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Fresh, quality buffalo is deep red in color with no marbling of fat.
Refrigerate buffalo in its original wrapping, over-wrapped with foil, for no more than two days for small cuts, four days for large cuts.
The secret to delicious buffalo is to not overcook it. Buffalo cooks about one-third faster than beef. When adapting beef recipes, cook buffalo at a lower temperature, to medium or medium rare.
Rub bison steaks with salt, pepper, garlic, and oil and grill just until the pink color in the center has disappeared.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.