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.

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