Word: beefalo
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Dates: during 1980-1989
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...toward lighter meals of fish and chicken, is experimenting with new breeds of beef-producing cattle that are considerably lower in fat and calories than the conventional product. These leaner beefs are beginning to find their way to market with names barely recognizable to most consumers. Nonetheless, Brae, zebu, beefalo and Chianina Lite will soon be tempting steak- and hamburger-loving Americans who want to get back to their old favorites. These meats have anywhere from 25% to 85% less fat and 32% to 79% fewer calories than standard beef, but the most important question to beef lovers...
...Beefalo is a relatively new, man-bred cross between a bison (chosen for leanness) and one of the conventional cattle strains, such as Angus, Hereford and Simmental, which are prized for tenderness and flavor. A full-blooded beefalo is three-eighths bison and five-eighths bovine, according to standards set by the American Beefalo World Registry. Beefalo averages 80% less fat and 55% fewer calories than comparable cuts of ordinary beef. Two samples from animals that were fed differently were tested, with somewhat different results. Beefalo from Healey's Market in Manchester, Vt., was slightly richer, more flavorful and moister...
...Miles, whose product is sold at Healey's Market, has been raising beefalo for four years. His animals are given no hormones and are fed whole- grain corn because consumers did not like the tougher, grass-fed variety. His beefalo was indeed juicier and more tender than the Chenango meat, which comes from cattle that graze on grass and are given spring water and supplements of mineral blocks and hay. A small roast purchased from Healey's was slightly dry, even though it was cooked at 300 degrees F, as suggested; stew meat needed much more seasoning than conventional beef...
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