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					Buffalo may be used with any of your favorite beef recipes if                                           HELPFUL HINTS
             you remember a few basic tips:
                                                                              • For good cooking, preheat broiler at least 5 minutes before
                                                                                you broil a steak.
•   If you normally cook your roast beef at 325 F, turn your temper-
                                                                              • Steaks thinner than 3/4 inches thick are not recommended for                                           ®
    ature down to around 275 for buffalo. Plan on the roast being
                                                                                barbecuing or broiling.
    done in about the same amount of time as with a comparable size
                                                                                                                                                                 32819 Highway 87 • California, MO 65018
                                                                              • Sear both sides of your steaks on hot grill to keep the juices
    beef roast. To ensure the temperature you prefer, we recommend
                                                                                                                                                                    1-800-624-5426 •
                                                                                in the steak, then turn heat down and finish cooking to
    using a meat thermometer indicating the internal temperature.
                                                                                desired doneness.
                                                                                                                                                                  KEEP FROZEN UNTIL READY TO USE
    Again, rare to medium rare is recommended.
                                                                              • When cutting thin slices of meat, have the whole piece slightly
•   Ground buffalo or buffalo burger is also leaner (most ranging               frozen. It will slice easier.
    about 88-92% lean). It will also cook faster so precautions must          • For a successful kabob - parboil slow cooking veggies before
    be taken to not dry out the meat. There is very little (if any) shrink-     cooking with kabob.
    age with buffalo burger - what you put into pan raw will be close         • Don’t flattened burgers with spatula while cooking. You’ll end
    to the same amount after you cook it. Pre-formed patties tend to            up with, dry, bland burgers.
    dry out faster when grilling. (Hint: the thicker the patty, the juicer    • Handle ground buffalo as little as possible in order to preserve
    the burger.) Again, rare to medium rare is best. Although ground            the juices.
    buffalo is leaner, there is no need to add fat to keep it from stick-     • Chilies and stews are better when cooked for a long period of
    ing to the pan or falling apart.                                            time at a very low temperature. They are even better the
                                                                                second time around.
•   All meat, no matter the leaness, has enough fat available to cook
    it properly. The great thing about ground buffalo is that you don’t        Would you or a friend like to receive a Burgers’ Smokehouse catalog? Just
    need to drain off any grease from the pan!                                 fill out the Mailing information, mail to Burgers’ Smokehouse, 32819
                                                                               Highway 87, California, MO 65018 and we will send you a catalog.

    *Do not use a fork to turn steaks. This puntures the meat allow-           NAME
    ing the juices to escape.                                                  STREET

    **Lesser quality buffalo steaks are not recommended for grilling           CITY                                STATE              ZIP
    unless they have been marinated.                                           EMAIL                                                                                          Buffalo
                                                                                                                                                           110                                             4/08
            BUFFALO MEAT IS DEFINITELY A BETTER BUY                                The lack of fat insures that buffalo meat will cook faster. Fat acts as       BUFFALO FAJITAS
  Today, health conscious Americans have a choice! A red meat source             an insulator - heat must first penetrate this insulation before the cook-        Replace beef with buffalo strips cut into 1/2 inch strips.
that is low in fat, cholesterol and calories, yet is high in protein, vitamins   ing process begins. Marbling (fat within the muscle) aids in slowing            BUFFALO PITA POCKETS
and minerals. All natural, healthful and great tasting, all in one package!      down the cooking process. Since buffalo meat lacks marbling, the meat             Broil one pound of buffalo steak, slice thinly across the grain. Use your
The “Great American Bison” is making its way to the dinner plate of con-         has a tendency to cook more rapidly. Caution must be taken to insure            pita pocket recipe.
sumers. Bison is the true name for the animal we commonly call                   that you do not overcook buffalo.
                                                                                                                                                                 BUFFALO KABOBS
“Buffalo.”                                                                                                                                                         Cut 2 pounds of buffalo sirloin steak in 1’ chunks. Marinate buffalo
                                                                                 GRILLING BUFFALO STEAKS
  The benefits of buffalo meat lie in the basic nature and biological attrib-                                                                                    overnight in:
                                                                                   Steaks recommended for grilling/barbecuing include Filets, Ribeyes,
utes of buffalo. Biologically, buffalo does not marble (put fat in the mus-                                                                                         1 Cup Dry Sherry
                                                                                 and New York Strips.
cle). The result is more meat (protein) and less fat (calories) per pound.                                                                                          1/4 Cup Vegetable Oil
                                                                                   Cooking time is important in order not to overcook your steaks. Total            3 Tablespoons Onion Soup Mix
Research data on buffalo meat makes this animal even more impres-
                                                                                 cooking time will depend on the thickness of the steaks:                           1/2 teaspoon dried, crushed Thyme
sive. Most other reports on buffalo meat come from unpublished data by
                                                                                 1” thick       Rare . . . .6 to 8 Min.     Medium . . . .10 to 12 Min.             1 teaspoon Salt
the human nutrition information service of the USDA. The table below
                                                                                 1 1/2” thick   Rare . .10 to 12 Min.       Medium . . . .14 to 18 Min.             1 small clove Garlic
shows a comparison of buffalo with other various domestic meats in sev-
                                                                                 2” thick       Rare . .14 to 20 Min.       Medium . . . .20 to 25 Min.              Zucchini, cut in 1’ chunks
eral nutritional categories.
                                                                                 (NOTE: Well-done buffalo steaks are not recommended. Due to the                     Green or Red Pepper, cut in 1/2” chunks
 3-OZ. SERVING (ROASTED)     CAL % PROT. %            FAT        CHOL (mg)       leanness of the meat, buffalo has a tendency to become dry when over                Onions, whole mushrooms
 BUFFALO                      159         35          2.8           39           cooked.)                                                                            Cherry tomatoes for adding at end.
 BEEF                         192         27         27.9           73
 PORK                         198         26         25.0           79           BROILED BUFFALO STEAK                                                           Alternate meat and vegetables on skewer. Barbecue 4-6 inches from
 CHICKEN                      162         23         14.0           76              Rub your favorite cut of steak with a combination of a little garlic salt,   heat until browned (8 min. total broiling time). Add a cherry tomato to
             (USDA Human Nutrional Information Service 1979)                                                                                                     each skewer after broiling.
                                                                                 cooking oil, ground black pepper and lemon juice. The lemon will make
   While the price per pound of buffalo may seem a little higher than that       it tangy and gives a zippy flavor.                                              OTHER USES:
of other meats, it is important to understand that when comparing the                                                                                              Buffalo steak may be used in Stir-Fry. Just prepare like you would any
                                                                                 ROSEMARY MARINATED STEAK                                                        stir-fry, except cut down on cooking time for buffalo.
outstanding qualities of buffalo, the consumer is receiving a bargain!
                                                                                     1 Sirloin Buffalo Steak
  Buffalo meat is similar to beef and is cooked in much the same way.                                                                                              Use ground buffalo in chili, meat loaf, chicken fried steak, meatballs,
                                                                                     1 Tablespoon Dried Rosemary
The taste is often indistguishable from beef, although buffalo tends to                                                                                          oriental dishes, stews, quiche, etc.
                                                                                     1/2 Cup Red Wine
have a fuller, richer (sweeter) flavor. It is not “gamey” or wild tasting.                                                                                         When making meat loaf, place a couple of slices of bacon in the bot-
                                                                                     1/4 Cup Olive Oil
Buffalo is low in fat and cholesterol, and is high in protein, vitamins and                                                                                      tom of the pan.
                                                                                 Marinate steak in sauce for about 2 hours and leave the meat out so all
minerals. Fresh cut buffalo meat tends to be darker red and richer in
                                                                                 can come to room temperature. Barbecue on hot coals.
color than many other red meats.                                                                                                                                 REMEMBER, THE SECRET TO GOOD BUFFALO IS NOT TO OVERCOOK IT.

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