From Home On The Range To The Range In Your Home

I must be feeling carnivorous lately because last week I wrote about burgers and today I am writing about buffalo. Truth be told, I’m generally not a big meat lover, but after eating buffalo a number of times now, I have to say that I prefer it over beef. I find the flavor less ‘meaty’, if that makes any sense, and a bit more sweet, mild and subtle.

I also like that nutritionally buffalo is much better for you than beef. It is lower in calories, cholesterol and fat (it even has less fat than turkey or chicken) and is very high in omega 3 fatty acids, vitamins and minerals. Unlike most cows, most buffalo are raised on ranches and allowed to roam free and graze on grass. Because they are raised in a cleaner, healthier environment and tend to grow at a faster pace than cows, buffalo meat is also antibiotic and hormone free.

I buy my buffalo at organic food stores, like Whole Foods, and most commonly see New York steaks, rib eyes and ground meat, but there are other cuts available. Because it is so lean, it is a little less forgiving than beef when it comes to cooking, but it’s a pretty easy skill to master with a little bit of practice. Just be sure to cook it quickly over high heat and most importantly, don’t overcook it, or it will become dry and tough.

So the next time you’re heading to the meat counter to buy a juicy steak or to make some burgers, consider giving buffalo a try instead. I expect you will be pleasantly surprised by what you taste. If you can't find buffalo meat locally, a number of ranchers are now offering their meats for sale online. The Jackson Hole Buffalo Meat Co., Blue Stem Buffalo Ranch and NorthStar Bison are just a few of the ranches out there.

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
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            • Has a student-run food truck that tours around St. Louis.
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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