Ingredients

Bison and beefalo

Other Names:Bison: Bisonte (Italian and Spanish), buffalo. Beefalo: Cattalo.

General Description:The bison (Bison bison), native to North America, was hunted extensively by Native Americans and almost to extinction by early settlers in the West, but it is now being farm-raised. Although sometimes known as buffalo, the bison is not a true buffalo. The bison bull is the largest animal indigenous to North America and can weigh more than 1 ton (900 kg). Bison can thrive on land considered unsuitable for domestic cattle; they grow rapidly and have a long reproductive life. Legal protection, the establishment of preserves, and individuals raising bison have helped restore the bison population to more than 350,000 animals. Buffalo (bison) stew is a traditional dish of the Wild West that may still be found in San Francisco. While similar in many ways to beef, bison tends to have a richer, sweeter taste, and it is not gamy.

Beefalo is a cross of domestic cattle and bison developed in the 1960s. Although a hybrid species, they are not sterile like mules. Beefalo typically inherit the bison’s production advantages–they can forage for feed and produce meat with little or no available grain, calving is easier, they are hardier in both cold and hot weather–but they are docile and manageable like beef cattle. Baby beefalo, similar to veal, is popular in Brazil.

Characteristics:Unlike the older, tougher animals the Native Americans ate, today’s bison are custom-fed and younger at slaughter. Their meat is deep red in color, quite lean, and has a coarser grain than beef. It is high in protein, low in cholesterol, and has about half the calories and fat of beef. Bison may be cooked using almost any beef recipe, but because the meat is so lean, it is essential not to overcook it.

Beefalo meat is similar to bison, with 18 to 20 percent protein (compared with 10 percent in beef) and 5 to 7 percent fat overall (compared to 25-30 percent in beef). Its flavor and character will be closer to that of beef than bison.

How to Choose:Cuts of bison and beefalo are similar to those of beef.

Amount to Buy:Because bison is relatively scarce, the price remains high. Bison and beefalo are denser than beef, so portions may be slightly smaller.

Large cuts can be refrigerated for up to 3 days; small cuts and steaks can be refrigerated up to 2 days.

Preparation:

For tender roasts cut from the middle section, such as tenderloin, loin, rib, top sirloin, and sirloin butt, season as desired, rub lightly with oil, and roast at 275°F until the meat is about 5°F below the desired temperature; rare (125°F) to medium-rare (135°F) is recommended. Remove the meat and drape with foil to keep warm, then slice.

For tougher roasts cut from the lower sections, such as sirloin tip, cross rib, inside or outside round flat, and eye of round, season as desired, rub with oil, and sear at 500°F for 30 minutes. Reduce the heat to 275°F and add 2 cups liquid to the pan, cover, and continue roasting to medium-rare (135°F) or no more than medium (145°F).

Bison hamburger should be cooked at a lower temperature than beef hamburger so that it doesn’t toughen and dry out.

Bison steaks take well to marinating. Grill or pan-sear over high heat to brown, then continue cooking at lower heat for 6 to 15 minutes depending on thickness, turning often till rare or medium-rare; do not cook past medium.

Flavor Affinities:Bay leaves, beer, chili sauce, cumin, onions, oyster sauce, red wine, rosemary, sage, thyme, tomatoes.

from Quirk Books: www.quirkbooks.com