How to Tenderize Buffalo Meat

Like most game meats, buffalo has a very tough consistency that some may find unpleasant. Unless tenderized, a buffalo steak could have you chewing until your jaw is sore. Fortunately, it's a simple task to tenderize meat. There is a little bit of physical work involved, but for the most part, other food items do all the dirty work for you. The only downside to this is that you must wait two hours for the work to be done.

Things You'll Need

• Blade tenderizer
• ½ cup vinegar
• 1 cup stock
• Large bowl
• Plastic

Instructions

1. Tenderize the buffalo meat with a blade tenderizer. The tiny prongs on these tenderizers help break apart the fibers that hold the meat together.

2. Mix ½ cup of vinegar with 1 cup of stock in a large bowl. The acetic acid in vinegar also helps break down the fibers. The flavor of stock isn't extremely important, so just use your favorite. If you enjoy the taste of vinegar, you can use a whole cup of it and reduce the amount of stock.

3. Put the buffalo meat in the bowl and take the blade tenderizer to it again. Flip the meat over and tenderize the other side.

4. Cover the bowl with plastic wrap. Place it in the refrigerator and let it sit for two hours.

References

• WI Bison: FAQ
• Versatile Vinegar