Marinated Buffalo Steak

At the Ferry Plaza Farmers' Market on Saturday, the Taster and I picked up a couple of sustainably-farmed grass-fed buffalo steaks from the Prather Ranch Meat Co. I put one in a marinade of garlic, fresh ginger, crushed fresh rosemary, red wine, and orange juice for a few hours and broiled it. After three minutes per side it didn't seem done, so we threw it back for another two minutes per side, after which it shrank a bit and got a bit overdone. Still delicious, but we'll have to get used to a very-very-pink-inside steak next time.

Gourmet, via Epicurious, has this to say about buffalo: "Buffalo meat can be very red, even when cooked to medium-rare. Don't be alarmed — this is a naturally occurring phenomenon that has to do with the animal's diet and how little fat is marbled through the muscle." They also recommended four companies for buffalo meat: Wild Idea Buffalo Company, Jackson Hole Buffalo Meat Company, Arrowhead Buffalo Meats, and D'Artagnan. These companies appear to offer mail-order buffalo steaks, partly answering the question that CTM and I had, which was "how come we see only buffalo burgers in the store? where do all the steaks and ribs and things go? you almost never see them in restaurants, either..." But can mail-order really comprise the bulk of buffalo meat sales?