The correct preparation of buffalo meat

The perfect taste experience is always an interplay of the highest quality food and the right preparation. Our premium buffalo meat therefore offers with its excellent quality the optimal conditions for a taste treat. So that nothing can go wrong during preparation, we have put together a few tips.

Buffalo meatHas shorter meat fibers and contains significantly less fat. Therefore, the cooking point is also reached faster. In the case of buffalo meat, it is not the fat that is the flavor carrier, as is usual, but the meat fiber itself. We recommend removing the buffalo meat from the refrigerator about 2 hours before preparation so that it reaches room temperature. If the meat is shock-frozen, it can be removed from the freezer the day in advance and thawed in the refrigerator.

Spices:Salt is the prerequisite for a great crust. We therefore recommend salting generously only right before searing, as the meat will otherwise lose a lot of water and it will be dry and tough.

Brief pieces (Fillet,Rib-Eye,Roast beef,Rump steakAndHip steak)

OurBrief piecesCan be optimally prepared in the pan or on the grill. In the first step, fry the buffalo meat on both sides until a nice crust has formed. After frying in the pan, set the temperature on medium to lowest and let rest. In the case of the grill, you can switch to indirect heat. If the pieces are particularly thin, searing or frying is often sufficient. Barbecue out.

For particularly thick pieces, we recommend that the meat be cooked in the oven at 100-110 ° C (top and bottom heat) until the desired core temperature has been reached. We recommend using a meat thermometer so that the meat works optimally. This is put into the flesh at the thickest point so that the tip of the thermometer sits exactly in the core.

Core Temperature Guide:

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

Stewing, low temperature cooking

Some of our cuts are unsuitable for classic roasting, as they would become tough due to their long fibers and the higher proportion of binding tissue. These, on the other hand, are perfect for stewing or low-temperature cooking. For the preparation, fry the meat briefly and sharply in a roaster or steward so that the roasted aromas form on the surface. Then deglaze with a little liquid, such as stock, wine or broth and cook in a closed saucepan on the stove or in the oven at a moderate temperature (80 ° C-100 ° C). The stewing process can be stopped for several hours until the meat becomes nice and tender and increases in taste.

• Braten: Mind. 6 hours (top/bottom heat)
• Sauerbraten: Mind 6 hours (top/bottom heat)
• Roulade: mind. 3 hours
• Ragout: mind. 2 hours
• Tafelspitz: Mind. 3.5-4 hours
• Cheeks: Mind 5 - 6 hours
• Buffalo tail: at least 6 - 8 hours
• Buffalo tongue: Mind 3 - 4 hours

Note:Since it is an absolute natural product, the brazing time can be longer, depending on the size. One thing is certain, however: the waiting time is worthwhile, because the meat becomes tender as butter when it is well stale and unfolds its intense meat aroma.