Why eat Buffalo meat?
It is low calorie, low fat, low cholesterol, and it tastes good! If you didn't know what you were eating, you would probably think that it was the best beef you ever tasted. Buffalo meat is naturally flavorful and tender. You don't need to spice up a buffalo burger with a lot of extras or hide the flavor with steak sauces. Buffalo will make any recipe better, and tastes great by itself.

Its not greasy.
The flavor, in most meats, is in the fat, but so are the calories, cholesterol and saturated fats. With other meats, you trim off the fat (which you paid for) and try to cook it out and drain it off. But buffalo meat is tasty without the fat.

You get your money's worth.
Buffalo meat is satisfying, it's "concentrated." That's because what you pay for is almost pure protein, 25 to 30% more than beef. It doesn't shrink in cooking, so pound for pound, it doesn't cost much more than "cheaper" meats.

It is extremely healthy.
It's hard to believe, but buffalo has less fat content than even chicken, turkey, or shrimp! Due to their nature, buffalo are handled as little as possible. They spend their lives on grass, just as they always did. Their meat is not full of drugs, antibiotics, nitrites, or chemicals. Many people who have problems eating other red meats, can often eat buffalo without any problems. Buffalo don't get cancer. There are at least two studies currently underway to find this immunity secret in buffalo blood. We have barely begun to find out, scientifically, what the Indians knew all along. Buffalo meat is for everyone, from dieters to athletes. Buffalo are no longer an endangered species. The Buffalo Gal products are derived from young butcher bulls. If it sounds too good to be true, why not find out for yourself!

Nutrient Composition (per 100 grams of lean cooked meat)
Species	Fat Grams	Calories KCAL	Cholesterol MG
Bison	2.42	143	82
Beef	9.28	211	86
Pork	9.66	212	86
Chicken*	7.41	190	89
USDA Handbook 8-5:8-10:8-13:8-17      * Skinless

Cooking Tips
Roasts - When cooking the bison roast, no browning is necessary. Start your roast (either in the crock pot or covered in the oven) at about 350 degrees. When Hot, lower temp to about 275. For a 2-3 pound roast, just leave it for about 4-6 hours. We use left over coffee for liquid, but any liquid will do. Season with garlic cloves, a meat rub or any other of your favorite spices. If meat is not tender, it has not cooked long enough.

Ground buffalo burger - Ground bison or bison burger is also leaner (ranging from 93-96% lean) so when grilling or pan frying a burger - place it on medium heat - COVER. Allow the burger to do its cooking on one side. Don't poke, smash or continually flip the burger because you want to maintain all of the moisture and fat in the meat. When burger appears mostly cooked - flip one time and in 30-45 seconds it should be ready to serve. You might find that using a meat thermometer is helpful when first cooking the burger. It should reach 160 degrees internal temp.

Steaks - For good cooking, start with a preheated grill or skillet. Apply immediate high heat to the steak to add flavor and seal in juices. Finish slowly over low heat making sure not to overcook. Use long handled tongs to turn the steaks---a fork will pierce the meat and allow the flavorful juices to escape. Avoid using salt before cooking as it tends to pull the moisture out of the meat.