Today, the demand for bison meat is not so typical. Although it is on the rise and there is a lot of marketing behind it, its widespread use has not yet reached its maximum. It is available, accessible and extremely healthy.
Time to put the buffalo on the plate!
The flesh is usually a little darker, with a redder tone. Leaner than the beef, but it looks like it. Buffalo is excellent for those who watch their cholesterol but like meat. It can be used to make protein-rich meals that don't contain antibiotics or added hormones. Many people say that no meat is more nutritious than bison, but of course everything has its price.
Clarifying what a bison is
The buffalo is a mammal, with even-toed ungulates, with spiky horns. It is unique in being the largest land mammal in the temperate zone. Their body structure is similar to that of cattle, but with some differences. Their marten (shoulder) is much higher and humped, their forehead is broader, and their horns emerge from the front of their head rather than from the back of the frontal bone. Their fur is soft and dense, with a brown, sometimes blackish tinge. Buffalo are related to the American and European buffalo. They are less susceptible to disease and can be kept outdoors all year round without any problems - no doubt due to their the basis for unique meat quality. There used to be about 60 million fully self-sufficient buffalo in the Americas, called “Tatanka” by the Indians. Unfortunately, the population was wiped out, with only a few hundred animals surviving, but the rediscovery of healthy and tasty meat eventually saved the species. Today the bison meat as a real delicacy has returned to the world of gastronomy.
Buffalo meat is exotic
If you come across the word bison on a restaurant menu, look no further, we've found what we need! The taste of bison meat combines all the benefits of beef and game. Very lean, but not marbled like beef. Buffalo meat should also be cooked medium because of its fine fat content. This way it retains its special flavour and retains the meat juices, which give the taster a valuable taste. Since fat is the main flavour carrier, many people are surprised at how rich bison meat can be without it. It has a lighter, more delicate flavour than beef and is slightly sweeter, with a higher iron content, which makes it mineral and earthy. It's exotic because it doesn't overpower the wild flavours. Its growing popularity is no coincidence, as it is half the fat of the average red meat, but has far fewer calories.
Nutritious and healthy
Buffalo meat is at the top of its game. Few of these raw material there is something that would be easier for our body to do. Rich in iron, zinc and selenium, it contains proteins that are easy for the body to process, making bison meat particularly digestible. It has a low cholesterol content and is therefore particularly recommended for heart patients. It contains high levels of many essential nutrients and provides the body with vitamins B6 and B12. Buffalo meat provides plenty of energy and prevents fat cells from being rebuilt. Very few meats can beat this. It also means that bison are generally kept in the wild in natural conditions. There is no fear that their meat contains various artificial feeds or hormones.
A chef's eye
During all cooking and frying processes, the fatty tissues are actually insulated. Because bison meat contains less of them, they are easier to prepare. They need to be cooked at lower temperatures and for less time. Experience shows that the rule of halving is valid. So if you are cooking bison meat, you can cook it in half the energy, half the temperature and half the time. Of course it all depends on the quality and size of the meat. Any classic dish can be made from it, and it can work perfectly well as a goulash soup, a stew, but you can achieve extra flavours you wouldn't think of.
