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.
Browse Culinary Arts Schools & Colleges
- Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
- Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
- Offers programs in culinary arts, nursing, and healthcare.
- Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
- 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.
- 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.
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- Over 50 campus locations nationwide.
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- Hands-on culinary education with focused attention on each student
- An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
- 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
- Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
- Campuses in New York and Silicon Valley with nearby housing available
- 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.
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- Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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.
- 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.
- Flexible Scheduling
- Financial Aid
- Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
- Ranked the 13th Best College for Veterans in 2015 by U.S. News and World Report.
- A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
- Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
- Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.