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 • smokehouse.com
in the steak, then turn heat down and finish cooking to
using a meat thermometer indicating the internal temperature.
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
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.” 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.