Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: danderson on December 02, 2013, 06:19:32 AM

Title: Buffalo = Bison, meat questions
Post by: danderson on December 02, 2013, 06:19:32 AM: A friend of mine is going on a buffalo hunt this week, a Bison I guess there called I'm going to help cut and wrap, I was wondering if it should be aged similar to beef or wild game like an elk, anyone ever had any experiences or tips for Bison.
Title: Re: Buffalo = Bison, meat questions
Post by: HHPro on December 02, 2013, 06:39:48 AM: Maybe you could call the guy with swauk buffalo and ask him :dunno:
Title: Re: Buffalo = Bison, meat questions
Post by: Florida_Native on December 11, 2013, 09:18:17 PM: Any red meat can be aged to enhance flavor.

This is my cousins website http://www.twistedstave.com/. (http://www.twistedstave.com/.) You could hit him up. his dad used to raise them when we lived back in Florida.
Title: Re: Buffalo = Bison, meat questions
Post by: Whitpirate on December 11, 2013, 09:36:28 PM: I'd hang it 7-10 days if you have the ability..... can't hurt it.

Remember it is leaner than beef.....
Title: Re: Buffalo = Bison, meat questions
Post by: bowhunterforever on December 12, 2013, 12:19:48 AM: I am curious if buffalo fat is like beef fat or like deer and elk fat?
Title: Re: Buffalo = Bison, meat questions
Post by: danderson on December 12, 2013, 07:07:41 AM: Well I didn't have many options with the Bison as far as aging because it was frozen upon arrival, I have a walk in cooler so I did manage to hang it for a few days before cutting it up, mostly with my meat band saw, it was a two year old bull so body size would be comparable to beef, fat was almost non existent and the fat that was on the animal was yellow, apparently grass fed Bison have yellow fat, This was my first experience with cutting up buffalo there meat is similar to elk but even leaner and larger mussels, got lots of steaks and pot roasts, and the burger was extra lean as you would imagine. I was very impressed with the quality of the meat and hope to put one in my freezer at some point.
Title: Re: Buffalo = Bison, meat questions
Post by: Northway on December 12, 2013, 11:54:17 AM: Quote from: danderson on December 12, 2013, 07:07:41 AM
Well I didn't have many options with the Bison as far as aging because it was frozen upon arrival, I have a walk in cooler so I did manage to hang it for a few days before cutting it up, mostly with my meat band saw, it was a two year old bull so body size would be comparable to beef, fat was almost non existent and the fat that was on the animal was yellow, apparently grass fed Bison have yellow fat, This was my first experience with cutting up buffalo there meat is similar to elk but even leaner and larger mussels, got lots of steaks and pot roasts, and the burger was extra lean as you would imagine. I was very impressed with the quality of the meat and hope to put one in my freezer at some point.

I wish bison meat was more widely available fresh. To me it has a slightly sweeter flavor and sometimes it is nice to use a leaner meat. As with beef, my favorite cuts are the ribeye and tenderloin. I prefer bison burgers to beef more and more over time.

Sometime soon I want to obtain some cuts that could be used for roasts. I have always wanted to cook a bison roast to see how the meat interacts with other ingredients compared to beef.
Title: Re: Buffalo = Bison, meat questions
Post by: BKMFR on December 12, 2013, 03:40:03 PM: I'm getting ready to go on a Buffalo hunt in Jan for a 13 year old Bull. Just wondering if anyone has any experience with this old of a bull, Should i try to save the tenderloins-choice cuts or burger it all? Leaning towards all burger.....
Any thoughts from anyone with experience with this would be appreciated...
Thanks!
Title: Re: Buffalo = Bison, meat questions
Post by: danderson on December 12, 2013, 08:13:27 PM: I wouldn't burger the whole thing just because it is a older animal, there's lots of ways to cook meat that might be less than tender, a good example is the shanks from deer and elk, most people grind the shanks into there burger, I like to slow cook them in a crock pot for 8-10 hours, they become very tender and the stock makes great sauces, I suppose any meat cooked in this manor will be tender
Title: Re: Buffalo = Bison, meat questions
Post by: jrebel on December 12, 2013, 09:00:19 PM: Quote from: BKMFR on December 12, 2013, 03:40:03 PM
I'm getting ready to go on a Buffalo hunt in Jan for a 13 year old Bull. Just wondering if anyone has any experience with this old of a bull, Should i try to save the tenderloins-choice cuts or burger it all? Leaning towards all burger.....
Any thoughts from anyone with experience with this would be appreciated...
Thanks!

I have heard that buffalo is not like beef as far as age goes (heard this from a buffalo rancher in Montana when my father in law shot his younger bull). When cooked properly the steaks will be very edible and tender regardless of age. The key is to not overcook it, rare to medium rare is as done as you want it. I personally love bison and can't wait to hunt one myself. Good Luck and let us know how it turns out. :tup: