The American buffalo, now being raised by approximately 2,000 producers in the United States, is really a bison — a shaggy, humped member of the cattle family. Buffalo meat is surprisingly tender and tastes somewhat like lean beef. It has no pronounced gamey flavor. Buffalo can be found on some restaurant menus and is available in some specialty meat markets. The cuts are similar to beef and can be substituted for beef in most recipes. However, because buffalo meat is so lean, it should be cooked slowly at a low heat. Buffalo is higher in iron than beef and lower in fat and cholesterol than most cuts of beef and chicken — as well as some fish.
