Skip to comments.Do FReepers like Buffalo? (the food, not the city)
Posted on 09/16/2012 8:49:12 AM PDT by djf
Had an interesting morning, late last eve I was at the supermarket and thought about buying a steak.
Yurns out they had some nice buffalo sirloins that were cheaper than beef, so I figured time to try it...
Steak and eggs for breakfast. I fried it in olive oil w/onions.
Delicious! But one thing I would note is I cooked it about as rare as I would cook a beefsteak, yet the inside parts were still a bit too rare for me, so I put that back on for a few minutes.
Experiences? Recipes? Recommended cuts?
I can plainly see this is something I'm going to have again!
Buffalo meat is good! I’ve only had it in restaurants, so i have no recipes. I recently went to a place in Sacramento and had kangaroo steak and fried python. Kangaroo is very, very gamey. Python is chewy.
I also cook mine rare, and the steaks are fine if the outside is seared. The hottest my barbecue grill gets on the hottest sunner day is only about 575 degrees, so I can't sear my steaks as they do at restaurants. Nevertheless, I like mine so the middle is just about raw.
Burger is another matter. I cook every permutation until it's done in the middle.
In the mid 80’s I had an acquaintance who bought some ground buffalo meat from a speciality market out in the country. It was okay, tasted a tad sweeter than beef, IIRC. The only real noticeable difference was that it was drier than beef, because it had less fat content.
I have never seen it in any of the grocery stores where I have lived.
Yes. Just like beef only less fat and less cholesterol.
Great flavour, much leaner than beef. Takes a bit longer to cook, as you observed.
I prefer ground Bison in spaghetti sauces. Bison, however, is best when the receipe is kept simple. Otherwise, you might as well have bought cheap ground beef. Hold off on the fancy marinates and garnishes. Open flame grill is the way to go, with a dusting fresh coarsely ground pepper, salt, and a hint of garlic. Nothing more is needed. Quick sear one minute per side on high flame. Then five minutes per side medium flame. Let rest five minutes. Chow down.
No need for the qualifier, NO ONE can stand the city....
One thing I would add, though, is a pinch of oregano, because I grow my own and pick the very best right before the flowers bloom.
For FReepers who like oregano, I very much recommend buying a couple plants in the spring and put them in. You can’t kill the stuff, no matter how hard you ignore it!
They sold it in Nebraska grocery stores when I was working there... it’s very good.
I’ve also met ranch hands who work on places where they raise buffalo for slaughter. They’ve got some chilling stories...buffalo seem to switch from zen master to serial killer with nothing in between.
They manage on pasture that would starve a cow, some people have thought they need a wider range to spread across and should be managed for public consumption. A subject of some controversy in the Rocky Mountain States.
In America it is most likely Bison, and it’s delicious. I recommend the rib eye or strip cuts. Lubricate them with olive oil, season with kosher salt and pepper, and sear over a hot charcoal fire. Cook them to no more than medium rare.
Let rest for 5 minutes and serve.
I know with regular beef steaks, the best results I ever have are like this:
Buy it, take it out of the package. Rinse it and pat dry.
Put on a plate, and into the fridge with a paper towel over it for 3-4 days.
Take it out, season however you would season it, then on the grill.
Dry-aged. Melts in your mouth. Excellent!
The dry aging is an excellent tip. But steaks like that don’t last long enough around here to age much. LOL
Have a pleasant day.
You should never fry with olive oil.
love bison...some of the best eating around
There was this steak joint in Chicago I went to years ago that had some special kind of mold they used for dry-aging. The steaks were on display for people to pick and they were literally green covered by the mold.
They were very, very good, but I wouldn’t call them the best I ever had... the best was grass-fed - in Mazatlan.
try whole foods
I would rather eat a worm.
Had one as a pet for awhile. He gored the mailman. One of our cats ate him one day. The buffalo, not the mailman.
I generally use olive oil or coconut oil.
I have some corn oil in my prepper stuff, can’t even remember the last time I cooked anything with it though...
Omega 6 oils are bad for you.
We used to get buffalo here frequently. But then the owner of the herd went to jail for something and the ranch and herd were sold.
That aside, the meat was always good. I always enjoyed the buffalo burgers sold at a local eatery, also out of business.
How big was your cat!?!
“I generally use olive oil or coconut oil.”
I have never heard of coconut oil for cooking, and I live here in Panama.
It sounds great!....
I just got off the phone with my sister-in-law. Both she and my brother like to cook. They are both great cooks...and both are slim...I asked her if they had ever seen coconut oil for cooking on our supermarket shelves. Her response was a regretful “no.” “But” she added...”When we lived in Mexico, coconut oil was used on leather goods.”
After she said that, we both had a good laugh. She meant it. She used her comment to add humor to the conversation.
Black Buffalo - Ictiobus niger
Considered by many to be very tasty fried, I've found it to have a slight oily taste. My dad used to love it.
I’ve had Buffalo wings before.....
It’s no wonder they couldn’t fly, those wings were tiny......But very tasty....
Hope this helps...
Buffalo is great! Less fat and drier as others have noted. There is a buffalo farm near Meadville PA about an hour and a half north of Pittsburgh and maybe aa half hiur from mrs p6’s family farm.
They are usually at the PA farm show and put on a wonderful presentation!
Being drier, less fatty than beef I like steaks aged or marinated.
When making burgers, try adding minced onion, peppers and/or garlic to add flavor and help keep it moist.
Marinated it makes great fajitas.
Makes great chili.
It’s a very light oil that doesn’t break down during cooking. So light, in fact, that it solidifies at around 76 degrees. So it may or may not look “liquid” to you if you see it in the jar.
Although it has cold winters, I've heard that Buffalo, Wyo. is a great place to live.
I know a lot of people bitch about all the snow but it only sticks around until early spring. After that, it's pretty much gone until November. Also, you are right by the Great Lakes and not too far from Niagara Falls. Not sure how Buffalo rates a NFL football team but they do fill the stadium on a consistent basis.
Now back to the meat. Buffalo meat is damn good. Are you kidding me? When we settled the United States, the Great Plains was teeming with buffalo yet we hunted them almost into extinction. Those cowboys were hungry.
I grew up in Livingston County.
Been there many times.
Slowly, I turn...
Step by step...
Inch by inch...
The Whole Foods markets around me always have it, in various ways: one has fresh ground every day. Also all the different fresh steak cuts, and frozen like pattys etc.
Is very healthy since so low in fat. And fed the natural way - NOT any grain, like the bad GMO corn stuff. Am thinking the small farmer raises them healthier than the mega mass beef processors.
I do the ground burgers a lot since I do not trust the regular beef. They cook like right now fast, since no fat.
A mild taste and all those spices etc mentioned sound good.
I don’t know what kind of grill you use, but I bought a cast-iron inset for my Weber charcoal grill.
Get the coals going, put the inset on - sometimes put some oil on it - and the inset will get really hot. Throw on the steaks or chops and they will sear nicely.
We always have buffalo in the stores here in Washington. I like to barbecue beef better, though, for the fat content. Ground buffalo is good for making chili where you have all the liquid ingredients to keep it moist.
Thank you for your reply....
So if I understand you, it comes in a jar and not liquefied as is olive oil. Am I wrong? Am I right?
Does it taste like coconut?
I love coconut. I would really love to know more about it.
I am going to research Google to get more information.
Thank you again.
You really have me excited about this new discovery.
It will most likely be solid. If you stick a spoon in and take a small amount, it will melt on your tongue.
When I first heard about coconut oil and cooking, I bought some at the health food store.
It had the very distinct flavor of coconut, so sometimes I would put say 1/4 tsp in my coffee... I thought the only thing one could cook with it would be desert type items, cakes, pies, cookies.
But if you get the extra-virgin, cold pressed coconut oil there is very little scent/sense of coconut to it.
It is one of the healthiest oils there is, being mostly medium-chain fatty acids. One of the few oils your cells can actually use WITHOUT a complex digestion process.
And extremely stable. Two year shelf life, probably much longer if you keep it refrigerated.
Buffalo burgers are great!! Lean, good flavor.
Thank you for your reply.
You state, “But if you get the extra-virgin, cold pressed coconut oil there is very little scent/sense of coconut to it.”
It reminds me of last week when I asked the butcher for RibaSmith bacon since I did not see it package in the freezer area. He offered me something else selling me the point what he had was low in fat blah, blah, blah. I replied the yummy fat and yummy rine was what I liked about the bacon I wanted to order. He was stunned. He almost fainted. I laughed because I was telling the truth. And no, I did not buy the bacon he was trying to sell.
Since I don’t know what I am dealing with here (coconut oil), I would want something with a lot of rich coconut flavor. If there is, it has to be yummy with many cooked things.
It is good to know it has a good shelf life.
I was about to go into Google, but a hard rain storm just hit, and I have been checking things to make sure water is not seeping into my apratment.
Coconut oil sounds really exciting!
I can’t immagine how wonderful chicken wings baked with coconut oil or any other meat. It has to be very delicious.
Thanks. I used to do something similar, and the grill could be as hot as I liked.
Sadly, I'm getting old. These days I use a gas grill due to ease in care. Mine has two rows of gas jets.
I told my wife when this one wears out my next one will have three rows. My two daughters and my son have gas grills with three such rows. Theirs get hotter than mine. Theirs also work infinitely better for indirect heat cooking.
My wife and I grill a great deal, so we experiment often. I confess my wife wishes I would experiment less and go with tried and true recipes.
Interesting. My wife always thought steaks my way would be better served to cave men. She says, "Why bother cooking it at all?"
A couple months ago we went to a Ruth's Chris in our neighborhood. We both ordered NY Strip. The restaurant made a mistake. They served both steaks the way I like it.
I told her I would send hers back for additional cooking. Such isn't her way, and she would not allow it.
She did say, after a couple of bites, "You know, this really does taste good!" I also noted that she ate hers in its entirety, which she never does, so she really did like it.
She still won't let me cook it rare for her at home. I think the restaurant ambiance and lighting were more conducive. She could not see how truly rare it was.
I explained any cooking cooks out flavor. The only reason for searing is to lock in the juice and make the steak safe.
I can tell one thing! If I bought a thicker cut, cut it into cubes and browned it, into the crock pot for about 6 hours with fresh veggies, we're talkin some killer!! stew for the fall!!
This does sound darned good.
Dry meat, not nearly enough fat for flavor.
The fat is always the source of flavor in meats; it contains the history of what the animal ate.
Coconut oil has a subtle flavor usually, but it is a real winner on anything baked. Somewhat similar to butter, but never burns like butter does. Especially good on desserts.
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