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spinbaby (1000+ posts) Mon Nov-02-09 01:54 PMOriginal message Buffalo tonight We're out of beef at our house, having missed our connection with the farmer who raises grass-feed beef. So I was at the fancy grocery looking over the alternatives and didn't find grass-fed beef. but I did find buffalo. Meatloaf tonight.
The empressof all (1000+ posts) Mon Nov-02-09 02:09 PMResponse to Original message 1. I love buffalo Just remember it cooks much faster and it is far leaner and potentially dryer. You may want to add an extra egg to that loaf but YMMVI love beefalo which I can get quite frequently here. All the goodness of both animals and far lower in fat than plain beef.
spinbaby (1000+ posts) Mon Nov-02-09 03:26 PMResponse to Reply #1 2. We're used to lean meat Our usual is grass-fed beef from Scottish Highland cattle--very lean.
stellanoir (1000+ posts) Mon Nov-02-09 03:37 PMResponse to Original message 3. I cook ground bison a lot. I marinate it in ginger soy sauce (House of Tsang) for a while. Then I saute up garlic, onions, and a porto bella mushroom that has been marinated in balsamic vinaigrette and previously sauteed. Then I add the bison and stir. Then I make some rice. I use many different kinds.Then I serve it with homemade apple sauce and a salad. People seem to like it.It's so much better than beef and far healthier too. The ginger soy eliminates the inherent gaminess and dryness of the meat.
hippywife (1000+ posts) Mon Nov-02-09 06:46 PMResponse to Original message 4. We always use buffalo for meatloaf now. And I don't add any extra fat to it at all, just one egg per pound, some tomato paste, parmesan cheese instead of bread crumbs, salt, pepper, garlic, basil. That's it. It still comes out nice and juicy. We buy through our coop and they producers list all ingredients in their products, and he doesn't even list extra fat from beef for his burger.We had a bison T-bone last night and it was excellent. Bill doesn't care if we never eat beef again. They're nice and big so we only need one for us to split and both have plenty. after which Grandma uses a smiley to wave at franksolich
spinbaby (1000+ posts) Mon Nov-02-09 08:09 PMResponse to Reply #4 5. It actually had more fat than our beef You could see some fat in the buffalo--more than in the beef we usually get. To get some fat in the loaf, I mixed the buffalo with a pound of ground pork from the half hog we bought earlier in the year, then added a large chopped sweet onion, some bread crumbs, eggs, salt, and pepper. Worked out pretty good, so I think we'll use buffalo until I can get together with our beef source again.
hippywife (1000+ posts) Mon Nov-02-09 08:42 PMResponse to Reply #5 6. That makes me wonder if the processor didn't already mix in additional fat when it was ground. Glad it turned out good for you. With it being lower in cholesterol, it's definitely worth using more often, if there's been no other fat added to it.
I don`t get it,to hear them talk all the primitives are just barely getting by and one sickness will wipe them out yet here they are talking about buying meat that is probably double or triple the price of what is in the supermarket?
