Re: Inquiring minds want to know: Longhorn vs. Buffalo

[Guest guest]

Heidi-

>In the interests of science, I've tried to find people

>that have eaten both Longhorn AND Buffalo, but

>have not come across anyone.

As far as taste goes, you won't find better bison than Blackwing, the farm

Mercola pimps for. Unfortunately, they finish partly on alfalfa, which

appears to have a somewhat negative effect on CLA content, but they

obviously have the finest processor available anywhere, because the meat

tastes better than any I've ever had.

If you can point me to a source of tasty longhorn that sells mail-order by

the steak, I'll get a little and try some for the sake of, err, science. <g>

-

[Guest guest]

>As far as taste goes, you won't find better bison than Blackwing, the farm

>Mercola pimps for. Unfortunately, they finish partly on alfalfa, which

>appears to have a somewhat negative effect on CLA content, but they

>obviously have the finest processor available anywhere, because the meat

>tastes better than any I've ever had.

>

>If you can point me to a source of tasty longhorn that sells mail-order by

>the steak, I'll get a little and try some for the sake of, err, science. <g>

>

> -

Sorry, I don't know of a good source. If you are in this area, I'll give you

a steak. There are some folks who sell it mail order, but I have

no idea of the quality of what they sell. It does seem to vary by

the steer too.

-- Heidi

[Guest guest]

>If you can point me to a source of tasty longhorn that sells mail-order by

>the steak, I'll get a little and try some for the sake of, err, science. <g>

>

> -

The meat at this site sounds promising - I'm not sure if it's longhorn.

http://www.americangrassfedbeef.com/index.asp

The info about the Jaccard Meat Tenderizer is particularly intriguing.

http://www.americangrassfedbeef.com/jaccard-meat-tenderizer.asp

Peace,

Kris , gardening in harmony with nature in northwest Ohio

http://home.woh.rr.com/billkrisjohnson/

Kris's Thoughts on Nutrition

http://home.woh.rr.com/billkrisjohnson/favorite.htm

[Guest guest]

>The info about the Jaccard Meat Tenderizer is particularly intriguing.

><http://www.americangrassfedbeef.com/jaccard-meat-tenderizer.asp>http://www.ame\

ricangrassfedbeef.com/jaccard-meat-tenderizer.asp

Those basically do what the " cube steak cuber " does. They

DO work to make the meat more tender, plus the marinade

gets in better. They come highly recommended by the people

I know who have one.

There is one issue as far as e-coli, for

those concerned about that, which is that bacteria from the outside

of the steak go INSIDE and can replicate if the steak is warm,

as they do in hamburger.

However, soaking the steak in kefir or milk overnight works

darn good too, and I'm lazy.

-- Heidi

[Guest guest]

> The info about the Jaccard Meat Tenderizer is particularly

> intriguing.

> http://www.americangrassfedbeef.com/jaccard-meat-tenderizer.asp

I learned the hard way that those things reduce cooking time.

Yesterday, I used mine for the first time and ended up with a barely

pink steak instead of the usual bloody red.

[Guest guest]

On Sat, 24 Jan 2004 23:40:50 -0800

Heidi Schuppenhauer <heidis@...> wrote:

>

>Since I've become something of a Longhorn addict,

>telling everyone the joys of Longhorn, a response

>I often get is:

>

> " Well, that sounds good, but have you ever

>tried Buffalo? Buffalo is FANTASTIC!!! " .

>

>In the interests of science, I've tried to find people

>that have eaten both Longhorn AND Buffalo, but

>have not come across anyone.

The key to having a great buffalo steak is that you must cook it slow,

on low heat, and rare. If you cook it like a beefsteak it will be but a

pale image of what it could be.

In the interests of science...hehehehe...I would suggest you order a

steak from http://www.northstarbison.com and cook it as described above.

Then you will exclaim with everyone else, " buffalo is fantastic. "

Abolish the FDA!!

http://tinyurl.com/25nu8

" They told just the same,

That just because a tyrant has the might

By force of arms to murder men downright

And burn down house and home and leave all flat

They call the man a captain, just for that.

But since an outlaw with his little band

Cannot bring half such mischief on the land

Or be the cause of so much harm and grief,

He only earns the title of a thief. "

--Geoffrey Chaucer, The Manciple's Tale

[Guest guest]

slethnobotanist@... wrote:

> On Sat, 24 Jan 2004 23:40:50 -0800

> Heidi Schuppenhauer <heidis@...> wrote:

>> In the interests of science, I've tried to find people

>> that have eaten both Longhorn AND Buffalo, but

>> have not come across anyone.

I've had both. Longhorn's good, but the best steak I ever had was a top

sirloin (I don't know why tenderloin is so popular) from North Star

Bison. I was amazed that meat could have so much flavor.

> The key to having a great buffalo steak is that you must cook it

> slow, on low heat, and rare. If you cook it like a beefsteak it will

> be but a pale image of what it could be.

Rare? Why ruin a perfectly good steak?

[Guest guest]

te:

>>In the interests of science, I've tried to find people

>>that have eaten both Longhorn AND Buffalo, but

>>have not come across anyone.

>

>The key to having a great buffalo steak is that you must cook it slow,

>on low heat, and rare. If you cook it like a beefsteak it will be but a

>pale image of what it could be.

>

>In the interests of science...hehehehe...I would suggest you order a

>steak from <http://www.northstarbison.com>http://www.northstarbison.com and

cook it as described above.

>Then you will exclaim with everyone else, " buffalo is fantastic. "

That may be great, but my longhorn doesn't require anything

special, just cook it. Have YOU compared longhorn and buffalo?

I DO agree that lofat meat needs to be rare ... but I like the

broiler method.

-- Heidi

[Guest guest]

>Yes they both are excellent. Northstar Buffalo is so good that even raw

>the toughest cuts are tender and the more tender cuts cut like butter.

>The last time I experienced that was with genuine Kobe Beef from Japan.

My latest Longhorn is pretty much like that, esp. very rare.

Amazingly tender.

>I got burnt out on broiling meat. I usually use a grill all winter long

>and " kiss " a 1 1/2 inch steak on VERY high heat (trying to simulate the

>restaurants) about 30 - 45 seconds a side. Luscious!

Umm. You must have one of those propane jobbers sitting

outside your door, ready to go? I can't see grilling with

coals ... too much work! (also the coal taste is pretty awful,

to me).

>Make no mistake about it, however you like your steak cooked, the best

>ones this side of the Mississippi are grilled by me. <weg>

Heh heh. No doubt. So ... everyone ... when you are in this part

of the world, drop by 's house ....

-- Heidi