Here in New York City, many restaurants offer "buffalo burgers" on
their menu (in addition to the usual "beef burgers"). They also cost
about 25% more than regular beef burgers.

What's the big deal about buffalo burgers? Are they supposedly
"better" than beef burgers? Do they supposedly taste better? (I tried
one, and I couldn't tell the difference).

So why would anyone want to spend one and a quarter times more for a
buffalo burger?

wylbur37 wrote:

> They also cost
> about 25% more than regular beef burgers.

> So why would anyone want to spend one and a quarter times more for a
> buffalo burger?

BEEP. Math error.

I like bison, but it doesn't pass the cost/benefit test. Give me some
and I'll gladly eat it.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In rec.food.restaurants wylbur37 > wrote:
> Here in New York City, many restaurants offer "buffalo burgers" on
> their menu (in addition to the usual "beef burgers"). They also cost
> about 25% more than regular beef burgers.
>
> What's the big deal about buffalo burgers? Are they supposedly
> "better" than beef burgers? Do they supposedly taste better? (I tried
> one, and I couldn't tell the difference).
>
> So why would anyone want to spend one and a quarter times more for a
> buffalo burger?

Supposedly, buffalo meat has less fat per ounce than cow meat. I have
eaten buffalo meat before. It tastes okay, but the price tag on it
is not something I can justify on a regular basis.

(wylbur37) wrote in message . com>...
> Here in New York City, many restaurants offer "buffalo burgers" on
> their menu (in addition to the usual "beef burgers"). They also cost
> about 25% more than regular beef burgers.
>
> What's the big deal about buffalo burgers? Are they supposedly
> "better" than beef burgers? Do they supposedly taste better? (I tried
> one, and I couldn't tell the difference).
>
> So why would anyone want to spend one and a quarter times more for a
> buffalo burger?

Lower fat.

wylbur37 wrote:
>
> Here in New York City, many restaurants offer "buffalo burgers" on
> their menu (in addition to the usual "beef burgers"). They also cost
> about 25% more than regular beef burgers.
>
> What's the big deal about buffalo burgers? Are they supposedly
> "better" than beef burgers? Do they supposedly taste better? (I tried
> one, and I couldn't tell the difference).
>
> So why would anyone want to spend one and a quarter times more for a
> buffalo burger?

They are priced at 25 percent more, not 125 percent. However buffalo
meat costs more here too, where it is produced.

In NYC, marketers can make a big deal out of anything relatively
ordinary LOL!

However, so far, the bison raised here in NM are strictly free range and
not dosed with anything that isn't medically necessary (with the meat
being withheld from slaughter as necessary). The herds have never been
fed with animal products, so there is little risk of BSE and related
diseases.

It tastes like meat; nothing special at all.

wylbur37 wrote:
>
> Here in New York City, many restaurants offer "buffalo burgers" on
> their menu (in addition to the usual "beef burgers"). They also cost
> about 25% more than regular beef burgers.

Smaller price difference than many places.

> What's the big deal about buffalo burgers? Are they supposedly
> "better" than beef burgers?

Just plain different mostly. More lean so less fat and cholesterol
for folks who count those.

> Do they supposedly taste better? (I tried
> one, and I couldn't tell the difference).

When I tried one I *could* tell the difference, but the difference
wasn't large enough to make any difference beyond 'ok, so I can
tell'.

I remember good bison chili on Catalina Island near Los Angeles,
but I remember the natural beauty of the island more.

on a side note, bison or buffalo are raised free range, whil most cows are
almost in a factory environment, dont picture your regular cows grazing in a
feild.

cows that are "farmed" this way will have a higher fat content than those
that are free range, much like buffalo
IF buffalo replaced cows as the primary beef source im sure it would be the
opposite


-steve
"Doug Freyburger" > wrote in message
om...
> wylbur37 wrote:
> >
> > Here in New York City, many restaurants offer "buffalo burgers" on
> > their menu (in addition to the usual "beef burgers"). They also cost
> > about 25% more than regular beef burgers.
>
> Smaller price difference than many places.
>
> > What's the big deal about buffalo burgers? Are they supposedly
> > "better" than beef burgers?
>
> Just plain different mostly. More lean so less fat and cholesterol
> for folks who count those.
>
> > Do they supposedly taste better? (I tried
> > one, and I couldn't tell the difference).
>
> When I tried one I *could* tell the difference, but the difference
> wasn't large enough to make any difference beyond 'ok, so I can
> tell'.
>
> I remember good bison chili on Catalina Island near Los Angeles,
> but I remember the natural beauty of the island more.

Also most feed lot carcasses are water expanded by 15% or more, therefor
the price difference for meat content is not so bad.

JJ

S wrote:
>
> on a side note, bison or buffalo are raised free range, whil most cows are
> almost in a factory environment, dont picture your regular cows grazing in a
> feild.
>
> cows that are "farmed" this way will have a higher fat content than those
> that are free range, much like buffalo
> IF buffalo replaced cows as the primary beef source im sure it would be the
> opposite
>
> -steve
> "Doug Freyburger" > wrote in message
> om...
> > wylbur37 wrote:
> > >
> > > Here in New York City, many restaurants offer "buffalo burgers" on
> > > their menu (in addition to the usual "beef burgers"). They also cost
> > > about 25% more than regular beef burgers.
> >
> > Smaller price difference than many places.
> >
> > > What's the big deal about buffalo burgers? Are they supposedly
> > > "better" than beef burgers?
> >
> > Just plain different mostly. More lean so less fat and cholesterol
> > for folks who count those.
> >
> > > Do they supposedly taste better? (I tried
> > > one, and I couldn't tell the difference).
> >
> > When I tried one I *could* tell the difference, but the difference
> > wasn't large enough to make any difference beyond 'ok, so I can
> > tell'.
> >
> > I remember good bison chili on Catalina Island near Los Angeles,
> > but I remember the natural beauty of the island more.

Sorry to disagree, but any visit to an abattoir yields the injection
room, huge needles inject water into the carcass at about 2,000 lb.
pressure, tenderizing and adding weight.

The chicken available in stores has the normal 8% and now another 15%
"stock"

JJ

"Steve Wertz" > wrote in message
...
> On Mon, 12 Apr 2004 14:26:48 -0500, Jeremy
> > wrote:
>
> >Sorry to disagree, but any visit to an abattoir yields the injection
> >room, huge needles inject water into the carcass at about 2,000 lb.
> >pressure, tenderizing and adding weight.
>
> We were talking about beef and buffalo, though, and your usage of
> "feed lot" certainly indicates you acknowledged that.
>
> >The chicken available in stores has the normal 8% and now another 15%
> >"stock"
>
> Not all of it, but yes - it is common for poultry but not for raw
> beef (yet).
>
> -sw
I get my chickens fresh from a butcher shop. Never frozen...sittin' on ice.
39cents a pound for the last 6 years....last week he went to 69
cents...Durn.

> So why would anyone want to spend one and a quarter times more for a
> buffalo burger?

Simple, it different and it taste good. With all the mad cow stuff
going on people are looking for alternatives. Near where I live there
is an Ostrich farm/market and you can buy a variety of cuts but I
prefer ground Ostrich meat for burgers and anything else. Its about
the same price high quality lean ground beef.

Dave

Dave wrote:
>
> > So why would anyone want to spend one and a quarter times more for a
> > buffalo burger?
>
> Simple, it different and it taste good. With all the mad cow stuff
> going on people are looking for alternatives. Near where I live there
> is an Ostrich farm/market and you can buy a variety of cuts but I
> prefer ground Ostrich meat for burgers and anything else. Its about
> the same price high quality lean ground beef.
>
> Dave

The breast meat braised in a little stock or treated like prime rib, is
one of the tastiest cuts of meat I have ever had from a bird. Ranks
right up there with pressed breast of peahen.

JJ

["Followup-To:" header set to alt.food.barbecue.]
>
> What's the big deal about buffalo burgers?

The only big deal I'm aware of with buffalo burger (or any buffalo meat) is
its astonishing ability to go from juicy and tender to old saddle leather in
about 3 nano seconds. Never cook buffalo, or even beefalo, past med rare.

nb

I did not no u could buy buffalo burgers

"Dave" > wrote in message
om...
> > So why would anyone want to spend one and a quarter times more for a
> > buffalo burger?
>
> Simple, it different and it taste good. With all the mad cow stuff
> going on people are looking for alternatives. Near where I live there
> is an Ostrich farm/market and you can buy a variety of cuts but I
> prefer ground Ostrich meat for burgers and anything else. Its about
> the same price high quality lean ground beef.
>
> Dave

In message >, writes
>In rec.food.restaurants wylbur37 > wrote:
>> Here in New York City, many restaurants offer "buffalo burgers" on
>> their menu (in addition to the usual "beef burgers"). They also cost
>> about 25% more than regular beef burgers.
>>
>> What's the big deal about buffalo burgers? Are they supposedly
>> "better" than beef burgers? Do they supposedly taste better? (I tried
>> one, and I couldn't tell the difference).

>Supposedly, buffalo meat has less fat per ounce than cow meat. I have
>eaten buffalo meat before. It tastes okay, but the price tag on it
>is not something I can justify on a regular basis.

It's really buffalo, then, and not just the name of the dish? I've had
buffalo wings in some places - didn't look like any part of a buffalo I
can imagine.

(OK, I know it's really chicken).

--
congokid
Good restaurants in London? Number one on Google
http://congokid.com

congokid wrote:
>
> In message >, writes
> >In rec.food.restaurants wylbur37 > wrote:
> >> Here in New York City, many restaurants offer "buffalo burgers" on
> >> their menu (in addition to the usual "beef burgers"). They also cost
> >> about 25% more than regular beef burgers.
> >>
> >> What's the big deal about buffalo burgers? Are they supposedly
> >> "better" than beef burgers? Do they supposedly taste better? (I tried
> >> one, and I couldn't tell the difference).
>
> >Supposedly, buffalo meat has less fat per ounce than cow meat. I have
> >eaten buffalo meat before. It tastes okay, but the price tag on it
> >is not something I can justify on a regular basis.
>
> It's really buffalo, then, and not just the name of the dish? I've had
> buffalo wings in some places - didn't look like any part of a buffalo I
> can imagine.
>
> (OK, I know it's really chicken).
>
> --
> congokid
>

LOL! Yes it really is buffalo, more properly known as bison. Probably
more common here in the West (US) and costing a little more than beef.

notbob > wrote in message news:<Vzvfc.147989$JO3.88757@attbi_s04>...
> ["Followup-To:" header set to alt.food.barbecue.]
> >
> > What's the big deal about buffalo burgers?
>
> The only big deal I'm aware of with buffalo burger (or any buffalo meat) is
> its astonishing ability to go from juicy and tender to old saddle leather in
> about 3 nano seconds. Never cook buffalo, or even beefalo, past med rare.
>
> nb

It's popular here partly because it's local (although the beef is
too), partly because it's different, but mostly because it's low-fat.
It's about the same price as beef - ie. one-tenth the cost of fish.

I wouldn't cook bison of any kind over dry heat. I'd even think twice
about grilling burgers. Bison responds very well to marinating and
braising; for some strange reason, bison is better in French country
cooking than beef.

wd40

On Thu, 15 Apr 2004, Bubbablue wrote:

> notbob > wrote in message news:<Vzvfc.147989$JO3.88757@attbi_s04>...
> > ["Followup-To:" header set to alt.food.barbecue.]
> > >
> > > What's the big deal about buffalo burgers?
> >
> > The only big deal I'm aware of with buffalo burger (or any buffalo meat) is
> > its astonishing ability to go from juicy and tender to old saddle leather in
> > about 3 nano seconds. Never cook buffalo, or even beefalo, past med rare.
> >
> > nb
>
> It's popular here partly because it's local (although the beef is
> too), partly because it's different, but mostly because it's low-fat.
> It's about the same price as beef - ie. one-tenth the cost of fish.
>
> I wouldn't cook bison of any kind over dry heat. I'd even think twice
> about grilling burgers. Bison responds very well to marinating and
> braising; for some strange reason, bison is better in French country
> cooking than beef.
>
> wd40
>

We grill bison burgers nearly every week with no problem --
taste is a little "sweeter" than beef.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^
Katherine Becker "As god is my witness
I thought turkeys could fly"
NEVER SEND A FERRET TO DO A WEASEL's JOB --WKRP

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^

You are also helping to re-establish sustainable prairie grazing with
the bison.

JJ

wrote:
>
> On Thu, 15 Apr 2004, Bubbablue wrote:
>
> > notbob > wrote in message news:<Vzvfc.147989$JO3.88757@attbi_s04>...
> > > ["Followup-To:" header set to alt.food.barbecue.]
> > > >
> > > > What's the big deal about buffalo burgers?
> > >
> > > The only big deal I'm aware of with buffalo burger (or any buffalo meat) is
> > > its astonishing ability to go from juicy and tender to old saddle leather in
> > > about 3 nano seconds. Never cook buffalo, or even beefalo, past med rare.
> > >
> > > nb
> >
> > It's popular here partly because it's local (although the beef is
> > too), partly because it's different, but mostly because it's low-fat.
> > It's about the same price as beef - ie. one-tenth the cost of fish.
> >
> > I wouldn't cook bison of any kind over dry heat. I'd even think twice
> > about grilling burgers. Bison responds very well to marinating and
> > braising; for some strange reason, bison is better in French country
> > cooking than beef.
> >
> > wd40
> >
>
> We grill bison burgers nearly every week with no problem --
> taste is a little "sweeter" than beef.
>
> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^
> Katherine Becker "As god is my witness
> I thought turkeys could fly"
> NEVER SEND A FERRET TO DO A WEASEL's JOB --WKRP
>
> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^

Dude, check your physics there while you are up on the soap box. A 2000psi
pressure stream of water would be about like using a knife on the carcass.
It would either cut right through the meat, or explode the cavity into which
it was injected. Even 200psi would be far too much.

"Jeremy" > wrote in message
...
> Sorry to disagree, but any visit to an abattoir yields the injection
> room, huge needles inject water into the carcass at about 2,000 lb.
> pressure, tenderizing and adding weight.
>
> The chicken available in stores has the normal 8% and now another 15%
> "stock"
>
> JJ