Buffalo Top Sirloin Steak
Tired of beef? Switch things up with buffalo: the other red meat. This tasty top sirloin steak is a lean cut that will have you wondering why you didn't try buffalo sooner.
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
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.
Cooking & Serving
For basic cooking instructions, Download our Buffalo Cooking Guide.
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).