Beefalo?

Yup. You heard right, Beefalo. Today I learned that such a thing exists. I’m a little freaked, it’s kinda like a mule. But hey, maybe it’s tasty?

What is Beefalo? Basically, you cross bison with bovine and BAM! You have beefalo. There’s even a legal definition for it: it must be 3/8 bison and 5/8 bovine. The bovine part must be either Angus, , Charolais, or Hereford.

How do you know if you’re eating beefalo? If your meat says  ”beefalo beef” or “beef from beefalo”.

How’s it taste? Since the animal gains weight faster and is sent to market earlier than regular beef, it’s supposed to be more tender (it is said it is also sweeter).  I am told it is lower in cholesterol than beef and that while it costs more it is actually more of a value because there’s less fat and more meat. If you find some, cook it half the time of regular beef and keep it at medium-rare max.

Want to get it? The American Beefalo Association has a list of places you can get it. If you do…please get back to me and let me know how it is.