Hints for Cooking Beefalo
THERE IS A DIFFERENCE WHEN YOU COOK BEEFALO
BEEFALO COOKS MUCH QUICKER
THERE IS LESS FAT TO INSULATE THE MEAT FROM THE HEAT
NO FAT TO TRIM – THIS MEANS LESS SHRINKAGE
USE YOUR FAVORITE BEEF RECIPES!
BUT DO NOT OVERCOOK BEEFALO!
Well done BEEFALO is light pink.
Rare is bright pink during cooking.
The pink disappears in a few minutes once removed from the heat.
BEEFALO cooks from 1/3 to 1/2 the length of time of other beef. A different fiber structure as well as low fat contribute to this factor.
After searing BEEFALO on all sides and edges, cover for oven cooking.
Start BEEFALO in a hot pan or oven, turn to low and finish cooking
BEEFALO continues cooking long after it is removed from the heat.
DON'T OVER COOK BEEFALO!
BEEFALO is tasty with little or no salt nor pepper added.
This way you get the full benefit of the delicious natural flavor.
Recipes
The Beefalo Buffet
Savory Beefalo Burgers
Savory Beefalo Burgers
1 lb. ground Beefalo
1/4 cup dry bread crumbs
2 Tablespoons finely chopped onion
1 (or 2) egg(s)
1 teaspoon Worcestershire sauce
1/4 to 1/2 teaspoon garlic salt
1/4 teaspoon pepper
In medium bowl, combine all ingredients; mix well. Shape mixture into 4 patties. Broil or grill patties 4 to 6 inches from heat 6 to 8 or until browned on both sides and cooked till done. Serve as is or with desired sauce or sauces.
Fix some Great Sauces for your Savory Beefalo Burgers!
Compliments of Reta McKee
Published in Volume 2, No. 4 of the Beefalo International Magazine
Summer and Fall are the seasons that make you think of heating up the grill and cooking some of your great Beefalo burgers. But sometimes we are hungry for something just a little bit different. If so, try these Savory Beefalo Burgers with one of the sauce recipes to liven up your Beefalo burger meals. Maybe one of the sauces will have just the taste you were hungry for, but couldn’t quite name.
Italian Sauce
3/4 cup prepared spaghetti sauce
1/4 cup coarsley chopped ripe olives
In a small saucepan, combine ingredients; blend well. Cook over low heat until thoroughly heated, stirring occasionally. Serve warm.
Creole Sauce
1 Tablespoon cornstarch
2 Tablespoons cold water
1 cup stewed tomatoes
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme leaves, crushed
1/8 teaspoon cayenne pepper, if desired
1/8 teaspoon hot pepper sauce
In a small saucepan, stir cornstarch into cold water until dissolved. Add remaining ingredients; blend well. Cook and stir over low heat 3 to 4 minutes or until sauce is bubbly and slightly thickened. Serve warm.
Cheesy Pepper Sauce
8 oz. pasteurized process cheese food, cut into 1/2 inch cubes (about 2 cups)
2 Tablespoons finely chopped green bell pepper
2 Tablespoons finely chopped red bell pepper
1 Tablespoon milk
3 drops hot pepper sauce
In small saucepan, combine all ingredients. Cook and stir over low heat until cheese is melted. Serve warm, 3/4 cup.
Mushroom Sauce
2 Tablespoons butter or margarine
1 1/2 cups (4 oz.) sliced fresh mushrooms
1 Tablespoon finely chopped onion
1/4 cup cold water
1/4 teaspoon Worcestershire sauce
2 Tablespoons cornstarch
Dash salt
Melt margarine in small skillet over medium heat. Add mushrooms and onion, cook and stir till mushrooms are almost tender. In small bowl, combine remaining ingredients; blend well. Stir mixture into mushrooms and onion. Cook until sauce is thickened stirring constantly. Serve warm. 3/4 cup.
