Buffalo Meat has less fat and 30% less water than other red meats. On the average it takes a third less time to cook than other red meats. This makes for a quick meal too!

Buffalo Burgers	Buffalo Shish Kabobs
Buffalo Chuck Roast	Buffalo Stir Fry
Buffalo Fajitas	Buffalo Tenderloin Filet
Buffalo Meat Loaf	Grilling Tips
Buffalo Pot Roast

Buffalo meat can be very red, even when cooked to medium-rare. Don't be alarmed - this is a naturally occurring phenomenon that has to do with the animal's diet and how little fat is marbled through the muscle. Buffalo meat is similar to beef, but it needs to be handled and cooked differently. The MOST important things to remember are: DO NOT OVER COOK, and do not let the meat dry out.

In other red meats, fat also provides some of the moisture. Buffalo, with its low fat content, does not need to be cooked as long with as high a temperature to get the job done.

Remember "low and slow". Cook buffalo meat to the same doneness that you prefer in beef. We recommend medium. Very slow, moist heat works especially well with the less tender cuts of buffalo, such as chuck. There is nothing to compare with a buffalo chuck roast cooked all day in a slow cooker. With slow cooking, you do not have to worry about overcooking, let it cook until it falls apart.

Plan on the roast being done in the same amount of time a beef roast of comparable size would be when cooked at the usual (higher) temperature. Use of a meat thermometer is helpful and is highly recommended.

For steak or burgers...medium heat is recommended and it is even more important to not drive off the internal moisture. Make your burger patties thicker then a normal beef patty, and remember they will not shrink when cooked, but what flavor. A 6 ounce patty at about 1/2 to 5/8 inch thick will hold in the moisture.

In order for the meat to retain its moisture, it is most helpful to use a cover on a propane gas grill, a covered charcoal grill, or the lid on a sauté pan (skillet). Ground buffalo meat may be used as a substitute for ground beef in most recipes. Since ground buffalo contains very little fat, once again moderate temperatures will help insure that the meat does not scorch.