Buffalo?

[Guest]

Does anyone have any advice or experience to share regarding processing/cooking buffalo? Any ideas would be appreciated.Thanks in advance. John.

[fishinphyl]

I use to have a gal that worked for me that had a large buffalo ranch and they processed their own meat. When I purchased steaks (the T-bones are awesome) she told me to put them on the grill frozen and cook them slowly.
They are soooooo good that way!

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Phyl

[Guest]

Bison meat is also terrific in any type of standard beef recipe for stew. Roasts can get dry, as the meat is much leaner than beef, but in a stew it is great eating.

Incidentally, some of the best jerky I've tasted is bison jerky. There's a butcher shop in Mobridge, SD that does a super job with it. I'm sure there are jerky makers on this site who could give a good recipe for making the stuff.

[Guest]

P.S. I understand that phyl likes her bison steaks smothered with onion.

[fishinphyl]

WHY would you want to ruin any kind of meat, much less a great bison TBone with onions? UGH that is too gross to even think about! So glad you guys are thinking about me.

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Phyl

[Guest]

Does anyone know what grocery store or meat markets carry buffalo steak and burgers in the metro area?

[Guest]

There's a grower off I-94 in Wisconsin this side of Eau Claire (closer to Menominee) who sells direct to consumers. But there must be places in the Twin Cities.

[AaronM]

My Dad owns a buffalo ranch and the best way to cook a steak is to leave it a little red. You dont want to cook them too much or they will get dry. Same way with the burgers. Leaving them a little bit more pink then you usually would with a regular burger will make it taste the best. Good luck.

fishin frenzy

[Guest]

Thanks for the advice. The burgers are some of the best I've ever had. The steaks have been a little tough, though. Any tips on making them more tender? Thanks. John

[bry c]

wishn-use a mechanical tenderizer to help break down some of the connective tissue in the steaks. These things have dozen or so little needle blades that penetrate the steak as you pound on it. You can get them from restaurant supply or order from cabelas. Stay away from manufactured tenderizers as who knows what is in them(chemical Stuff). Remember if you grill or roast them, make sure your grill/oven is pre-heated. Buffalo steaks like sirloins, ribeyes, and tenders cook up best over very high heat.