We'd be perfectly happy swapping buffalo for beef any day. Exquisitely tender, juicy and lean, buffalo meat offers a deeper and sweeter flavor than beef.
Because it is so lean, health experts agree that it's better for you. This is a case where you'll want to eat the healthy food because it tastes so great.
Our tenderloin is perfect for carving into buffalo steaks or compact medallions. Or, tie it up with butcher's twine and roast it whole.
But please, for the love of flavor, keep it rare to medium rare.
Just the facts
- 100% pasture raised with access to grain and hay
- No chemicals, hormones, antibiotics or steroids
- Sold in an uncooked state
- Provides 6 portions on average
- Product of USA & Canada
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
These indigenous animals, technically bison (though we use the more common name buffalo), are raised on vast pastures in Canada and the U.S. to our exacting specifications on a 100% vegetarian diet, in a clean, natural and humane environment, without the use of chemicals, hormones, antibiotics or steroids. Their grass-based diet is supplemented with grain and hay.
The Plains Breed Buffalo are left alone to graze on prairie grasses as they have done for many centuries, with minimal human interaction.
A state-of-the-art integrated system of corrals, funneled walkways and chutes are designed to provide the ultimate in safe, humane movement of buffalo on and off the ranches. The buffalo are brought to market at 22-26 months of age.
For basic cooking instructions, Download our Buffalo Cooking Guide.
Considered a game meat, though it never tastes gamey, buffalo is best prepared using lower temperatures than you would use for beef, and cooked rare to medium rare for best flavor and texture.
Butcher into steaks and medallions and grill (remember to brush lightly with oil, grill for only few minutes per side over the flame, then move to the cooler part of your grill), or roast the tenderloin whole, tied up tight with butcher’s twine.
Remember that meat continues to cook after it is removed from the heat source and allowed to rest. Take care not to overcook this lean meat. No poking holes in it, either, to let all the juices escape.
We like the buffalo tenderloin so well that we simply season it with salt and pepper and let the natural, sweet flavor shine. But we will admit to occasionally topping with a dollop of truffle butter.