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Did you Know?
Buffalo meat has about 1/3 the fat
and 25% fewer calories than skinless chicken.
Buffalo meat is not subjected to many of the chemicals, drugs, or
hormones that other meats are.
Buffalo meat takes less heat to cook, it is more tender, and has a
very robust flavor.
Our products are Unconditionally Guaranteed.
Buffalo meat is a naturally lean
and tender meat that has a very robust flavor. Its mystique and healthfulness
allows you to extend your menu and it makes an outstanding impression
with guests. The nutritional value makes it an obvious choice for
people that are trying to eat a healthier diet.
| |
Bison |
Beef |
Pork |
Chicken
(skinless) |
Turkey |
Swordfish |
Deer |
| Fat
(grams) |
2.42 |
9.28 |
9.66 |
7.41 |
4.97 |
5.14 |
3.19 |
| Calories
(kcal) |
143 |
211 |
212 |
190 |
170 |
155 |
158 |
| Cholesterol
(mg) |
82 |
86 |
86 |
89 |
76 |
50 |
112 |
| Saturated
fats (g) |
0.91 |
3.54 |
3.41 |
2.04 |
1.64 |
1.406 |
1.25 |
| Monounsaturated
fats (g) |
0.95 |
3.9 |
4.35 |
2.66 |
1.03 |
1.981 |
0.88 |
| Polyunsaturated
fats (g) |
0.24 |
0.32 |
0.75 |
1.69 |
1.43 |
1.182 |
0.62 |
| Sodium
Na (mg) |
57 |
66 |
59 |
86 |
70 |
115 |
5 |
| Iron
(mg) |
3.42 |
2.99 |
1.1 |
1.21 |
1.78 |
1.04 |
4.47 |
Nutritional
information from the USDA Nutrient Database for Standard Reference,
Release 14 (July 2001) This nutritional information is USDA
"composite" information. This simplifies comparison of various
species. |
| Tips and Recipes |
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| Although buffalo
meat is similar to beef, it needs to be handled and cooked somewhat
differently. The two most important things to remember are,
DO NOT OVER COOK and do not let the meat dry out. A good rule
of thumb is "lower and slower". Because of its lower
fat content, buffalo meat does not have to be cooked as long,
or at as high of temperature to get the job done. You will also
find that most recipes for other red meats can easily be adapted
to cooking buffalo meat. |
|
Grilled Citrus Herb Tenderloin Roast
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2lb buffalo tenderloin
roast
1 large red bell pepper
1 large yellow bell pepper
1 large onion
1/2 tsp. olive oil |
2 tbs lemon peel
grated
2 tbs. olive oil
2 tsp. dried thyme leaves
1 1/2 tsp. salt
1 tsp. coarse black pepper |
Cut
the peppers in 1 inch wedges, and cut the onion lengthwise
into 1/2 inch wedges. Combine the seasoning ingredients, but
reserve 2 teaspoons for the vegetables. Sprinkle the seasoning
on wax paper and roll the roast through the seasoning to coat.
Press the remaining seasoning into the surface of the roast.
Place the tenderloin
on the grill rack directly over the coals and grill for 6
minutes or until the meat is browned (turn frequently). Place
the cover on the grill and cook until desired doneness. Remove
the roast when done and let rest 10-15 minutes before carving. |
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Roast
with Portobello Mushrooms & Dried Cranberries
|
4 lb buffalo
roast
1 cup dry red wine
1 cup canned chicken broth
1/2 cup frozen cranberry juice
1/4 cup all purpose flour
1 large sliced onion |
1 cup dried cranberries
1 1/2 tbs chopped rosemary
4 chopped garlic cloves
12 oz. Portobello mushrooms
(dark gills scraped away, caps thinly sliced) |
Preheat
oven to 300° F. Wisk wine, broth, cranberry concentrate,
and flour to blend in medium bowl. Pour into 15x10x2 roasting
pan. Mix in onion, garlic and rosemary. Sprinkle salt and
pepper on all sides of the roast. Place roast in pan, spoon
some wine mixture over and cover tightly with aluminum foil.
Bake roast until
desired tenderness, basting pan juices every hour (aprox 4
hours). Transfer roast to plate and let cool for 1 hour. Thinly
slice across the grain and place slices in pan with sauce
overlapping slices slightly. Place mushrooms and cranberries
in sauce around roast. Bake at 350° F until mushrooms
are tender and roast is heated through (30-40 minutes). |
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