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Basic Cooking Tips

Although buffalo meat is similar to beef, it needs to be handled and cooked differently. You will find most recipes for other red meats can be adapted to buffalo. The important things to remember are, DO NOT OVER COOK, and do not let the meat dry out.

Individual cuts of buffalo appear identical to beef, except for color. Prior to cooking, buffalo meat is darker -- a dark, rich red. This coloring is due to the fact that buffalo meat does not marble (produce internal streaks of fat) like beef. Fat is an insulator and heat must first penetrate this insulation before the cooking process begins. 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. Overcooked or dried out buffalo meat will bring you the same results as other meats that are overcooked -- something nearly as palatable as an old boot. If you must have your meat well done, consider one of the very low temperature (180-200 F) recipes, where the meat is cooked for 10 hours or more. 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 tips, you do not have to worry about overcooking, let it cook until it falls apart.

Researchers at the South Dakota State University Experiment Station tested different cuts of buffalo roast cooked at different temperatures and with different methods. Taste panels then evaluated the roasts according to texture, juiciness and tenderness. In general, as the oven temperature increased and the internal temperature of the roast rose to well done -- texture, juiciness and tenderness scores went down. The most acceptable meat is produced when cooked in a slow oven (275 F) to a medium internal temperature.

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. Particularly for ground meat or any kind, the FDA has recommended for restaurants that meat be cooked to an internal temperature of 155 F. The US Department of Agriculture recommends 160 F for home use, and because of the difficulty in determining the internal temperature of a burger patty without special equipment, recommends that burger patties be cooked to the point where the pink is just disappearing.

In order for the meat to retain its moisture, it is most helpful to use a top, whether it is the cover on a propane gas grill, a covered charcoal grill, or the lid on a saut¨¦ pan (skillet). Burger patties made by hand, some 6 ounces and about 1/2 to 5/8 inches thick do much better at retaining their moisture than the machine made variety used by the fast food restaurants.

elk meat cooking tips

Because elk meat is so lean, you have to be a little more careful to avoid drying it out. Until you are familiar with the way elk cooks, it is easier to decide beforehand what sort of results you are after.

For those wishing to have their roast rare, pink or just off pink use the FAST METHOD where the meat is cooked very quickly and then left to rest to complete cooking. This is the best method for cuts in the saddle area, such as loins.

If you prefer your roast cooked slowly, and almost melting to pieces, then use the SLOW METHOD. This is an especially good way to cook shoulder roast, but may also be used with sirloin or loin cuts.

FAST METHOD: Brown the meat all over. Place in a pan with excess fat/oil poured over and place the roast in a very hot oven, 450 degrees for 10 to 14 minutes per pound. Then rest the meat in a low temperature oven for at least 20 minutes, until desired pinkness is reached.

SLOW METHOD: Make several deep slits in the roast and press some fat into the holes. This can be butter, margarine, drippings, etc. The fat penetrates the meat as it cooks, but comes out and can easily be skimmed off the gravy.

Brown the meat all over to seal, add a little liquid, and roast at 200 degrees in covered dish for a minimum of 45 minutes per pound plus another 45 minutes. Like most slow cooked dishes, the longer and slower, the better. Baste frequently with the liquid, which can be water, beer, orange juice, wine, etc, and will produce superb flavored gravy.

Want to know more info about cooking tips, please visit Black Hills Buffalo Products.

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