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The key to cooking Water Buffalo properly is

**LOW & SLOW!**


Because of the low fat content Buffalo meat is best cooked rare to medium


Extra Lean 
It is important to remember that Water Buffalo meat is extra lean, and will cook more quickly than other red meats. Buffalo can be used in place of beef in any recipe, however lower temperatures should be used. Also, since it is so lean, it should not be cooked beyond medium doneness: 160 degrees F internal temperature.


Prime Rib, Sirloin Butt:
Sear roast (rotate sides) 500 degrees for 30 minutes, season as desired, place in uncovered pan, roast at 275 degrees F. to 160 degrees internal temperature.


Sirloin Tip, Round, Cross Rib:
Same searing method as above, but add liquid and place in covered pan, and cook at 275 degrees.


Blade, Chuck, Round:

Crock pot: this method is excellent- Place roast in crock pot frozen, add seasonings to ½ cup of liquid and pour over roast, cook at low setting for 8 – 12 hours or until Buffalo is fork tender.


Grilling: After preheating the grill, turn off one burner and place roast over that burner, close lid, and cook to 160 degree internal meat temperature.




Rib, T-Bone, Top Sirloin

Grilling– Don’t put Buffalo in the flame. Grill 4 – 6 inches above medium hot coals, do not overcook or your steak will be tough!!! 160 degrees internal temperature.

Stovetop– Place in lightly oiled skillet over a medium heat. Cook 4 – 5 minutes per side, depending on thickness, cook to rare, medium rare or medium. Do not overcook, steak will be tough!!!

Broiling– Cook as you would beef, but with rack one level lower, again only cooking to 155 – 160 degrees internal temperature.


Sirloin Tip, Inside Round, Outside Round:
Marinate for 6 – 8 hours for use in stir-fry , if grilling, keep the temperature low and use a marinade, barbeque sauce or other basting liquid and baste frequently.


The key to cooking Water Buffalo properly is

**LOW & SLOW!**

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