Buffalo Chops

[Kim Drana]

I have been trying to clean out my freeze so tonite on the menu ...Buffalo Chops and the last of my garden tomatoes with Mozzarella, onions, in basil olive oil:

Chops on the grill:

Finish meal:

Your plate with a baked potatoe semi-loaded:

I have to say buffalo is a hard meat to cook. I am not a big fan...however, ground buffalo is more forgiving and is great in chilli.
Does anyone out there have any ideas...
Thanks for looking!

 

[Gary H. NJ]

The buffalo looks very lean, but tasty.
If you're a sausage maker, you can cut it with some fatty pork and have buffalo sausages; buffalo taste but juicy and tender. I like the chili idea too.

 

[Paul Kastner]

I just don't have any western in me to eat buffalo

 

[DaleW]

That plate sure looks good, so hard to cook or not, you done it RIGHT!

 

[Mike Coffman]

Fantastic plate of food Kim!

 

[Morgan C.]

I don't know Kim! Looks pretty good from here!! Maybe try some stir fry or fajitas with it?

 

[M. Rollins]

You're right, Kim, Buffalo is hard to cook. It is extremely lean. You have to cook it at a lower temp than beef. And it cooks quickly. Everything I've read says don't take it past medium. Med-rare is better. As Morgan mentioned, I've heard that stir fry is a good way to go. Just remember that the meat will cook very fast!

My Dad hunted buffalo for 4 years, ending last year. (Not 4 years straight, just once per season ) It took my Mom a few tries to figure it out, but now she can cook a big steak that you can cut with a fork.

All that aside, your meal looks great!!!

Mike

 

[Kim Drana]

Thanks everyone for the great ideas...I have a few more cuts of meat left in the freezer!

 

[Derek Stapleton]

Looks great - ground and cut with a bit of fat makes a mean buffalo burger!

 

[Mildo]

That plate sure looks good, so hard to cook or not, you done it RIGHT!

What Dale said.

This picture is proof

 

[RCBaughn]

Yeah I'd grind it up and add a ton of hard beef fat to it! If you got a Whole Foods they sell good ole plain beef fat for 99 cents a pounds. I have four pounds right now that I add to any beef I grind even if it's fatty. If I make a burger I want it to be 65/35 for flavor. Take almost that much fat alone to make buffalo tender and juicy I bet. The only ground I've ever bought was way too lean on it's own and cooked fast and dry. Your steaks look great though, probably better than 90% of grillers could've pulled off with that cut!

 

[Ed M.]

Looks very good, Kim!

Maybe try cubing it up and putting it in a stew.

 

[Jim Lampe]

Sensational, Kim!
I'd eet it all, BuRp! then ask for more!
You know me....

 

[John Solak]

Only buffalo I have cooked has been ground. I see steaks in the market sometime and have been tempted to pick up a couple but haven't

 

[Bill W. Michigan]

I.m lucky cause I have a Buffalo farm about 20 miles away and I can get it fresh all the time. Yours looks great