Don’t expect to find packages of beefalo on supermarket shelves any time soon, but this hybrid cross of a domestic beef cow and a bison delivers beefy taste in a low-fat, low-cholesterol package. “The cross appeals to those who yearn for a taste of the old West and those who want the advantages [of beefalo] from a health standpoint,” said Eldon Cole, livestock specialist at the University of Missouri Extension.
Combine the ingredients for the marinade.
Pour the mixture over the steaks, cover and marinate in the fridge for at least 1 hour.
Grill to desired doneness.
½ cup soy sauce
½ cup water
1 clove garlic, crushed
1 tsp. fresh ginger, crushed
4 Tbsp. sherry or rice wine vinegar
2 lbs. beefalo sirloin steak, ½ inch thick, cut in 4 pieces
½ cup water
1 clove garlic, crushed
1 tsp. fresh ginger, crushed
4 Tbsp. sherry or rice wine vinegar
2 lbs. beefalo sirloin steak, ½ inch thick, cut in 4 pieces
This article appears in Oct 1-31, 2006.