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If you are changing your diet such that you want to incorporate healthier foods, especially with respect to reducing nutritional risk factors for Type II diabetes, consider buffalo meat.

While many Americans consume meat raised from cattle, there has been a small, but growing movement to consume meat raised from buffalo.  Buffalo meat, especially that from grass-fed buffalo, is an excellent substitute for cattle meat.  Much of the cattle meat on the market is grain-fed instead of grass-fed, which reduces cattle meat’s nutritional value.


Buffalo meat typically has less fat and calories, yet about the same amount of protein as cattle meat.  Also, buffalo meat has a relatively lower Omega 6 to Omega 3 fatty acid ratio.  All of this helps to reduce nutritional risk factors for diabetes, and even obesity that contributes to the risk of diabetes.

As far as cooking buffalo meat, cuts of it are similar to cattle meat, though it has a darker red color (on account of buffalo meat not having streaks of fat in it like cattle meat does).  Buffalo meat will tend to cook faster than cattle meat because of its lower fat content, given fat acts as an insulator in slowing the cooking process.  Since buffalo meat does not really have fat to enhance its taste, you can of course add flavor to it by using spices.  Buffalo meat should be cooked slowly at a low temperature (around 275 degrees F).  This will help keep the meat from becoming tough, and help maintain its taste.

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