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.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.