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D’Artagnan buffalo are raised on vast pastures in Canada and the U.S. to our exacting specifications on a 100% vegetarian diet, in a clean and natural environment, without the use of chemicals, hormones, antibiotics or steroids. These indigenous animals, technically bison (though we use the more common name buffalo), are raised with minimal human interaction, and are left alone to graze as they have done for many centuries. This is the original free-range, good-for-you red meat.
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 while cooking. Buffalo offers nutritionally-dense red meat with 25% to 30% more protein than beef, 25% less cholesterol and about half the calories. It is also high in iron content and possesses a sweet flavor.
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.
"The buffalo in this hearty chili adds rich flavor without much fat. "
"Louis' Lunch, founded in New Haven, CT in 1895, may be the birthplace of the hamburger. It is still owned and operated by Louis' grandson and still makes burgers the way Louis did three generations ago. Here are three adaptations of Louis' classic burger. "
"Shameless Carnivore author Scott Gold shares his recipe for a meatloaf made with buffalo rather than ground beef. "
"Anasazi beans are a cross between kidney and pinto beans. They hold their shape beautifully in this spicy buffalo chili."