Buffalo steaks come in a wide variety of cuts, all comparable with beef. Most butchers and/or meat producers will cut steaks to customer specifications (1”-1 1/4” are preferred).

Methods of cooking steaks include: grilling (outdoor or on top of stove), pan sautéing, broiling, and stir frying. Do not overcook; readjust thinking as well as the heat source.

Grilling time will vary depending on the temperature of the coals and whether the meat is placed on or off the rack. An instant read thermometer comes in handy for outdoor grilling.

Steaks do not need additional liquid, sauces or marinades unless desired. Frequent turning of the meat is recommended.

          Ground buffalo meat comes from a variety of cuts: trimming from steaks, chuck, rib section, hump, shank, and less tender roast areas.

This lean ground meat is delicious simply as a burger or made into a variety of diverse recipes. Ground buffalo can be incorporated into a multitude of familiar dishes. Methods of cooking ground buffalo include: grilling (outdoor or on top of stove), broiling, and pan sautéing (covered or uncovered). Keep in mind that buffalo cooks faster and remains the same size throughout cooking.

As with other types of buffalo meat, cook this meat low, slow, and lightly browned.

          As with any meat, make sure your hands are washed and clean before handling (as well as any equipment that is to be used in the cooking process).

Storage of fresh buffalo is best in the coldest section of the refrigerator. Some refrigerators have the capacity to change coldness settings; if there is a great deal of meat to store, you may want to select that option. Ground buffalo should not remain uncooked for more than a couple of days; roasts and steaks, no longer than four days. In any case, the meat should be in unopened packages and used as quickly as possible to retain freshness.

Producers freeze buffalo meat at -10 degrees F. to -30 degrees F. for preservation purposes. When meat is quick frozen, it allows for the smallest amount of crystallization and extinguishes or arrests potential organisms that produce spoilage. The meat is then stored a 0 degrees F.; and if kept frozen the meat will retain its freshness for at least a nine-month period.

To defrost buffalo meat, the USDA recommends placing it in the refrigerator for twenty-four hours to defrost slowly. Microwaves have the capability to defrost - a note of warning - if not carefully monitored, parts of the meat will actually begin to cook and appear brown in color. Meat can be cooked from the frozen stage - again a note of warning - this process must be closely monitored and internal temperature checked. Once the meat is pliable, insert a meat thermometer or cut (to be visually judged).

Like all other meats, do not re-freeze once defrosted.