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Wild Idea Buffalo Blog

April 22, 2016

Big Earthly News from Wild Idea Buffalo Company

Wild Idea Buffalo Co. has found greener pastures with GREEN CELL FOAM. We are proud to announce that we have switched our foam liners to a non-GMO corn based product that is:

  • Compostable -Biodegrades in less than 60 days
  • Water Soluble (you can pour it on your plants as plant food)
  • Burns Clean
  • Produces 80% Less Green House Gases
  • Uses 70% Less Energy to Produce
  • And, Keeps the Best Meat on the Planet in Quality Condition!

Check it out today and take advantage of 20% off our special Earth Day Steak Collection. Better yet, add any of our juicy steaks to a bundle and your order will ship for free!

Go green, and stay lean, with Wild Idea Buffalo Co.
Supporting the earth 365 days a year!

October 12, 2015

Celebrating Native American Day

Celebrating Native American Day

This weekend the Black Hills area was filled with Native American cultural events, in celebration of today’s Native American Day. This included a parade, celebrating “All Children Our Sacred”.  We had to participate! We are very proud to have the opportunity to work along side many of our Native American friends and neighbors. Below are some photos of our crew and other participants.  A special thanks to our crew members who were able to participate: Zach, Chris, Jilian, Colton, Isiahh, Aaron, Courtney, Lincoln & Kaitlin! Happy Native American Day!

Native Girls Skirts

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March 25, 2015

Bison Ox-Bone Stew

Bison ox-tails simmered in tomato and red wine sauce for hours until the meat falls of the bone, makes for a delicious, flavorful, one pot meal. Serve with crusty bread and a glass or two of vino! Serves 4.

2 – pounds Wild Idea Buffalo Ox-Tails, rinsed and patted dry
1 – tablespoon butter
1 – tablespoon olive oil
1 – onion, minced
6 – ribs celery, 5 halved, one minced
2 – garlic cloves, chopped
2 – bay leaves
5 – whole cloves
1 – teaspoon black pepper
1 – teaspoon salt
½ - teaspoon smoked paprika
1½ - cups red wine
2 – tablespoons tomato paste
1 – 28 ounce San Marzano or other stewed tomatoes, chopped
½ - teaspoon cinnamon


  1. Preheat oven to 375°.
  2. In heavy pot over medium high heat, heat butter and oil. Add buffalo ox-tails to pan and brown on both sides, about 3 minutes each side.
  3. Add all minced vegetables, celery haves and spices to the pot. Sauté until tender, about 8 minutes.
  4. Add wine, tomato paste, chopped tomatoes and cinnamon and stir to incorporate. Bring to a boil, cover, and place in preheated oven.
  5. Stew buffalo ox-tails for about 3 hours or until meat is tender, and starts to fall away from the bone. Check occassionally, adding a little more wine as needed.
  6. During the last part of the cooking, place sliced carrots on baking sheet and brush with a little olive oil. Place in oven and roast until el dente. You may want to finish under the broiler for a few minutes to slightly brown.
  7. To serve, spoon stewed shanks and roasted carrots over polenta, and garnish with fresh herbs.