Buffalo is very yummy!

I cut, sold, and presented a large portion of my purchase, so that it might be thoroughly tested as to its qualifications for the table; and I also tried different parts of it roasted, broiled, etc. The general answer returned to me was-it was excellent eating, being very tender, juicy, and fine-flavored, with a slight “gamey” taste: while some described it as being like the breast of quail, others something like long-killed, sweet, juicy venison….

In comparing the flesh or meat with that of beef, it appears somewhat darker, both flesh and fat, the latter much redder-in fact, the whole appearance was like that of an overheated animal, when killed in that state, and I found it much more juicy than I expected….

Mr John G. Bell, the well-known taxidermist, of our city, who travelled [sic] with “Audubon,” informs me that he had killed many buffaloes, and that the meat which had been cut off from the cow buffalo, when fat, he always found excellent eating. He compared the flesh of one with that of beef from a domestic cow, and thought the choice was in favor of the bison beef.

- Thomas De Voe, “Bison, commonly called buffalo,” The Market Assistant, 1867, pp. 112-13.