Switch up your dinner plans with a buffalo sirloin steak.
Redder and leaner than beef—and even pork, turkey and chicken-- buffalo is the ultimate free-range, good-for-you red meat.
Often classified as game meat, buffalo doesn’t have a strong game taste; instead it’s slightly sweeter and richer than beef, with a dense, tight texture.
Ideal on the grill or seared on a hot cast iron pan, be sure and keep it rare to medium rare for the best eating experience.
Just the facts
- 100% pasture-raised with access to grain and hay
- No hormones, antibiotics or steroids
- Sold in an uncooked state
- Product of USA and 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.
Buffalo offers nutritionally-dense red meat with 25% to 30% more protein than beef, 25% less cholesterol and about half the calories. Higher in iron and possessing a sweet flavor, buffalo is the ultimate free-range, good-for-you red meat.
As with all lean game meats, our buffalo top sirloin steak is best prepared using lower temperatures than you would for beef. Because there is virtually no fat on this steak, there is no protection from the heat, and the meat cooks more quickly than beef does, so keep an eye on it when cooking buffalo for the first time.
The firm, dense meat of this top sirloin steak is best when served rare to medium rare. Always add a little fat when cooking; either brush lightly with oil, baste with butter, or use rendered bacon fat in a heavy pan. If grilling, use the cooler part of the grill.
Full-flavored buffalo top sirloin is amazing when thinly sliced and stir fried. It pairs well with other quintessential American ingredients like corn, tomatoes, peppers, chilies and bourbon (a nice deglazing agent in a pan full of buffalo drippings).