Wild Buffalo Fillet

Buffalo is a similar to beef but leaner and high in protein and minerals. Buffalo generally has a fuller flavour.

The fillet is idea for pan frying or BBQ.  Can also be used in stir-fries and roasted.

Buffalo Cooking Tips

IT’S LEAN, DON’T OVER COOK IT

Buffalo is leaner and higher in protein and iron than beef.  It is best served medium-rare.

DON’T COOK COLD

Bring the meat to room temperature before cooking it.

OIL THE MEAT NOT THE PAN

When grilling, barbecuing or pan-frying steaks, first brush each side of the meat with a little oil, before searing for one minute each side per cm thickness and then cook to rare.

 Take of the heat and rest for 5-10 minutes under foil or in a warm oven. Cooking any more than medium rare will tend to dry out the cut due to its low fat content.

ROASTING – SALT PLUS HEAT EQUALS CRISPY AND DELICIOUS

When roasting larger cuts, first sear all sides of the meat to seal in the juices. To achieve a medium-rare roast, cook at 180°C/350°F for 45 mins to one hour per kilo.

KEEP STIR FRY MOVING

Buffalo stir fry only takes a couple of minutes cooking on a high heat – just remember to keep the meat moving in the pan or wok to avoid over-cooking.

REST IT

After cooking, let your Buffalo rest, covered, for 5-10 minutes to allow the juices to evenly disperse.