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 OVER COOK 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.
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