QUICK FACTS
Beefalo is a cross-breed of domestic cattle and Bison (American
Buffalo)
Beefalo is a combination of buffalo and domestic cattle, but the combining doesn't take
place in a mixing bowl. It's the result of cross breeding.
The bison influence in Beefalo can range from 17% to 37.5% (3/8). "Fullblood"
Beefalo have 3/8 Bison genetics. Crossbred cattle with more than 3/8 Bison are properly
classified as "Bison Hybrids".
Unlike some other hybrid species, Beefalo are usually not sterile.
A mule is a hybrid species which results from the cross-breeding of a horse and a donkey.
Nearly all mules are unable to produce offspring. They are sterile.
Although Beefalo is also classified as a hybrid species, they are not sterile like mules.
Today, ranchers and farmers wishing to raise Beefalo will find a large number of fertile
males and females to choose from to start their Beefalo herds. If you breed a male Beefalo
with a female Beefalo, the calf will definitely be a Beefalo.
Virtually any other breed of domestic cattle can be used to create
Beefalo.
It's a well-established principle that the cross-breeding of two or more breeds of
domestic cattle will usually result in calves with genetic strengths and improved hybrid
vigor. Many of today's composite cattle breeds are the result of cross-breeding programs
which have combined three or more breeds of domestic cattle.
A Beefalo can have up to 3/8 Bison genetics. The other 5/8 of the genetic makeup can come
from virtually any of the domestic breeds of cattle (Angus, Limousin, Hereford, etc.) or
from any of the newer composite breeds (Beefmaster, Santa Gertrudis, etc.). The breeding
can be accomplished by natural service, by artificial insemination, or by using newer
reproductive techniques like embryo transfer.
Beefalo offers many production advantages over other breeds of cattle.
The American Bison is one of the most perfectly adapted grazing animals on the planet. It
can survive under harsh conditions and can thrive on land considered unsuitable for
domestic cattle. Bison calves are generally smaller at birth than domestic calves, but
they grow rapidly. While some Bison reach sexual maturity later than domestic cattle, they
usually have a longer reproductive life and can therefore produce more healthy calves
during an average lifespan.
Beefalo are true best-of-both-worlds animals. Typically, they inherit the Bison's
production advantages such as fertility, good mothering, longer productive life, higher
lean-to-fat ratio, hardiness, disease resistance, and the ability to efficiently convert
even marginal or poor forage into a higher-quality meat protein. At the same time, Beefalo
are generally as easy to manage as most domestic breeds. Anyone currently raising
"regular" cattle can raise Beefalo...without ever owning a Bison and without
investing more money in heavier corrals and higher fences.
Beefalo meat has less total fat, less saturated fat, less cholesterol,
and fewer calories.
Tests conducted by the U.S. Department of Agriculture have demonstrated Beefalo's superior
protein efficiency. While it has more protein than beef from ordinary cattle, Beefalo has
fewer calories and significantly lower levels of both total fats and saturated fats. For
more information on this subject, go to the Nutritional Information section
Beefalo producers are less likely to use steroids, growth hormones, or
excessive antibiotics.
Most typical Beefalo producers have been practicing "natural" or
"organic" beef production since long before it became fashionable or
ecologically correct. While there are no rules prohibiting Beefalo producers from using
excessive antibiotics or artificial growth stimulants on their animals, most refrain from
doing so because of their heightened concern for the integrity and quality of the meat
itself. That emphasis on meat quality is often the reason they started raising Beefalo in
the first place.
Beefalo is more convenient because it cooks quickly and cleanly.
There are two primary kinds of fat in meats...external fat and intramuscular fat. While a
lot of the external fat can be trimmed away before cooking, intramuscular fat (usually
called "marbling") cannot be cut out without destroying the meat. It must be
melted away.
Fat is an excellent insulator, so part of the heat and time needed for cooking normal beef
is used to melt the fat. Typically, Beefalo has less external and intramuscular fat, so
more of the heat is being used to cook the meat. That's why both Beefalo and Bison meat
need significantly less cooking time to reach a specified level of "doneness".
Less fat in the meat also means less grease and mess to deal with during clean-up.
Anything you can do with regular beef you can do with Beefalo.
Beefalo can be used in any beef recipe with any of the usual cooking methods (grilling,
braising, roasting, etc.). Consumers will enjoy the same beefy taste as other beef cuts,
but usually won't notice the same greasy after-taste. While Beefalo is great as steaks,
roasts, and burgers, it's also a good choice for combination dishes like meatloaf, chili,
and stews because of its lower fat content.
Beefalo is bringing consumers back to beef.
According to the Meat Board, almost 30% of the people who have cut back on their
consumption of beef (or eliminated it from their diets entirely) have done so because of
legitimate concerns about excessive dietary fat and cholesterol. Because Beefalo has a
higher protein efficiency and lower levels of both fats and cholesterol, many consumers
who've been avoiding red meats are asking their doctors to take a closer look at the
impressive nutrient profile for Beefalo. And their doctors are recommending Beefalo, even
for heart patients, as part of a heart-healthy diet.
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American Beefalo International
P.O. Box 656
Somerset,KY 42501
(606) 678-5438
1-800-BEEFALO