy to prepare, and can be used in any recipe requiring beef.
  • Our Bison meat is raised without the use of growth hormones, sub-therapeutic antibiotics.
  • Our all Natural Bison meat contains no MSG, Nitrates, Nitrites, Sodium Benzoate, Hydrogenated Oils, Artificial Sweeteners nor Artificial Preservatives.
  • Today, more than ever before, a growing number of people are experiencing the sweet richness of bison meat.
  • Buffalo is increasingly more popular in restaurants and dinner tables, bison is regularly part of a memorable eating experience.
  • Bison are raised naturally without the use of growth hormones, stimulants, antibiotics or animal by-products.
  • Scientifically, the true name for the North American Buffalo is "Bison"
  • Bison is a healthy choice. No Growth Stimulants. No Growth Hormones. No Antibiotics in Feeds.
  • “The iron content is about 3 milligrams in a 3 1/2-ounce uncooked portion" says Marty Marchello, Ph.D., at North Dakota State University.
  • Buffalo meat is very similar to beef in flavour, but with a richer taste. Buffalo meat is not gamey and is dense so you will feel full faster.
  • The key to cooking Bison properly is LOW & SLOW! Buffalo meat is best cooked rare to medium
  • Use lower cooking temperature for cooking Buffalo because Bison meat is extra lean.
  • Buffalo meat is not full of drugs, antibiotics, nitrites, or chemicals.
  • Many people who have problems eating other red meats, can often eat buffalo without any problems. Buffalo don't get cancer.
  • Since there is no marbling and less fat in buffalo, it has a tendency to cook more rapidly.
  • Native American prophecy says that the birth of a white buffalo will herald a new era of peace and prosperity in the world.
  • Bison meat is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value.
  • Comparisons to other meat sources have shown that bison meat has a greater concentration of iron, zinc and essential fatty acids.
  • Bison meat contains the “essential fatty acids”, linoleic (omega - 3) and linoleic (omega - 6) fatty acids.
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