BLUE RIDGE 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.

The answer to this question seems endless...

Overall, Beefalo is lower in fat, lower in calories, lower in cholestorol and higer in protein.

*In stock items are sold by pre-packaged weight*

Patties- (4 per package = 1 lb) $11.00/pound

Roast- $14/pound

Stew- $11.00/pound

Ground Beef- $11.00/ pound

Sirloin- $21.00/pound

NY Strip- $23.00/pound

Ribeye- $25.00/pound

Cube Steak- $12.00/pound

Cut Tenderloin- $28.00/pound

Soup Bones- $3.00/pound

Liver- $3.00/pound

**Prices and availability are subject to change

The wholesale meat store is open on Fridays from 10:00 am - 4:30 pm.

4210 Brevard Rd.

Horse Shoe, NC 28742

Located inside one of the two grey shipping containers.

Also, Blue Ridge Beefalo proudly supplies Mike's on Main in downtown Hendersonville and M&M Meatlocker in downtown Hendersonville.

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Give us a call or email to discuss your needs.

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!