I didn’t know much about buffalo meat until I spoke with Dan Marino of Jackson Hole Buffalo Meat Co. I had the opportunity to pick his brain about buffalo meat, how it compares to beef and inquire about taste. I think you will discover his responses both surprising and interesting.
I’m calling buffalo the “real American meat” because it was the main meat source too many of the Plains Indians until millions of the buffalo were slaughtered during the late 1800’s and they nearly became extinct. Now they are being farm raised on private ranches and the numbers are back up to about one-quarter of a million.
Why Buffalo Over Beef?
In accordance with Dan Marino, buffalo meat is more enjoyable than beef. He admits that the taste is comparable but buffalo has a “lighter, sweeter flavor” and “doesn’t leave a greasy feel inside your mouth.” He also reveals buffalo includes a “much livelier flavor” but isn’t “gamy”
Sounds good to me but I can’t vouch for this because I’ve never had a buffalo fillet mignon so I am making it my goal to try them side by side and see what my taste buds decide.
Another interesting fact he makes about buffalo is the health advantages that is included in it. Not only does it have 70% to 90% less fat in comparison to beef, on average it has 50% less cholesterol. And on top of that, it is higher in protein, iron and all the omega and amino acids. Wow, my doctor might be prescribing buffalo pretty soon.
And did you know that because they are naturally resistant to disease and grow faster than domestic animals, they don’t need all the antibiotics and growth hormones that are typically given to beef cattle?
So what do they feed a buffalo?
Buffalo steaks Buffalo are raised on open grassland and graze on natural grass. Since they are not fed manufactured feed, you cannot find any current concern about mad cow disease at this time for help visit us. I was also told that unlike sheep and beef, they don’t defecate in their own water source. Now what’s wrong with those sheep and cows?
What about inspections and grading?
Just like beef, Dan’s buffalo are inspected by both the USDA and the State Department. At this time, there is no official grading system but the National Bison Association is working on it.
Flavor and texture
As I mentioned above, Dan thinks buffalo has more flavor. Since a buffalo and cow have a similar muscle groups, their texture and tenderness are very similar to each other. According to him, “A filet on a buffalo is every bit as tender as on beef. The real difference is the darker color and sweet flavor.”
Are there similar cuts available?
Because of the similar muscle groups, buffalo has the same cuts as beef. There are rib eyes, rib steaks, sirloin, t-bone, porterhouse, strip, files, brisket, flank, roasts, file’s, burgers and the rest of the cuts
How to cook buffalo meat?
You cook it the same way you cook beef but because of its lower fat content, it will cook faster than beef. You see the fat works as an insulator and slow down the cooking time. The less fat, the faster the meat will cook. So you can grill it, roast it or pan-fry it. Just be careful not to overcook it.
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