Beefalo has More Protein

Data Sources: US Department of Agriculture/ Human Nutrition Information Service/ USDA Handbook AH-8-13 (Rev. May 1990) *Compostition of Foods: Beef Products* /Composite of Cuts, Cooked_ NDB #13361 and USDA Handbook AH-8-17 (Rev. May 1989) * Compostition of Foods: Lamb, Veal, and Game Products* /Composite of Cuts, Cooked_ NDB #17153

Beefalo Pot Roast (in the Hungarian Style)

A Superb Winter Time Meal
Beefalo Pot Roast (in the Hungarian Style)

4 lbs. Beefalo chuck or other stew cut
Saute in a lttle olive oil until soft: 2 large onions cut in rings, 1 green pepper chopped, 1or 2 cloves garlic chopped
Add Beefalo, 1 T. caraway seed, 2 bay leaves, 1 T. paprika, 6 cups chopped tomatoes, 2 lbs sauerkraut

Cover and simmer for at least two hours. Add water if needed and pepper and salt to taste. Serve in bowls with a dab of sour cream.

American Beefalo Association Annual Meeting

The American Beefalo Association Annual Meeting will be held this Saturday, January the 16th at Ryan Family Steak House in Jefferson City, Missouri. The business meeting will be underway after the meal at 1:00 pm.

We will be discussing this years coming events, shows, and exhibitions, as well as, the possible merger of Missouri, Arkansas and Oklahoma Beefalo associations into one regional association.

Anyone interested in Beefalo or learning more about Beefalo are welcome to attend. Remember to check this blog as well as americanbeefalo.org for upcoming events and information.

Beefalo- The Better Beef

The American Beefalo is truly an American Beef Breed. The only breed developed from a native American animal- the American Bison (Buffalo). The hybrid breed of Beefalo combines the best qualities of bison and beef cattle. Beefalo offers the hardiness of bison with the qaulity beef of cattle that results in the leanest, healthiest, meat consumers can buy- and producers can sell. Unlike well-tendered beef cattle, bison herds have survived for hundreds of years without the benifit of care from herdsmen and veterinarians. Their ability to survive in the face of drought, famine, and other natural threats has produced a breed that is genetically sound and physically superior to traditional beef breeds. Bison gentics give Beefalo a high level of disease resisitance and insect tolerance. Now, modern science offers today's beef producers and consumers the best of both species in the form of the Beefalo breed. The full-blood Beefalo is exactly 3/8 bison and 5/8 bovine, with any of the beef breeds making up the latter part of the equation. For consumers, Beefalo offers a healthier selection of beef. Beefalo is lower in calories, fat and cholesterol than even chicken or fish! USDA tests prove that Beefalo has less cholesterol than chicken, and less fat and more protein than regular beef. Beefalo even meets the dietary recommendations of the American Heart Association. So consumers enjoy all the taste of beef, with added health benefits. Beefalo cattle properly finished have an excellent meat that is tender, tasty, and lean. The exceptional quality of Beefalo meat has been recognized by the United States Department of Agriculture and was acknowledged in 1985, when they approved a 'Roll Stamp' identification of 'Beefalo Beef'.

Beefalo Vegetable Soup

Relax tonight with some delicious Beefalo Vegetable Soup.

4 tbs. beefalo soup bones with meat
2 Tbsp. salt - 2 quarts water
1 Tbsp. mixed pickling spice
Place above in a 6-quart popt. Tie pickling spice in a bag and add to a pot. Cover, bring to boiling point, reduce heat and simmer 3 hours. Remove sice bag and soup bones.
Strain stock and cool. Refrigerate. Remove and discard solidified fat if any. Trim meat off bone and gristle.
1 cup fresh carrots
1 cup sliced celery
2 cups fresh or canned green beans
3/4 cup fresh or frozen corn (cut from cub)
3 1/2 cups canned tomatoes
2 Tbsp. parsley flakes
1/4 cup chopped onions
Put meat, soup stock and vegetables in kettle, cover and cook slowly until vegetables are tender, about 1/2 hour. If desired, freeze. Yield: about 1 gallon.
Enjoy!

Do you have any great Beefalo recipes? Please share! Email Eugene Ussery at eussery@getgoin.net.

Roast Beefalo Frisco

What's for Supper Tonight?
Roast Beefalo Frisco

Dredge one 5 lb. chuck roast in a mixture of:
1 pkg. Good Seasonings Italian ?Salad dressing mix
3 Tbsp. flour
Salt an pepper to taste

Using a small amount of oil in a heavy roaster or iron skillet, brown roast on all sides. Cover top side of roast with 5 oz. jar of horseradish. Set aside. In a separate skillet saute until tender:
1/2 lb. bacon (cubed)
1 lb. chopped onion
1 clove garlic

Top browned roast with bacon/ onion mixture. Add one can Golden Mushroom Soup, one can French Onion Soup and one can water. Bake in preheated 375 degree oven until tender.
Mmmmm... Enjoy!

Do you have any good Beefalo Recipes? Please share! Email Eugene Ussery at eussery@getgoin.net.

Ricotta Cheese Beefalo

What's for supper tonight?
Ricotta Cheese Beefalo

1 1/2 lb. ground beefalo
1 medium onion, diced
1/2 medium bell pepper, diced
1 egg
3/4 cup uncooked oatmeal or bread crumbs
1 Tbsp. Worchestershire Sauce
salt and pepper to taste
(enough prepared spagetti sauce to hold mixture together - @ 1/2 cup)

Combine all ingredients and divide mixture in half. Press half the mixture in bottom of casserole. Top with a 16 oz. container of ricotta cheese which has been mixed with 1 egg.
Top Ricotta cheese with remaining meat mixture. Over all pour approx. 1/2 jar prepared spagetti sauce. Bake in preheated 350 degree oven until done (about 35-40 mins.)
Serve with garlic bread. Enjoy!