Method of Preparation: The bison, perhaps better known by the name of buffalo, has long been unavailable to hunters. However, with herds increasing, one can sometimes buy a quarter when public herds are reduced. Bison or buffalo meat is also coming into the market. Commercial herds in several parts of the country -- from Utah and Wyoming to Pennsylvania -- are supplying restaurants and fancy markets. Yes, it can be bought, if you can afford the prices, which are considerably higher than those of well-fed beef, to which a bison in top condition has been compared. Roasts, steaks, and ground meat are the forms in which the meat goes to market. The meat is juicy and mild flavored, Traditionally, the hump has been a delicacy cut. This is fine grained; when salted and cut across the grain, it is considered almost as as rich and tender as the tongue, which in its turn is a delicacy considered even better than an English tongue. The tongue of the bison was at one time as much of a single target for hunters as the robe (from the hide) or hump; thousands of animals were slaughtered just for the tongue. These were smoke-cured, barreled, and shipped. Bison meats should be well trimmed of fat; as with venison, the fat is not the best. The cuts are similar to venison or beef and are cooked the same way. As with venison, the meat is darker red than beef. Bison does tend to have a richer, fuller flavor and the gristle, unless removed, tends to be quite resistant to the teeth of the diner. Because the animal naturally has less marbling of fat through the meat than beef, buffalo roasts should be cooked at a lower temperature than beef; a standing rib roast is rare when the internal temperature reaches 135 degrees. As with good beef and venison, roast and steaks are best cooked to no more than medium-rare unless your family demands well-done meat; then its a waste to serve them such good meat done that way. If you think of ordering a quarter when the public herds of bison or buffalo are reduced, keep in mind that these are by nature some of the largest animals on the continent when full grown; a bull may well run 1, 800 to 2,000 pounds and a cow (which also carries horns) will run about 800 pounds. I dont believe you can get specific about the size of the quarter you want. Information Source: THE HUNTERS GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 06-10-1997
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