Frequently asked questions
What are Beefalo?
A fullblooded Beefalo is an animal containing 3/8 American Buffalo and 5/8 domestic cattle.
Blue Ridge Beefalo beef products contain no tenderizers, preservatives, medicated feeds, added hormones, antibiotics or additives. They are completely organic, grass-fed and free range. We only use certified beefalo animals and our products are processed under USDA/ODA inspection.
What cuts are available and what do they cost?
*In stock items are sold by pre-packaged weight*
Patties- (4 per package = 1 lb) $7.00/pound
Roast- $7.50/pound
Stew- $6.00/pound
Ground Beef- $6.00/ pound
Sirloin- $12.00/pound
Whole Tenderloin- $20.00/pound
Beefalo Jerky- 4 oz. - $6.00
NY Strip- $14.00/pound
Ribeye- $14.50/pound
Cube Steak- $6.00/pound
Cut Tenderloin- $20.00/pound
Flank Steak- $9.00/ pound
Soup Bones- $3.00/pound
Liver- $3.00/pound
When and where can I purchase the beefalo?
The wholesale meat store is open on Fridays from 10:00 am - 4:30 pm.
4160 Brevard Rd.
Horse Shoe, NC 28742
*It is in the lower level basement of the wood house, just off the road.
Also, Blue Ridge Beefalo proudly supplies Barley's Taproom & Pizzaria of Asheville and of Spindale, Mike's on Main in downtown Hendersonville and M&M Meatlocker in downtown Hendersonville.
What are the health benefits?
The answer to this question seems endless...
Overall, Beefalo is lower in fat, lower in calories, lower in cholestorol and higer in protein.
Can I use Blue Ridge Beefalo to supply my restaurant/food truck?
Yes!
Give us a call or email to discuss your needs.
How do I prepare Beefalo?
Our helpful tips on how to prepare beefalo:
1. Beefalo cooks much quicker because there is significantly less fat to insulate the product from heat.
- Cook Beefalo from one-half to one-third the time you may cook regular beef
- Well-done beefalo is light pink. Rare beefalo is BRIGHT PINK during cooking, however the bright pink will disappear minutes after being removed from heat.
2. Start cooking beefalo in a hot pan or oven, turn to low to finish cooking.
3. After searing on all sides and edges, cover for oven cooking.
4. Remember, beefalo continues to cook after being removed from heat.
5. DO NOT OVERCOOK!
