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BEEFALO
& BUFFALO COOKING INSTRUCTIONS
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Beefalo & Buffalo
meats cook much quicker than regular beef since they have less fat to insulate the meat from the heat. This also means less
shrinkage. Use your favorite beef recipes but do not overcook.
Beefalo & Buffalo meat cooks 20 –
30% faster than regular beef. Well-done beefalo or buffalo is light pink, rare is bright pink during cooking, but the
pink disappears in a few minutes once removed from the heat. Always cook beefalo & buffalo rarer than you cook regular
beef.
Start beefalo or buffalo in a hot pan or oven and turn to low to finish cooking. Use nonstick pans or add
1/4 teaspoon of extra virgin olive oil if desired.
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Cooking guidelines:
Cooking time – due to the lower fat content, beefalo & buffalo will cook in 1/3 to ½ the time
of regular beef.
Frying – fry at a lower heat and use a little water as a starter to prevent sticking.
Grilling – when grilling beefalo or buffalo, you can prevent overcooking by turning more frequently, by using
a lower heat, and by raising your rack to the next higher level.
Roasting – roasting lean beefalo or buffalo requires
keeping the oven temperature at a lower setting of 325 degrees. The roasting time needed will vary depending on the size of
the roast and your oven.
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Steaks (1”
thick) – Fry or grill for four minutes per side for medium to rare. Keep your eye on the steaks. A steak may change
from rare to medium in only one minute of cooking time.
Burgers (thick patties) – Cook 3 ½ minutes
per side for medium-rare. If cooking your burgers in a fry pan, add 1/4 teaspoon of extra virgin olive oil to prevent excessive
drying.
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Pot Roast –
After searing on all sides and edges, cover and add liquid when cooking. Roast – Use your meat thermometer, cooking
at 325 degrees until the internal temperature of the roast reaches 140 to 150 degrees. If you don’t have a thermometer,
cook about two hours for a 4-pound roast.
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