Steaks
Steak Tartare - Korean Style (Yukhoe)
The quality of our Ground Sirloin starts with 100% pure prairie grass-fed buffalo, which makes the perfect main ingredient for any Tartare. In this recipe, I’ve added some Asian seasoning for the Korean version of this dish, which is called Yukhoe.
Buffalo Steak Tartare
When visiting France, a dish that is served in copious amounts, is Steak Tartare. I decided to replicate this recipe with Wild Idea's 100% Grass-Fed Sirloin Steaks for a delicious, light and elegant dish. A favorite of mine, and all that try it!
Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad
The Tri-Tip cut is a favorite of chefs. The meat is flavorful and the marinating makes this cut butter-knife tender. The natural nuttiness of Bulgur Wheat Salad makes for a nice accompaniment.
Buffalo Wellington
The traditional Wellington is typically made using the Tenderloin cut and pâté de foie gras. Personally, I find this dish plenty rich without the foie gras and prepare using a savory vegetable pate instead.
Gangnam-Style Buffalo Flank Steak
The Korean word gangnam, stands for the south side of Seoul, where there are many fancy restaurants and shops. My recipe is a rendition of Bulgogi (Korean BBQ), which can be served a variety of ways. Here are two of my favorite renditions.
