http://www.msnbc.msn.com/id/4063794/

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>The industry's turnaround from a multiyear slump actually started in the spring and summer of 2003, buffalo producers say. They attribute the rising demand for buffalo to a number of factors, including increased advertising, the popularity of the meat-heavy Atkins diet and the smaller price gap between beef and buffalo.

"It's the highest demand that we've ever seen for this industry," Dineen said.

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"Sometimes I think you have to march right in and demand your rights, even if you don't know what your rights are, or who the person is you're talking to. Then on the way out, slam the door."

I personally like bison BETTER than beef - it's leaner and has much more flavor.

I've had the buffalo steaks from Whole Foods and the ground buffalo from Trader Joe's and enjoyed both immensely.

My only concern is, if they start mass-producing it - will it be any better than the beef in terms of hormones, antibiotics, and the feed they use?? I sure hope so....

Char

Don't squat with yer spurs on!

I used to serve buffalo in my restaurant, and I can tell you that it is flavorful, tender and beautiful.

I think some people ordered it for the curiosity value at first, but when they tasted it, they were hooked.

Buffalo burgers are awesome!! Pricey, but worth it, IMHO.

Trina

Cooking is at once child's play and adult joy.
And cooking done with care is an act of love.
- Craig Claiborne

I have the same concerns as Char - if they use the same methods of processing and production won't be still be in the same danger?

Connie

[img]//www.lowcarbeating.com/lcesupporter.gif[/img]

I know of one company that processes buffalo meat in New york, and they are strict on the care and use of the animals. All buffalo are grass fed, no hormones, no antibiotics. Its called Paradico Farms. They also make buffalo jerky and meat snacks.
the address is www.paradico.com