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It makes a lot of sense to take advantage of centuries of selective breeding (both intentional and not) that has given this breed the ability to tolerate the heat and other aspects of this arid climate. The big Northern European cattle like Angus are great, but one has to ask if they're the best choice in New Mexico.
There's certainly a growing negative reaction to mega-factory farm beef among consumers, and people are looking for alternatives. Criollo might be part of the answer.
Hello,I live in Sulphur OK. I have a small heard of twenty five. Been raising buffalo since 2000.
How are sales of buffalo meat going? I'd think it would be right up the low-fat, grass-fed, organic alley, but I'm not sure how aware the public is about the quality and benefits of it.
I've eaten it frequently since I was a kid in Michigan, where a local supermarket entrepreneur, Jerry Oleson, started raising them and marketing the meat back in the 60's. Until raising buffalo recently took off, he had the largest herd East of the Mississippi. I sold many thousands of buffalo burgers and vats of buffalo chili in my restaurant as well.
It's dee-lish, and much better for you than fatty beef when you cook it right. http://www.olesonsfoods.com/americanbuffalo.html
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