[Rally]

[quote author=ferrari link=topic=10967.msg103334#msg103334 date=1414186451]
[quote author=CowboyIndian link=topic=10967.msg103329#msg103329 date=1414183559]
[quote author=ferrari link=topic=10967.msg103300#msg103300 date=1414175755]
Like most game, buffalo is very low in fat.

As is beef...before it hits the feedlot and spends 120 days eating a ration heavy on corn and/or other grains. Buffalo, when fed the same ration, marble quite nicely.
[/quote]

I don't know about feedlot buffalo, but certain breeds of cattle have been bred for marbling, beef production, milk production, etc.  buffalo?  There is something called a beefalo but I have no idea of the meat quality.  Of course the way the animal is raised and fed has an impact (see Waygu) but breeding sets the potential.  You can feed Bessie all the corn you want.  She may get fat but she isn't going to produce well-marbled prime steaks.  Same applies to pigs. No matter what you feed a typical factory farm pig the meat is going to be dry and tasteless.  Ever had fried pheasant?  I have.  Once.  No matter what you do it's never going to be a free range chicken.
[/quote]

I don't want to be too harsh in this, but I strongly disagree with the highlighted comment.  Pork loin, pork chops and of course spareribs are some of the tastiest meat you can have.  I have a slight preference for beef, but I LOVE pork!

P.S.  "free range" anything is dryer and less tasty than grain fed, IMHO.
[/quote]

I, too, love pork.  But until you have had properly prepared Berkshire port (what the Japanese call Kurabuta) you won't understand my reference.  All American pork used to be delicious, but then people started worrying excessively (in my view) about fat and switched to chicken (skinless, boneless breasts cooked to death) and pork farmers panicked, determined to breed "the other white meat."  They succeeded, sadly.  Natural pork, no matter how you feed it, is not white.  Since trichinosis is practically non-existent in this country, cooking to USDA recommended temp is just dumb.  Try a thick Berkshire chop just once, cooked slightly pink, and you will never go back.  Just MHO.

[Rally]

[quote author=ferrari link=topic=10967.msg103334#msg103334 date=1414186451]
[quote author=CowboyIndian link=topic=10967.msg103329#msg103329 date=1414183559]
[quote author=ferrari link=topic=10967.msg103300#msg103300 date=1414175755]
Like most game, buffalo is very low in fat.

As is beef...before it hits the feedlot and spends 120 days eating a ration heavy on corn and/or other grains. Buffalo, when fed the same ration, marble quite nicely.
[/quote]

I don't know about feedlot buffalo, but certain breeds of cattle have been bred for marbling, beef production, milk production, etc.  buffalo?  There is something called a beefalo but I have no idea of the meat quality.  Of course the way the animal is raised and fed has an impact (see Waygu) but breeding sets the potential.  You can feed Bessie all the corn you want.  She may get fat but she isn't going to produce well-marbled prime steaks.  Same applies to pigs. No matter what you feed a typical factory farm pig the meat is going to be dry and tasteless.  Ever had fried pheasant?  I have.  Once.  No matter what you do it's never going to be a free range chicken.
[/quote]

I don't want to be too harsh in this, but I strongly disagree with the highlighted comment.  Pork loin, pork chops and of course spareribs are some of the tastiest meat you can have.  I have a slight preference for beef, but I LOVE pork!

P.S.  "free range" anything is dryer and less tasty than grain fed, IMHO.
[/quote]

I, too, love pork.  But until you have had properly prepared Berkshire port (what the Japanese call Kurabuta) you won't understand my reference.  All American pork used to be delicious, but then people started worrying excessively (in my view) about fat and switched to chicken (skinless, boneless breasts cooked to death) and pork farmers panicked, determined to breed "the other white meat."  They succeeded, sadly.  Natural pork, no matter how you feed it, is not white.  Since trichinosis is practically non-existent in this country, cooking to USDA recommended temp is just dumb.  Try a thick Berkshire chop just once, cooked slightly pink, and you will never go back.  Just MHO.