FAQ

Is it Bison or Buffalo?

Scientifically, the true name for the North American Buffalo is "Bison" - but because our history has so ingrained in us the name Buffalo, we still use it today. True Buffalos are the Cape Buffalo and Water Buffalo of Africa and Asia. Bison and Buffalo both belong to the Family Bovidae, as do domestic cattle. There are two subspecies of the North American Bison: the plains bison and the wood bison.

How do I cook buffalo meat?

Due to its low fat content, buffalo meat cooks very quickly. It is extremely important to cook buffalo meat slowly at a lower temperature and serve it less well done than beef. Buffalo meat tastes best served at medium rare 145°F (62°C) or rare 135°F (57°C). For best results, always use a meat thermometer

What are the nutritional benefits of buffalo meat?

Buffalo meat is a nutritionally superior red meat. It is natural without growth hormones, steroids, drugs or chemical residue. Buffalo meat is extremely low in fat with 1/3 less fat than beef. A single serving of buffalo provides much of your daily protein, iron and zinc requirements, plus most of the antioxidant selenium your body needs each day. Besides all of the above factors which make buffalo the perfect red meat, it is extremely delicious and tasty.

What does buffalo meat taste like?

Buffalo meat tastes similar to fine beef with a slightly sweeter and richer flavor. Buffalo is not a wild animal hence it does not taste wild.

Are Buffalo an extinct or an endangered species?

No to both questions. At the turn of the century, there were as few as 800 to 1000 buffalo in North America. Public organizations and private ranchers then began to nurture the herds back. Buffalo are not extinct; they number over 500,000 today and are on a steady increase due to the popularity of buffalo products and the benefits of raising buffalo for the environment and ranchers across North America.