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Bison #7368001 12/05/18 10:36 PM
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Our local meet market just started carrying locally raised buffalo. I purchased a tenderloin and a couple thick ribeyes. I have never had it before so any tips on best ways to cook these? I was told it is fairly lean like venison and to not over cook it. Plan was to smoke the buffalo tenderloin like I have done a beef tenderloin. Not sure on the ribeyes yet, but they are cut pretty thick. I typically reverse sear my steaks on our Yoder. Thoughts?

Re: Bison [Re: Cinch] #7368004 12/05/18 10:38 PM
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Cook it similar to venison, lean but super good

Re: Bison [Re: Cinch] #7368227 12/06/18 02:13 AM
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I used to stock up on buffalo steaks once a year, from a farm in Nebraska. I recommend cooking hot & fast and don't overcook. Very lean but I LIKE it.

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