Buffalo Recipes

The taste of buffalo is often indistinguishable from beef, although buffalo tends to have a fuller, richer (sweeter) flavor. It is not “gamy” or wild tasting. Buffalo 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 rapidly. Caution must be taken to insure that you do not overcook buffalo.

Buffalo may be used in place of beef with any or your favorite recipes if you remember a few basic tips:

Try Some of These Great Buffalo Recipes and Cooking Tips!

 

 

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