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Information on Buffalo




Source of Recipe


Aunt Saunny

Buffalo cuts are available in the same form and terminology as beef. Most of the buffalo processed in the United States today are done in USDA inspected plants. Most are slaughtered between the ages of 18-24 months to guarantee quality and tenderness.

The sizes of the primal cuts are similar to beef, but that is where the comparison stops. Buffalo meat will have a darker red color, less marbling and surface fat. High in nutrients, vitamins and minerals like iron, which gives it that dark red color. Buffalo is higher in protein, lower in fat, calories and cholesterol than beef. They are fed no growth enhancing stimulants, steroids or antibiotics. So, in short, it is a richer, more flavorful, denser protein. This means you get more benefit by eating less. Most chefs agree that the flavor of buffalo is sweeter than beef. Use it in any beef recipe you have, but be aware of the traits of the meat. Less marbling means that the fat, which is an insulator, is not there to protect your meat. Served medium rare will produce the best results if grilling or sautéing. Buffalo meat is naturally tender and marinades should be used to enhance the flavor, not as a tenderizer that may mask its wonderful flavor. Ground buffalo is very lean, approximately 90%, and will cook quickly. There will be little, if any, shrinkage. The thicker the burger, the moister the burger.

Note: As with all meats...When turning steaks, T-bones or burgers, use a spatula or tongs. Piercing the meat with a fork allows flavorful juices to be released from the meat