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| At Vista Wood Bison Ranch we have a large selection of meat cuts that would be perfect for your signature dish. Our meat is processed, properly aged, vacuum packed, and flash frozen at a local USDA inspected facility.Our meat can be purchased at the Farm and Garden Center, located at 3517 NC Hwy 86 N, Hillsborough, NC 27278 (919) 732-8373 or by making an appointment and visiting us at the Farm. Health Benefits
TASTE
People are rapidly discovering the deliciously healthy taste of bison / buffalo. Buffalo meat tastes similar to fine beef, with just a slightly sweeter and richer flavor. Bison is naturally flavorful and tender and can be prepared much the same as beef. Publications ranging from Gourmet Magazine to the Old Farmers Almanac are heralding bison as the meat of the future.
VALUE
Bison falls into the gourmet or specialty meat category at your supermarket or meat market. The value of buffalo is not what you pay, but what you get in return. Nutritionally you are getting more protein and nutrients with fewer calories and less fat. Buffalo is a dense meat that tends to satisfy you more while eating less.
HEALTH
Bison are handled as little as possible. They spend their lives on grass. They are not subjected to questionable drugs, chemicals or hormones. NUTRITION
Research by Dr. M. Marchello at North Dakota State University has shown that the meat from Bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value. Comparisons to other meat sources have also shown that Bison has a greater concentration of iron as well as some of the essential fatty acids necessary for human well being. Readers' Digest magazine has even listed bison as one of the five foods women should eat because of the high iron content.
Cooking Tips  Here is an excerpt from the Buffalo is Heart Healthy cookbook. "Although buffalo meat is similar to beef, it needs to be handled and cooked differently. You will find most recipes for other red meats can be adapted to buffalo. The important things to remember are, DO NOT OVERCOOK!!!, and, do not let the meat dry out.
Remember "low and slow." Cook buffalo meat to the same doneness that you prefer in beef. We recommend medium. Overcooked or dried out buffalo meat will bring you the same results as other meats that are overcooked - something nearly as palatable as an old boot. If you must have your meat well done, consider one of the very low temperature (180-200 degrees) recipes, where the meat is cooked for 10 hours or more. Very slow, moist heat works especially well with the less tender cuts of buffalo, such as chuck. There is nothing to compare with a buffalo chuck roast cooked all day in a slow cooker. With slow cooking, you do not have to worry about overcooking, let it cook until it falls apart.
For steak or burgers, medium heat is recommended and it is even more important to not drive off the internal moisture. Particularly for ground meat of any kind, the FDA has recommended for restaurants that meats be cooked to an internal temperature of 155 degrees. The U.S. Department of Agriculture recommends 160 degrees for home use, and because of the difficulty in determining the internal temperature of a burger patty without special equipment, recommends that burger patties be cooked to the point where the pink is just disappearing. These recommendations are primarily for ground meat since any external bacteria on steaks and roasts are killed in normal cooking. 155-160 degrees internal temperatures are in the medium to medium-well done range.
Ground buffalo meat may be used as a substitute for ground beef in most recipes. Since ground buffalo contains very little fat, once again moderate temperatures will help insure that the meat does not scorch. With ground buffalo meat, what you see raw is what you get when it is cooked, as there is very little shrinkage in cooking."
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