Grill masters, chili fiends and adventurous eaters go wild for our ground buffalo. What’s not to like? It’s lean, intensely flavorful with a touch of sweetness, and makes a healthy alternative to beef.
This is the original free-range, good-for-you red meat. We call it buffalo, but of course it’s actually bison, that shaggy indigenous bovine that once roamed the North American continent.
Native people knew a good thing, and hunted the buffalo for its dark red, lean and nutritionally-dense meat.
Now, thanks to restoration efforts, buffalo is back on the menu.
Higher in protein and lower in fat, cholesterol and calories than beef, buffalo meat also has plenty of iron.
But we like buffalo for its incredible taste. Slightly sweet, lean and dense, and a tiny bit gamey, it is deeply satisfying. And can take the place of beef in any preparation.
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 meat is quite lean –leaner than beef, pork, turkey and even chicken—and never leaves a greasy taste in the mouth. This leanness allows it to cook quicker than beef, and not shrink much while cooking.
The meat of the American bison has between 15 and 30% more protein and 25% less cholesterol than beef. In a 3 ½ –ounce serving of buffalo sirloin, there are only 3 grams of fat (compared with 14 grams in beef sirloin), and about half the calories (120 versus 210).
Ground buffalo meat can take the place of ground beef in any recipe, and is ideal for burgers, lasagna, chili and meatloaf. Just keep in mind that buffalo is leaner than beef, and requires lower cooking temperatures. Cook buffalo burgers rare to medium rare and coat them with a thin layer of oil before placing them on the cooler part of the grill.
Back from the brink, our native buffalo serve as proof that you must eat a breed to save it. We offer lean, deeply-flavored meat from Plains Breed Buffalo. They are raised with minimal human interaction, grazing on prairie grasses as they have done for centuries. It’s good for the environment, the buffalo, and most of all, healthier for you.
