My dad introduced me to a new animal yesterday — the beefalo (a cross between 5/8 domestic cattle and 3/8 bison). He had just learned about the mighty beefalo himself, having sat next to a part-time farmer, part-time United Airlines mechanic on a flight from Chicago to San Francisco. The mechanic, who coincidently works in San Francisco but lives in INDIANA, has a small farm where he raises a range of animals for leisure and food. He started breeding beefalos a few years ago and was so excited about them that he showed my dad a chart comparing the nutritional content of beefalo with beef, chicken, and fish. This chart is the reason for this post. Check it out:
This stuff is so healthy! And from what I could gather, it’s also generally sustainable and less likely than beef to be treated with antibiotics and all of the yucky stuff we don’t want in our bodies! If you’d like to learn more, here’s a link to the American Beefalo Association’s site, as well as an article from Mother Earth News.
So…am I the only one who was in the dark about beefalo? Have you tried it? And if so, how did you cook it and what did you think?