Buffalo and Bison meat in Alberta Canada direct from government licenced rancher.

Buffalo Cuts




157-2004-550th Avenue,

Southpointe Common,

Red Deer, AB T4R 3A2


PHONE 403 341 2344



Tenderloin Whole  
Tri Tip Roast  
Sirloin Tip Roast  
Rump Roast  
Cross Rib Roast  
Chuck Roast  
Tenderloin Steak  
T-Bone Steak  
Rib Eye Steak  
New York Steak  
Sirloin Steak  
Minute Steak  
Ground Buffalo  
Buffalo Burgers  
Buffalo Burgers  
Garlic Sausage  
Stir Fry Strips  
Kabob Meat  
Smokies  (regular, cheese, jalapeno)  
Jerky (original, pepper, teriyaki)  
Extruded Jerky  
Pepperoni (regular, hot, honey garlic)  
Peppered Salami  
Hot Dogs  
Buffalo Ham  
Back Bacon  
Breakfast Sausage  


These Premium Natural Buffalo products are available

at select locations in Central Alberta

Please call Ivan Smith (403) 872-2581 for more information.


Cooking Tips for Buffalo Meat Preparation


Buffalo meat is very lean and does not marble like beef.  In beef, fat acts like an insulator in the cooking process.  Therefore, Buffalo must generally be cooked at a lower temperature and/or for less time.  It is not recommended that Buffalo be prepared in a well-done state.




Although tender cuts (tenderloin, loin steaks, rib steaks) do not require it, for best results marinate steaks 24 hours in marinade of choice before cooking.  Grill over a HOT flame only to sear and seal.  Transfer to COOL side of grill for 6 to 15 minutes depending upon thickness, turning frequently.  Do not cook past medium 160 degrees F (70 deg. C).  Buffalo meat has a tendency to continue to cook even when it has been removed from heat.




For tenderloin, lion, rib roasts, top sirloin butt, preheat oven to 275 deg. F (140 deg. C).  Place Buffalo in shallow roasting pan.  Brush lightly with oil.  Roast until meat is about 10 deg. F below desired temperature.  It is recommended that it be cooked to a rare 130 deg. F (55 deg. C) to a medium rare 160 deg. F (70 deg. C) temperature.  Remove from heat and cover lightly with foil.  The meat will rise 10 deg F while sitting.  After 10-20 minutes enjoy! 


For sirloin tip, cross rib, inside round, outside round flat and eye of round, brown roast at 500 deg. F (260 deg. C) for 30 minutes, reduce heat to 275 deg. F (140 deg. C) and add 250 - 500 ml liquid to pan, cover pan or cover roast with foil, cook to medium rare 145 deg. F (63 deg. C) or no more than medium 160 deg. F (70 deg. C), slice roast at right angles to grain.  With thin roasts cut diagonally across grain.




Buffalo patties do not shrink as regular beef hamburger does.  They also take less time to cook.  If the grill or pan is too hot the patty may stick.  Buffalo burger is foolproof when added to recipes such as chili or meatloaf.


Bon Appetite!


Big Bend Buffalo Ranches

RR#1 Box 2210 Innisfail, AB T4G 1T6

Central Alberta, Canada


Contact Ivan Smith

(403) 872-2581