Tips for Buffalo Meat Preparation
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
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
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.