Cooking meat requires some special care to make it perfect. While overcooking may spoil the taste of the meat, undercooking may cause food-borne illnesses. You have to strike the right balance between the duration, the cooking temperature, and the method of cooking. The outcome will be perfect only if all these aspects are taken care of properly.
It is a common belief, that buffalo meat is similar to beef. So, both beef and buffalo meat are cooked in the same way. However, this is not the right method. They are not similar, and hence require different temperatures for cooking. Unlike beef, buffalo meat lacks fat, is naturally tender, and has its own flavor. The tenderness and flavor of this meat can be enhanced and maintained through the correct cooking method.
Buffalo Meat Cooking Time
This meat has a very low fat content - almost 76% less fat as compared to beef. Hence, there is very less fat to act as an insulator to heat and delay the process of cooking. So, buffalo meat cooks faster, and overcooking can take away the tenderness of the meat. Thus it becomes necessary to cook buffalo meat at low to medium temperatures. The ideal cooking range for buffalo meat is rare to medium, while the internal cooking temperature should range between 135° F to 155° F.
In case of buffalo steaks, you may resort to various methods like grilling (outdoor or on stove), pan sauteing, broiling, and stir frying. The most important thing to remember is that, it should be cooked rare to medium. Cook on low to medium heat, and readjust the heat at regular intervals. For outdoor grilling, you can use an instant thermometer to check the internal temperature. The meat should retain some amount of its pink color, even after cooking. It will take around six to eight minutes for a one-inch-steak to cook rare, and about 10 to 12 minutes to cook medium. If the steak is 1½ inches, then the time taken will be 10 to 12 minutes for rare, and 15 to 18 minutes for medium.
Preheat the oven to a temperature ranging between 250° F to 275° F. Bring the roast to room temperature, and cook at a consistent temperature, preferably between 225° F to 250° F, for six to eight hours. Remember to check the internal temperature regularly, with an instant thermometer. 160° F is recommended as the ideal temperature for buffalo roasts. Insert the thermometer into the thickest point of the roast for better results. Tender cuts, like chuck, hump, and round roasts, can be marinated to make the meat tender. Marinated cuts need a somewhat longer cooking time, as compared to the regular ones. Searing of roasts helps in retaining moisture. In case of tenderloin, rib eye, and top round roasts, the roasts should be cooked in the rare to medium range only.
Ground Buffalo Meat
In this case, the golden rule is slow cooking in low temperature. Ground buffalo meat originates from a wide range of cuts, and are used in a variety of dishes, like burgers. Ground version can be cooked by grilling, broiling, or pan sauteing. In case of a BBQ or broiler rack, move them one more level above the heat source. Cook until medium. It has been observed that thicker the burger, tastier they become. It does not mean that the burgers should be big enough to be undercooked.
Buffalo meat is also rich in nutrients as it contains proteins, fats, minerals, and fatty acids. Studies show that it has more iron content than any other meat. Always remember not to eat raw meat, and cook it properly, before consumption.