The value of buffalo meat is not what you pay, but what you get in return. Nutritionally you are getting more protein and nutrients with fewer calories and less fat. Enjoy flavorful dense meat that tends to satisfy you more while eating less. You get tasty meat plus good health. There is no “wild” taste often found in deer and elk. People who are allergic to beef can usually eat buffalo meat with no reaction. As you can see from the table below, buffalo meat has considerably less fat and calories than beef, pork and chicken. It is also quite a bit lower in cholesterol, which allows people on a low cholesterol diet to finally enjoy “red meat” again. Our meat is completely natural and contains no hormones or antibiotics.

Look for our sign in the freezer section

Then look for the Plumlee Buffalo Ranch label on ground meat and patties

South on Highway 99, immediate right on Frontage Road

Go 1 mile to 29300 SW Frontage Road

$6.00 / lb

$6.50 / lb

Polish Sausage

COOKING BISON

Although bison meat is similar to beef, it needs to be prepared and cooked differently.  Cooks are urged to utilize bison meat in their favorite beef recipes.  However, a few different instructions need to be followed.  Slow and low is the key to cooking lean bison meat.

Crock Pot Cooking
Very slow, moist heat works especially well with less tender cuts of meats such as roasts, brisket and stew meat.  The best way to use a crock pot or slow cooker is to cover the meat with your favorite liquid and spices, set on low and cook all day.  With this method, overcooking isn't a problem.

Grilling
Keep grill's temperature down or let the coals die down some before grilling bison.  Lean bison meat should not be cooked in a flame or hot spot.  Marinating steaks improves flavor and tenderness.  basting frequently during grilling will help keep it as juicy as possible.  It will cook faster than beef because it does not have the fat marbling of beef.  It should be cooked to rare or medium.  Overcooking will result in a tough, dry product.  Use tongs to turn, not a fork.  Cuts recommended for grilling include club steak, T-bones, and KC strips.

RECIPES

Bison Roast

1 Bison Roast (2-3 pounds            1 can condensed French Onion Soup
1 Soup Can of water or enough to cover roast

Place roast in crockpot.  Add other ingredients and cook on low until tender (8-10 hours).  Thicken juice for fantastic gravy.  Quick and easy to make

Bison Steak Marinade                                   (Ed and Susan Dillinger, KBA Cookbook)

1/4 cup bourbon                                             1/8 tsp pepper
1/2 cup soy sauce                                           1/2 tsp garlic powder
1/4 cup brown sugar, packed
Marinate steaks or brisket at least 24 hours.  Grill steaks according to individual preference.  Cook brisket covered with foil at 325 degrees for 3 to 5 hours depending upon weight.  Check after 3 hours.  Recipe makes enough for 4 average steaks or one brisket.  Refer to cooking tips for grilling steaks.

Bison Chili

1 pound ground buffalo                                     1 tsp cumin
1 large onion chopped                                       2 tsp salt
1 green pepper chopped                                   1/4 tsp pepper
1 can tomatoes with juice (3-4 cups)                 1/4 tsp paprika
1 large or 2 small bay leaves                              1/4 tsp ground cloves
1 to 2 tbsp chili powder                                     1/4 tsp cinnamon
1 can (15 oz) black beans

Brown meat with a little water in heavy pan. Add all other ingredients except beans.  Simmer gently at least 2 hours.  Cook a day ahead and store in refrigerator overnight for best flavor.  Reheat and add beans and heat through.  Remove bay leaves and serve.  You can use whatever type of beans you prefer.