Greater Buffalo Meat

People are discovering the deliciously healthy tast of buffalo. Buffalo meat tastes similar to fine beef, with a richer flavor. Bison is naturally flavorful and tender and can be prepared much the same as beef.

Bison falls into the gourmet or specialty meat category at your supermarket or meat market. The value of buffalo is not what you pay, but what you get in return. Nutritionally you are getting more protein and nutrients with fewer calories and less fat. Buffalo is dense meat that tends to satisfy you more while eating less.

Bison are handled as little as possible. They spend their lives grazing on grass, much as they always have. They are not subjected to questionable drugs, chemicals or hormones. The members of the National Bison Association feel so strongly about this that they have a resolution opposing the use of these substances in the production of Bison for meat.

Research by Dr. M. Marchello at North Dakota State University shows that the meat from Bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acid in its caloric value. Bison has a greater concentration of iron as well as some essential fatty acids necessary for human well being. The meat has a subtle, discernible taste by itself that is highly agreeable and satisfying. By leaving off the condiments one can actually improve the taste and dramatically improve the caloric count.

Individual cuts of Bison are identical to beef, except for color. Prior to cooking, Bison is a deeper red. This is due to the fact that Bison does not marble (produce internal streaks of fat) like beef. Marbling slows down the cooking process because the fat acts as an insulator -- heat must first penetrate this insulation before the cooking process can begin. Since Bison lacks marbling, the meat has a tendency to cook more rapidly. Caution must be taken to guarantee that you do not overcook Bison.

Rub your favorite 6 ounce cut of Bison Steak with a combination of a little garlic, salt, cooking oil and lemon pepper. Grill steaks 4 - 6 inches above medium hot coals (325 degrees) for the following times, depending on thickness:

1" thick - Rare: 6 - 8 minutes Medium 8 - 10 minutes

1 1/2" thick - Rare: 8 - 10 minutes Medium 10 - 12 minutes

2" thick - Rare: 10 - 12 minutes Medium: 14 - 18 minutes

Steaks recommended for grilling/barbecuing include Rib Eyes, T-Bones, and New York Strips. Bison tastes best when grilled to rare or medium (still pink in the center). Cooking time is important to avoid overcooking.

Per 6 ounce filet: 234 calories; 3.2 g fat; (12% calories from fat); 105 mg cholesterol; 91.8 mg sodium.

Additional information can be found on the web at: http://bisoncentral.com Native Americans had it right. They used every part of the bison and wasted nothing. Not long ago you could buy a bison burger at "Old Man River" for about $3.75. The beef industry may have something to do with the lack of availability to the American public. Some sources have indicated an attempt to produce a Beefalo breed which would improve the acceptability and cut down on the heart related fat contained in the massive amounts of beef eaten in this country.

Not long ago we purchased Bison meat in Ellicottville, New York. Julie and I have visited many Bison sites in our travels. In Yellow Stone National Park we were startled to realize that the buffalo on the side of the road-next to my car was the real thing. At times they stand so still they appear to be statues. They are a curious animal and often times would approach us in large numbers, and just stare at us while we took pictures of them.

A few years back, members of the Senior Tennis League and the Badminton Club of Greater Buffalo ate buffalo meat at the "Qual Ridge Public House near seven corners on route 104. Every one enjoyed the dinner. Unfortunately, they have since closed, and it is difficult to find restaurants that specialize in dishes that include ostrich, rabbit, venison and even rack of lamb. There's nothing wrong with liking food if you remember that variety is the spice of life. And that takes me to my next post: "Spice up your life."