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 large indigenous animals, technically bison (though we use the vernacular name buffalo), are raised with minimal human interaction, and are left alone to graze and roam as they have done for countless centuries.
Leaner than beef, pork, turkey and even chicken, buffalo does not taste gamey or greasy. 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).
