World's Best Steak Baste

1 c. soy sauce
2 lg. onions, coarsley chopped
1/4 c. browning-and-seasoning sauce
2 Tbsp. bottled chopped garlic in oil
2 tsp. Beau Monde Seasoning or italian herb seasoning mix

Combine the soy sauce, browing-and-seasoning sauce, garlic and Beau Monde Seasoning or italian herb seasoning mix in a container of electric blender or food processor. Cover; whirl for 1 minute until well blended. Store baste in tightly covered jar in refridgerator.
To use, spread baste on both sides of steak, burgers or chops just before grillings; continue to brush with baste during cooking. Also, use the baste on broiled meats to create a "barbequed" flavor.

Creole Rib Steaks

4 strips bacon, coarsly chopped
1 med. onion, thinly sliced
1 med. green pepper, coarsley chopped
2 stalks celerey, cut in 1/2'' peices
2 med. cloves garlic, crushed
1 can (28 oz.) whole tomatoes in puree
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. hot red pepper sauce
4 (about 8 oz. each) boneless rib beefalo steaks, 1'' thick

In large skillet, cook bacon until crisp. remove bacon; set aside. Discard all but 2  Tbsp. drippings; in drippings, saute pepper, onion, celery and garlic 3 minutes. Add tomatoes and puree, bay leaf, thyme, pepper sauce, 1/2 tsp. salt and reserved bacon. Simmer, uncovered, 10 minutes, or until slightly thickened. Remove and discard bay leaf; cover sauce to keep warm.
Preheat broiler. Sprinkle both sides of steaks with salt and pepper. Place on rack over broiler pan. Broil 5 inches from heat, about 6 minutes per side. Spoon Creole sauce over steaks. Make 4 servings.

Teriyaki

1 1/2 lbs. Beefalo round or chuck, well-trimmed and cut in 1-inch cubes
1Tbsp. grated fresh ginger root or 1 tsp. ground ginger
2 cloves garlic, mashed
2 Tbsp. brown sugar
1/2 c. soy sauce
2 Tbsp. vegetable oil
Freshly ground black pepper to taste
Place meat in deep nonmetal bowl. Combine remaining ingredients in a 1 cup measure; pour over meat and stir to coat well. allow meat to marinate in refrigerator for 24 to 48 hours, turning occasionally.
Place meat on skewers; grill about 4 inches from hot coals, turning and basting frequently with reserved marinade, for 12 to 15 minutes.

Beef Barbeque

1 Chuck or round beefalo pot roast
1 tsp. salt
2 lg. onoions, sliced
1 c. catsup
1 can (6 oz.) tomato juice
1 1/3 Tbsp. Worcestersire sauce
1 Tbsp. dry mustard
1 Tbsp. Vinegar
1/2 tsp. chili powder
1/2 tsp. paprika
1 clove garlic, minced

Remove any excess fat from meat. Brown meat slowly over hot coals for 20 minutes.
Combine remaining ingredients in a 2-cup measure.
Fold a five-foot length of heavy duty aluminum foil double. Spoon half of sauce in center of foil; place meat on top; cover with remaining sauce. Seal foil and cook over slow coals, seam side up, for 2 hours or until meat is very tender. Slice thinly to serve

Porcupine Meatballs

1 1/2 lbs. ground beefalo
1/2 c. regular rice
1 can tomato soup
1 Tbsp. minced onion
1 tsp. salt
1/2 tsp. pepper
1/2 c. water

Wash rice and drain. Combine with meat, salt, papper and onion. Shape into small balls. Heat tomato soup and water and drop meatballs in mixture and simmer until done.

For Better Beef, Breed Beefalo

A Washington University Study, (using men, not guinea pigs!) compared Beefalo Beef burgers to regular beef burgers. At the end of a six week consumption test, the average results showed the men's LDL Cholesterol levels, while consuming Beefalo beef, was 15 points lower than when consuming regular beef burgers. No other red meat test has ever lowered the LDL cholesterol level! The same men perferred Beefalo beef burgers over regular beef burgers in taste, tenderness, juiciness and appearance.

Every product we consume has a different genetic makeup- Beef, Chicken, Fish, ect. The Beefalo beef discussed here also has a different genetic makeup, but in appearance and taste, it is the same as a good quality steak you purchase at any local grocery store.

When Beefalo beef was tested by the USDA, it was so nutritionally different, they gave it a separate beef listing. Previously, all beef breeds were in one beef category. The new beef category is Beefalo beef, from Beefalo cattle.

Different gentetics; the development of the Beefalo breed goes back over 150 years, to a point in history where the American Buffalo was in great numbers in the United States. The American Buffalo gives the Beefalo breed its genetic difference with a delicious beef flavor.

The Beefalo breed is a hybrid mix consisting of the following:

• 27% (+/-) 10% - American Buffalo (Bison Species)

• 73% (+/-) 10% - Beef Cow, (Bovine Species)

The New American Breed is now being sought after world wide due to its superior nutritional qualities.

Warning! Beefalo beef is very easy to overcook! It must be cooked at a very little lower temperature and removed from the heat source a little before you think it's done the way you like it. If not, it will be overcooked and dry because it continues to cook after being removed from the heat due to it's low fat content.

Stuffed Cabbage (Goblabki)

1  lg. cabbage
3 qts. boiling water
2 lbs. ground beefalo
1 med. onion, finely chopped
2 tsp. salt
1/4 tsp. pepper
1 c. uncooked regular rice
2 cups boiling water
3 eggs, well beaten
4 cans condensed tomato soup

Core cabbage; rinse with warm water for easy separation of leaves. Place 16 to 20 medium to large cabbage leaves in the 3 quarts boiling water; simmer gently until leaves are transparent, about 10 minutes. Drain leaves; set aside.
Cook meat and onion in large skillet over medium heat until meat is brown and onion is tender. Add salt and pepper; remove from heat.
Soak rice in 2 cups boiling water 5 minutes. Drain; cool.
Mix rice into beefalo mixture; stir in eggs. Place 1/4 to 1/3 cup beefalo mixture on center of each cabbage leaf. Fold in edges; roll up leaf from stem end. Place rolls seam sides down in Dutch oven or roasting pan. Cover and simmer over low heat on top of range (or bake in 325 degree oven) until rice is tender, about 2 hours.

Reasons to Raise Beefalo

Excellent Foraging Ability- Beefalo have the ability to better untilize roughage which results in lower maintenance.
Strong Hybrid Vigor- Bison X Bovine - These benefits are derived from years of natural selesction on the bison side and accumulative years of selective breeding on the domestic side.
Calving Ease- Unassisted calving is an inherited trait from the bison.
Hardiness- Beefalo are adaptable to climatic changes. Due to their ability to perspire, they do well in hot climates; and because they have a dense hair coat for insulation, they thrive equally well in cold climates.
Fertility- Proper balance of bison and bovine genetics creates a fertile animal for both natural service and artificial insemination.
Less Waste When Processing- Beefalo inherit an extremely thin external fat covering which leads to less fat tossed into the barrel by processors.
High Quality Meat- Beefalo produce a meat that is high in protien, yet low in fat, cholesterol and calories. Beefalo meat is as tender as regular beef without marbled fat.

Beefalo has Less Cholesterol

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

Nutritional Comparisons: Beefalo Vs. Beef

Good bye X-Factor! Hello New Beefalo Farmers!

We are happy to report that we have sold the young bull X-Factor to the Deer Run Beefalo Farm in Lebanon, Mo.  This farm is operated by Tony Flores. Tony is a newcomer to the Beefalo industry, but is very passionate about Beefalo and its health benefits. 

Tony is buying a steer from us as well. That steer is ready for harvest and Tony is having him inspected so he will be able to sell the meat. If you live in and around the Lebanon area give him a call if you want to sample some Beefalo.

We say "welcome" to Tony and his family and wish them all the best in their future endeavors.

Beefalo has Less Total Polyunsaturated Fat

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

How Bison Genetics Improve Beef Meat

1. Decrease total fat content
2. Decrease saturated fat content
3. Decrease cholesterol content
4. Decrease calorie content
5. Decrease percentage of calories derived from fat
6. Increase nutrient density
7. Increase ratio of polysaturated fats to saturated fats
8. Improve flavor, tenderness, juiciness
9. Less fat to trim, less shinkage

Beefalo has Less Total Monounsaturated Fat

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 has Less Total Saturated Fat Known to Elevate Serium in Cholesterol

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 has Less Percentage of Calories from Saturated Fat

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 has Less Total Unsaturated Fat

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 has Less Total Saturated Fat

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

Good News! Beefalo is for Dinner!

The LEANEST beef has 3/4 the cholesterol of chicken. The LEANEST beef has a 1/5 the fat of regular beef. The LEANEST beef less calories than tuna! The LEANEST beef is... BEEFALO!

Beefalo is good for you, but it tastes just like big, beautiful beef. Beefalo is big, beautiful beef but it is also our natural, native buffalo and that makes it even better. Beefalo is easy to enjoy. It requires 1/2 to 1/3 less cooking time than ordinary beef, and has no fatty waste. Click here for some deliciously outstanding Beefalo recipes.

Beefalo has Less Calories

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