INFORMATION ON
BUFFALO MEAT CUTS
Click on the meat cuts shown below and find out more about that cut

From the Round back to diagram

Steaks - Round, Top Round, Tip Roasts - Top & Bottom, Rump Eye, Tip

From the Sirloin back to diagram

Steaks - Flat Bone, Round Bone, Top

From the Short Loin back to diagram

Steaks - T-Bone, Top Loin, Porterhouse, New York Strip, Tenderloin Roasts - Tenderloin

From the Rib back to diagram

Steaks - Rib, Rib Eye Roasts - Rib - Large End, Small End

From the Chuck back to diagram

Steaks - Top Blade Steak, Medallions Roasts - Eye, Shoulder, Blade, 7-Bone

From the Flank & Short Plate back to diagram

Steaks - Flank, Steak Rolls, Skirt

From the Fore Shank & Brisket back to diagram

Shank, Brisket (point/flat half, whole)

Other Cuts

Ground Bison, Cubed Steak, Stew Meat, Cubes for Kabobs

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Did you know...

Buffalo calves are reddish brown when born
and weigh 40-50 pounds.

Buffalo inhabited vast territories of North America. Herds that counted about 30-70 million, roamed the area freely and were the symbol of spirit and strength. Native Americans hunted the species for meat, clothing material, and other uses. With the development of commercial hunting and agriculture, the Buffalo Bison experienced a huge decline in numbers. The population was devastated and reduced by a few million and the Buffalo found itself on the verge of extinction.

By the beginning of the 20th century, the Buffalo started to recover. The population grew a little, yet the species never recovered from the damage brought by extensive hunting and habitat loss. Nowadays, Buffalo herds are found in parks and wildlife reserves. It is unlikely that wild free herds will never come back to North America.

Buffalo are the largest land animals of North America. Males and females differ in size considerably. A male Buffalo stands about 2 meters at the shoulder. The length of the body is from 2 - 3.8 meters. The shoulder hump and a huge head are prominent Buffalo characteristics. Buffalo have long hair at the front that is of brown color. The length of the hair, as well as the size of the animal, helps to distinguish between a male and a female.

Buffalo also have horns. They are black in color and tend to curve upward and inward with a sharp tip at the end. The Buffalo has circular black hooves. The legs are short, yet steady.

The Buffalo has two subspecies. The Wood Bison and the Plains Bison differ in size. The Wood Bison has longer legs and appears to be taller. The Plains Bison has a lighter coat color. Buffalo form groups by sex, age, and habitat

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Buffalo Cooking Tips:

Buffalo meat is similar to beef and is cooked in much the same way.

The taste is often indistinguishable from beef, although bison tends to have a fuller, richer (sweeter) flavor.

It is not "gamey" or wild tasting.

Bison is low in fat and cholesterol, and is high in protein, vitamins and minerals.

Fresh cut Buffalo meat tends to be darker red and richer in color than many of the other red meats.

The lack of fat insures that Buffalo meat will cook faster. 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 Buffalo meat lacks marbling, the meat has a tendency to cook more rapidly remember..
•Caution must be taken to insure that you do not overcook bison.
•Don't season the meat until almost done cooking as this dries out Buffalo meat as it's so lean.

•Don't squeeze down on the burgers as that takes out the natural flavoring and could also dry them out.

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Frequently Asked Questions:

Q: What does buffalo taste like?

A: Buffalo meat tastes great! Many people feel buffalo is the most flavorful meat they have ever tasted. It has a sweeter, richer flavor than beef. There is no "gamey" or wild taste. Buffalo meat is naturally flavorful and tender. It tastes great by itself and will enhance all your favorite recipes.

Q: Is buffalo a good value?

A: On a cost basis, buffalo falls into the gourmet category at your supermarket or butcher shopt. The value of buffalo is not what it costs,
but what you receive in return. Nutritionally, you are getting more protein, more nutrients, and less fat, also less calories and cholesterol. A value that you can fit into your budget and be assured of a balanced, healthy diet.

Q: What are the facts on Nutitional Value compared to other meats?

A: Buffalo is an excellent red meat source low in fat, high in protein, rich in flavor. Research done by the University of North Dakota, has shown that buffalo is a highly nutrient-dense food because of the proportion of protein, fat, minerals and fatty acids to its caloric value. Comparisons also show that buffalo has a greater concentration of iron as well as some of the essential fatty acids.

A long time ago the Indians and frontiersmen who ate mostly buffalo had great endurance, agility and stamina. Due to their independent natures, buffalo are handled as little as possible. They spend their lives on grass, much as they always have, and very little time in the feedlot. Because of this, there is no need for artificial growth stimulants or sub-therapeutic use of antibiotics.

Comparisons of the nutritional values of buffalo have shown that buffalo meat is low in fat and calories and high in protein and nutrients. In short, with buffalo you are paying for a red meat source that is high in protein, low in fat, low in calories, and a red meat that fits into the federal government's dietary recommendations. This allows you to enjoy more by eating less!

Q: Is there anything special I need to know about the care and storing of buffalo meat?

The care and storage of buffalo meat is very much like beef. How long it was aged and how it is packaged will affect the storage life of a product.

Refrigeration:
Store in the coldest part of the refrigerator...
Steaks and Roasts unopened -- up to four days;
Ground Buffalo -- no more than two days.

Freezing:
To keep buffalo as fresh as possible, wrap and seal it tightly in moisture and vapor-proof material such as freezer paper, aluminum foil and polyethylene films. Label packages, noting the date, cut and weight.
You can store ground buffalo and cooked buffalo as long as three months; other fresh buffalo up to 12 months.

Defrosting:
Several methods may be used to defrost buffalo. The best method is to defrost in the refrigerator in its original wrapping. A second method is to defrost during cooking. However, you should allow one-third to one-half more cooking time, depending on the size of the meat cut. A third way is the use of the microwave oven. Be sure to follow the manufacturer's directions.