Buffalo meat is known by various names in different countries. In some places it is known as red beef, or buff in India and Nepal; in some countries it is known as carabeef, from the Spanish term and breed name
Confusingly, the flesh of buffaloes is often called 'beef', just as the flesh of cows is, although sometimes it is referred to as 'carabeef'.
Buffalo and bison are two different animals. In America we call “buffalo meat” what is actually “bison meat” and chalk it up as an accepted mistake.
Compared to beef, Buffalo has a lighter flavor, tastes slightly sweet and is deliciously tender. Buffalo meat is naturally lower in fat, calories and cholesterol than beef. Unlike conventionally raised beef, our bison are grass-fed. Because of this, they are an excellent source of omega 3 acids, “healthy fats.”
Buffalo steaks are cut more or less identically to the beef steaks you know and love — filet mignon, ribeye, T-bones, and short rib. Filet is, naturally, the most tender, ribeye has the most marbling, and the top sirloin is naturally leaner. Ground buffalo meat for patties are made just like beef burgers, too.
Buffalo is a very healthy meat that is: lower in cholesterol. higher in mineral content. and less than half the fat content of conventional lean beef.
The rump is a particularly tender and lean cut of buffalo and, along with filet, rib eye and roast beef, is counted among the noble cuts. In one piece, it is excellent for braising or roasting. Thinly sliced, buffalo rump can also be enjoyed as a rump steak or barbecue skewer.
It's no secret that Australia's preferred meat comes from a cow, but with beef becoming increasingly costly, butchers are challenging consumers to branch out and try alternative meats. If you are feeling the sting of current meat prices and demand, buffalo is a great substitute. The meat is similar to beef.
Compared to beef, bison meat is also richer in protein. Bison meat has higher amounts of micronutrients like vitamin B12, zinc, iron, selenium, and omega-3 fatty acids. Compared to beef, bison has less saturated fatty acids (SFA) and more polyunsaturated fatty acids (PUFA) and omega-3 fatty acids.
Buffalo meat is not only delicious, but it is also good for you. If you don't believe us, then you have to try it for yourself. Once you try delicious buffalo meat, you'll say the same thing to your regular old beef that the father buffalo said to his son when he went to college – “bison”!
But whether it's water buffalo in Asia and the Indian subcontinent, or the revered, noble bison that wander the great American plains (and from which we take our name), these animals have long been a source of sustenance. So yes, buffalo meant is very much edible – it's America's original red meat.
Bison steaks are best when cooked rare to medium to maintain the moisture and flavor of the meat. It is not recommended to cook buffalo meat past medium. If you prefer your steak to this degree of doneness, be aware that your buffalo steak may lose some of its desirable attributes.
Though the terms are often used interchangeably, buffalo and bison are distinct animals. Old World “true” buffalo (Cape buffalo and water buffalo) are native to Africa and Asia. Bison are found in North America and Europe. Both bison and buffalo are in the bovidae family, but the two are not closely related.
Buffalo ox tail (also oxtail) is the culinary name for the tail of the buffalo. An oxtail is skinned and cut into short lengths. Ox tail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew.
Meat from goat is actually called chevon. However, don't beat yourself up over being mistaken about the jargon of meat, as things work a little differently in India. Here, the word mutton is used interchangeably between sheep and goat, but since Indians mostly consume goat, it is the widely accepted term for goat meat.
Cattle meat—whether from a castrated male, a male that was not castrated or a female—is beef. Whether the tongue is sold as "ox tongue" or "beef tongue" is more a matter of commercial usage than any real distinction in the animal from which the tongue came from.
Grass-fed beef also contains about twice as much Conjugated Linoleic Acid (CLA) as grain-fed. This fatty acid is associated with reduced body fat and some other beneficial effects. In other words, if you want the healthier choice, it's worth going the extra mile to find 100% grass-fed beef.
Buffalo meat is not an only extremely tasty red meat, it is quite lean, and considered a healthy meat choice. While interest in low-fat red meat increased, private and public ranchers began to nurture the herd back.
Chicken Breast
You probably guessed this one. High in protein, low in fat, chicken is a staple for many people, and it's no surprise that chicken breast is the healthiest meat to eat. And there is an almost endless list of ways to prepare it. Let's see why so many experts listed this as their top choice.
Known around the world for its quality and taste, we source our Angus beef from Aussie farmers. The Pollock and Hoki used in our fish portions is caught in some of the world's cleanest waters. We only use quality 100% Australian RSPCA Approved chicken, supplied by familiar brands like Baiada and Inghams.
Much of the beef's nutritional and flavor profile is contributed to how the cattle were raised. Australian beef is leaner by virtue of the All-Grass diet with a much more distinct fresh Grass-Fed flavor and sweeter aroma.
NAB economist Phin Ziebell said there were several factors behind the price drop, including an oversupply of cattle in Australia. "What's happened is, we had the drought, we had the herd rebuild, the herd rebuild is done," Mr Ziebell said. "We've had these really great three years, three wet years.
According to the USDA Market News, Monthly Bison Report for July 2018, the average hanging hot weight (HHW) of a 24-30 month old bison bull was 651 pounds which brought an average of $489.69 per 100 pound weight (CWT). This translates into a wholesale cost of $3,208.52 per animal.
Buffalo meat is naturally tender and extremely flavorful. However, the taste and tenderness of the meat are directly related to how the meat is cooked. The buffalo meat should be cooked slowly at low to medium temperatures. Buffalo meat cooks faster than beef.
“LOW AND SLOW COOKING”
If you prefer your meat well done, “low and slow” cooking methods are a great option for achieving tender results. Cooking the meat at a lower temperature for a longer time keeps it tender and delicious. Using a cooking technique like braising is an excellent choice.