Beefalo Cooking Instructions
Beefalo meats cook much quicker than regular beef since they have less fat to insulate the meat from the heat. This also means less shrinkage. Use your favorite beef recipes but do not overcook.
Beefalo meat will tend to cook 20 – 30% faster than regular beef. Well-done beefalo should appear light pink, rare is bright pink during cooking, but the pink will disappear in a few minutes once removed from the heat. Always cook beefalo rarer than you cook regular beef.
Start beefalo in a hot pan or oven and turn down to a lower setting to finish cooking. Add 1/4 teaspoon of extra virgin olive oil to any pan-fried beefalo to prevent it from becoming too dry.
Frying – If you must fry your beefalo meat, fry it at a lower heat and use a little water or ¼ teaspoon extra virgin olive oil as a starter to prevent sticking.
Grilling – when grilling beefalo meat, you can prevent overcooking by turning it more frequently, by using a lower heat, or by raising your rack to the next highest level.
Roasting – roasting lean beefalo requires keeping the oven temperature at a lower setting of 325 degrees. The roasting time needed will vary depending on the size of the roast and your oven.
Steaks (1” thick) – Fry or grill for about 4-6 minutes per side or to medium doneness, depending on the heat of your grill. Keep your eye on the steaks. A steak may change from rare to medium in only one minute of cooking time. Never cook your beefalo steaks well done – they will be dry and tough. Steaks will continue to cook even after they have been removed from the heat source, so if you want them medium well done, take them off when they are still medium done and let them rest for 3-5 minutes before serving. Allowing a steak to rest before serving will help to redistribute the juices and result a moist, tender steak.
Burgers (1/4 – 1/2” thick patties) – Cook 3-5 minutes per side for medium-rare. If cooking your burgers in a fry pan, add 1/4 teaspoon of extra virgin olive oil or a teaspoon of butter to prevent excessive drying.
Pot Roast – After searing on all sides and edges in a very hot pan, cover and add liquid when cooking. Use your meat thermometer, cooking at 325 degrees until the internal temperature of the roast reaches 140 to 150 degrees. If you don’t have a thermometer, cook about two hours for a 4-pound roast.