Beefalo Sausage

Sounds good!
Beefalo Sausage

1 lb. ground beefalo
1 1/2 Tsp. sausage seasoning, mild or hot
1/4 cup fresh dried sage (crushed) or 2 tsp, ground sage

Mix well. Shape into sausage-size patties and fry just as you would pork sausage, except Beefalo sausage will cook in MUCH LESS time.

Beefalo Casserole

What's for Supper Tonight?
Beefalo Casserole

Brown 1 lb. ground beefalo along with one can chopped medium onion. Add 1/2 cup ketchup and 1 can tomato soup. Mix welland pour into casserole dish. Over top of meat mixure, pour one can drained green beans. Over this, spread layer of mashed potatoes (approx. a 1 1/2 - 2 inch layer). Sprinkle with grated cheese and bake until bubbly and cheese melts. Serve with a side of garlic bread. Delicious!

If you have recipe ideas, please share. Email them to Eugene Ussery at eussery@getgoin.net.

SOLD! 4 Heifers and 2 Males

We sold 4 heifers to Gene Kenyon and Bill Kenyon of Fair Grove, Missouri. One of the three heifers was Waterloo, #15 who was pictured to the side earlier.

The same day, October 30th, we delivered two males, a steer and a bull to John Waddell of Springfield, Missouri. We mentioned in a previous post that Mr. Waddell purchased Woody, a red bull.

Pictured above: (L-R) Eugene Ussery with Gene Kenyon shopping heifers alongside "Beefalo Expert", Jacqueline Ussery at the Ussery Beefalo Farm in Norwood, Missouri.

Beefalo Teriyaki Steak

What's supper tonight?
Beefalo Teriyaki Steak

1/2 cup soy sauce
1/2 cup water
1 clove garlic, crushed
1 Tsp. fresh ginger, crushed (or 1/2 Tsp. powdered ginger)
4 Tbsp. sherry or rice wine
2 pounds beefalo sirloin steak - cut 1/2 inch thick

Combine ingredients for the sauce. Pour over meat slices and marinate for at least one hour. Broil over charcoal fire. Serves 4.

How to Cook Beefalo

Beefalo cooks the same the same as beef with two exceptions. First, It should be cooked at a lower temperature because of its low fat content. Also, it continues to cook longer than commercial beef after it has been removed from the source of heat. We suggest that you cook the meat about 1/2 of your normal time for commercial beef based on how well you like the meat. Secondly, it defrosts quicker than western grain fattened beef.
Thank you again for your interest in Beefalo. We hope you will become a steady customer not only for health reasons but because you agree that is superior in all respects with its less calories, fat and cholesterol.

Just Remember:

1. 1. Beefalo cooks from 1/3 to 1/2 the length of the time of other beef. A different fiber structure as well as low fat contribute to this factor. Well done Beefalo is light pink - rare is bright pink during cooking. The pink disappears in a few minutes once removed from the heat.
2. 2. Start Beefalo in a hot pan or oven, turn to low and finish cooking.
3. 3. After searing on all sides and edges, cover for oven cooking.
4. 4. Beefalo continues cooking longer after removed from heat.

DO NOT OVER COOK BEEFALO

Beefalo is very tasty with little or no salt or pepper added.

This way you get the full benefit of a natural flavor.

Why Beefalo Now?

1. Foreign Market
Registrations from Brazil are up. Exports to China are up. New Zealand and Australia are also getting on board. "World" acceptance of Beefalo is advancing even faster outside the US than inside the US. A boom in the export of Beefalo and Beefalo semen is expected in the near future. Whether you export or not, the export business will increase domestic prices of Pure-bred Beefalo.
2. Acceptance of Beefalo
a.) The rapid increase of new and crossed bloodlines produced by current breeders that have Bison markers (and registered by the ABA) has caused some of the previous skeptics to re-evaluate Beefalo.
b.) ABA's new Bison Marker Beefalo Registry, where all foundation and direct input Beefalo must have Bison markers, will increase the acceptance by the scientific community.
c.) Consumer acceptance of Beefalo is very good where Beefalo meat programs have stable supplies (Michigan and Northeast). These successful Beefalo meat programs provide guidelines for others to start successful Beefalo meat programs.