The local supermarkets, perhaps encouraged by Nam Dae Mun, are now offering a more interesting selection of meats.
Buffalo sirloin.
I was curious about bison. Ted’s serves it, as did the now closed Ruby Tuesday. It tends to be tastier than beef, but in the portions shown, a bit expensive. 8 ounces of buffalo steak cost me about $6.80, close to 14 dollars a pound.
I prepped the steak in a traditional way, dry spicing before sealing in a pint bag. This went into the sous-vide pot for four and a half hours at 131 F. The result?
This was the most tender steak I’ve ever prepped by this method. Utterly delicious.
Food Near Snellville 
May 24, 2012 at 12:09 pm
Looks good. I’ll give it a try….
May 27, 2012 at 2:20 pm
thanks. just putting a ‘beefalo” steak into the sousvide and trying to figure out how long to cook & at what temp.
September 7, 2016 at 1:11 pm
I made 2 6 oz. Bison sirloin steaks last night that came out very tender but still had a bit of meat texture to them, medium rare. 128.5 for 1 1/4 hrs, patted dry and seared on hot gas grill for a minute on each side. I basically treated it like beef and followed the Serious Eats steak guidelines. 4 1/2 hrs just seems too long to me to retain some texture.