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COOKING TIPS Since beefalo contains less fat than most meat, it requires less time to cook. We suggest that you cook all beefalo cuts at the same temperature as you would cook standard beef, but for approximately half as long. Beefalo should be cooked more rare than regular beef--well-done beefalo looks light pink, rare beefalo looks pink and the meat will continue to cook after it is removed from the heat. As with any meat, overcooked beefalo will taste dry and tough. Marinating beefalo is recommended prior to grilling, not only to enhance the beefalo flavor, but also for health benefits. Recent research at the University of California has shown that even a brief marinade can reduce the formation of carcinogens. Researchers are still determining why, but hypothesize that traditional marinade components like vinegar, citrus juice, herbs, spices, and olive oil contain naturally occurring vitamins, phytochemicals, and anti-oxidants that posses anti-cancer actions. (Source: Horizon Dairy, www.horizonorganic.com). Allow up to 24 hours for beefalo to thaw in a refrigerator. Steaks For a simple and delicious steak, brush meat with olive oil and season liberally with salt and pepper before grilling. Grill steaks slowly over low heat, turning frequently. Remove steak from heat before it reaches the degree of doneness that you prefer, as the meat continues to cook internally for several minutes. For example, a steak cooked to "medium rare" will progress to "medium well" by the time it is served. We recommend serving beefalo steaks "rare," "medium rare," or "medium" for optimum flavor and juiciness. Steak meat is also ideal cut up for fajitas, shish ka bobs, stir fry, stroganoff, casseroles, and stews. Ground Beefalo When making beefalo patties to grill, add a teaspoon of olive oil and one egg to two pounds of ground beefalo to help hold the patties together. Browning ground beefalo does not require the addition of any oil, and little or no fat will drain off the meat. In addition to burgers, ground beefalo is delicious in stir fry, tacos, soups, casseroles, meatloaf, and goulash. Roasts Roast beefalo is delicious when it is cooked at about one half to two thirds the time of regular meat. Roasts are great as a main course, sliced for sandwiches, or cut up for stews, fajitas, shish ka bobs, and stir fry. Stew Meat Create soups, stews, casseroles, and stir fry using this cut of fine beefalo meat. Safety Tips We insure top-quality meat by using a USDA-inspected plant. In order for you to maintain the same quality at home, we suggest you observe some simple food safety tips. Use a separate cutting board and utensils when working with raw meats. Keep beefalo frozen until you begin meal preparation, and always thaw meat in a refrigerator.

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