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.