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