Buffalo @ Artist Point

[Clare Voince]

Has anyone had the Buffalo at Artist Point? I'm curious to try it because I've never had buffalo before, but $43 seems like a lot, especially if I'm not sure I'll like it. Is it worth it? Should I keep to something I know I'll like, or should I go for it?

 

[minnie mum]

Tastes like really lean beef.

ETA: It's expensive because of its limited supply. Not like you can run to your neighborhood Publix to pick up a bison filet.

 

[cdtommie]

It is excellent, had it several times - much leaner than a regular steak and not gamey at all - they recommend it be cooked medium-rare as there is so little fat on it that anything more will make it tough.

 

[mb187143]

it was delicious. DF got it last year, and it was soooo tender and delicious. HIGHLY reccomend.

 

[roxysmum123]

It is SO good! If you like red meat, you'll probably be fine. Not as gamey as venison, but not as "ordinary" as beef IMHO

 

[cdtommie]

It is something far more interesting that the standard Disney filet or NY strip for sure.

 

[Clare Voince]

Thanks for the opinions! You've made me feel alot better about it and the price, I think I'll go for it. :>

 

[LockShockBarrel]

Agree with the others. I LOVE buffalo meat. I agree that its not gamey, its just like very beefy beef. You do have to like meat cooked on the rarer side to enjoy it, because like someone else said, it has very little fat and if you cook it past medium, its leather. And I actually can go to my local grocery store to get it, Wegmans carries 2 packs of 5 oz buffalo sirloins.

 

[aubriee]

Tastes like really lean beef.

ETA: It's expensive because of its limited supply. Not like you can run to your neighborhood Publix to pick up a bison filet.

As a matter of fact it's not that uncommon around here. There are a few restaraunts that have it on their menus. We can also get it at our local Wal Mart's Supercenter and Brookshires. It's on the expensive side though.

I've had it at Artist Point several times and theirs is very good, as long as you follow the waiter's recommendation to get it no more than medium rare. Buffalo is one meat that's supposed to be rare in the middle.

 

[ElizabethB]

We didn't like it. Very lean and pretty tough (which is why they have to cook it rare). For that price, I would much prefer a top-notch angus beef steak at Shula's!

 

[Colleen27]

It is very much like beef, but like *grass fed* beef rather than the standard corn-fed you buy at the supermarket. Leaner and not as foolproof to prepare, but excellent when done right. You have to like your steak med-rare or rare to appreciate it, I think, because it quickly gets tough at any higher degree of doneness.

We have easy access to buffalo/bison meat in my neck of the woods but I seldom buy steaks because they are rather tricky to prepare. Roasts are fab in a slow-cooker, though, and we all prefer ground bison over ground beef in recipes that call for loose-fried meat.

 

[FireDancer]

Bison (or buffalo) is my red meal of choice. If you want to give it a try for less than $43 The Wave has a Bison burger. I had it in January and it was very good.

 

[LockShockBarrel]

To anyone who can buy bison steaks and wants to try cooking them at home, I will tell you right now that a meat thermometer is your best friend. I've cooked them quite a few times a home and only screwed up the first ones. I take the steaks and pat them dry, then season with a little salt and pepper (I don't bother with anything else as I don't want to taste seasoning, I want to taste the meat) I put them in a hot nonstick skillet at medium high heat. It really depends on how thick the steaks are so I can't give an approximate cooking time, but I cook on one side til I see it turning brown about 1/3 of way up the side edge of the steak then I flip it. Once I flip it, I keep my meat thermometer in the steak and I don't walk away from it. Make sure the thermometer is not all the way through the steak and touching the bottom of the pan. This is where it gets a little fussy. The thermometer will seem to go up very very slowly...like 110°, 112°, 115°....then all of a sudden it'll go up pretty quickly. I pull the steaks off when they hit between 120° and 125° since you'll get some carry over cooking. This will give me steaks that are nicely medium rare. I've also grilled them doing the same thing.

 

[DonaldDoleWhip]

I loved the buffalo at Artist Point. I recently reviewed it and posted a picture of it in this post.

 

[Krissalee]

Buffalo is amazing. Even though I live in NJ, we can buy buffalo steaks at two of our local grocery store (Wegman's and ShopRite). It is pricey, but worth it in my opinion. Order it rare to medium rare at the most. DH and I have also enjoyed the buffalo at Artist Point and prefer it to beef, which you can get anywhere. If you have never tried buffalo, try it at AP - a new adventure!

 

[LockShockBarrel]

PP in Jersey...do you remember how much your Wegmans has the buffalo priced at? I think the brand we carry is "Great Midwest" and the 2 pack of 5oz-er's are $12 and change. I don't think that's all that expensive for 2 steaks.

 

[cbg1027]

Guess I'm in the minority here, but I had the buffalo at AP when the cut was a striploin and didn't care for it. I thought it was way too lean to be served as a steak - it was very tough, and I had it cooked medium-rare. The flavor was great....but it was tough.

That said, I love buffalo meat...but apparently only in burgers and pot roast, which I think are better preparations for such a lean meat.