FEB
20
2014

Buffalo Cooking Tips

By Bridger Valley Buffalo @8:29 pm

Bridger Valley Buffalo Ribeye steak

A bison is a terrible thing to waste. Follow these basic cooking tips to ensure your cuts come out perfectly every time. The secret: slow and low with plenty of moisture.


Use long handle tongs to turn steaks on the grill. A fork will pierce the meat and allow the flavorful juices to escape. Steaks thinner than ¾ inches thick are not recommended for barbecuing or broiling. Lesser quality buffalo steaks are not recommended for grilling unless they have been marinated.

The most acceptable cooking methods for preparing a perfect buffalo roast is a low
temperature with high moisture. The best oven temperature for preparing a buffalo roast
is at 275° F. Cook to the desired internal doneness.

Plan on the roast being done in about the same amount of time as with a comparable sized beef roast cooked at 325° F. To ensure the temperature you prefer, we recommend using a meat thermometer. Covering the roast with aluminum foil or using a roasting bag helps retain the juices during cooking.

Ground buffalo or buffalo burger is also leaner (Bridger Valley Buffalo Co. strives to have 95% lean burger) therefore it cooks faster, so precautions must be taken not to dry out the meat. There is very little (if any) shrinkage with buffalo burger—what you put in the pan raw will be close to the same amount after you cook it. Pre-formed patties tend to dry out faster when grilling. (Hint: the thicker the patty, the juicier the burger.)

Although ground buffalo is leaner, there is no need to add fat to keep it from sticking to the pan or falling apart. Buffalo burger may be used as a substitute in any of your recipes calling for ground beef.

Well done requires steaming or an overnight marinade otherwise it is better to have the meat more on the rare side. With practice you’ll find what works best for you. ENJOY!

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