The correct preparation of buffalo meat

The perfect taste experience is always a combination of food of the highest quality and the right preparation. With its excellent quality, our premium buffalo meat offers the optimal conditions for a delicious taste. To ensure that nothing goes wrong during preparation, we have put together a few tips.

Buffalo meat has shorter meat fibers and contains significantly less fat. Therefore the cooking point is reached more quickly. With buffalo meat, it is not the fat that provides the flavor, as is usual, but the meat fiber itself. We recommend taking the buffalo meat out of the refrigerator about 2 hours before preparation so that it reaches room temperature. If the meat is flash-frozen, you can take it out of the freezer a day in advance and thaw it in the refrigerator.

Spices: Salt is the prerequisite for a great crust. We therefore recommend salting generously just before frying, otherwise the meat will lose a lot of water and it will become dry and tough.

Short roast pieces (fillet, rib-eye, roast beef, rump steak and skirt steak)

Our short roast pieces can be optimally prepared in the pan or on the grill. In the first step, sear the buffalo meat on both sides until a nice crust has formed. After frying in the pan, set the temperature to medium to low and let it rest. The grill can be switched to indirect heat. If the pieces are particularly thin, frying or grilling is often sufficient.

For particularly thick pieces, we recommend letting the meat cook in the oven at 100-110°C (top and bottom heat) after searing until the desired core temperature is reached. To ensure that the meat turns out optimally, we recommend using a meat thermometer. This is inserted into the thickest part of the meat so that the tip of the thermometer sits right in the core.

Core temperature guide:

  • Rare: 49-51 degrees
  • Medium-Rare: 52-54 degrees
  • Medium: 55-57 degrees

Braising, low temperature cooking

Some of our cuts are unsuitable for classic roasting as they would become tough due to their long fibers and higher connective tissue content. These, on the other hand, are perfect for braising or low-temperature cooking. To prepare, fry the meat briefly and sharply in a roasting pan or casserole dish so that the roasted aromas form on the surface. Then deglaze with a little liquid, such as stock, wine or broth and finish cooking in a closed pot on the stove or in the oven at a moderate temperature (80°C-100°C). The braising process can be continued for several hours until the meat becomes tender and tastes better.

The following cuts are ideal for braising:

  • Roasting: at least 6 hours (top/bottom heat)
  • Sauerbraten: at least 6 hours (top/bottom heat)
  • Roulade: at least 3 hours
  • Ragout: at least 2 hours
  • Tafelspitz: at least 3.5 - 4 hours
  • Baking: at least 5 - 6 hours
  • Buffalo tail: at least 6 - 8 hours
  • Buffalo tongue: at least 3 - 4 hours

Annotation: Since it is an absolutely natural product, the braising time can be longer depending on the size. However, one thing is certain: the waiting time is worth it, because if the meat is simmered for enough time, it becomes as tender as butter and develops its intense meat aroma.

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