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Cooking with Jill O'Brien - Introduction

Before we get started with our cooking series, we thought it would be a great idea to show you how the buffalo are raised and where they come from. Our buffalo graze 365 days of the year and are 100% grass-fed and finished. Take a look!

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2 comments

  • Hi Jill I have gotten a lot of different cuts of Buffalo from you and love it all. It’s actually the only red meat we eat. I appreciate how you process the buffalo and I recommend your buffalo meat to my friends and family.
    Thanks for always being so conscientious about the way you feed your and process your buffalo. Someday when we can get in the RV and travel I’d love to come see your buffalo ranch. My husband is Native American so he understands what you do.
    Thanks again for the recipes too.

    Judy Baker
  • Hi Jill I have gotten a lot of different cuts of Buffalo from you and love it all. It’s actually the only red meat we eat. I appreciate how you process the buffalo and I recommend your buffalo meat to my friends and family.
    Thanks for always being so conscientious about the way you feed your and process your buffalo. Someday when we can get in the RV and travel I’d love to come see your buffalo ranch. My husband is Native American so he understands what you do.
    Thanks again for the recipes too.

    Judy Baker

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