Buffalo meat is a healthy and delicious alternative to beef. In fact, you can use it in virtually any recipe that calls for beef. However, buffalo is leaner than beef, with less marbling and a deeper red color. Because it’s leaner, buffalo meat will cook more quickly than beef. Be careful not to overcook it, as it can become tough.
Although overcooking is undesirable, you should always ensure the meat is cooked to a safe internal temperature. For a medium buffalo steak, you should cook it to an internal temperature of 160 degrees Fahrenheit. Ground buffalo meat should be cooked to an internal temperature of at least 160 degrees, and the juices should run clear.
One trick you can use to preserve the moisture within the meat is to lower the temperature you use to prepare it. If you’re preparing a bison roast, set the oven temperature to 275 degrees Fahrenheit. Keep an eye on the internal temperature to determine when the roast is done.
Just like with beef, different cuts of bison are best suited to different preparation methods. The rib, short rib, and sirloin regions of the buffalo are the most tender cuts. These are suitable for preparing tenderloin, top sirloin, and rib eye steaks with dry heat. If you choose a medium tender cut from the round, such as top round or bottom round, use a combination of dry and moist heat. All other areas, including the flank, shank, and chuck are less tender. These are best prepared by marinating, braising, pan frying, broiling, and grilling.
You can keep buffalo meat in the freezer for long-term storage. Use it within four months for best quality. Defrost bison in the fridge for 24 hours. Never re-freeze meat after it’s been defrosted.
Steamboat Meat & Seafood Co offers a wide selection of delectable wholesale grocery items. These include wild game, like venison, buffalo, and caribou. You can call their location in Steamboat Springs, CO at (970) 879-3504.